Foodservice Equipment & Supplies

JUL 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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26 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 already an underlying factor of conve- nience on campus. We have foodservice options everywhere; everything is designed to be near them, to coordinate with their schedules, and to get people in and out quickly. If you put in a mobile app you have to carefully think through the implications, such as designated pickup stations and possibly extra labor dedi- cated to handling mobile orders. I do think we'll do it, but over the next year or so I'll be looking at how we can do it ourselves so that we own it. As for delivery, we currently don't do it, but we're working on it because there's demand and it's an opportunity for new revenue. It won't be part of the meal plan, but students will be able to use their Husky Bucks 'cash' card, same as they can in downtown businesses. In the past, we stayed away from delivery because ad- ministration was concerned it would take business away from local independents. Now, it's every man for himself and we're definitely going to do it. Rodriguez: We were a little bit resistant to mobile order and pay, but they're becoming a fact of business. About 18 months ago, we partnered with an app provider and it's been a huge success. We discovered that while the students liked the app, they were using it in the actual locations to order, which told us they didn't really care for the staff interaction. They'd come in, look at the menu (even though the menu is on the app), place their order and then walk up to the counter to pick it up. For us, that creates an opportunity to reduce labor because we can divert those folks who were manning the cashier lines back to producing the food. The students are comfortable with it and even begin to expect it because it's increasingly available off-campus, so we're getting more aggressive with it and we're installing self-service kiosks. We absolutely have to utilize technology to help us with some of the labor challenges. Friese: We are currently looking to implement a mobile ordering platform and integrated payment platforms. We're exploring a number of solutions and could eventually tie into delivery, espe- cially at the Village Center. It would be just a quick two-minute bike ride to many of the buildings in that neighborhood. Another thing we're considering is adding some micromart, c-store-style con- cepts that would be cashierless. So we're looking at a number of things, but being a large institution we need to be sure it's a fit with the university's goals and budget. Scott: Some campuses are using app companies that take a percentage of their sales. We've chosen to work with our POS provider and develop our own app, which works for mobile order-and-pay at our Brick City Deli operation only. Customers can order from the full menu and pay from their mobile device, using a credit card or their meal plan. They can also specify a pickup time window. We started our e-POS system last February and plan to roll it out to other venues as needed in the future. It's working well, but it takes some market- ing and requires space designated for order pickup, which can be a constraint. We need to be strategic about where we offer mobile and why. Neumann: We also have three kiosks in The District at the Between the Bread concept, which is our New York-style deli. Students can customize their sand- wich orders on the kiosks, choosing the type of bread, meat and toppings they want, and select sandwich style, i.e., regular, panini, grilled, etcetera. We'll likely be doing more of that. The stu- dents like it and it increases efficiencies. FE&S: Momentum continues to build for Menus of Change principles, specifically with regard to offering more plant-forward options. Is your program moving in this direction and, if so, are students embracing plant-based on par with the buzz around it? Friese: We follow the principles of Menus of Change and are a member The salad bar area in UC Boulder's Village Center Dining and Community Commons overlooks a new 3,000-square-foot greenhouse, where many of the items served on the bar are grown. Photos courtesy University of Colorado Boulder Dining Services DIRECT DIRECTORS from the

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