nacufs-natl_augustana_15-0721 tp edits (2)
TRANSCRIPT
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NACUFS 2015
From Vision to Reality
Steve Carlson Garry Griffith
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From Vision to Reality:Making a financial case for a new dining center
Augustana College Center for Student Life
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Setting the Stage:The Dining Scenario at Augustana before the new facility
Two dining centers - 38 years old and 55 years old
C-Store, Coffee operation - 205 sf
Snack BarCaféFaculty/Staff DR
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Setting the Stage
Meal Plan Structure:• 100% retail, declining balance• Overhead taken out up front• Remaining points/flex used at all food venues• 2-tier pricing meal plans and cash
Meal Plan Issues:• Hard to market /show value to students and parents• Students ran out of points before term end
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Existing Operational Issues:• 90% of food was processed (pre-made entrees, soups, salad dressings, frozen
veggies, potato pearls)• Long register lines• Theft due to no hard checkpoints• Dining dollars spread out between too many venues (dining centers had declining sales and the largest
labor pool)• Take-out mentality with 280,000 to-go boxes/year
Setting the Stage
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Step One of the TransformationCreate a new C-Store
Expand Grab & Go selections with centralized production
Return to Scratch cooking
Create a 5-year Strategic Plan
Update cost controls – food/ labor
Increase Student employment
Add new concepts - Freshens/C-store
Establish an Employee partnership
Add local foods
Evaluate hours in each operation
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Step Two of the TransformationPropose new Dining Center
Implement AYCTE meal plans with Flex-Block for off-campus
Develop the Proforma (the only building on campus that will pay for itself)
SWOT
Close Faculty Staff DR
Small C-Store
Two dining halls
Freshens
Dining Center, Brew, C-Store, Snack Bar (hours based on traffic)
Concessions
Making CSL THE place to be on campus
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Step Three of the Transformation
Sell to the President and Board:
• You can have extended hours, AYCTE format, and lower food and labor costs
• Guaranteed $900k more to bottom line first year
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The Process
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Priority # 1• Stay Self-Op
– Make sure everyone who has a job today has a job tomorrow!
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Making Lemonade with Lemons
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LaborFoodReserve
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Let’s Hire a Consultant! Agreed!
? ? ? ? ?
Really?
Making the Case for a New Dining Facility
All you care to eatAll-day diningMore choicesMake more money!
CEOGARRY
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Initial Vision
• 8 Marketplace Stations• Stations “dispersed” throughout seating• Display cooking at all stations• Tray-less operation• All-day dining• Display bakery• Central production for bakery & catering
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Study Results
• Confirm number of stations matches peak volume
• Confirm Trayless, all-day dining, market-place can be successful and exceed students’ and parents’ expectations
• Define space required• Define equipment required and cost
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Administration Approves the Project
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Project Hurdles
• Do you really need all those stations?
• Can seats be available for student events?
• Do we really need all those hoods?
• Boy, that equipment is expensive
• Why did we eliminate Faculty Dining?
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Do you really need all those stations?There must be a computer program to model customer flow
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Can that seating be open for student events?
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Do we really need all those hoods?
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• It has to last a long time• Regulatory approvals
Why is that equipment so expensive?
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Final Concept
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Final Concept
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Site Challenges/Opportunities
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Site Challenges/OpportunitiesResidence Halls
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Culinary Trends, Menu & Recipe Development
• Culinary-focused
• Scratch cooking standard for all locations
• Fresh-only vegetables
• Display cooking– Preparation method for half
of all meals served
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Customer Service
• One-on-one interaction between staff and customer
• Continuous service
• Extended hours of operation
• Made-to-order / Grab-and-go option
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Environmental Responsibility• Reusable to-go containers
• Napkins – only paper used in dining room
• Catering – all disposables compostable
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Farm2Fork relationships / Augie Acres
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Hydraponics Wall
Hydroponics Wall
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Special Dietary Needs
• Wild Thymes• Vegan, vegetarian, gluten-free
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Floor Plan
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Marketplace
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Salad Bar
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Dining Room
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Questions?
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Augustana Dining Services
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