A1260943137EOWod

1
welcome!
Shawn LaPean, director
Chuck Davies assoc. director
Patrice Thomas marketing
Brian Walker, general manager
Conrad Huth, executive chef
2
QUESTIONS

• Where do you live?
• Are you living with us next year?
• When was the last time you ate at a buffet
  restaurant?
• Favorite places to eat?

3
Cal Dining wants to provide
What you want, where and when you want it!
4
WHAT IS OUR IDEA OF A LA CARTE?

• Consistent menus
• Daily specials
• Prices will range from around 1 point for sides
  and 6 to 8 points for a bundled meal deal
• Gourmet items may be more

5
FOOTHILL STRATEGIES

• Increased customer satisfaction in a remote area
  of campus
• Increased food quality
• Ability to eat a little or a lot (or nothing) and
  hang with friends
• Almost continuous service
• Saving of room/board dollars to support other
  programs

6
WHATS AVAILABLE NOW?
2 locations
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WHATS AVAILABLE NOW?
8 locations
8
WHAT IS OUR IDEA OF A LA CARTE?

• With continuous service, lines and waiting times
  will (usually) be lessened.
• Purchase as much or as little as youd like.
• Menus will be flexible. We want to serve you
  what you want to eat concepts can be changed if
  theyre not working.
• You can still have all-you-care-to-eat at 3
  locations

9
CONCEPT OVERVIEW

• All Stations will be complete with Vegan
  Vegetarian menu options.
• Eat in or take out
• Eat a little or a lot
• Wide variety of complete menu sizing from small
  plates and sides to large plates and bundled
  Meal Deals.

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CONCEPT OVERVIEW

• I. BREAKFAST
• Hot Breakfast Bar to include breakfast burritos,
  hot breakfast sandwiches, biscuits and gravy,
  etc.
• Hot and Cold Cereals
• Whole and Cut Fresh Fruit
• Freshly Baked Pastries
• Future Additions Peets, Juice Smoothie Bar
• 2. GRILL
• include premium burgers of all types, fried
  chicken sandwich, grilled sandwiches, chicken
  strips, garlic fries, etc.

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CONCEPT OVERVIEW

• 3. MADE-TO-ORDER DELI
• 4. CHOPPED SALAD STATION
• Build it your way gourmet salad bar
• 5. HOT SOUP CHILI BAR
• 6. TACO BURRITO BAR

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CONCEPT OVERVIEW

• 7. COMFORT FOODS
• to feature comfort foods such as Meatloaf, Mac
  Cheese, Roasted Turkey, Fried Chicken with a wide
  variety of side dishes to mix and match.
• 8. MEDITERRANEAN STATION
• to feature a wide variety of tapas-like sides,
  dips and salads with grilled chicken, pita,
  falafel, etc. to mix and match.

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ADDITIONAL OPTIONS

• Cub Market
• Large farmers market fruit whole cut
• Large selection of fresh baked goods
• Soft Serve
• Possible Smoothies Icees, Bubbles Shakes
• Selection of specialty teas, coffees and
  chocolates

14
QUESTIONS?