1. We Should Have Thought of That! Program Enhancements & Issues to Consider Before Your Next Renovation Presented by: Jeff Yawn, Director of Eagle Dining Services Georgia Southern University & H. David Porter, FCSI, CEO & Principal Porter Khouw Consulting, Inc.

2. GSU At A Glance Campus Overview –GSU has experienced significant enrollment growth & expects this trend to continue. – Total enrollment in Fall 2011: XXXX – There are approximately 4,400 beds on campus. Freshmen are required to live on campus & to purchase meal plans. GSU is considering adding 1,000 beds on the south end of campus near the stadium with the purchase of an apartment complex (pending). GSU plans to add approximately 5,000 commuter students by 2016. – Dining program generates about $13 - $14 million annually in sales.

3. Project Background GSU hired PKC to create the building blocks that would be used to inform this major project. Project goal: To develop a campus dining program that will allow for effective recruitment and social nourishment while providing exceptional food, service and community. Key objectives: To renovate GSUs two major dining venues: Landrum Dining Hall & Lakeside Café.

4. Project Building Blocks Before you start any major renovation project, its critical that you have the key building blocks in place. How do you go about doing this? Set goals & objectives: GSU project goal: To develop a campus dining program that will allow for effective recruitment and social nourishment while providing exceptional food, service and community. Key objectives: To grow voluntary meal plan participation. To provide contemporary, state-of-the-art dining venues that would be attractive to existing & potential customers. To provide a more customer-friendly campus dining program that is flexible & innovative.

5. Project Building Blocks Complete a campus-wide master planning study. Why? To gain a better understanding of what customers want, where they are eating now and what programming & service opportunities should be incorporated into the dining program moving forward. The results of the master planning study will provide you with the building blocks you need to build a strong program that works, is customer-based and innovative. Goal: To avoid Gee, I wish we had thought about that before we started this renovation.

6. Areas to Consider When Thinking Ahead How & in what venues will customers be able to use meal plan money? What will the hours of operation be in future and how do we need to modify our current staffing schedules (seven days a week) in order to meet customer demand? What kind of menu offerings are going to be available in each venue & what kind of equipment/servery layout/utilities are we going to need to provide these offerings? What changes to the campus landscape (new buildings, new arteries through campus) could have an impact on the success of our dining program? Are our current facilities undersized & how large do they need to be to accommodate any changes in enrollment? What impact will these proposed changes have on our departments bottom line? Creating a campus-wide dining services master plan will help answer these questions!

7. Successful Master Planning Elements GSU hired Porter Khouw Consulting to create a campus-wide dining services master plan prior to these major renovation projects. Master planning steps: –Qualitative & quantitative market research –Interactive work session –Recommendations regarding: Optimal number of convenient locations Student-friendly hours of operation (student clock) Customer-friendly meal plans Contemporary style of service Service and/or menu enhancements –Determined how Landrum Dining Commons can become the heartbeat of the campus. Freshmen experience Community interaction/bonding Meets campus community members needs.

8. Successful Master Planning Elements Financial Analysis –PKC completed five year financial projections that illustrate the financial impact of our recommendations. Preliminary Design –Created demand analysis to determine square footage requirements and capital cost investments. –Included planned enrollment growth including 1,000 new residential freshmen (required to purchase a meal plan) and 1,000 non- freshmen residential students by 2016.

9. Issues & Opportunities The planning process revealed issues & opportunities related to creating a new and more customer-friendly campus dining program: –Issue: Meals-per-week plans were not popular with customers. Students buying down to lower meal plans & dissatisfied with value of meal equivalencies. –Opportunity: Create more flexible meal plans that eliminate leftover meals. –Issue: Limited hours of operation –Opportunity; Extend hours of operation in dining venues with the most variety to create value-added dining program. –Issue: Limited menu variety & selection –Opportunity: Expand menu variety & selection by adding more offerings and display cooking so customers can customize their meals to order. –Issue: Dated, uninviting facilities & campus lacked meaningful social gathering space. Landrum had a split personality: half food court/half all-you-care-to-eat services. –Opportunity: Renovate Landrum Dining Hall & Lakeside Café to create contemporary & inviting state-of-the-art dining venues that would provide easily accessible social gathering spaces for all students, faculty & staff.

10. Highlights of GSUs Dining Services Master Plan

11. Landrum Dining Commons Display cooking platforms (a mix of made-to-order & self serve) – Mongo grill with a wide selection of proteins, vegetables and sauces for made-to-order stir fries. Rice would be available in rice cookers. – Pizza (wood burning brick oven) & pasta with a variety of – Home-style entrees – International foods station with a rotating variety of ethnic dishes & sushi – Grill: Hamburgers, grilled chicken sandwiches, fries, onion rings, etc. – Deli including a wide variety of deli meats & toppings – Large salad, soup & fresh fruit bar with fresh baked bread – Breakfast all day – Cereal bar with a wide variety of options – Desserts & baked goods – Fountain beverages, flavored waters & juices – Coffee & tea – Consider relocating Cold Stone Creamery into this venue as an added value option?

12. Inviting ambiance –Free wireless access/dataports – Flat screen TVs – Upbeat background music – Natural light – Fireplace with soft seating – A variety of other seating options (high tops, counter seating, large and small tables, booths, etc) Landrum Dining Commons - Recommendations

13. What is Anytime Dining? A value-added program that: Can significantly boost customer satisfaction Allows meal plan holders to eat what and when they want Provides the ultimate flexibility in dining options Eliminates missed meals Appeals to parents Provides an easy transition from home for incoming freshmen Enhances social interaction & community bonding

14. Concerns About Anytime Dining…. Increased Food CostIncreased Food Cost –Perception: The students will eat us out of house & home. Reality: Most students still eat between 11-13 meals per week.Reality: Most students still eat between 11-13 meals per week. Reality: Food costs remain stable or decreaseReality: Food costs remain stable or decrease –Less waste Increased Labor CostIncreased Labor Cost –Perception: Our labor costs will skyrocket. Reality: Service can be throttled up or down depending on daypartReality: Service can be throttled up or down depending on daypart Reality: A mix of served and self-serve stations help keep labor cost low.Reality: A mix of served and self-serve stations help keep labor cost low. Meal plan price increase?Meal plan price increase? –Perception: We will have to charge more for meal plans. Reality: In most cases, meal plan prices do not increase.Reality: In most cases, meal plan prices do not increase.

15. Lakeside Café Currently offers a retail service, but with the introduction of anytime dining, this centrally-located facility will be transformed into an anytime dining venue. Hours of operation will remain as they are now (peak meal period will be lunch) and Landrum will have extended hours. Food station at Lakeside will include: -Pizza/Pasta-Deli & Tossed-to-Order Salads -Homestyle Foods-Mexican Station -Hibachi Station-Soup/Salad Bar -Lakeside Grill

16. Project Background Using the campus dining services master plan as a roadmap, GSU hired PKC (+ two architects) to complete a design plan to renovate Landrum Dining Hall and Lakeside Café. Project goal: To create new, aesthetically-pleasing and attractive complexes to attract not only the 5,100 on-campus students but to also increase voluntary participation among commuters.

17. The Future of Landrum & Lakeside Landrum Dining Center – constructed in 1966 / current seating: 385 Undersized to accommodate future enrollment. Lakeside Café – constructed in 1991/ current seating: 350. Also undersized The project will consist of the reconstruction of Landrum & the renovation of Lakeside (concurrent). Landrum will be demolished & rebuilt in phased construction allowing the facility to remain open throughout the process. Future dining in these facilities will be an all-access, anytime dining experience. Cash/credit methods of payment will remain but meal plan holders will use their ID cards to access dining unlimited throughout the day.

18. GSU Design Project Overview Reconstruction of Landrum Dining Hall –Doubled in size, located near the heart of the freshmen residential community. Renovation of Lakeside Café –Central campus location. –Additional seating & provide anytime dining Landrum will be a phased project: –Phase 1: Estimated completion date: June 2013 –Phase 2: Estimated completion date: March 2014 Project delivery method: Construction Manager at Risk Budget: $21 million

19. PKC Design Process Programming & Schematic Design Design Development –To-scale CAD floor plans with equipment specifications –Utility loads –Equipment cut sheets Contract Documents –Capital budget estimate –Electrical & mechanical spot connection drawings –Location of floor drains –Elevation drawings –Dimension rough-in drawings (optional) –Require contractor to produce a full-scale mock-up Construction Administration Services –Bid analysis –Shop drawing review –Punch lists

20. PKC Design Approach Phasing Strategy –Site & equipment survey –As-built drawings (obtain and/or create) –Phase-by-phase electrical & mechanical spot connection drawings for both facilities. –Coordinate with the project architects in the development of : Architectural demolition drawings Temporary power & lighting layout Construction partition & other documents critical to the success of the phasing strategies. –Coordinate with the Owner to tag or identify existing equipment that will be reused or salvaged. –Identify the timeline for the purchase & fabrication of new equipment.

21. PKC Design Approach Project Scheduling & Communication –Map out every project task & identify deliverables –Use design work calendar to track projects –Open lines of communication

22. PKC Design Approach Cost Control & Cost Estimating During Pre-Construction & Design Phases During schematic design phase, we will provide a projected cost estimate based on square footage –An itemized budget will be generated –Budget will be updated periodically in conjunction with any design changes/updates –If over budget, we will launch a value-engineering exercise to lower the cost (with the participation of the client & project team)

23. Our Design Approach Energy Efficient Equipment –Energy Star-rated equipment Dual-rinse features in dishwashers (reduces water consumption by almost 15-20%) Heat reclaim Waste pulper system to reduce water consumption and waste volume Variable fan drive motors for exhaust hoods –LEED design elements

24. Before (include photos)

25. Landrum Phasing: 1AB

26. Phase 1A

27. Phase 1B

28. Phase 2

29. Phase 3

30. Phase 4

31. Phase 5

32. Phasing at UR – Project Example

33. We Should Have Thought of That! Program Enhancements & Issues to Consider Before Your Next Renovation Thank You Questions?