We Should Have Thought of That!

1. We Should Have Thought of That! Program Enhancements & Issues to Consider Before Your Next Renovation Presented by: Jeff Yawn, Director of Eagle Dining Services Georgia Southern University & H. David Porter, FCSI, CEO & Principal Porter Khouw Consulting, Inc.

2. GSU At A Glance • Campus Overview • GSU has experienced significant enrollment growth & expects this trend to continue. • Total enrollment in Fall 2011: XXXX • There are approximately 4,400 beds on campus. • Freshmen are required to live on campus & to purchase meal plans. • GSU is considering adding 1,000 beds on the south end of campus near the stadium with the purchase of an apartment complex (pending). • GSU plans to add approximately 5,000 commuter students by 2016. • Dining program generates about $13 - $14 million annually in sales.

3. Project Background • GSU hired PKC to create the “building blocks” that would be used to inform this major project. • Project goal: To develop a campus dining program that will allow for effective recruitment and social nourishment while providing exceptional food, service and community. • Key objectives: To renovate GSU’s two major dining venues: Landrum Dining Hall & Lakeside Café.

4. Project Building Blocks • Before you start any major renovation project, it’s critical that you have the key building blocks in place. • How do you go about doing this? • Set goals & objectives: • GSU project goal: To develop a campus dining program that will allow for effective recruitment and social nourishment while providing exceptional food, service and community. • Key objectives: • To grow voluntary meal plan participation. • To provide contemporary, state-of-the-art dining venues that would be attractive to existing & potential customers. • To provide a more customer-friendly campus dining program that is flexible & innovative.

5. Project Building Blocks • Complete a campus-wide master planning study. • Why? To gain a better understanding of what customers’ want, where they are eating now and what programming & service opportunities should be incorporated into the dining program moving forward. • The results of the master planning study will provide you with the building blocks you need to build a strong program that works, is customer-based and innovative. • Goal: To avoid “Gee, I wish we had thought about that before we started this renovation.”

6. Areas to Consider When “Thinking Ahead” • How & in what venues will customers be able to use meal plan money? • What will the hours of operation be in future and how do we need to modify our current staffing schedules (seven days a week) in order to meet customer demand? • What kind of menu offerings are going to be available in each venue & what kind of equipment/servery layout/utilities are we going to need to provide these offerings? • What changes to the campus landscape (new buildings, new arteries through campus) could have an impact on the success of our dining program? • Are our current facilities undersized & how large do they need to be to accommodate any changes in enrollment? • What impact will these proposed changes have on our department’s bottom line? • Creating a campus-wide dining services master plan will help answer these questions!

7. Successful Master Planning Elements • GSU hired Porter Khouw Consulting to create a campus-wide dining services master plan prior to these major renovation projects. • Master planning steps: • Qualitative & quantitative market research • Interactive work session • Recommendations regarding: • Optimal number of convenient locations • Student-friendly hours of operation (student clock) • Customer-friendly meal plans • Contemporary style of service • Service and/or menu enhancements • Determined how Landrum Dining Commons can become the “heartbeat” of the campus. • Freshmen experience • Community interaction/bonding • Meets campus community members needs.

8. Successful Master Planning Elements • Financial Analysis • PKC completed five year financial projections that illustrate the financial impact of our recommendations. • Preliminary Design • Created demand analysis to determine square footage requirements and capital cost investments. • Included planned enrollment growth including 1,000 new residential freshmen (required to purchase a meal plan) and 1,000 non-freshmen residential students by 2016.

9. Issues & Opportunities • The planning process revealed issues & opportunities related to creating a new and more customer-friendly campus dining program: • Issue: Meals-per-week plans were not popular with customers. Students buying down to lower meal plans & dissatisfied with value of meal equivalencies. • Opportunity: Create more flexible meal plans that eliminate leftover meals. • Issue: Limited hours of operation • Opportunity; Extend hours of operation in dining venues with the most variety to create value-added dining program. • Issue: Limited menu variety & selection • Opportunity: Expand menu variety & selection by adding more offerings and display cooking so customers can customize their meals to order. • Issue: Dated, uninviting facilities & campus lacked meaningful social gathering space. Landrum had a split personality: half food court/half all-you-care-to-eat services. • Opportunity: Renovate Landrum Dining Hall & Lakeside Café to create contemporary & inviting state-of-the-art dining venues that would provide easily accessible social gathering spaces for all students, faculty & staff.

10. Highlights of GSU’s Dining Services Master Plan

11. Landrum Dining Commons • Display cooking platforms (a mix of made-to-order & self serve) • Mongo grill with a wide selection of proteins, vegetables and sauces for made-to-order stir fries. Rice would be available in rice cookers. • Pizza (wood burning brick oven) & pasta with a variety of • Home-style entrees • International foods station with a rotating variety of ethnic dishes & sushi • Grill: Hamburgers, grilled chicken sandwiches, fries, onion rings, etc. • Deli including a wide variety of deli meats & toppings • Large salad, soup & fresh fruit bar with fresh baked bread • Breakfast all day • Cereal bar with a wide variety of options • Desserts & baked goods • Fountain beverages, flavored waters & juices • Coffee & tea • Consider relocating Cold Stone Creamery into this venue as an added value option?

12. Landrum Dining Commons - Recommendations • Inviting ambiance • Free wireless access/dataports • Flat screen TVs • Upbeat background music • Natural light • Fireplace with soft seating • A variety of other seating options (high tops, counter seating, large and small tables, booths, etc)

13. What is Anytime Dining? • A value-added program that: • Can significantly boost customer satisfaction • Allows meal plan holders to eat what and when they want • Provides the ultimate flexibility in dining options • Eliminates missed meals • Appeals to parents • Provides an easy transition from home for incoming freshmen • Enhances social interaction & community bonding

14. Concerns About Anytime Dining…. • Increased Food Cost • Perception: “The students will eat us out of house & home.” • Reality: Most students still eat between 11-13 meals per week. • Reality: Food costs remain stable or decrease • Less waste • Increased Labor Cost • Perception: “Our labor costs will skyrocket.” • Reality: Service can be throttled up or down depending on daypart • Reality: A mix of served and self-serve stations help keep labor cost low. • Meal plan price increase? • Perception: We will have to charge more for meal plans. • Reality: In most cases, meal plan prices do not increase.

15. Lakeside Café • Currently offers a retail service, but with the introduction of anytime dining, this centrally-located facility will be transformed into an anytime dining venue. • Hours of operation will remain as they are now (peak meal period will be lunch) and Landrum will have extended hours. • Food station at Lakeside will include: • - Pizza/Pasta - Deli & Tossed-to-Order Salads • - Homestyle Foods - Mexican Station • - Hibachi Station - Soup/Salad Bar • - Lakeside Grill

16. Project Background • Using the campus dining services master plan as a roadmap, GSU hired PKC (+ two architects) to complete a design plan to renovate Landrum Dining Hall and Lakeside Café. • Project goal: “To create new, aesthetically-pleasing and attractive complexes to attract not only the 5,100 on-campus students but to also increase voluntary participation among commuters.”

17. The Future of Landrum & Lakeside • Landrum Dining Center – constructed in 1966 / current seating: 385 • Undersized to accommodate future enrollment. • Lakeside Café – constructed in 1991/ current seating: 350. • Also undersized • The project will consist of the reconstruction of Landrum & the renovation of Lakeside (concurrent). • Landrum will be demolished & rebuilt in phased construction allowing the facility to remain open throughout the process. • Future dining in these facilities will be an all-access, anytime dining experience. • Cash/credit methods of payment will remain but meal plan holders will use their ID cards to “access” dining unlimited throughout the day.

18. GSU Design Project Overview • Reconstruction of Landrum Dining Hall • Doubled in size, located near the heart of the freshmen residential community. • Renovation of Lakeside Café • Central campus location. • Additional seating & provide anytime dining • Landrum will be a phased project: • Phase 1: Estimated completion date: June 2013 • Phase 2: Estimated completion date: March 2014 • Project delivery method:Construction Manager at Risk • Budget: $21 million

19. PKC Design Process Programming & Schematic Design Design Development To-scale CAD floor plans with equipment specifications Utility loads Equipment cut sheets Contract Documents Capital budget estimate Electrical & mechanical spot connection drawings Location of floor drains Elevation drawings Dimension rough-in drawings (optional) Require contractor to produce a full-scale mock-up Construction Administration Services Bid analysis Shop drawing review Punch lists

20. PKC Design Approach • Phasing Strategy • Site & equipment survey • As-built drawings (obtain and/or create) • Phase-by-phase electrical & mechanical spot connection drawings for both facilities. • Coordinate with the project architects in the development of : • Architectural demolition drawings • Temporary power & lighting layout • Construction partition & other documents critical to the success of the phasing strategies. • Coordinate with the Owner to tag or identify existing equipment that will be reused or salvaged. • Identify the timeline for the purchase & fabrication of new equipment.

21. PKC Design Approach • Project Scheduling & Communication • Map out every project task & identify deliverables • Use design work calendar to track projects • Open lines of communication

22. PKC Design Approach • Cost Control & Cost Estimating During Pre-Construction & Design Phases • During schematic design phase, we will provide a projected cost estimate based on square footage • An itemized budget will be generated • Budget will be updated periodically in conjunction with any design changes/updates • If over budget, we will launch a value-engineering exercise to lower the cost (with the participation of the client & project team)

23. Our Design Approach • Energy Efficient Equipment • Energy Star-rated equipment • Dual-rinse features in dishwashers (reduces water consumption by almost 15-20%) • Heat reclaim • Waste pulper system to reduce water consumption and waste volume • Variable fan drive motors for exhaust hoods • LEED design elements

24. Before (include photos)

25. Landrum Phasing: 1AB

26. Phase 1A

27. Phase 1B

28. Phase 2

29. Phase 3

30. Phase 4

31. Phase 5

32. Phasing at UR – Project Example

33. We Should Have Thought of That! Program Enhancements & Issues to Consider Before Your Next Renovation Thank You Questions?