The process of joining Merchants on Points can be difficult to navigate, even for vendors familiar with the program.
Since the creation of the Merchants on Points program in 1990, the list of participating vendors has varied. Vendors regularly approach Duke Dining and the Duke University Student Dining Advisory Committee for acceptance into the program, said Rick Johnson, assistant vice president of housing and dining. Some restaurant owners, though, noted that the approval process lacks structure and guidelines.
Afghani restaurant Bread and Kabob, located at 1013 West Main Street, had a verbal agreement with Duke Dining in July to join MOP—but is still not in the program, said restaurant co-Owner Mariam Loynab.
“I was literally told at the meeting, ‘You guys are in, bottom line, no questions asked. I need these three papers and then I’ll send someone to download the software on your computer,’” Loynab said.
Bread and Kabob had been part of MOP in 2002 until the restaurant closed in 2004. It reopened as a bar in 2008 and reintroduced Afghani cuisine on the menu last June.
After she completed the paperwork, Loynab said she tried to contact Jim Wulforst, former director of dining services, for weeks until a receptionist notified her that Wulforst no longer worked at the University. Wulforst—who stepped down from his position in Aug.—could not be reached for comment Sunday.
Loynab said she then talked to Barbara Stokes, assistant director of dining, who told her that Bread and Kabob would not be on MOP after all. Loynab added that she had already purchased two phones and a new computer system—special equipment required to accept food points from DukeCards.
“I said, ‘What do you mean we can’t be on it—we’ve already given all the paperwork,’” Loynab said. “[Stokes] said, ‘Have you signed a contract?’ We had a verbal agreement that we were in as long as we have the right documents.... Now we’re getting jeopardized.”
Johnson said it is unclear whether Bread and Kabob was a planned addition to MOP. Stokes could not be reached for comment Friday.
The process for joining MOP begins with gaining initial approval from DUSDAC. The administration, though, has the final say about which programs are included, said DUSDAC co-Chair Jane Moore, a senior. Several eateries that were approved by DUSDAC—such as Bread and Kabob, Local Yogurt, Sushi Love and the Mad Hatter Bakeshop and Cafe—never made it into the program.
“A lot of deals fell through the cracks or didn’t work out the way they were supposed to go,” Moore said.
Moore added that with the current 20-merchant cap for MOP vendors, Duke Dining would have to cut some vendors from the list to add new ones.
The Food Factory at Devil’s Bistro, an on-campus eatery with an established relationship with the University, also faced challenges in gaining approval for MOP. Food Factory Owner Jim Schmid said even though his restaurant ultimately did join the program, the approval process lacks guidelines for vendors seeking to join MOP.
“We just kind of fell through the cracks a little bit,” Schmid said. “There’s no manual here.... It’s a little difficult to navigate through Duke until you learn, and it takes some time. We didn’t know you had to buy a phone.”
Schmid estimated that understanding how to successfully operate as a MOP vendor takes at least a semester.
Loynab agreed, adding that she found the process mysterious even though she was familiar with it from Bread and Kabob’s previous involvement in the program.
Schmid added that the Food Factory was probably accepted into the program because of its location on Central Campus, where it has a lower built-in customer base. Joining MOP helped increase profits, Schmid said.
“Just by the skin of our feet we got approved,” Schmid said. “Merchants on Points is probably why we’re still in business.”
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