Delivering on the Experience Fall 2014

Emory University Delivering on the Experience

We are pleased to present the fall edition of our Delivering on the Experience Partnership Report Card, Sodexo’s semester update for the Emory campus. The fall brings a new school year, new students and new opportunities to enhance your campus with programs and services that will improve the Quality of Life for students, faculty and campus guests. In this issue, you’ll find: Insights into the incoming freshman class of 2018. Information on making a healthy breakfast a

daily priority. Sodexo’s switch to cage free eggs. A look at how to boost business revenue on

campus with Sodexo Conference Services. A report on some of the innovative new

construction projects on campuses in New Orleans.

We work every day to help you achieve our strategic goals and improve Quality of Life for the Emory campus community. We are proud of our continued partnership and will continue to drive student engagement, recruitment and retention by advancing Quality of Life on campus.

Sincerely,

Welcome 2

Student Insights 4

Health and Wellness 10

Environmental Focus 14

Customer Service 19

Innovation 23

Todd Schram Resident District Manager

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Improving Quality of Life for the Entire Campus Community

FOCUS

OUR RESEARCH HAS IDENTIFIED FIVE KEY AREAS THAT CONTRIBUTE TO IMPROVING THE QUALITY OF LIFE ON CAMPUSES:

1. Student Insights - Powerful research at the local and global level to understand your students’ needs

2. Health and Wellness - Nurturing student wellness through healthy food and lifestyle education

3. Environmental Focus - A commitment to local, sustainable and socially responsible practices

4. Customer Service - Our people are your people, and they are focused on providing exceptional service

5. Innovation - Delivering cutting-edge solutions and delectable new menu offerings

Sodexo partners with you to create exceptional experiences that exceed your customers’ expectations and support a healthy learning environment. Each day, we strive to make the Quality of Life services we provide have a positive impact on your entire campus community. From safe environments to impeccable facilities and healthy, nutritious meals, our managers are focused on expert delivery of our services. We take great pride in the many ways in which we support your goals and enhance Quality of Life on your campus.

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Student Insights Understanding student trends and expectations is essential to developing solutions and programs that improve Quality of Life for your campus community.

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STUDENT INSIGHTS

Insights on the Class of 2018

The TRU Youth Monitor is a data research report by the Futures Company that offers an essential understanding of young consumers, the culture they’re forging and the unrivaled market opportunity they represent. The most recent issue provides some interesting insight to inform our approach to the on-campus dining preferences of the incoming freshman class. The 18-19 year old members of the class of 2018, are putting dining out at the top of their list for monthly expenditures – ahead of mobile phone service, entertainment and video games.

The data discovered that young people can justify spending if it’s considered an experience, and eating out qualifies. Beyond just being a taste experience:

It’s a social experience – Eating out is a time to spend with friends and easily solves the question that every friend group dreads: “So, what do you guys want to do tonight?”

It’s an affordable experience – A $5 burger with friends can provide as much entertainment and probably more satisfaction than a $12 summer blockbuster.

It’s a shareable experience – From check-ins to food photos to group selfies, going out to eat provides plenty of fodder for their all-important social media feeds.

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It is evident that the class of 2018 wants their collegiate life to be full of memorable experiences. We strive to create both dining concepts and promotions that focus the experiential side of dining. This fall, we are rolling out a new retail promotion – Enjoy – which gives our campus guests the opportunity to sit back and relax and take the time to enjoy a delicious, satisfying meal. Enjoy consists of comfort foods such as ham and Swiss on a pretzel roll, which help to create a memorable dining experience and taste of home comforts. Most importantly, Enjoy provides our freshman class and the entire campus community with a great way to meet up with friends and unwind from a busy day.

Additionally, the data finds that much of the food purchases from the class of 2018 are made on snacks. Overwhelmingly, the most important factor in snack choice came down to portability. This shouldn’t be surprising considering how time-crunched young millennials are. Healthy snacks are among the top considerations, but so are some guilty pleasures. To meet the demand for on-the-go snacking, Sodexo continues to enhance our Simply to Go offering. For the fall, we are using consumer feedback on the popularity of our Mindful program of healthy, flavorful foods, to incorporate Mindful offerings into our Simply to Go line of portable dining options.

FACE UPDATES Pasta John’s Opened in Cox Hall Cox Hall After Hours Study Hall began New Food Truck added to the mix: Nana G’s New Hours for Starbucks and Highland Bakery Freshen Refresh-Crepes, Salad and Rice Bowls Rollin’s Now Serving Up Starbucks and

a Tazo Tea Bar Eagle Convenience and Subs Opened in October

STUDENT INSIGHTS

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STUDENT INSIGHTS

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STUDENT INSIGHTS

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STUDENT INSIGHTS

Emory Dining’s Administration sent out their second consecutive dining survey allowing us to compare year over year results. The dining program improvements continue to have a positive affect on the student body's perception of Emory Dining as shown by the year over year increase in overall satisfac-tion. With the results of this survey, we are better able to meet the needs of our students and see where there are gaps in the dining program that need addressing. As we continue to listen to our cus-tomers, we are striving to exceed expectations.

FALL 2014

FALL 2013

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Health & Wellness Advancing the health and wellness of your entire campus community is core to our partnership.

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On Our Campus Meet the Dietitian Event at Dobbs Market was held for incoming freshman. A new group of Healthy Eating Partners joined us this year to help students navigate eating in

Dobbs Market. Nutritional Newsletter Articles continue to educate and intrigue. Student Health E-Magazine Articles included:

Oct - “Nutrition & Stress Management Nov - “Food & Mood” Dec - “Nutrition & Sleep”

The Mindful program moves into retail and simply to go items. Improved kosher and halal grab-and-go lunch options are now available at Cox Hall, White Hall,

and Rollins. This year’s annual Stop Hunger Food Drive resulted in over 950 lbs. Cristina will be presenting the Mindful poster presentation for national conference: Food &

Nutrition Conference & Exhibition by the Academy of Nutrition & Dietetics Healthy Tips were posted on social media throughout the semester” “Hi Cristina, I hope you are well. I enjoyed our meeting the other week, talking about

health and wellness. Thank you for giving me a full hour of your time! Thank you for your kindness and good perspective.”

HEALTH & WELLNESS

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On Our Campus In its second year, the Meatless Monday campaign moves closer to becoming the norm here at Emory. In order to continue its promotions, Emory Dining planned three Meatless Monday cooking demos during two Wonderful Wednesdays and one Fantastic Friday. Chef David and Chef Danita were a huge hit at these events as they passed out samples of their freshly prepared meatless Monday dishes: Eggplant & Sweet Potato Stir-Fry. Sadly, the third cooking demo was canceled due to weather conditions but look for more demos in the spring!

HEALTH & WELLNESS

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Environmental Focus

Sodexo is recognized throughout the world for our commitments and initiatives toward sustainability.

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ENVIRONMENTAL FOCUS

Sodexo Transitions to Cage-Free Eggs As of July 2014, Sodexo has begun to shift all shelled egg purchases to cage-free sources. This transition, announced in April 2012, has been two years in the making. The transition plan is scheduled by geography, with all regions making the transition by October 2014. Cage-free eggs are contracted with either Eggs America, Inc. or National Pasteurized Eggs.

Why the Move to Cage-Free Eggs? 1. Sourcing cage-free eggs is one of many

ways we are implementing our Better Tomorrow Plan with a commitment to source sustainably raised products. Other initiatives that support our Better Tomorrow Plan include:

Mindful - our offer to make healthy choices second nature (mindful.sodexo.com)

Serving more Sustainable Seafood Providing Locally Sourced Produce Reducing waste with our new

Waste Toolkit Implementing PURE - a sustainable oil

recycling program to reduce waste oil Using SMART - our proprietary

Sustainability Management and Reporting Tool - now in E=Vision and free for all unit locations. This transition provides easier access to the tool for all Sodexo managers.

2. Commitment to support cage-free eggs is increasingly a market expectation Sodexo's position is aligned with other foodservice companies and national restaurant chains, universities and large businesses that have made commitments to cage-free eggs.

3. Cage-free eggs are of increasing interest to customers and sold at a premium According to the Wall Street Journal, specialty eggs like cage-free are sold at a premium and sales are rising. Specialty egg sales were up 13.5% by volume through mid-May 2013, while egg sales overall were up 2.5%.

For more information on the Better Tomorrow Plan and Sodexo’s commitment to sustainability and the environment, visit www.SodexoUSA.com.

Proudly serving

100% cage-free

shell eggs.

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ENVIRONMENTAL FOCUS

On Our Campus

Sustainable Food Fair

Food Day: 100 Mile Meal

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ENVIRONMENTAL FOCUS

On Our Campus

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Pumpkin Carving Contest and Pumpkin Soup Sampling at the Farmers Market

Heritage Turkey Feast

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ENVIRONMENTAL FOCUS

On Our Campus In order to continue our sustainability efforts and create exceptional student and community experiences, the following were implemented at Dobbs Market: Grass fed beef for the grilled hamburger patties on the grill Humanely Certified Cage Free Eggs H & F Bread now served in Cox Hall, Dobbs Market, Eagle Convenience

and Subs, and Emory Carering. We plan to continue expanding H & F Bread across campus

Partnership with the Local Vendors Coalition: An organization who has a partnership with 350 local Georgia Farmers to distribute and deliver their products, largely fruits and vegetables.

Fair Trade Coffee is Now Available at the following locations: Starbucks Rollins Cafe at the Grace Crum Rollins Building Dunkin' Donuts at the DUC Dobbs Market Highland Bakery at Goizueta Business School Miss Jean’s Place at School of Law Peet's Coffee and Tea at Woodruff Library The Green Bean at Cox Hall Clairmont Café at Clairmont Campus

Improved organization of waste stream, including recycling and composting of food waste, both for kitchen and post-consumer by implementing color-coded trash bags at food court to increase awareness of separate waste streams in dining. The waste bins at Green Bean waste also switched to composting & recycling designated bins.

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Customer Service As your partner, we understand the impact of customer service on the overall campus experience.

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CUSTOMER SERVICE

Get the Most Out of Your Campus Facilities

The summer is over and campuses are once again teaming with students and faculty making full use of the campus facilities and grounds. In May, the sun will set on yet another successful academic year and most students will pack up for the summer, leaving the campus and many of its resources empty until full campus life begins again in the fall. One campus’s empty conference center, dining facility or classroom is another organization’s perfect meeting spot. Enter Campus Conference Solutions, Sodexo’s commitment to enhance Quality of Life on campus. As an integrated conference services provider, Sodexo can enhance the quality of operations and profitability for our campus partners. Campus Conference Solutions is a member of major national management conference associations and provides a practical, complimentary referral service by working to match national planners to the appropriate landscape and services of our partners. Our objective is to meet the unique needs of each of our partners as we identify and deliver conference business to their campuses. Once the meeting or conference is booked, Sodexo will work with the planners to provide outstanding food service in attractive dining settings to help enhance the first-class learning environments offered by our campus partners. Matching specific facility and dining needs to a suitable venue requires the strong relationships we have worked hard to build with both meeting planners and on-campus conference planners. Sodexo will work to ready on-campus dining venues for all-you-care-to-eat meals and/or specialty catering for conference participants. Our chefs will work with the conference planners to provide the perfect menu to

complement any meeting or conference. Many campus dining halls have ample room to cater to each group’s specific needs. There is flexibility to meet the needs of all conference guests including vegan, vegetarian, gluten free and other special dietary concerns. Campus Conference Services now operates four regions across the country – Northeast, Midwest, North and South. If your campus is interested in increasing conference business revenue and does not yet use Campus Conference Solutions, learn more at conferences.sodexomyway.net or speak to your Sodexo General Manager.

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On Our Campus We at Emory Dining are here to serve and to exceed your expectations. We hold ourselves to a high standard and expect to ‘wow’ our customers. Our costumers are why we are here and why we strive to make every day a better day. Our costumers are not only regulars but become family. Each person on campus comes into contact with Dining and we hope to make a positive impact on their experience here at Emory with our words, our smiles, and our efforts to go above and beyond. Listed below are just a few of examples:

Annual Coke Toast Sponsorship Catering for Second Year Experience (SYE) Surprise and Delights at Dobbs Market 1836 Dinners

CUSTOMER SERVICE

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On Our Campus

CUSTOMER SERVICE

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Innovation Innovation is the part of our solutions strategy that ensures we are always thinking in front of where we are today.

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The campuses of Loyola University and Tulane University in New Orleans are beginning the 2014-2015 school year with some wonderful new campus highlights that are enhancing the Quality of Life on campus for the entire campus community and all who come to enjoy and visit. Loyola partnered with the Sodexo Solutions Center on a seven-month project to add an HVAC system to the main campus dining kitchen and update the HVAC system for the Student Center. The Solution Center offers expert HVAC systems installation and maintenance services through Roth, a Sodexo Company. In addition, Loyola and the Solution Center partnered on a major renovation to the main food court. The Solutions Center handled the entire construction project from start to finish. The newly renovated food court now includes a sushi station, Subway, “OBC” Grill and a Smoothie King.

INNOVATION

Solution Center Helms Construction Projects on New Orleans Campuses

The Loyola and Solutions Center partnership doesn’t end there. Construction projects also included the installation of a Starbucks kiosk on campus and this upcoming school year will include an overhaul of a residential dining facility. Tulane University and Sodexo have a long-term partnership in effect for dining services. That partnership will increase in 2014-2015 when Tulane’s Green Wave football team makes its way back to campus for the first time in 38 years to play in the newly built Yulman Stadium. Because of Tulane’s trust in Sodexo, the concession business for the new stadium was awarded to Sodexo without going out to bid. Additionally, the Solutions Center partnered with Tulane to design, install and equip all concessions and kitchens in the new stadium. The stadium boasts seven permanent concessions, two kitchens and 36 mobile carts. The first game in the new Yulman Stadium was played on Sept. 6 vs. Georgia Tech. Although Tulane’s Green Wave did not come out victorious, Sodexo was on hand to ensure that the spectators were enjoying the game with food and beverage.

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On Our Campus Emory Dining’s brand new soup cart opened up

right after Thanksgiving, just in time for the cold

weather! With four soups to choose from, including a

vegetarian and gluten free option,

Swoops Soups will be the place to

grab a meal on the go this winter!

In order to provide more options for Faculty and staff, the Faculty and Staff Meal Deal CINCH program was introduced at Dobbs Market. For every 3rd meal purchased, the 4th meal is free! Overall improvements to the Dining hall as well as the meal deals has resulted in an increase in Faculty and Staff customers.

INNOVATION

ENJOY Limited Time Offers at Cox Hall and Rollins as well as at all our Simply To Go locations spiced up the menu offerings. Catering also offered two limited time menus including an Autumn and Winter menu.

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On Our Campus

INNOVATION

Rollins International Weeks

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On Our Campus

INNOVATION

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