Porter Khouw Consulting, Inc. The Premier Foodservice Planning & Design Firm

YOUR PARTNERS IN PLANNING… More than 75 years of combined foodservice operational & consulting experience Experience throughout North America Exceptional track record

YOUR PATH TO SUCCESS … Objective Fee-Based Advice Your Advocate Proven Track Record Senior Principal Involvement National Perspective Industry Involvement –Long association & continuous education as part of membership in professional organizations

Professional Affiliations FCSI –Foodservice Consultants Society International NACUFS –National Association of College and University Food Services NACUBO –National Association of College and University Business Officers NACAS –National Association of College Auxiliary Services SCUP –Society for College and University Planning NACS –National Association of College Stores NRA –National Restaurant Association ACUI –Association of College Unions International

Proven Track Record (Partial List Page 1) Eastern Michigan University Elizabethtown College Elmira College Embry Riddle Aeronautical University – Daytona Beach Florida & Prescott, Arizona Faith Baptist Bible Institute Ferris State University Florida Institute of Technology Florida International University George Mason University Gettysburg College Harvard University Haverford College Hendrix College Hiram College Jackson State University Johns Hopkins University – Applied Physics Laboratory Lakeland Community College LaSalle University Louisiana State University Luther Seminary Mercer Community College Microsoft Corporation (Redmond & Fargo) Messiah College Michigan State University American University Anne Arundel Community College Appalachian State University Arizona State University Bay Path College Bergen Community College Brigham Young University, Idaho Brigham Young University Provo Brown University Bryn Mawr College Bucknell University California State - San Bernardino Camden County College The Catholic University of America Central Washington University Cleveland State University College of St. Benedict Community College of Baltimore County System Concordia College Cornell University County College of Morris Covenant College Dana Farber Cancer Institute

Proven Track Record (Partial List Page 2) United States Naval Academy University of California - Santa Cruz University of Colorado Boulder University of Connecticut University of Georgia University of Michigan University of Nebraska University of New Hampshire University of Notre Dame University of Pennsylvania University of Richmond University of Southern California University of Texas - Austin University of Toledo Utah State University Utica College Vanderbilt University Villanova University Virginia Commonwealth University Virginia Tech Washington & Lee Wellesley College Williams College Wright State University Michigan Technological University Midlands Technical College Montana State University System Morehouse College Mount Holyoke College North Harris Community College Northern Michigan University Ohio University Princeton University Salisbury University Saint Anselm College San Jose State University Sonoma State University St. Bonaventure St. Lawrence University Stony Brook University SUNY Brockport SUNY Cortland SUNY Fredonia SUNY New Paltz SUNY Oneonta SUNY Plattsburgh The Evergreen State University

Project Approach The Role of the Porter Khouw Team Listen Research Comprehend Confirm Collaborative Process Provide Useful Feedback & Recommendations “Of all of the foodservice planning and design firms we have worked with, hands down, Porter Khouw Consulting is the most student- & customer-oriented firm serving the college & university marketplace.” LeNorman Strong, Associate Vice Chancellor of Student Affairs for Residential and Student Service Programs at UC Berkeley

Porter Khouw Consulting, Inc. & Ferris State University Partners in Success

In Fall 2006/2007, PKC completed a campus-wide strategic dining services master plan. Scope of work included: –Focus groups with students (residential and commuter), faculty & staff –Interviews with administrators & stakeholders –Web-based survey –Confirmation of dining venues & services –Meal plan development –Financial projections & analysis –Final report PKC & FSU

Our program recommendations included: –A new, more flexible meal plans –A more contemporary & customer preference-based dining program –Anytime dining with extended operating hours –The closure and/or relocation of some existing venues –Renovating The Rock Cafe to create a state-of-the- art residential dining venue that would appeal to existing and incoming students and become a true gathering place for the campus community & beyond. –Widen menu variety & selection. PKC & FSU

PKC also provided Design Services for the Rock Café renovation. Scope of services included: –Program Development/Schematic Design –Equipment & Site Evaluation –Conceptual Planning –Design Development –Contract Documents Capital budget estimate Elevations & details Construction Administration Services PKC & FSU

Our Design Approach Project Quality Control –A principal is always in charge of the project and will always attend project meetings. –An approved program document is used for basis of design. –A record memorandum is generated & distributed at every meeting. –A comprehensive review of our document is done prior to submission –We track the progress of each project and proactively secure authorization to continue with next phase. –We have in-house updated software – AutoCAD, Autoquotes, KCL. –Updated drawings are issued periodically to the project team. –We will always solicit feedback from the client and project team.

Our Design Approach Project Scheduling & Communication –Our firm will map out every project task & identify all deliverables. –The information will be tracked on a design work calendar that is updated weekly (information includes description of task, who is responsible and expected completion date). –Open lines of communication. –Meeting the collective needs of the project team.

Our Design Approach Cost Control & Cost Estimating During Pre- Construction & Design Phases to Keep Within Budget –During conceptual/schematic phase, we will provide a projected cost estimate based on square footage. –An itemized budget will be generated (which will clearly define the estimated cost of the project). –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 and project team).

Our Design Approach Energy Efficient Equipment –We will recommend Energy Star-rated equipment providing the Owner with savings relating to water consumption, exhaust demand and overall utility consumption –We will include the use of dual-rinse features in dishwashers (reduces water consumption by almost 15-20%) –The use of a waste pulper system to reduce water consumption and waste volume –Variable fan drive motors for exhaust hoods –Utilize natural gas for cooking and non-CFC refrigerants on all our specified refrigeration systems to ensure maximum efficiency and environmentally friendly application

Student Union? University Center? Campus Center? Community Center? Library? Conference Center? University Center Planning

What Makes A University Center Successful? A warm, inviting atmosphere & central location –(The University center should be the “living room” of the campus). There should be a place within the building that celebrates the campus’ culture, history & traditions. A place that offers “one-stop shopping” –(i.e. dining, barber shop, post office, fitness center, dry cleaners, game room, etc). Open 24 hours a day, seven days a week in order to meet students’ lifestyles. A “major” destination – a place to see and be seen Successful planning is the key to success.

What’s Inside the University Center? Conference/Meeting Rooms Lecture Hall/Auditorium Major Event/Entertainment/Function Space Offices Stores/Retail/Services, Games, Supplies, Post Office, Copy Room Data Access/Wireless, Cyber Café/Lounge Living Rooms Designed for Different Customers Foodservice and Vending Recreational and Fitness

What Are The Challenges? Where will the University Center be located? Current location or elsewhere? –Location makes a big difference. What food concepts (marché, food court, convenience store, coffee bar, etc) should be available? Who should operate them? How should these spaces be financed? What should the method of service be? (All-you-care-to-eat or a la carte?) Payment methods? How will conference & catering services be utilized in the new student center? How will the food venues in the new student center affect the residential, catering and/or other retail food offerings elsewhere on your campus?

Formula for Successful University Center Planning Market Research Programming DESIGN SOLUTION HOW?

Porter Khouw Consulting, Inc. Student Center Experience…

Brigham Young University, Idaho Our firm was a partner with the University and FFKR Architects on the exciting renovation of the Manwaring Student Center on the campus of Brigham Young University in Rexburg, Idaho. The goals of the design project were: –Create a gathering place for the entire campus community –Double in size and modernize the operations in the building. Opened in the Fall 2009, the Crossroads Food Court is an 18,000 sq. ft., state-of-the-art marche-style dining venue designed to be used for a la carte or all-you-care-to-eat styles of service, and includes a 16,500 sq. ft. production kitchen, a central bakery, and commissary. This facility serves 800 students over a 30 minute period and 3,000 students during the lunch rush. The facility also features refrigerated and frozen goods as well as a catering pick-up area.

Concordia College PKC developed a master plan & design program for a new $32 million student center on its campus. The Anderson Commons in the new Campus Center opened to rave reviews in Fall The venue is contemporary & inviting with lots of large windows that allow natural light to stream into the servery and dining room. The servery features a wide variety of stations including a grill, pizza/pasta station with a wood-burning oven, a deli station, a large soup and salad bar and an Explore station that was designed to offer a variety of ethnic cuisines.

University of Pittsburgh The University of Pittsburgh renovated Litchfield Dining Commons following our completion of a campus-wide dining services master plan. The goal of this project was to improve overall ambiance, menu variety and selection & customer throughput. –PKC teamed with MCF Architects in Pittsburgh The design of this venue centered around innovative platform dining stations with varied types of seating throughout the servery. The stations feature an authentic Mongolian grill, wood oven- baked pizzas, international stations, a grill, and a bakery station where breads and pastries are baked on site

University of Connecticut Our firm worked with UConn to develop a marche-style food court venue in the Student Center. This facility opened in the fall of 2004 and serves as a central dining area and primary catering facility on campus. The design for the Student Center was based on the extensive Porter Process, using qualitative and quantitative market research to determine long-term planning, programming and design parameters. We designed models for three original concepts including Burger Works, Fire Wok and Vermont Subs.

University of Colorado, Boulder PKC recently teamed with Oz Architects on the $2 million renovation of the Alfred Packer Food Court and adjacent Baby Doe c-store the University Memorial Center at UC Boulder. A new open floor plan vastly improved customer throughput and, combined with new lighting and a slight facelift, created a much more inviting venue. In addition to renovations to the food court, PKC also redesigned Baby Doe’s so that customers can easily access it from the grill and to improve customer throughput.

Porter Khouw Consulting, Inc. The Premier Foodservice Planning & Design Firm