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Residence Life & Dining Services Master Plan Bowling Green State University February 24, 2009. ARCHITECTURE PLANNING INTERIOR DESIGN. Dining Issues. State of the Facilities Facility Assessment Summary - PowerPoint PPT PresentationTRANSCRIPT
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ARCHITECTUREPLANNINGINTERIOR
DESIGN
Residence Life & Dining Services Master Plan Bowling Green State University
February 24, 2009
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Dining Issues
State of the Facilities
• Facility Assessment Summary• McDonald Dining Hall (all foodservice
areas) should be completely renovated as soon as possible. Infrastructure is at the point of total failure.
• Kreischer has some physical plant issues; does not need immediate renovation.
• Founders is overall in good shape & does not need immediate renovation.
• Commons has physical plant issues; BGSUbs area should be updated to make it more attractive/does not need immediate renovation.
• BTSU: Poor circulation in servery/some back-of-the-house issues.
• Temptations & Kravings could be improved with more circulation space but neither need immediate attention.
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Dining Issues
State of the Facilities
• McDonald Dining Hall• Short Term (0-5 years)
• If possible, tear down non-load bearing walls & redesign servery to facilitate traffic flow & queuing.
• Replace ceiling & light fixtures as necessary and/or to improve ambient lighting/food presentation.
• Long Term (5-10 years)• Gut rehab all dining spaces (kitchen,
dining room, servery, restaurant) to update & to improve efficiencies & ambiance.
• Relocate the receiving dock if possible to minimize interaction with pedestrians.
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Dining Issues
State of the Facilities
• Kreischer• Short Term:
• Add back filled coolers in the food court area.
• Provide a better interface with central control to manage the ambient. temperature of the various spaces.
• Long Term:• To be determined as a result of
the direction BGSU elects to proceed with the dining program options presented on February 24 & 25, 2009.
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Dining Issues
State of the Facilities
• Founders• Short Term: Minor changes/updates to the
servery.• Long Term:
• To be determined as a result of the direction BGSU elects to proceed with the dining program options presented on February 24 & 25, 2009.
• Commons Marketplace & BGSUbs• Short Term:
• Upgrade interface with central HVAC system for better control of ambient temperature.
• Enlarge BGSUbs & replace stainless steel mobile carts with millwork counters. Upgrade lighting.
• Replace the original counter at Salads By Design with a more attractive millwork counter made with a solid surface material.
• Long Term:• To be determined as a result of the direction
BGSU elects to proceed with the dining program options presented on February 24 & 25, 2009.
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Dining Issues
Summary of Market Research
• Methods:• Focus Groups & Personal
Interviews• Web-based Survey
• Approximately 1,200 total respondents
• Distributed to 6,899 students & 2,635 faculty/staff
• Note: The following survey results were tabulated before second invitation was issued in order to meet project deadlines. All survey information will be updated in project final report.
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Please rate the importance of the following factors when you decide where to eat on campus.
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Dining Issues
Summary of Market Research
• Meal Plans• Static meal plan participation• Dissatisfaction with elimination of
Rollover• Requests for more Flex Funds for use
in the BTSU.• Leftover meal plan money=runs on c-
stores (low margin venues).• Survey results showed fairly
significant dissatisfaction with current meal plans.
• Survey results showed that student respondents are open to alternative meal plan options.
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The current selection of meal plans offers flexibility & meets my lifestyle needs.
• 65.6% of on-campus freshmen & 44.2% of on-campus sophomore respondents agreed or strongly agreed.
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I feel that the current BGSU meal plans are a good value.
• 37.7% of on-campus freshmen & 57.2% of on-campus sophomore respondents disagreed or strongly disagreed.
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The current dining hours allow me to use my meal plan money when I want to.
• 49.5% of on-campus freshmen & 57.9% of on-campus sophomore respondents disagreed or strongly disagreed.
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I don’t believe the current meal plans are a good value because I have too much leftover money at the end of the
semester.
• 39.3% of on-campus freshmen & 33.8% of on-campus sophomore respondents agreed or strongly agreed.
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Dining Issues
Summary of Market Research
• Hours of Operation• Hours not aligned with students’
lifestyles/class schedules.• Limited hours on weekends & in
c-stores=dissatisfaction & less opportunity to use meal plan money.
• 67.9% of on-campus freshmen respondents said that the #2 reason they call for delivery (after convenience) is because the on-campus dining venues are closed.
• 71.4% of on-campus freshmen & 72.0% of on-campus sophomore respondents said that the #1 reason they eat off campus is because the on-campus dining venues are closed.
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Dining Issues
Summary of Market Research
• Price/Value• Dining on campus is perceived as
“expensive.”• Survey respondents rated good value
(price, portion, quality) & menu prices as very important factors when they decide to eat on campus.
• 41.4% of overall survey respondents said the #1 reason they eat off campus is because of menu prices.
• 25.3% of overall survey respondents said that the #1 reason they call for food delivery is because of price.
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Dining Issues
Summary of Market Research
• Menu Variety & Selection/Food Quality & Freshness• Minimum display cooking/made-to-order
options.• Somewhat limited ethnic variety.• Many customers complained about “the
same variety” or “limited variety.”• Survey respondents rated menu variety &
selection and food quality & freshness as very important factors when they decide to eat on campus.
• 50.9% of overall survey respondents said that the #1 reason they eat off campus is because of menu variety & selection; 34.2% said food quality & freshness.
• 28.4% of overall survey respondents said that the #1 reason they call for food delivery is because of menu variety and selection. 24.5% said food quality & freshness.
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Dining Issues
Summary of Market Research
• UDS Catering• Perceived as expensive, especially
compared with off-campus options.• Service in Stadium Club & suites is
satisfactory to clients.• Catering food production:
• 2nd floor kitchen is extremely tight• Minimal staging area• Issues with food production forecasting• Storage issues
• Customers want one-stop shopping, online menus & ordering/confirmation.
• Many customers noted UDS’s professionalism.
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Dining Issues
Future Direction for Dining Services
• Considerations:• A La Carte (Status Quo) vs. Anytime
Dining• What is the Value Proposition? • How does the market research influence
the future direction?
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Collaboration
Value Proposition
Consumption DrivenPromotes more food
consumption/waste/ unnecessary spending & less gross profitability
• A La Carte: Declining Balance
• All you care to eat:
Block meals/Meals per week/
Meals per day
• Finite # of meals/dollars
• Voluntary meal plan participation decreases
Access Driven Promotes less food consumption/waste
& higher gross profitability
• Anytime Dining
• Unlimited access
• Students consume less
food: Reduce food waste
• Infinite # of meals/access to food
• Voluntary meal plan participation increases
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I Would Prefer A Meal Plan That Permits Unlimited Access To Anytime Dining In The Sundial, Founders Food Court, McDonald Dining Hall and The Commons
From 7 a.m. Continuous Through Midnight SEVEN Days A Week Plus A Set Number Of Guest Meal Passes & Dining Dollars
• 79.5% of on-campus freshmen & 64.4% of on-campus sophomore respondents agreed or strongly agreed.
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I Would Prefer A Meal Plan With All Declining Balance Dollars That Can Be Spent On An A La Carte Basis In All Dining Locations On Campus
• 51.9% of on-campus freshmen & 55.7% of on-campus sophomore respondents agreed or strongly agreed.
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Dining Issues
Possible Future Direction for Dining Services: Anytime Dining
• Meal Plan Options• Unlimited Bronze: Unlimited access to four
residential dining venues during operating hours plus 4 guest meal passes & $200 in Dining Dollars per semester
• Estimated price: $1,600/semester (current combined price of Bronze plan)
• Unlimited Silver: Same privileges as Unlimited Silver plus 6 guest meal passes and $300 in Dining Dollars per semester
• Unlimited Gold: Same privileges as Unlimited Silver plus 8 guest meal passes and $400 in Dining Dollars
• All residential students would be required to purchase Unlimited Bronze but could buy up.
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Dining Issues
Considerations
• Anytime Dining in Founders, Kreischer, McDonald & The Commons• Provides meaningful freshmen experience• Unlimited access during operating hours• Unlimited seconds• Flexible & fits students’ lifestyle needs• No “meal swipes”• No leftover $ /unused meals• Promotes community bonding/building• Appeals to parents/families• China vs. disposables (cost &
sustainability)• Generally lower food/labor costs
• Hours of operation:• Extended hours of operation in residential
dining venues where gross profit is higher• Curtailed hours in some retail venues
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Dining Issues
Considerations
• Proposed hours of operation in Founders, Commons, Kreisher, McDonald• Founders: 7 a.m.-8 p.m. Monday-Friday• Commons: 7 a.m-8 p.m. Monday-Friday• Kreischer: 7 a.m.-1 a.m. Monday-Sunday• McDonald: 7 a.m.-Midnight, Monday-
Sunday
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Dining Issues
Discussion: Residential Dining
• All venues will eventually need to be renovated to various extents to accommodate Anytime Dining.
• Changes include:• Re-evaluate/relocate dedicated entrances &
egresses.• Re-evaluate & relocate control points into the
dining area from outside.• Install dish drop area since china will most likely
be used. A conveyor or tray accumulator is preferred over bussing carts.
• Reduce/eliminate prepackage & bottled carbonated & non-carbonated products.
• Emphasize display cooking/made-to-order options.• Emphasize self service & made to order options.• Install new checker stations.
• Install biometric hand readers at each checker station in each location.
• In short-term make shift set ups, consider using induction cook tops for display cooking in dining areas.
• Spruce up dining areas.• Offer products like Starbuck;s coffee & espresso
bars in each residential dining location.
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Dining Issues
Discussion: Residential Dining
• Expand menu variety to enhance value.• Include value-added concepts such as BGSUbs,
Salads By Design, Mama Margie’s Pizza, Starbuck’s coffee and/or operator’s self-branded concepts in each anytime dining locations.
• Serve a wide variety of popular menu items (pizza, subs, pasta sushi, vegetarian, quesadillas, etc.) well into the evening to reinforce the value of anytime dining.
• Make a big fresh salad bar with generous amounts of wide variety of popular & unique items a center piece in each anytime dining venue.
• Provide trayless service• Reduce food cost, energy cost, water usage, save
money• Environmentally friendly (big trend on college
campuses)• 78.9% of overall survey respondents support
trayless dining.• 80.2% & 80.3% of on-campus freshmen &
sophomore survey respondents support trayless dining
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Dining Issues
Discussion: Residential Dining
• Takeout• Survey respondents would like takeout
available from the residential dining venues.
• 36.6% & 30.5% of on-campus freshmen respondents said that based on the proposed changes to the residential dining venues, they would expect to take food out of the current residential dining venues occasionally & often, respectively.
• 43.8% & 31.5% of on-campus sophomore respondents said that they would expect to take food out occasionally & often, respectively.
• Takeout service could be available as part of an anytime dining program assuming residential dining venues offered trayless service.
• Access system/customer takeout usage would need to be monitored to ensure customers were not abusing the privilege.
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Dining Issues
Discussion: Retail Dining
• Maintain current campus c-stores• Future product mix
• Items rated as very important included:– Bottled beverages– Dairy products– Fresh produce– Bread– Bagels & breakfast sandwiches– Spreads– Chips/salty snacks– BGSUbs– Fountain beverages– Self-serve coffee & tea– Frozen entrees– Cereal
• Proposed hours of operation• Temptations: 2 p.m.-11 p.m. Monday-Sunday• Kravings: 11 a.m.-7 p.m. Monday-Friday, 8 a.m.-
11 p.m. Saturday & Sunday• Commons Marketplace:7:30 a.m.-Midnight,
Monday-Friday, 11 a.m.-Midnight Saturday & Sunday
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Dining Issues
Discussion: Retail Dining
• BTSU• Significantly increase participation
among commuters in BTSU.• Continue to allow a limited amount
of Dining Dollars to be used in these venues.
• Maintain current policies (i.e. meal plan money before 10 a.m. only).
• Maintain current hours of operation for the Nest (7:30 a.m.-8 p.m. Monday-Friday).
• Maintain current options & hours in other dining venues in the BTSU.
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Dining Issues
Discussion: Possible Outcomes
• Increased in perceived value among meal plan holders.
• Decrease in complaints about pricing.
• Increased participation among non-required meal plan holders.
• Increased capacity for non-meal plan holders in the BTSU.
• Dining perceived as an amenity to living on campus.
• Dining could become an important recruiting/retention tool with cutting edge programming.
• BGSU’s residential & dining program more competitive with peer institutions & other colleges.
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Dining Issues
• Base year calculated from document “UDS Financial Ops Pro Forma 10 as submitted to Consultants 2008 09 11—5800/5400
Five Year DRAFT Financial Projections: Status Quo vs. Anytime Dining
Status Quo: A La Carte Anytime DiningProjected Board Revenue: $86,179,700 (including forfeitures)
Projected Total Revenue: $107,056,900
Projected Total Expenses: $107, 449,100
Net Deficit: -392,200
Projected Board Revenue: $84,769,829
Projected Total Revenue: $121,537,266
Projected Total Expenses: $102,194,692
Net Surplus: $20,118,237
Assumptions:
• Extended hours at all residential venues.
• Unlimited access to residential dining/more self service=reduced labor
• Lower food costs in residential dining venues (37% vs. 31%)
• Eliminated pizza delivery service/curtailed some retail hours
• Significantly increased revenue potential in retail venues, particularly in BTSU
• PKC factored in projected changes in enrollment (require confirmation from BG)
• Assumed more juniors would start buying Anytime Dining meal plans in Year 3
• Model assumes self operation and does not include commissions paid to a foodservice contractor.
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Dining Issues
• All calculations per BGSU document “UDS Financial Ops Pro Forma 10 as submitted to Consultants 2008 09 11”
FY 2010 FY 2011 FY 2012 FY 2013 FY 2014
19,585,800$ 20,585,800$ 21,585,800$ 22,585,800$ 23,585,800$
Commission Potential FY 2010 FY 2011 FY 2012 FY 2013 FY 201420% 3,917,160$ 4,117,160$ 4,317,160$ 4,517,160$ 4,717,160$ 25% 4,896,450$ 5,146,450$ 5,396,450$ 5,646,450$ 5,896,450$ 30% 5,875,740$ 6,175,740$ 6,475,740$ 6,775,740$ 7,075,740$
Cost Recovery FY 2010 FY 2011 FY 2012 FY 2013 FY 2014Maint/Repairs Expense/Union Rent 641,500 654,300 667,400 680,700 694,300Utilities 821,700 871,000 905,800 942,000 979,700Miscellaneous Expense 571,500 582,900 594,600 606,500 618,600Total 2,034,700 2,108,200 2,167,800 2,229,200 2,292,600
Cost Recovery & Commissions FY 2010 FY 2011 FY 2012 FY 2013 FY 201420% 5,951,860 6,225,360 6,484,960 6,746,360 7,009,76025% 5,718,150 6,017,450 6,302,250 6,588,450 6,876,15030% 7,910,440 8,283,940 8,643,540 9,004,940 9,368,340
Dining Services Projected Revenue:
Discussion: Financial Horizon
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Collaboration
Colleges with Successful Anytime Dining Programs
• Catholic University of America• Gettysburg College• Hiram College• Michigan State University• SUNY Cortland• University of Connecticut• University of Georgia• University of New Hampshire• Wellesley College• Wheaton College
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Dining Issues
Discussion: Catering
• Offer one-stop “shopping” if possible.
• Offer three tiers of service• Presidential: High-profile events• Standard: Banquets &
luncheons• Budget: No delivery/pick up
• Expanded menu options• Online menus• Online ordering & confirmation• Consider more upscale
offerings Stadium Club & Suites• Carving stations• Display cooking• Upscale dessert (dessert cart?)
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Next Steps
Discussion:
• All draft financial projections need to be reviewed & approved by UDS/BGSU
• Questions & Answers