1. Creating a State-of-the-Art Campus Center & World Class Social Architecture TM at New York Institute of Technology

2. Your Hosts Robert Rizzuto Director of Dining Services New York Institute to Technology H. David Porter, FCSI Director New York Institute of Technology Pilar Visconti President & CEO Porter Khouw Consulting, Inc.

3. Campus Overview NYIT is a non-profit independent, private institution of higher education. 14,000 students attending campuses on Long Island and Manhattan, online, and at NYIT’s global campuses. Very diverse campus population. Majority of students are commuters.

4. Central gathering place where students can “come together.” Attractive, properly-sized and efficient dining facility that would attract students, staff and visitors to one location. Provide flexible dining space to accommodate changes in foodservice concepts. Goals of New Campus Center

5. Campus Dining Overview –All a la carte –Four locations: Salten Café Riland Café & Coffee Bar SAC Café: Education Hall Café –All locations are dated & seating is maxed out at peak periods. –Food production space is maxed out in most locations. –NYIT is a fairly compact campus but some stakeholders perceive the distance between the current dining venues as “too far.” NYIT Dining Snapshot

6. Hours not aligned with students’ lifestyles. Limited options after 7:30 p.m. & on weekends. One meal plan option. Limited participation. Menu variety & selection not dialed into NYIT’s diverse community base. Challenges with Dining Program

7. A New Vision for NYIT Dining

8. Riland Coffee Bar SAC Proposed Location for Campus Commons Ed Hall Path from academic core Covered walkway from parking lots Site of proposed res halls

9. 2. Optimum Program What is the optimum program for your campus? What are the steps to determine the optimum program? 1. Social Architecture TM What does it mean?How can it effect your campus? Key Points

10. Refers to the social environment on campus & how it does or does not support social engagement among students, faculty, staff and all campus community members. –Gravitational pull –Emotional connections –Social energy & sense of community Why do you need a strong social architecture on your campus? –Recruitment rates go up –Retention rates go up –Alumni participation goes up –Voluntary meal plan sales go up –Customer satisfaction goes up –Builds brand loyalty for the college/university What is Social Architecture TM ?

11. Gravitational PullEmotional ConnectionsSocial EnergySense of Community Social Environment on Campus What is Social Architecture TM ?

12. Recruitment Rates Retention Customer Satisfaction Voluntary Meal Plan Sales Brand Loyalty Alumni Relations What is Social Architecture TM ?

13. Inviting & contemporary dining venues Opportunities for social connections Places were student want to eat Wide variety of menu offerings Display cooking & made-to-order foods Elements of Social Architecture TM ?

14. Creating Social Architecture TM

15. Use an independent appraiser to immerse themselves in your campus community determine what is unique about your campus & the strengths/ weaknesses of the current dining program. –What makes your campus unique? Demographics Geography Culture Traditions Preferences Growth plans/enrollment Financials realities Campus Culture & Politics

16. Determine Strengths & Weaknesses Dining Program Hours & student clock Ambiance Speed of service Methods of Services Meal Plans Menu Variety

17. Interview stakeholders. Determine current eating habits & preferences Where do they eat off campus & when? Why do they eat off campus? Where do students hang out between classes? Where do commuter students park & what path to do they take to class? Survey the campus community including students, faculty & staff. –Quantitative market research helps prioritize programming enhancements & to determine if specific groups are interested in specific services/dining options. Market Research

18. Complete a five-year financial analysis to outline how proposed program enhancements/changes will impact your bottom line. How will meal plan participation change? How much more labor will you need or how can the current labor be better utilized? Can you reduce labor? If you open new locations, how many operating days will they be open and what will the average check be? How will your operating expenses change? How many can you anticipate growing your bottom line in a five-year period? Preliminary design –Renovations: How can existing venues be renovated to improve ambiance, customer throughput & improve labor efficiencies? –How much will these renovations cost? –New locations: How much will these cost to create & when can you expect payback? Due Diligence

19. Program Enhancements Minimal Cost/High Impact Customer friendly meal plans Extended hours Anytime dining Expanded menu variety Improved customer service Higher Costs/Higher Impact Renovations New locations New approaches to dining: Food trucks Food carts Mobile apps Other Factors Bargaining units Long-term inflexibility Timeline

20. Anytime Dining Meal Plans Continuous Hours of Operation Extended Hours of Operation Menu Variety & Selection State-of-the-art Facilities Retail Approach Optimum Value Program Enhancements

21. Located & connected to the main commuter parking lot with a covered walkway to create a convenient traffic route to/from the Commons. The front of the building will feature lots of glass & perhaps a lighted tower so that it becomes a “beacon” to draw community members into the building. Two-story building will include meeting rooms, lounges, offices, game room & more. Dining venues will include: –NYIT Marketplace: Anytime Dining from 7 a.m.-11 p.m., M.-F, 8 a.m.-11 p.m. Sat. & Sun. –Dunkin’ Donuts Express: 7 a.m.-7 p.m. M-F., 8 a.m.-5 p.m. Sat. & Sun. –Convenience store: 10 a.m.-10 p.m. M-F, 10 a.m.-1 a.m. Sat. & Sun. The main kitchen will support the dining venues in the building and the campus catering program. All foodservice receiving & commissary production will be centralized at the new Campus Commons. The New NYIT Campus Commons

22. Emphasis on display cooking. Most food prep will be in the front of the house. Vegetarian/vegan options at each station. Stations will include: –Mongolian grill (made-to-order stir fry) –Demonstration/International foods including interactive cooking platforms –All day breakfast –Comfort foods –Deli with made-to-order sandwiches, wraps and paninis –Grill with charbroiler for burgers, grilled chicken along with fries, onion rings, etc. –Pizza (wood-burning brick oven) & pasta with a variety of sauces & toppings –Desserts & baked goods –Soup & salad bar with fresh fruits, yogurt, etc. –Cereal/bread bar –We Proudly Brew Starbuck’s –Beverages (soda, juice, tea, flavored waters, etc.) NYIT Marketplace

23. Amenities will include: –Digital menu boards & other electronic measures to provide information/customer comments & feedback, etc. –Flat-panel TVs –Soft seating (near fireplace?) along with high-tops, counter seating, banquettes, community table. –Wi-Fi –Group study areas –Power outlets –Upbeat music NYIT Marketplace

24. Unlimited 24/7 Access Anytime Dining Meal Plans Three Guest Meal Passes Per Semester Anytime Silver $150 in Dining Dollars Per Semester Six Guest Meal Passes Per Semester Anytime Gold $300 in Dining Dollars Per Semester Ten Guest Meal Passes Per Semester Anytime Platinum Anytime 5 Day Unlimited access Monday-Friday

25. Faculty/Staff Meal Plans 75 meals per semester at a cost of $4 per meal Monday-Friday. Cost: $300 Block 75 50 meals per semester at a cost of $4.50 per meal Monday-Friday. Cost: $225 Block 50 25meals per semester at a cost of $5 per meal Monday-Friday. Cost: $125 Block 25

27. THANK YOU! Questions?