ARCHITECTUREPLANNINGINTERIOR

DESIGN

Residence Life & Dining Services Master Plan Bowling Green State University

February 24, 2009

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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?

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

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.

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.

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.

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

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

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.

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

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.

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

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.

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.

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.

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

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

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?)

Next Steps

Discussion:

• All draft financial projections need to be reviewed & approved by UDS/BGSU

• Questions & Answers