THE VALUE OF OUR PARTNERSHIP

For the past 10 years, Bon Appétit has worked in concert with Lawrence University as forward-thinking partners to

best serve your students, faculty and staff. We have done so by actively listening to those we serve and steadfastly

focusing on what is important to the Lawrence University community while being flexible and moldable to the

ever-changing economic and student climate. We are proud this has resulted in our consistently high student

satisfaction scores. Because of our mutual trust, your openness to new ideas and your willingness to challenge us

to be better at what we do, we are stronger today than when we first began our relationship.

Lawrence University plays a meaningful role in the daily lives of hundreds of students and is a pillar of the

Appleton community. We understand that you continuously have new and ever-changing expectations to meet

the demands of your ever-changing student base, especially with the new focus of diversity as more and more

enrollment comes from the East and West coasts. The foundation of our strategy is focused on making sure every

student experiences high-quality, focused services while being fiscally responsible to the business model, through

a vibrant suite of customized and automated solutions. Very few companies in any industry have a corporate

culture that embraces customization and adaptability the way that Bon Appétit does. It begins with our passion for

student satisfaction, sustainability, health and cultural alignment with our client partners.

Therefore, we are pleased to present to you our dynamic move-forward strategy that best meets your needs well

into the future.

What Is Important To You?

You have our guarantee we will continue to provide you with innovative ways to be fiscally responsible without

sacrificing quality throughout our partnership. Our flexible approach will continue to be based on what is

important to you:

• Ever-evolving and industry-leading menus, programs, variety and superior food quality. Keeping Lawrence the

showcase account that it is today well into the future.

• Sustainable foodservices, corporate social responsibility and committed partnerships with local farmers.

Meeting the new 2025 sustainability goals.

• Constant innovation brought to the food program that drives student engagement and satisfaction.

• Effective cost management.

• On-site management team responsiveness.

Our alignment with your values, short- and long-term goals is of utmost importance to us to effectively address

what is important to you. We are committed to always be flexible to ensure we provide industry-leading services

to each students in a dynamic as well as cost-efficient manner. We place a high value on providing you the level of

excellence, innovation and fiscal responsibility that you deserve.

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RESTAURANT EQUIPMENT & DESIGN

This drawing is the property of

BoelterLandmark Restaurant

Equipment & Design and is loaned

on the condition that it not be

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Restaurant Equipment & Design Inc.

01/15/19

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SCALE:1/4"=1'-0" SERVERY FIXTURE PLAN

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OUR VISION

Andrew Commons:

Andrew Commons has been the centerpiece of the dining program since we stepped on campus 10 years ago. It

is our desire to continue to make the Commons a showpiece dining platform that extends beyond esthetics. We

recommend the following enhancements:

• A complete refacing of all serving counters for a fresh new look.

• Redesign of the center island to include a new exhibition cooking platform that can double as a teaching

kitchen to host cooking demonstrations and cooking classes.

• Introduce a new allergen-aware and gluten-free zone.

• Create a new sustainable wall for messaging all of our joint initiatives around sustainability.

• Install live food shelves to grow microgreens and fresh herbs right in the commons.

Sustainability and Waste Reduction Enhancements:

In addition to all of the initiatives already in place such as trayless dining, reusable to-go containers, Food Recovery

Network, plastic bag and straw ban, preconsumer waste composting and waste oil recycling, we propose the

following enhancements to help meet the 2025 goals:

• Install a pulper or bio-digesters to reduce or eliminate post consumer waste (back of house)

• Roll out a new educational/interactive waste disposal program utilizing clear bins and digital signage to

enhance waste awareness for our guests (front of house)

• Launch a zero waste campaign in dining built around the 2025 goal of zero waste on campus, including

assessments and certifications (Green Restaurant Association, Post Landfill Action Network) to help the

university achieve its campuswide goal

• Introduce our new proprietary waste-tracking system called ON TRACK to help curb kitchen food waste

(summer 2019)

• Roll out Bon Appétit Zero Waste Catering Concept (in final stages of testing) Fall 2019

• Launch a reusable utensil program to eliminate the use of disposable silverware

:

From our research, we established that students enjoy breakfast, hanging out and socializing at in the morning hours. This

has created underutilized space in Andrew Commons and crowding in Kaplan’s. Lack of seats, cramped areas, inability to access

electricity or USB ports and limited kitchen facilities all hinder the student experience. Our recommendation is to redesign in

the following manner to meet student needs:

• Redesign the service area to include the recently vacated apparel space that will include a new concept called AC Express.

• Introduce pre-order/pre-pay technology to reduce line queuing issues.

• Introduce mobile ordering technology to enhance speed and convenience.

• Introduce new digital signage package.

• Change seating in the main area to accommodate more occupancy and provide outlets to plug in devices. This will be accomplished

by changing out table sizes, removing the stage and reducing pillar size. In addition, we recommend expanding seating outside of

the cafe proper to the hallway and open space area directly behind Kaplan’s. See drawing and renderings for detail.

• Lastly, the redesign will include creating more efficient kitchen space by adding more cooking capacity, refrigeration storage and

work space.

With the change in Kaplan’s, Andrew Commons would close for breakfast. The low usage, 8% today, can be accommodated in

with the redesign. Our proposed plan includes opening up the kitchen and adding an additional cooking line in the back kitchen to

support a concept we call Andrew Commons Express (AC Express). We would move the breakfast service upstairs and feature a full hot

breakfast offering as well as cold cereal, fruit and yogurt and toast station similar to what the offering is downstairs today but in a smaller,

more efficient space AC Express.

We envision students being able to use one of their meal swipes for the AC Express breakfast experience or they could use their flex points

to visit the Kaplan retail experience. During the lunch and dinner meal periods, we envision AC Express being the pickup area for the

mobile ordering platform to keep this activity separate from the regular retail experience.

MARKETING AND

COMMUNICATIONS

The marketing plan for Lawrence University’s dining outlets combines digital, print and

interactive channels to create an immersive brand experience. Our marketing efforts

always embody Bon Appétit’s core brand promise: custom culinary programing and

marketing that aim to enhance and elevate the students, faculty and staff dining

destinations.

We plan to leverage our marketing channels and promote the dining experience,

including print collateral, social media, email marketing and website updates. With

enhanced messaging around sustainability, and what we do EVERY DAY in the cafe

– students, faculty and staff are sure to have a better understanding of our cooking

from scratch methods, and sustainably sourced ingredients. We feed the best of the

best, and are proud to be here at Lawrence University providing a dining destination to

everyone on campus.

The digital screens in will transition to the Café Bon Appétit content manager

to elevate current menu offerings, and serve as an additional marketing channel to

share culinary programing and special events for students.

and Andrew Commons currently provide delicious from scratch cooking,

and accommodates individuals’ dietary restrictions. However, we can communicate

these offerings better to students, faculty and staff. With enhanced messaging around

allergens and engaging wellness events – we will heighten both allergen and wellness

awareness. We find ourselves most successful when our teams can synchronize

communication efforts such as this – and plan to provide marketing materials to be

included in new student orientation packets. Connecting early on with students in their

time here at Lawrence University to better understand their individual needs will be

important to ensure they enjoy their dining experience here at Lawrence University.