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ARCHITECTURE PLANNING INTERIOR DESIGN

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

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ARCHITECTURE PLANNING INTERIOR DESIGN

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  1. Residence Life & Dining Services Master Plan Bowling Green State University February 24, 2009 ARCHITECTURE PLANNING INTERIOR DESIGN

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Please rate the importance of the following factors when you decide where to eat on campus.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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?

  18. Collaboration Value Proposition • Consumption Driven • Promotes 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

  19. 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.

  20. 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.

  21. 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.

  22. 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

  23. 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

  24. 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.

  25. 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

  26. 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.

  27. 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

  28. 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.

  29. 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.

  30. Dining Issues Five Year DRAFT Financial Projections: Status Quo vs. Anytime Dining Status Quo: A La Carte Anytime Dining Projected 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. • Base year calculated from document “UDS Financial Ops Pro Forma 10 as submitted to Consultants 2008 09 11—5800/5400

  31. Dining Issues Discussion: Financial Horizon • All calculations per BGSU document “UDS Financial Ops Pro Forma 10 as submitted to Consultants 2008 09 11”

  32. 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

  33. 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?)

  34. Next Steps Discussion: All draft financial projections need to be reviewed & approved by UDS/BGSU Questions & Answers

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