Porter Khouw Consulting, Inc.

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Porter Khouw Consulting, Inc. The Premier
Foodservice Planning Design Firm
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YOUR PARTNERS IN PLANNING
More than 75 years of combined foodservice
operational consulting experience Experience
throughout North America Exceptional track record
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YOUR PATH TO SUCCESS

• Objective Fee-Based Advice
• Your Advocate
• Proven Track Record
• Senior Principal Involvement
• National Perspective
• Industry Involvement
• Long association continuous education as part
  of membership in professional organizations

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Professional Affiliations

• FCSI
• Foodservice Consultants Society International
• NACUFS
• National Association of College and University
  Food Services
• NACUBO
• National Association of College and University
  Business Officers
• NACAS
• National Association of College Auxiliary Services

• SCUP
• Society for College and University Planning
• NACS
• National Association of College Stores
• NRA
• National Restaurant Association
• ACUI
• Association of College Unions International

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Proven Track Record(Partial List Page 1)

• Eastern Michigan University
• Elizabethtown College
• Elmira College
• Embry Riddle Aeronautical University Daytona
  Beach Florida Prescott, Arizona
• Faith Baptist Bible Institute
• Ferris State University
• Florida Institute of Technology
• Florida International University
• George Mason University
• Gettysburg College
• Harvard University
• Haverford College
• Hendrix College
• Hiram College
• Jackson State University
• Johns Hopkins University Applied Physics
  Laboratory
• Lakeland Community College
• LaSalle University
• Louisiana State University

• American University
• Anne Arundel Community College
• Appalachian State University
• Arizona State University
• Bay Path College
• Bergen Community College
• Brigham Young University, Idaho
• Brigham Young University Provo
• Brown University
• Bryn Mawr College
• Bucknell University
• California State - San Bernardino
• Camden County College
• The Catholic University of America
• Central Washington University
• Cleveland State University
• College of St. Benedict
• Community College of Baltimore County System
• Concordia College

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Proven Track Record(Partial List Page 2)

• United States Naval Academy
• University of California - Santa Cruz
• University of Colorado Boulder
• University of Connecticut
• University of Georgia
• University of Michigan
• University of Nebraska
• University of New Hampshire
• University of Notre Dame
• University of Pennsylvania
• University of Richmond
• University of Southern California
• University of Texas - Austin
• University of Toledo
• Utah State University
• Utica College
• Vanderbilt University
• Villanova University
• Virginia Commonwealth University

• Michigan Technological University
• Midlands Technical College
• Montana State University System
• Morehouse College
• Mount Holyoke College
• North Harris Community College
• Northern Michigan University
• Ohio University
• Princeton University
• Salisbury University
• Saint Anselm College
• San Jose State University
• Sonoma State University
• St. Bonaventure
• St. Lawrence University
• Stony Brook University
• SUNY Brockport
• SUNY Cortland
• SUNY Fredonia

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Project ApproachThe Role of the Porter Khouw Team

• Listen
• Research
• Comprehend
• Confirm
• Collaborative Process
• Provide Useful Feedback Recommendations

Of all of the foodservice planning and design
firms we have worked with, hands down, Porter
Khouw Consulting is the most student-
customer-oriented firm serving the college
university marketplace. LeNorman Strong,
Associate Vice Chancellor of Student Affairs for
Residential and Student Service Programs at UC
Berkeley
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Porter Khouw Consulting, Inc. Ferris State
University Partners in Success
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PKC FSU

• In Fall 2006/2007, PKC completed a campus-wide
  strategic dining services master plan. Scope of
  work included
• Focus groups with students (residential and
  commuter), faculty staff
• Interviews with administrators stakeholders
• Web-based survey
• Confirmation of dining venues services
• Meal plan development
• Financial projections analysis
• Final report

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PKC FSU

• Our program recommendations included
• A new, more flexible meal plans
• A more contemporary customer preference-based
  dining program
• Anytime dining with extended operating hours
• The closure and/or relocation of some existing
  venues
• Renovating The Rock Cafe to create a
  state-of-the-art residential dining venue that
  would appeal to existing and incoming students
  and become a true gathering place for the campus
  community beyond.
• Widen menu variety selection.

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PKC FSU

• PKC also provided Design Services for the Rock
  Café renovation. Scope of services included
• Program Development/Schematic Design
• Equipment Site Evaluation
• Conceptual Planning
• Design Development
• Contract Documents
• Capital budget estimate
• Elevations details
• Construction Administration Services

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Our Design Approach

• Project Quality Control
• A principal is always in charge of the project
  and will always attend project meetings.
• An approved program document is used for basis of
  design.
• A record memorandum is generated distributed at
  every meeting.
• A comprehensive review of our document is done
  prior to submission
• We track the progress of each project and
  proactively secure authorization to continue with
  next phase.
• We have in-house updated software AutoCAD,
  Autoquotes, KCL.
• Updated drawings are issued periodically to the
  project team.
• We will always solicit feedback from the client
  and project team.

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Our Design Approach

• Project Scheduling Communication
• Our firm will map out every project task
  identify all deliverables.
• The information will be tracked on a design work
  calendar that is updated weekly (information
  includes description of task, who is responsible
  and expected completion date).
• Open lines of communication.
• Meeting the collective needs of the project team.

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Our Design Approach

• Cost Control Cost Estimating During
  Pre-Construction Design Phases to Keep Within
  Budget
• During conceptual/schematic phase, we will
  provide a projected cost estimate based on square
  footage.
• An itemized budget will be generated (which will
  clearly define the estimated cost of the
  project).
• Budget will be updated periodically in
  conjunction with any design changes/updates.
• If over-budget, we will launch a
  value-engineering exercise to lower the cost
  (with the participation of the Client and project
  team).

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Our Design Approach

• Energy Efficient Equipment
• We will recommend Energy Star-rated equipment
  providing the Owner with savings relating to
  water consumption, exhaust demand and overall
  utility consumption
• We will include the use of dual-rinse features in
  dishwashers (reduces water consumption by almost
  15-20)
• The use of a waste pulper system to reduce water
  consumption and waste volume
• Variable fan drive motors for exhaust hoods
• Utilize natural gas for cooking and non-CFC
  refrigerants on all our specified refrigeration
  systems to ensure maximum efficiency and
  environmentally friendly application

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University Center Planning

• Student Union?
• University Center?
• Campus Center?
• Community Center?
• Library?
• Conference Center?

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What Makes A University Center Successful?

• A warm, inviting atmosphere central location
• (The University center should be the living
  room of the campus).
• There should be a place within the building that
  celebrates the campus culture, history
  traditions.
• A place that offers one-stop shopping
• (i.e. dining, barber shop, post office, fitness
  center, dry cleaners, game room, etc).
• Open 24 hours a day, seven days a week in order
  to meet students lifestyles.
• A major destination a place to see and be
  seen
• Successful planning is the key to success.

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Whats Inside the University Center?

• Conference/Meeting Rooms
• Lecture Hall/Auditorium
• Major Event/Entertainment/Function Space
• Offices
• Stores/Retail/Services, Games, Supplies, Post
  Office, Copy Room
• Data Access/Wireless, Cyber Café/Lounge
• Living Rooms Designed for Different Customers
• Foodservice and Vending
• Recreational and Fitness

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What Are The Challenges?

• Where will the University Center be located?
  Current location or elsewhere?
• Location makes a big difference.
• What food concepts (marché, food court,
  convenience store, coffee bar, etc) should be
  available?
• Who should operate them?
• How should these spaces be financed?
• What should the method of service be?
  (All-you-care-to-eat or a la carte?)
• Payment methods?
• How will conference catering services be
  utilized in the new student center?
• How will the food venues in the new student
  center affect the residential, catering and/or
  other retail food offerings elsewhere on your
  campus?

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Formula for Successful University Center Planning
Market Research
DESIGN SOLUTION
HOW?
Programming
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Porter Khouw Consulting, Inc. Student Center
Experience
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Brigham Young University, Idaho

• Our firm was a partner with the University and
  FFKR Architects on the exciting renovation of the
  Manwaring Student Center on the campus of Brigham
  Young University in Rexburg, Idaho.
• The goals of the design project were
• Create a gathering place for the entire campus
  community
• Double in size and modernize the operations in
  the building.
• Opened in the Fall 2009, the Crossroads Food
  Court is an 18,000 sq. ft., state-of-the-art
  marche-style dining venue designed to be used for
  a la carte or all-you-care-to-eat styles of
  service, and includes a 16,500 sq. ft. production
  kitchen, a central bakery, and commissary.
• This facility serves 800 students over a 30
  minute period and 3,000 students during the lunch
  rush.
• The facility also features refrigerated and
  frozen goods as well as a catering pick-up area.

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Concordia College

• PKC developed a master plan design program for
  a new 32 million student center on its campus.
• The Anderson Commons in the new Campus Center
  opened to rave reviews in Fall 2007.
• The venue is contemporary inviting with lots of
  large windows that allow natural light to stream
  into the servery and dining room.
• The servery features a wide variety of stations
  including a grill, pizza/pasta station with a
  wood-burning oven, a deli station, a large soup
  and salad bar and an Explore station that was
  designed to offer a variety of ethnic cuisines.

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University of Pittsburgh

• The University of Pittsburgh renovated Litchfield
  Dining Commons following our completion of a
  campus-wide dining services master plan.
• The goal of this project was to improve overall
  ambiance, menu variety and selection customer
  throughput.
• PKC teamed with MCF Architects in Pittsburgh
• The design of this venue centered around
  innovative platform dining stations with varied
  types of seating throughout the servery.
• The stations feature an authentic Mongolian
  grill, wood oven-baked pizzas, international
  stations, a grill, and a bakery station where
  breads and pastries are baked on site

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University of Connecticut

• Our firm worked with UConn to develop a
  marche-style food court venue in the Student
  Center.
• This facility opened in the fall of 2004 and
  serves as a central dining area and primary
  catering facility on campus.
• The design for the Student Center was based on
  the extensive Porter Process, using qualitative
  and quantitative market research to determine
  long-term planning, programming and design
  parameters.
• We designed models for three original concepts
  including Burger Works, Fire Wok and Vermont Subs.

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University of Colorado, Boulder

• PKC recently teamed with Oz Architects on the 2
  million renovation of the Alfred Packer Food
  Court and adjacent Baby Doe c-store the
  University Memorial Center at UC Boulder.
• A new open floor plan vastly improved customer
  throughput and, combined with new lighting and a
  slight facelift, created a much more inviting
  venue.
• In addition to renovations to the food court, PKC
  also redesigned Baby Does so that customers can
  easily access it from the grill and to improve
  customer throughput.

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Porter Khouw Consulting, Inc. The Premier
Foodservice Planning Design Firm