University of Houston Presentation on Dining Service Recommendations

University of HoustonPresentation on Dining Service

RecommendationsDecember 17, 2008

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Goals

1. Carnegie Residential Campus - Increased freshman housing beds of 2,000 beds by 2011. - Serving residential population of 4,000-4,550 by Fall 2012

2. Students living, attending classes, working and eating on campus.

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Proposal Development• “Kicked the tires”• Tested impressions w/campus data• ARAMARK site visits and data compilation• UH Campus visits– Rice– St. Thomas– HBU– Sam Houston

• Town halls vs. national trends – Graffiti walls

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Town hall feedback

• Replicate restaurant experience• Increase healthy/vegetarian options• Flexible hours/meal plans• Combine Cougar Cash/Flex d/b program• Increase flexibility of purchasing meal plans• Like variety• Students ideal price “aycte” = $5-$8/UH current

price/meal = $3.69 (for RFoC 21)• Big on customer service

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Moody Towers - Current

• Moody Towers– 25,300 square feet dining hall/servery/kitchen– 55% is kitchen/servery space– 750 meals served during peak utilization– 14,000 square feet of Moody is underutilized– Seating capacity - 227– Kitchen and infrastructure outdated/original– Meal plan contracts – 1,100

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Current Facilities

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OB Hall- Current

• Facility properly sized for current population of 700 meal plan participants

• Kitchen/servery 75% of space• Current seating capacity is 130• Outdated equipment/facilities

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OB Hall Current Facilities

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Phase 1 Proposal - Moody

• Moody Towers– Upgrade kitchen and back of house infrastructure– Add Executive Chef to oversee back-of-house/servery

display and production– Increase seating capacity by reducing kitchen to 30%

and integrate kitchen into the dining hall– Seating capacity – 558– Population served – 2,800– Add walkway– Meals served during peak period would be 1,900

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Proposed – Fresh Food Company

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Phase 1 Proposal – Freshman Housing• 3,500 Square Foot Provisions On Demand – 2,750 Front of House/750 Back of House Storage– Eliminate OB/Moody C-stores – oversaturation of campus– Adds produce/grocery items

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Phase 2Proposed - OB

• Expand OB to accommodate additional residential population– Remain RFoC– Eliminate C-store– Reduce kitchen size to 60% of facility– Upgrade outdated kitchen equipment and overhaul

facilities– Utilize East Dining Room to increase capacity to 1,250– Change concept to add variety in the residence halls– Vacate basement

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Project Cost - Moody

• $9.86 million for Moody– Provides complete overhaul of Moody kitchen,

servery, equipment, furnishings.– Required prior to opening of Phase 1

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