1. Renovation Project 2010/ 2011 Blood, Sweat and Tears Mostly Tears

2. Why Renovate?? Last renovation was 1991 More than 14 million customers served Difficult to provide quality service, expand selection and exceed customers’ expectations Focus on renovations: Providing state of the art equipment for Atrium staff to better serve staff and visitors; better utilization of space Listened to over 625 Jeffersonians one year earlier Suggestions from survey: Relieve congestion Increase healthy food options Easier access Expand offerings Expand hours

3. Expectations Remain open Provide quality service to our patients, staff, and visitors Maintain cleanliness Provide a variety of hot and cold selections Keep staff motivated

4. Home away from home!

5. Challenges Noise- Construction included digging up and replacing floor tile in seating and servery Demolition of 4 plant bed walls and disposal of 1.5 tons of soil and debris Dust in and around temporary serving areas Plumbing- Hand sinks and water lines for coffee Electricity and communication for cash registers

6. Challenges Customer flow in and out of temporary servery Seating area capacity decrease Manage logistics of seating area relocations Storage- Dry and refrigerated; easy access Communication with staff Relocation of Managers offices Projecting sales/ managing labor Signage Security

8. Reducing Wait Time

9. People Retirement of 4 FT long term employees Increase of temporary pool Fewer hours available Flexibility, variation of duties Movement into 2 different prep areas New programs Changing of all job descriptions

10. Temporary Servery Served in seating areas Had to move temporary servery 4 times Temporary use of 6’ tables with tablecloths Temporary moveable sneeze guards Electric tabletop warmers Pre packaged salads and sandwiches Used available refrigeration for bottled beverages and grab & go items

11. Hours: 7 am thru 7 pm Served breakfast, lunch and dinner Introduced panini and display cooking to relieve congestion at serving line and perfect new programs Equipment strategically placed to meet electrical demands

12. 11 th Street Floor Plan

13. Display of Products

17. May 2011 Testing Equipment Training Staff (schedules and job descriptions) New Uniforms Planning storage locations and pars Practice, practice, practice (hosting parties) Menu development (Reinstating recipes and menu items and infusing new)

18. Communications Our Response to Survey

19. New Programs/ Equipment Rational oven instead of deep fryer Programs: Pizza, Panini, Display Cooking Daily Homemade salads for salad bar Heated Deck Atrium Express Electronic Menu Boards

21. Grab & Go Fresh Selections Beverage consolidation in central location Healthy Choices at entrance/exit

23. Deli-Before and after! Deli –Touch screen ordering system (CBORD)

24. Pre-Opening Event

25. Opening Day

26. BACK IN BUSINESS

27. Thank you!