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Your Hosts

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Your Hosts

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  1. Creating a State-of-the-Art Campus Center & World Class Social ArchitectureTM atNew York Institute of Technology

  2. Your Hosts

  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. Goals of New Campus Center

  5. NYIT Dining Snapshot • 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.”

  6. Challenges with Dining Program

  7. A New Vision for NYIT Dining

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

  9. Key Points

  10. What is Social ArchitectureTM? • 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

  11. What is Social ArchitectureTM?

  12. What is Social ArchitectureTM?

  13. Elements of Social ArchitectureTM?

  14. Creating Social ArchitectureTM

  15. Campus Culture & Politics • 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

  16. Determine Strengths & Weaknesses

  17. Market Research • 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.

  18. Due Diligence • 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?

  19. Program Enhancements

  20. Program Enhancements

  21. The New NYIT Campus Commons • 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.

  22. NYIT Marketplace • 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.)

  23. NYIT Marketplace • 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

  24. Unlimited 24/7 Access Anytime Dining Meal Plans Anytime 5 Day • Unlimited access Monday-Friday

  25. Faculty/Staff Meal Plans

  26. THANK YOU! Questions?