Planning for the Future & Creating Social Architecture TM at MSU Your Hosts Todd Jutila Asst. Director of Auxiliary Services & Director of University Food Services Montana State University H. David Porter, FCSI President & CEO, Author Porter Khouw Consulting, Inc. Key Points 2. Optimum Program What is the optimum program for your campus? What are the steps to determine the optimum program? 1. Social Architecture TM What does it mean?How can it effect your campus? What is Social Architecture TM ? Gravitational PullEmotional ConnectionsSocial EnergySense of Community Social Environment on Campus What is Social Architecture TM ? Recruitment Rates Retention Customer Satisfaction Voluntary Meal Plan Sales Brand Loyalty Alumni Relations Inviting & contemporary dining venues Opportunities for social connections Places where student want to eat Wide variety of menu offerings Display cooking & made-to-order foods Elements of Social Architecture TM Montana State University Snapshot 3,370 residential students. Occupancy is almost 100%. MSU plans to build new residence halls. Enrollment has grown 18% over the last two years & will be approximately 16,000 by Fall Campus dining: o 3 residential dining venues o Multiple retail venues (renovated within last five years) o Catering o Concessions o Central bakery & salad departments o Very few changes have been made to the residential dining program over the last 10 years. Hours are not aligned with students lifestyles. Late Night Bites menu offerings were not well received. Dated facilities & minimal display cooking. Menu variety & selection (especially late night) not dialed into students preferences. Distinct difference M-F & weekends. Challenges with Residential Dining Program Meal plans: Student buying down to smaller plans or getting off a meal plan because of dissatisfaction with campus dining program. Limited voluntary participation. Development of A New Vision for MSU Dining Use an independent appraiser to immerse themselves in your campus community determine what is unique about your campus & the strengths/ weaknesses of the current dining program. What makes your campus unique? o Demographics o Geography o Culture o Traditions o Preferences o Growth plans/enrollment o Financial realities Campus Culture & Politics Determine Strengths & Weaknesses Dining Program Hours & student clock Ambiance Speed of service Methods of Services Meal Plans Menu Variety Interview stakeholders. o Determine current eating habits & preferences o Where do they eat off campus & when? o Why do they eat off campus? o Where do students hang out between classes? o Where do commuter students park & what path to do they take to class? Survey the campus community including students, faculty & staff. o Quantitative market research helps prioritize programming enhancements & to determine if specific groups are interested in specific services/dining options. Market Research Complete a five-year financial analysis to outline how proposed program enhancements/changes will impact your bottom line. o How will meal plan participation change? o How much more labor will you need or how can the current labor be better utilized? Can you reduce labor? o If you open new locations, how many operating days will they be open and what will the average check be? o How will your operating expenses change? o How many can you anticipate growing your bottom line in a five-year period? Preliminary design o Renovations: How can existing venues be renovated to improve ambiance, customer throughput & improve labor efficiencies? o How much will these renovations cost? o New locations: How much will these cost to create & when can you expect payback? Due Diligence Program Enhancements Minimal Cost/High Impact Customer friendly meal plans Extended hours Anytime dining Expanded menu variety Improved customer service Higher Costs/Higher Impact Renovations New locations New approaches to dining: Food trucks Food carts Mobile apps Other Factors Budget Employee buy-in Timeline The DNA of a Successful Anytime Dining Program Anytime Dining Meal Plans Continuous Hours of Operation Extended Hours of Operation Menu Variety & Selection State-of-the-art Facilities Retail Approach Optimum Value Continuous Anytime Dining Expanded hours of operation o 7 a.m. to Midnight seven days a week Plans to renovate all three dining centers o Each will have its own unique selection of food concepts & retail feel o Display cooking/made-to-order o Wide variety of foods Monday-Friday & on weekends o Improved ambiance & social environments Transforming Residential Dining at MSU Unlimited 24/7 Access Anytime Dining Meal Plans Four Guest Meal Passes Per Semester Bobcat Anytime Silver $150 in Dining Dollars Per Semester Eight Guest Meal Passes Per Semester Bobcat Anytime Gold $300 in Dining Dollars Per Semester 12 Guest Meal Passes Per Semester Bobcat Anytime Platinum Bobcat Anytime Bronze Unlimited access Monday-Friday $100 in Dining Dollars Per Semester 4 Guest Meal Passes Per Semester Commuter & Faculty/Staff Meal Plans 75 meals per semester at a cost of $5 per meal Monday-Friday. Cost: $375 Block meals per semester at a cost of $5.50 per meal Monday-Friday. Cost: $275 Block 50 25meals per semester at a cost of $6 per meal Monday-Friday. Cost: $150 Block 25 Recap of Key Points 2. Optimum Program What is the optimum program for your campus? What are the steps to determine the optimum program? 1. Social Architecture TM What does it mean?How can it effect your campus? Thank You! Questions? LinkedIn /pkcdavid