1. Social Architecture TM Building Your Food Program For Success Are You Maximizing Student Engagement & Potential Revenue Opportunities? Presented by: David Porter Porter Khouw Consulting, Inc.

2. Key Points 3. Optimum Self Op/Contract What are the steps to secure an optimum program? What are the elements of an optimum program? 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?

3. Gravitational Pull Toward dining venues Emotional Connections Students & school Social Energy Universal Appeal Sense of Community Heartbeat/Living Room/Kitchen Design Meaningful Social Connections Last a Lifetime What Is Social Architecture? TM

4. Compelling Benefits of Social Architecture TM Higher Recruitment Capture Rates Higher Retention Rates Higher Graduation Rates Higher GPA’s Higher % Alumni Involvement

5. How To Determine the Optimum Dining Program

6. Ask Yourself These Questions  What is the optimum dining program for our unique campus?  How do we organize dining in order to optimize social engagement?  Do we need to enhance facilities & what are the costs?  What about catering?  How does class blocking and continuous education curriculum influence the optimum retail dining program?  Should you couple or separate exclusive beverage agreements, vended carbonated and non-carbonated beverages and snacks from your campus-wide dining program?  How do we secure the optimum contract (as applicable)?

7.  Multi-year, complex & large contracts require expert guidance.  With so much at stake, it's critical to use independent & objective experts to facilitate a proven process and negotiate on your behalf.  If you represent yourself, you have a fool for a client. Seek Independent Insights

8. Determine Who You Are What makes your campus unique? Demographics Geography Culture Traditions Preferences Growth plans/enrollment Political environment Financial realities GOAL: To expand & enhance the student dining experience.

9. Determine Who You Are  Ask these questions:  What is your retention rate?  What is your missed meal factor?  If you have meal plans, is participation up or down?  Are the meal plans a good value or not? Can students use their meal plans when they want to?  Is there a lack of social connectivity on campus?  Does the program attract or subtract from student life on campus?

10. Market Research  Interview students & stakeholders.  Director of admissions  Students  Faculty & staff  Catering customers & conference planners  Campus administrators  Determine customers’ perceptions regarding:  Hours of operation Monday-Friday & Saturday and Sunday  Menu variety  Meal plans (as applicable)  Methods of service  Locations  Ambiance  Speed of service  Customer service

11. Market Research  Survey the campus community including students, faculty & staff.  Where are customers eating off campus/calling for delivery?  What time of day/night?  How do they pay for purchases?  What they do now is a better indication of what they will do.  Use market research determine where the program is lacking & where opportunities lie.

12. Market Research  Evaluate your facilities.  Do they meet today’s standards or are they in a time warp?  Are they competitive with your cross applicant schools?  How much deferred maintenance exists?

13. Optimum Dining Program  Develop the optimum dining program for YOUR campus.  Elements should include:  Concepts  Brands  Hours  Menu variety  Meal plans  Methods of service  Methods of payment  Locations  Ambiance  Speed of service  Customer service

14. Optimum Dining Program  Financial consequences  How will meal plan participation change (as applicable)?  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 much can you anticipate growing your bottom line in a five-year period?

15. Optimum Dining Program  Identify necessary facility changes.  Facilities should be designed to functionally support the optimum dining program.  Do the current spaces need to enlarged or redesigned to ensure easy customer throughput & the ability to provide top- notch service?  How many customers does each facility need to support at the peak meal period? Will this change in the future?  How much will it cost to make changes? Before After

16. The DNA of a Successful Anytime Dining Program Anytime Dining Meal Plans Continuous Hours of Operation Extended Hours of Operation Menu Variety & Selection State-of-the-art Facilities Retail Approach Optimum Value

17. 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

18. Tell contractors what the optimum dining program is going to be…. Then ask them to bid on it….. Encourage elaboration…. Don’t Ask……Tell

19. RFP Development Pre-bid Conference Proposal Evaluation Finalist Interview Contract Negotiation Contract Enforcement Optimum Contract Process

20. RFP Development – Operator Selection  No program ambiguity  Clearly articulated financial goals  Foodservice Program  Location(s)  Menu variety & selection  Catering  Hours of operation  Technical Section  Appendices  Draft Management Agreement

21. Sample RFP Menu Profile: No Ambiguity! D

22. Pre-bid Conference – Operator Selection  Describe process to date.  Highlight key elements of the RFP.  Collect questions.  Tour all dining venues & campus.

23. Bid Integrity Evaluation – Operator Selection  Evaluate each bid in accordance with scoring methodology.  Overall program  Training  Sustainability  Catering  Compare financial bids line by line to ensure integrity of responses.  Bid response vs. RFP requirements  Rank bidding contractors based on their responses to the bid specifications.

24. D Proposal Evaluation

25. Bid Integrity Evaluation: Management Candidates  Require finalists to bring dining manager & catering manager candidates to the interview.  Interview these candidates separately from regional & district managers.  Determine candidates’ strengths & weaknesses.  How involved were these candidates in preparing this response? How much do they know about your program?  Determine if his/her personality is the right fit for your campus.  The success or failure of a contracted campus dining program often is a result of the dining director’s and/or catering manager’s job performance.

26. Contract Negotiations  Secure executed agreement  Memorialize what has been bid  Construct of accountability  Proposed services/program elements vs. last minute changes—beware!  There is no scenario where an unsigned agreement benefits school.  Be prepared to walk away  Secure executed agreement  Start transition

27. Compliance Checks  No later than the end of Year 1 of the contract, rehire your independent advocate to evaluate how the contractor is/is not implementing all aspects of the dining program as outlined in the contract.  Conduct market research to determine customer satisfaction.  Eat in the facilities to determine menu variety, quality, cleanliness, etc.  Meet with campus administrators to gain insights.

28. Recap of Key Points 3. Optimum Self Op/Contract What are the steps to secure an optimum program? What are the elements of an optimum program? 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?

29. Available on Amazon.com

30. David Porter: david.porter@porterkhouwconsulting.comdavid.porter@porterkhouwconsulting.com – Twitter: @pkcdavid – LinkedIn: H. David Porter Thank You! Questions?