1. Building a Unified Dining Program University of California, Irvine Jack McManus Director, Hospitality and Dining Lin Tang Associate Director, Hospitality and Dining and Robert G. Perez Resident District Manager UCI Dining has built a successful dining model that enabled the expansion of the retail program, ensured continuous reinvestment, and created a lasting sustainable economic model to fund future operations.

2. Building a Unified Dining Program Introductions – Jack McManus, Director of Hospitality and Dining – Lin Tang, Associate Director of Hospitality and Dining – Robert G. Perez, Resident District Manager, UCI Dining UC Irvine Overview The UCI Dining Program, Yesterday to Today Sales History Our Strategic Planning Process The UCI Dining Program of Tomorrow – Investing for Tomorrow Questions and Answers

3. University of California, Irvine Overview With more than 27,000 students, 1,100 faculty members and 9,200 staff, UCI is among the fastest-growing campuses in the University of California system. UC Irvine was established in 1965 and is situated here in Orange County, California.

4. UCI Dining of the Past Past Individual proprietors Limited brand concepts Inconsistent commission returns Quality and consistency issues Financial Instability Lack of a unified dining program Residential and Retail Food Programs not working towards a common goal No plan for reinvestment or refresh of brands No Dining Card Program No Meal Plans with Flexibility Dollars for Retail Dining UCI did not have the funds for a Dining Card Program

5. UCI Dining at Present Overview Unique Management Partnership UCI Hourly Employee Base 450 Student Employees 200 Career Employees ARAMARK Contract Management Team UCI Department of Hospitality and Dining Student Affairs National Branded Concepts, ARAMARK Proprietary Brands, Limited Independent and Subcontracted Operators and University run operations

6. UCI Dining at Present Three Residential Dining Facilities 3650 Freshman Boarders, over 7,000 UCI residents Serving over 1.5M meals a year Pippin Brandywine Mesa Student Involvement in formulating the Residential Dining Program Dining with the Directors Resident Advisor Feedback Community Council Meetings Bi Annual Dining Styles Surveys

7. UCI Dining at Present Retail Restaurants and Food Courts Mix of Branded Concepts and ARAMARK Proprietary Brands Bene’s Pizza and PastaOrganic Greens to Go Wendy’sRice Garden Einstein’s BagelsPhoenix Food Court Café Med Quizno’s Tortilla ExpressBC’s Food Court

8. UCI Dining at Present Athletics Concessions Bren Events Center Anteater Ball Park Soccer, Track and Field and Aquatics Venues Convenience Stores Zot n Go Market C3 Express University Pub The Anthill Pub and Grill Coffee Concepts Starbucks Java City (Fall 2009) Cyber A Café Café Espresso Coffee Cart Full Service Restaurant The U Club Full Service Catering and Conferences

9. Additional UCI Dining Program Highlights Strong Student Advocacy Platform Regular Planning Sessions with Student Government, Councils and Student Groups Strong Sustainable Dining Program and Environmental Stewardship Greens To Go Organic Restaurant Carbon Reduction Program Sustainability Fellowships and National Internships Biodegradable Packaging Vegetarian and Vegan Dining Educational Programs Trayless Dining 100% Organic Cage Free Eggs, Campus Wide Bio-Diesel Fuel Program

10. Additional UCI Dining Program Highlights Fresh and Healthy Dining Program Partnerships with UCI Health Center Educational Sessions with our Chefs State of the Art Catering Program Online Ordering System Use of Residential Meal Plans during Campus-Wide Activities Athletics Functions Welcome Week Festivities serving over 12,000 students

11. The Strategic Planning Process

12. The Strategic Planning and Implementation Process OVERVIEW Expert Consultations University Stakeholders Campus Architect External Architects ARAMARK Functional Experts Quantitative and Qualitative Research Propose Concepts and Ideas Financial Modeling, Today and Tomorrow Solutions 5 Year Plan

13. The Strategic Planning and Implementation Process Aligned to Campus Strategic Initiatives Collaborative effort with key stakeholders Academics Student Representation Business Officers UCI Dining Management Employees Neighborhood Planning Process Segmentation Ongoing program evaluation “Fresh Eyes” approach Brand Management Effort Regional Training Store Pilot operation for new program introductions

14. Neighborhood Mapping and Planning

15. UCI Dining Sales Growth

16. UCI Dining

17. UCI Dining of the Future “It all begins with a vision”

19. UCI Dining of the Future “It all begins with a vision” Continual Introduction of New Food Concepts Refreshing of Current Brands New Dining Locations to Accommodate Growth Innovative Approaches to Dining Further Development of Sustainable and Ecologically Sound Food Programs Growth in Convenience Retailing Off Campus Dining and Retail Partnerships

20. Q & A Contact Information Jack McManus Director, UCI Hospitality and Dining Email: jbmcmanu@uci.edu Lin Tang Associate Director, UCI Hospitality and Dining Email: Lptang@uci.edu Robert G. Perez Resident District Manager UCI Dining ARAMARK Email: perez-robert@aramark.com Perez-robert@aramark.com