University of Houston Presentation on Dining Service Recommendations December 17, /25/20151

Goals 1.Carnegie Residential Campus - Increased freshman housing beds of 2,000 beds by Serving residential population of 4,000- 4,550 by Fall Students living, attending classes, working and eating on campus. 4/25/20152

Proposal Development “Kicked the tires” Tested impressions w/campus data ARAMARK site visits and data compilation UH Campus visits – Rice – St. Thomas – HBU – Sam Houston Town halls vs. national trends – Graffiti walls 4/25/20153

Town hall feedback Replicate restaurant experience Increase healthy/vegetarian options Flexible hours/meal plans Combine Cougar Cash/Flex d/b program Increase flexibility of purchasing meal plans Like variety Students ideal price “aycte” = $5-$8/UH current price/meal = $3.69 (for RFoC 21) Big on customer service 4/25/20154

Moody Towers - Current Moody Towers – 25,300 square feet dining hall/servery/kitchen – 55% is kitchen/servery space – 750 meals served during peak utilization – 14,000 square feet of Moody is underutilized – Seating capacity – Kitchen and infrastructure outdated/original – Meal plan contracts – 1,100 4/25/20155

Current Facilities 4/25/20156

OB Hall- Current Facility properly sized for current population of 700 meal plan participants Kitchen/servery 75% of space Current seating capacity is 130 Outdated equipment/facilities 4/25/20157

OB Hall Current Facilities 4/25/20158

Phase 1 Proposal - Moody Moody Towers – Upgrade kitchen and back of house infrastructure – Add Executive Chef to oversee back-of-house/servery display and production – Increase seating capacity by reducing kitchen to 30% and integrate kitchen into the dining hall – Seating capacity – 558 – Population served – 2,800 – Add walkway – Meals served during peak period would be 1,900 4/25/20159

Proposed – Fresh Food Company 4/25/201510

Phase 1 Proposal – Freshman Housing 3,500 Square Foot Provisions On Demand – 2,750 Front of House/750 Back of House Storage – Eliminate OB/Moody C-stores – oversaturation of campus – Adds produce/grocery items 4/25/201511

Phase 2Proposed - OB Expand OB to accommodate additional residential population – Remain RFoC – Eliminate C-store – Reduce kitchen size to 60% of facility – Upgrade outdated kitchen equipment and overhaul facilities – Utilize East Dining Room to increase capacity to 1,250 – Change concept to add variety in the residence halls – Vacate basement 4/25/201512

Project Cost - Moody $9.86 million for Moody – Provides complete overhaul of Moody kitchen, servery, equipment, furnishings. – Required prior to opening of Phase 1 4/25/201513