building a unified dining program university of california, irvine jack mcmanus director,...
TRANSCRIPT
Building a Unified Dining Program
University of California, IrvineJack 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.
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
University of California, IrvineOverview
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.
UCI Dining of the PastPastIndividual proprietorsLimited brand conceptsInconsistent commission returnsQuality and consistency issuesFinancial InstabilityLack of a unified dining programResidential and Retail Food Programs not working towards a common goalNo plan for reinvestment or refresh of brandsNo Dining Card ProgramNo Meal Plans with Flexibility Dollars for Retail DiningUCI did not have the funds for a Dining Card Program
UCI Dining at PresentOverview
Unique Management Partnership UCI Hourly Employee Base
450 Student Employees200 Career Employees
ARAMARK Contract Management TeamUCI Department of Hospitality and DiningStudent Affairs
National Branded Concepts, ARAMARK Proprietary Brands, Limited Independent and Subcontracted Operators and University run operations
UCI Dining at PresentThree Residential Dining Facilities
3650 Freshman Boarders, over 7,000 UCI residentsServing 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
UCI Dining at PresentRetail Restaurants and Food Courts
Mix of Branded Concepts and ARAMARK Proprietary Brands
Bene’s Pizza and Pasta Organic Greens to GoWendy’s Rice GardenEinstein’s Bagels Phoenix Food CourtCafé Med Quizno’sTortilla Express BC’s Food Court
UCI Dining at PresentAthletics Concessions
Bren Events CenterAnteater Ball ParkSoccer, Track and Field and Aquatics Venues
Convenience Stores Zot n Go Market C3 Express
University Pub The Anthill Pub and Grill
Coffee ConceptsStarbucksJava City (Fall 2009)Cyber A CaféCafé Espresso Coffee Cart
Full Service RestaurantThe U Club
Full Service Catering and Conferences
Additional UCI Dining Program Highlights
Strong Student Advocacy PlatformRegular Planning Sessions with Student Government, Councils and Student Groups
Strong Sustainable Dining Program and Environmental StewardshipGreens To Go Organic RestaurantCarbon Reduction ProgramSustainability Fellowships and National Internships Biodegradable PackagingVegetarian and Vegan Dining Educational ProgramsTrayless Dining100% Organic Cage Free Eggs, Campus WideBio-Diesel Fuel Program
Additional UCI Dining Program HighlightsFresh and Healthy Dining Program
Partnerships with UCI Health CenterEducational Sessions with our Chefs
State of the Art Catering ProgramOnline Ordering System
Use of Residential Meal Plans during Campus-Wide ActivitiesAthletics FunctionsWelcome Week Festivities serving over 12,000 students
The Strategic Planning Process
The Strategic Planning and Implementation Process
OVERVIEWExpert Consultations
University StakeholdersCampus ArchitectExternal ArchitectsARAMARK Functional Experts
Quantitative and Qualitative ResearchPropose Concepts and IdeasFinancial Modeling, Today and TomorrowSolutions5 Year Plan
The Strategic Planning and Implementation Process
Aligned to Campus Strategic InitiativesCollaborative effort with key stakeholders
AcademicsStudent RepresentationBusiness OfficersUCI Dining ManagementEmployees
Neighborhood Planning ProcessSegmentation
Ongoing program evaluation“Fresh Eyes” approach
Brand Management Effort Regional Training Store Pilot operation for new program introductions
Neighborhood Mapping and Planning
UCI Dining Sales Growth
0
5
10
15
20
25
30
2004 2005 2006 2007 2008 2009 2010
Sales in $M
UCI Dining
UCI Dining of the Future
“It all begins with a vision”
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
Q & A
Contact InformationJack McManus Director, UCI Hospitality and DiningEmail: [email protected]
Lin TangAssociate Director, UCI Hospitality and DiningEmail: [email protected]
Robert G. PerezResident District ManagerUCI DiningARAMARKEmail: [email protected] [email protected]