DINING AND RETAIL foodservices management
BON APPÉTIT • MARCH 31, 2022
Welcome to the future of campus dining at Regis University
"The impact of Bon Appétit extends beyond the four
“This could be a callout or quote that relates back to the section walls of our cafes, into the communities where we we are talking about. We’d only do this when sections don’t end live, work andofplay — andrelevant even into lands on a left page. An icon something willfar-off go in the shield at left and we’ll highlight a beautiful campus photo.”
we may never have the chance to visit."
- Person who said the thing if this is a quote, Title Here
— Fedele Bauccio, Bon Appétit CEO and Co-founder
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Dear Barbara, Josef, and Patrick, Thank you for taking the time to meet with me and the team to discuss how we will bring our vision for the future of the Regis University dining program to life. As we discussed, following my conversion with Barbara, I asked the team to relook at our proposed recommendations and find additional ways that we can support Regis in its strategic planning initiatives, including an increased focus on the commuter student population. We reached across all of our Bon Appetit Higher Education accounts as well as into our sister sectors to bring forward the most current programs and best practices in the industry. We’ve highlighted some of those program innovations and initiatives in this document. Our onsite team has become part of the Regis family, and I know that Eric and Cara truly appreciated the opportunity to discuss how they will activate the programs we shared in the future. We welcome the opportunity to continue our conversation and collaboratively reimagine the future of the Regis Dining Program together.
Sincerely,
Cary
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Regis Goal:
Increase the Value of Meal Plans In addition to supporting the conversion of the all-retail dining to one that includes an all-you-care-to-eat (AYCTE) option, building new valuedriven meal plans that include a meal exchange option for the retail venues, and partnering with Regis to create discount bundles to reward purchasing other university services, and the other strategies outlined in our proposal, our team wanted to share a few additional ideas on how to enhance the value of the meal plans to the campus community.
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Bon Appétit for Regis University
EATERS GOTTA EAT! Each guest has their own style of interacting with our culinary services based on their preferences and daily changing needs. Our job is to consider each eater, and make sure we have a plan to not only solve their eating needs, but to surprise and delight them every day! Let’s activate the eating experience!
PARENTS
STUDENTS
...and you are thinking – whaaaat? Where to start? You taught this kid how to eat and drink and fed them for years, but this feels even more overwhelming than which bottle to buy. How do you predict your child’s eating style once they start on their college adventure? Let’s take some cues from their eating preferences and we’ll help you pick the right plan for them.
...what do you mean? Another decision to make? Pfffft. Don’t sweat it. How do you like to eat? Lotsa snacks? Three full meals? Never before noon? Take our quiz to determine your eater profile and we’ll give you some insight on a plan that works best for you. …and maybe you think you’ll just wing it? Yes, your new classes this semester are the most important, but making sure you get the fuel you need to power through them is a whole other story. Map your day to include your meals using our handy map. Try our preorder snack kit when you’re short on time or need a boost to get you through the wee hours.
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Eater Profiles and How to Feed, Surprise, and Delight The GO-GETTER needs to not only count on, but be excited about their meals… • order ahead/pick-up technology • THIS + THAT meals • GO! program
The THREE MEALS A DAY-ER needs to count on meals and variety… • A food focused map of campus and list where meal swipes can be used • Share guests’ favorites by location • Pop-ups
The SNACKER needs the flexibility to keep their belly full with a variety of food when they need/want it… • THIS + THAT curated snack kits • GO! • Random acts of snacks (Pop-up & Tricycle)
Our PLANT LOVER guests need dietary options with every meal… • Highlight plant-based protein at an unexpected station • Think past the tofu substitution • Promote a “plant-lover kitchen or café tour”
Ways to entice this SNOOZER… • Late night meal swipe • Weekend brunch • THIS + THAT breakfast buzz • Coffee club
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Bon Appétit for Regis University
Creativity kicks in when the clock is in double digits. The NIGHT OWL needs their nutrients post-dinner to fuel their work in the wee hours. • 0:01 Eats • Late night meal swipe • Reheatable meals
This PARTICULAR eater has a tricky palette and may even eat the same thing every day. • Encourage preplanning with menu mail • Invite to AROUND THE TABLE • Offer sample tastings at each station
The REMOTE/ONLINE guest needs ease of ordering a pick-up… • THIS + THAT • Cafe club • Reheatable meals
This COMMUTER is lookng for quick, easy, and convienent… • Cafe Club • Meal kits • Pop-Ups • THIS + THAT
The DORM-ROOM CHEF is scrappy and creative. This guest needs flex dollars to grab the grocery items to make a feast • Meal kits • Chef demos • C-store options
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THE FOLLOWING PROGRAMS WERE DESIGNED TO MEET THE INIDIVIDUAL NEEDS OF THE VARIOUS EATER PROFILES: Eater Map RANDOM ACTS OF SNACKS
QUAD Hot cocoa and drip coffee
FIELD HOUSE ADMISSIONS AREA Snacks, drinks, THIS + THAT boxes for athletes on the go
RESIDENCE HALLS Recess: free small snacks, drinks, and ice cream
ADDITIONAL OPPORTUNITIES • Catering • In cafe • Pizza slices
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Bon Appétit for Regis University
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0:01 Eats Your late night eats. Your end of semester celebration. Something fun. Something comforting. That’s what 0:01 EATS is all about!
EATS IDEAS Fun menu inspiration to get you started: • Nostalgic candy and treats • Donut wall • Cereal bar with colorful “kid” cereals, tater tots, gigantic pancakes, etc. • Zero proof mocktails • Biscuit bar with sandwich fixings, jams, jellies, gravies, etc. • Hot chocolate bar with whipped cream, flavored syrups, and fun toppings • Breakfast favorites from around the globe
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Bon Appétit for Regis University
This & That A Peckish way to eat a feast A food focused concept that can flex in many ways to help drive revenue, engagement, and meet our EATERS' needs. THIS + THAT is our take on bento and meal kit inspired ways of feeding our guests! 1. Meals or just snacks 2. Designed to open new revenue streams or solve for business challenges 3. Eat it now or eat it later (even tomorrow!) 4. Made to order or ordered in advance
5. Themed boxes by ‘use’ | theme a THIS + THAT to match an adventure 6. Full conceptualized box ideas that can be implemented in a turn-key way 7. Packaging from preferred vendors AND looks fabulous with our seasonal adventure palette 8. Could be used for events, catering, GO catering 9. The new way of ‘ordering a bunch of things with a group so you can try a lot’
FRONT:
BACK:
Include a RAZZLE DAZZLE to showcase the menu and the FUN! These slipsheets print doublesided and thus are two times the fun! The backside is a chance to make people smile, take a fun break in their day, learn something new, etc. And it’s a chance for us to share a tidbit about our wellness and sustainability efforts. Win-win!
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Meal Kits We get it, life is busy, and we want to help keep you fed and healthy. Our new Ready-to-Go program offers convenient, no prep, no mess meals that are easy to pre-order with several pick-up locations around the Regis campus. Reheatable and deconstructed Meal Kits sample menus: • Chickpea Masala with sweet potatoes, cucumber riata, and spiced basmati rice • Cauliflower Steaks with green olive tapenade, lentils, and currant couscous • Ramen/Udon/Pho • Noodle/Rice/Grain Bowls • Roasted Garlic White Bean Stew with melted leeks, kale, and crispy prosciutto
During Heritage Cultural Celebrations additional special kits as part of the event’s promotions. For example, during May’s Asian American and Pacific Islander, Andrea Nguyen, will be sharing her authentic recipe on regis. cafebonappetit.com and hosting a live cooking demonstration:
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Bon Appétit for Regis University
In addition to the Eater profiles and new targeted programs, meal blocks, and meal swipes, we are excited to collaborate on these additional ideas:
EATER CLUB • Faculty & Staff 15 meal discount • Commuter VIP 12 meal discount
GAS CARD • Opportunity to win a $100 gasoline card • Run at the beginning of both the fall and spring semester
DINE WITH A FRIEND • Top three Regis students that have referred the most peers to receive $500 dining scholarship • Run at the beginning of both the fall and spring semesters
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Regis Goal:
Drive Incremental Revenue from the Campus Community with a Focus on Commuter Students Understanding that commuters constitute the majority of the Regis student population, and that the University is placing a concerted effort on engaging these students, we included a couple of initiatives to foster increased engagement from this constituency. Building stronger community with these students leads to stronger campus connectivity and drives incremental revenue to the dining program.
EXPERIENCE MANAGER We will provide an Experience Manager who will be responsible for the customer experience at Regis. They will provide ideas on how we can elevate the guest experience through exciting events and popups around campus. The Experience Manager will also be an advocate for your employees as this individual will be deep-rooted in the Regis culture. They will accomplish this by forming relationships with student groups and department leaders on campus. They will take the knowledge and insight from your student, faculty, and staff to educate and communicate needs, preferences and unique tastes back to our on-site staff. The end goal for incorporating this position is to ensure we are delivering an experience that seamlessly aligns with your culture.
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Bon Appétit for Regis University
STUDENT AMBASSADORS Students listen to other students, which makes our Student Ambassadors our secret weapon. Student Ambassadors will support Regis Dining initiatives across campus. This program is supported by our marketing team, and each Student Ambassador commits a defined number of hours to supporting on-site dining events across campus. Recognizing that students tend to engage with other students on social media channels more than they do with institutional accounts, we have the opportunity to expand the reach of Regis Dining messages via social channels. In addition to contributing content to Regis Dining’s social media accounts, each Student Ambassador also commits to sharing Regis Dining content on their own social channels. This strategy amplifies the number of impressions each post receives and promotes Regis Dining into additional channels.
CURRENT STUDENT EMPLOYEES: • Abdulaziz Alanazi, Catering • Ahmad Alqurashi, Catering • Kennedy Baca, Cook • Taylor Bartell-Fehliman, Cashier • Haidyn Ecker, Barista • Caroline Esiaba, Cashier • Jake Mancuso, Cashier • Maria Parra, Marketing (see photo below) • Sierra Pralgo, Barista • Sofia Reyes, Cook • Jennifer Snow, Cook • Sunanda Veganti, Cook • Trevor Ybarra , Barista
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FROM ME TO YOU From Me To You is a new Bon Appétit program that allows friends and family members to send customized snacks, meals and desserts to students on campus. Gift-givers will choose from a menu of options – from birthday cakes, get-well care packages, and morale-boosting treats during finals. In addition to boosting sales, this new program facilitates a greater connection between parents, students and the dining program.
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Bon Appétit for Regis University
AROUND THE TABLE Getting input from the Regis community is critical to our success. Consistent tweaks to our programs, service, and guest experience keep things fun and fresh. Surveys can sometimes be ignored and ‘focus groups’ seem too serious or stuffy sometimes. Bon Appétit chefs have expressed how helpful it is to just sit down with guests to see how they are feeling. It turns out that breaking bread with members of the community is one of the best ways to develop relationships and answer questions they have about the dining program.
ENTER STAGE LEFT: A SOLUTION! Our AROUND THE TABLE adventure gives our team the toolkit and inspiration they need to host an invite-only gathering of guests for a meal! This casual and fun event allows teams and our guests to gather informal feedback with students, staff, and faculty.
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Regis Goal:
Long Term Financial Viability Stability, innovation, and partnership drive the financial model we built to achieve Regis’ goals for its dining service program. Our financial plan delivers a financially viable, long-term solution for both Regis University and Bon Appétit.
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Bon Appétit for Regis University
CURRENT YEAR PARTNERSHIP OFFER We would like to reiterate our offer to take this year’s budget deficit on our side of the ledger if we are able to retain the contract and continue our long-term partnership. We hope you view this as our ‘skin in the game’ for this year and as another sign of our commitment to the future. Our financial proposal overview is included below:
Financial Model Contract Term
Profit and loss. 10 years.
Compass Group Partnership Investment
Compass Group, Bon Appétit’s parent company, recognizes the collaboration and partnership Regis has demonstrated during our 11-year partnership, including through the unprecedented, challenging times we’ve experienced together over the last two years. In light of that, Compass Group will directly fund a partnership investment in the amount of $100,000, which can be utilized to reduce this academic year’s subsidy, as an annual $10,000 fund for student sustainability or community-building initiatives or for mutually agreed upon dining program enhancements.
New Capital Investment
Bon Appétit will provide two additional capital investments in the total amount of $575,000 for Regis Dining projects. The initial investment of $75,000 will be made in Year One of the contract to fund the improvements needed to convert the Student Center Cafe into an all-you-care-to-eat (AYCTE) dining facility. The second investment of $500,000 will be paid in Year Six of the contract and is earmarked for dining program enhancements. Both investments are subject to industry standard buy-back terms.
Existing Capital Investment
In 2018, Bon Appétit provided a $3.7M capital investment for the Student Center dining facility enhancements. Bon Appétit has built the expense of the remaining approximate $2.94M balance into the meal plan daily rates and will no longer bill Regis for the cost of the annual amortization. Bon Appétit will also shorten the remaining amortization schedule to align with the new 10 year term, and remains subject to standard buyback language.. The estimated Year One value is approximately $294,000.
Volume Allowance Credit
Bon Appétit will apply a credit against cost of goods on our operating statement equal to 4% of qualified spend on food and paper purchases. In Year One we project this credit to be $55,051.
Peer Minister Meal Plan Funding
Bon Appétit will continue to provide an annual contribution of $10,000 – $5,000 per semester – for Peer Minister meal plans for the life of the contract.
Catering Commissions
Annually, Bon Appétit and Regis will agree on a catering revenue threshold. Once the threshold has been achieved, Bon Appétit will pay Regis a 6% commission on internal and 10% commission on external catering sales above the threshold. Bon Appétit’s model assumes a $350,000 minimum threshold in Year One.
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In Conclusion Thank you. We are honored to be Regis’ current dining services partner, and we truly value the relationships we already established on campus as well as the new ones we are forging. Our on-site team is ingrained in the Regis campus community, and they are poised and ready to to continue this journey with you. We are proud of the dining program we have built with Regis, and we hope we have clearly demonstrated that Bon Appétit is the right partner to help Regis achieve its strategic goals for the future.
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Bon Appétit for Regis University
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to beyond