BGSU DINING semiannual MARKETING REVIEW FALL 2015 BGSU DINING Semiannual MARKETING REVIEW

FALL VOLUNTARY MEAL PLAN SALES Includes Commuter Plan Promotion, Faculty & Staff Promotion, and Falcon Dollar Recharge Campaign

341 block meal plans were sold fall semester = $88,935 up 7% from last year $144,260 Falcon Dollars were sold fall semester = up 5% from last year

SOCIAL MEDIA EXPANSION Social Media outlets have made many increases during the 2015 fall semester

Twitter | 34% increase in followers from one year prior BGSU Dining has also begun sharing many of our events with students via Periscope Facebook | 8% increase in likes from last academic year and Vine. This app can live stream events straight to YouTube Videos | 931 views during Fall semester students from the ease of their smartphone and has a growing population. Tailgate Thursday has had some great success Instagram | 80% increase in followers from one year prior with Periscope with the BGSU High Flyers as well as the BGSU Offensive Line pie eating contest. We hope to Dine on Campus Website | Average views/month: 100,538 expand the use of Periscope throughout spring semester.

CUSTOMER SATISFACTION SURVEYS Once again customer satisfaction surveys were conducted at the Falcon’s Nest, the Oaks and Carillon Place dining centers, and the Kreischer Sundial. Tables were set up with a few different giveaways to encourage students to participate. There were 1,255 surveys filled out and Dining received an overall 4.13 Very Good satisfaction score. A 6% improvement year over year.

DEPARTMENT HIGHLIGHTS DEPARTMENT Click here for full report. BGSU DINING Semiannual MARKETING REVIEW

TAILGATE THURSDAY In partnership with BGSU Athletics, Tailgate Thursday is a weekly event with one goal in mind: get students excited about upcoming athletic events. Promotion of Tailgate Thursday focused around creating excitement across campus through extensive social media coordination, personal interactions with staff/students, and a stocked event calendar. Every week, our chefs at the Oaks designed a dinner menu with a game-day theme, with menu items ranging from nachos to baked beans and everything in between. BGSU Athletics helped immensely in creating a dynamic schedule for each and every week. Different teams, like the BGSU High Flyers, the football team, basketball team and more, provided entertainment for the event. Every Thursday, the Oaks is packed with students and bursting with school spirit! Due to the success of Tailgate Thursday this past semester, BGSU Dining and BGSU Athletics will continue into spring semester and hope to make this a legacy event.

FARMER’S MARKET/HEALTH FAIR The 6th Annual Local Produce Market took place in the BTSU Ballroom in partnership with the BGSU Health Fair. The event was free to BGSU students, faculty/staff, community members and hosted local vendors that sold everything from local popcorn to goat cheese made just down the road. Once again, this event was meal plan friendly to help encourage students to

partake in the festivities. Executive Chef Marissa Riffle and other culinary staff Click here for the Farmer’s Market Highlight video. answered questions about fun and tasty ways to prepare the fresh produce as well as a few tasty treats for customers. The health fair provided interactive health and wellness displays, food samples, raffles and more. BGSU Dining’s dietitian Daria Blachowski-Dreyer provided information about the importance of reading and understanding nutrition labels. DEPARTMENT HIGHLIGHTS DEPARTMENT BGSU DINING Semiannual MARKETING REVIEW

FAMILY WEEKEND BGSU Dining invited falcon families from all over the nation to join their students at dining locations for a special breakfast, lunch, and dinner. Besides the many jokes of the students finally picking up the check on behalf of the family, praises of our staff and culinary offerings could be heard in all of our locations. Along with these meals, a special family day brunch was served at The Oaks with great turn out (partly due to the made to order omelet station!). In a collaboration with the Office of Campus Activities, BGSU Dining sold 397 Family Weekend Brunch tickets.

NATIVE AMERICAN LUNCH AT THE OAKS In collaboration with the Office of Multicultural Affairs, the Oaks Dining Center helped celebrate National Native American Heritage Month. Transforming each station at the Oaks, Chef Joel created authentic Native American meals to be shared with students, faculty/staff and the community. Along with sharing great food, another goal of this meal was to educate patrons. The Office of Multicultural Affairs helped provide a great deal of educational resources that were shared at each station as well as digital signage throughout BGSU Dining’s LCD network.

PROJECT CLEAN PLATE This semester’s Project Clean Plate was a great example of the value of student and staff interactions. Working with both student volunteers as well as our staff help educate students about the effects and costs of food waste. Over the eight weeks of the program, Project Clean Plate helped reduce food waste by 1,300 pounds in the Oaks and Carillon Place. BGSU Dining is excited to continue Project Clean Plate in the spring semester and continue to help donate to the United Way on behalf of all BGSU Faculty/Staff and Students for every pound of food waste reduced. DEPARTMENT HIGHLIGHTS DEPARTMENT BGSU DINING Semiannual MARKETING REVIEW

NEW CONCEPTS AT KREISCHER The Sundial at Kreischer received quite a flavor makeover thispast semester. Along with a facelift in color and design, Kreischer has added two new concepts to help with the growing demand for diverse food options. Smokin’ Jalapeños (a burrito and Latin cuisine concept) and Paninos (a custom panini concept) opened with great response by students! Menu items like traditional Italian paninis and tasty burrito bowls have helped with an increase cash sales of over 19%.

AYCE PROMOTION Reaching out to the community is an important aspect of our sales for the Oaks and Carillon Place. BGSU Dining used multiple avenues to reach out to Faculty/Staff and Community members including; poster drop off to local business, newspaper ads in the Sentinel Tribune, and outreach at multiple community events. Through constant communication and connections made with off campus partners, cash sales are up $6,900 from the previous year at AYCE locations.

MIDNIGHT BREAKFAST 1,355 Students met at the Oaks for some late night breakfast food, making it one of our most popular events again this year. Students took a much needed study break and had an extremely wide variety of breakfast items to choose from. The line for this event extended far past the doors and onto the front lawn of the Oaks as student clamored to get in. This past Midnight Breakfast was one of the best BGSU Dining has ever had and The Oaks staff is already brainstorming on how to make it even better! In addition to the great turn out, this event helped generate $10,826 in

DEPARTMENT HIGHLIGHTS DEPARTMENT increased revenue. BGSU DINING Semiannual MARKETING REVIEW

BIG BASH MOVIE NIGHT AT THE OAKS In collaboration with our The Oaks hosted a movie night that gave students an partner Coca-Cola®, BGSU opportunity for a study break or date night. Students voted Dining kicked off the fall from a list of five preselected movies and “Anchorman” semester with the Big Bash was far and away the winner! The glow of the screen on the at the Oaks! This festival- “Mac Beach” lawn illuminated more than100 students, both inspired lunch with games, relaxing on the grass and in their rooms, who watched and prizes, inflatables, a DJ and laughed into the night. Late-night snacks were provided more completely filled the front lawn with laughter and after the movie at Midnight Munchies at The Oaks, with fun. Students bounced off “Meltdown” and challenged special extended hours. Over the course of the movie BGSU Women’s Soccer players to a shootout for prizes and and Midnight Munchies, $1,269 of increased sales were bragging rights! The Big Bash was a great success with an recorded. increase in sales of $3,524 for the day from the previous year. HALLOWEEN HISPANIC HERITAGE MONTH LUNCHES - When it comes to COLLABORATION Halloween, BGSU Dining Carillon Place hosted weekly lunches during Fridays in goes all out! Each of September to help lend focus to Hispanic Heritage Month. our dining locations Students had the opportunity to celebrate and learn about pick a theme, and this the heritage of Hispanic and Latino culture with meals year they got extra inspired from the rich traditions of Latin and South America. creative. The challenge Click here for the Halloween Highlight video. Along with great tasting food, information about each of creating something item was featured to help educate students. Menu items new to excite students is always a challenge our staff is included Cuban pork roast happy to accept. Some themes this year included: Where’s with chimichurri, fried plantain Waldo this Halloween?, Punkin Chunkin’, Killer Circus, Mortal chips, empanada pizza with Kombat and The Walking Dead. Students were spooked to chorizo, and much more. An say the least! The Oaks received special attention for their average of 521 customers Pumpkin Chunker and the Univeristy of Toledo target that every lunch joined Carillon happened to get in its way. A special video was created Place over the course of and shared through BGSU Dining social media channels Hispanic Heritage Month lunch and across campus. EVENTS hour events. BGSU DINING Semiannual MARKETING REVIEW

OUTTAKES WIZARD OF OZ holiday favorites including carved honey ham, sweet Students saw flying casserole, and monkeys, Dorothy, the peppermint cheesecake. Wicked Witch, and Toto BGSU Dining’s staff helped too during the Halloween transform each location festivities at each of the into a decorated wonder. Outtakes locations. To Click here for Student Carolers at The Oaks. Along with a great menu encourage visits to each and beautiful decorations, students were treated to carolers location, over 700 cards from the College of Musical Arts. Thanks to the hard work were passed out, and if a student had each Outtakes of our staff and students, who were excited for the holiday location on the yellow brick road marked off they could season, there was an increase of sales exceeding $3,670 (for win a Fit Bit®! the two events combined).

INTERNATIONAL WEEK AT CARILLON PLACE GINGERBREAD BGSU Dining teamed up with BGSU’s International HOUSE WORKSHOP Programs and Partnerships to host a week of dinners at Carillon Place for International Education Week. This year the theme Educational programming and information was was A Charlie Brown provided throughout the week to coincide with each Christmas, and our Click here for Gingerbread Workshop Highlight video. day’s theme. Handmade pita bread, delicious roasted Pinkberry General eggplant, and Chicken Tikka Masala were included on Manager, Robin Bruning, the menu along with many other dishes from around conducted the class. the world. Each dinner focused on a cultural theme, Over twenty five guests including Latin, Asian, Middle Eastern, European and signed up for both of our African. classes. Most were cash paying customers and the majority were community members which reinforced HOLIDAY LUNCH the town and gown relationships. The class was held in the AND DINNER Pinkberry store to make the houses, and those attending The holiday season kicked off were encouraged to try a sample of Pinkberry and create with two amazing meals at the best Snoopy gingerbread dog house. This event is both the Oaks and Carillon continually a community favorite, and always receives great EVENTS Place with menus full of feedback from participants. BGSU DINING Semiannual MARKETING REVIEW

GIFT SERVICES PROMOTION DUNKIN’ DONUTS HALLOWEEN BGSU Dining’s Gift Services works hard to create items MUNCHKIN PROMOTION parents would be happy to send to their student. The For the second year in a row, Dunkin’ gift service staff worked extremely hard with extended Donuts offered sheets of coupons hours to meet the increased demand. With our new for customers to purchase for $1 Holiday Gift Bag and Exam Cram Gift Bags, sales for the to hand out to trick-or-treaters. end of the semester were $2,045, with Over 75 sheets were purchased. It a major push prior to exam week. is expected that up to 250 families were given an incentive to visit the Dunkin’ Donuts store and there were 46 redemptions of the coupons.

PUMPKIN ROLLS AND CHEESECAKES Students were able to take home some delicious scratch made treats again this year for the holidays. Pumpkin Rolls and Cheesecake were on the menu for Faculty, Staff, Students and Community throughout our Outtakes locations.

Marketing has spent time relaunching previous promotions to increase awareness by new and current students of the programs and resources in place. Some of these promotions included:

» BGSU App » Faculty & Staff Dining Club » Project Clean Plate - food waste awareness at the all you care to » Catering Specials » Nutritional Kiosks eat facilities

» Dunkin Donuts » Online Ordering » Social Media Community Outreach PROMOTIONS BGSU DINING Semiannual MARKETING REVIEW

Mommy and Me successfully tied up the summer with October was a very busy month. It kicked off with the annual Farmer’s Market & Health Fair. This year the event Getting Down in the Garden & Pizza Party. Getting Down was held jointly with the Wellness Connection and other in the Garden focused on the roof top garden, where campus/community partners in the ballroom. The market food comes from and the importance of fresh/local to provided a vast array of fresh produce for sampling and both a healthy body and healthy planet. For the Pizza purchase. The departmental table at the Health Fair utilized Party we demonstrated non-conventional pizza ideas, and a card game to reiterate the skill of reading how to make pizza a healthier food choice. Behind the nutrition labels. October is National Dessert scenes recipes were being cleaned up, along with recipe/ Month so it was decided to give it a spin product data bases and configuring existing technology to and tried to get customers to think about meet the FDA nutrition labeling requirements. how to make it healthier. LCDs and August and September had us looking for ways to help social media were utilized to deliver our customers learn more about nutrition labels. Customers this message which was supported were provided with materials that would refresh their by a healthy dessert recipe contest. nutrition label reading skills, along with social media to The department participated in Love bring awareness and enhance utilization of this important Your Body Week in conjunction with the information. Although the FDA gave an extension until Wellness Connection. This event seeks to December 2016 for the alleviate poor self-body image and encourage labeling requirements, positive messages about food, activity, and overall well- we still felt the message being. The month ended with BGSU Dining’s participation in was important enough to the Well-O-Ween walk for WellAware by providing healthy, move forward with. season-appropriate snacks and nutrition messages. NUTRITIONAL PROGRAMMING NUTRITIONAL PROGRAMMING Semiannual MARKETINGREVIEW BGSU DINING Cancer andDiningprovided thecampuswithaGreat Connection inconjunctionwithCollegesAgainst and theoverallbenefitsofavegandiet.The Wellness about themedicinalbenefitsofingredients used wasprovided From anutritionalstandpointinformation ingredients andtechniquesusedtoprepare thedishes. vegan mealandinteractedwithcustomersabout Guest chefLucindaRoenicke,provided adelicious Vegan Monththefocusedwasona‘foodasmedicine’. American SmokeOut,andRelayforLife.ForNational November wasNationalVegan Month,theGreat

‘smoking’ theme.Colleges grilled/smoked followed the for eveningwere barbequed/ consider quitting.Menu items utilized tobaccoproducts to encouraging customerswho American Smokeoutevent for waystostrenghten therelationaship. students to make contributions. We also continue to look provided boxeswithinourconvenience stores toallow them tolocalsoupkitchensandfoodpantries. We collect prepared orcannedfooditemsanddonate Recovery Network(FRN).Thisstudentgroup seeksto campus. Thedepartmentwasapproached bytheFood situations andtheneedsthatexistbothon off December food appropriate items. possible inserviceareas and by utilizingpurplewherever Dining supportedthisendeavor ‘painting thecampuspurple’. event byassistingthemin support fortheirRelayLife Against Canceraskedfor isatimeofcontemplation about life BGSU DINING Semiannual MARKETING REVIEW

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BIG BASH4

FAIR FOOD TAILGATE HISPANIC FAMILY DINNER THURSDAY HERITAGE WEEKEND 15 17 MONTH18 LUNCH BRUNCH19 TAILGATE HISPANIC THURSDAY HERITAGE 24 MONTH25 LUNCH GREEK NIGHT CALIFORNIA DINNER27 GRILL29

SEPT. 15 | FAIR FOOD DINNER, CARILLON PLACE: SEPT. 27 | GREEK NIGHT DINNER, CARILLON PLACE: SEPT. 29 | CALIFORNIA GRILL, THE OAKS: Surf’s up and Everyone loves fair food, so BGSU Dining brought the fair to Carillon Place invited students in fraternities and sororities to the waves of great food hit hard! Students could escape the Carillon Place! Chef Tom at Carillon Place created the perfect attend a Greek Night Dinner to celebrate and honor BGSU chilly fall weather with a California-inspired dinner at The Oaks menu, including corn dogs, hand cut salt and vinegar fries, Fraternity and Sorority Life. Members who wore their letters also with sun and fun. Decorations covered the lines with mini surf fried fruit pies and other classics found almost exclusively at the got free popcorn, and on the menu were specialty Greek- boards, and other groovy decorations. Menu items included fair. The event was such a hit; Carillon Place hosted a ‘Fair Food inspired dishes! The fraternity or sorority with the most members fish tacos, a smoothie bar, fruit-infused water, and much more. Returns’ dinner with the same menu on October 14th! These in attendance won a deluxe dessert tray. The winner for the This event helped increase sales by $490 from the previous year two events had a combined increase of revenue of $6,056! evening was Alpha Xi Omega with an impressive showing of and was spoken of highly by students and staff. support. Over 270 members of the Greek community joined Carillon Place for the event. MONOTONY BREAKERS SEPTEMBER 2015 | EVENTS BGSU DINING Semiannual MARKETING REVIEW

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

TAILGATE HISPANIC THURSDAY HERITAGE 1 MONTH LUNCH2 DRIVE-IN FARMER’S TAILGATE HISPANIC MOVIE NIGHT MARKET THURSDAY HERITAGE 4 6 8 MONTH LUNCH9 FAIR FOOD TAILGATE DINNER14 RETURNS THURSDAY15 AUTUMN TAILGATE PREMIUM20 MEAL THURSDAY22 WORLD MORTAL KOMBAT WALKING KILLER WHERE’S PUNKIN’ PASTA DAY DEAD CIRCUS WALDO CHUNKIN’ 25 WIZARD26 OF OZ 27 28 29 30

OCT. 20 | AUTUMN PREMIUM MEAL, CARILLON PLACE: OCT. 25 | WORLD PASTA DAY, CARILLON PLACE: Carillon Place helped to celebrate the beautiful season of World Pasta Day is October 25 and BGSU Dining celebrated in autumn with a classily themed premium meal. Chef Tom the best way possible: by creating pasta dishes from around created a meal featuring Grilled Garlic Steak with Chimichurri the globe. Chef Tom and the culinary staff at Carillon Place out sauce and Pineapple Shrimp Kabobs with a Cilantro Aioli which did themselves with the hard work put into this event. Students students loved. This event actually sold out within the first few could try Moroccan Couscous from North Africa, Pad Thai from hours of service due to the popularity. This amazing menu was Vietnam, Fideo from Mexico and much more! Over $3,400 served with classic china and flatware service and helped bring dollars of increased sales were contributed to this event. in an additional $4,055 in sales.

PREMIUM MEAL & MONOTONY BREAKERS OCTOBER 2015 | EVENTS BGSU DINING Semiannual MARKETING REVIEW

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

VISITING CHEF VISITING CHEF NATIONAL NACHO DAY FRENCH LUNCH TAILGATE 4 THURSDAY5 LUNCH6 NATIVE PB&J DAY TAILGATE VETERANS DAY AMERICAN LUNCH9 11 THURSDAY12 LUNCH13 MIDNIGHT INTERNATIONAL GREAT TAILGATE MUNCHIES WEEK DINNER AMERICAN THURSDAY 15 16 SMOKE18 OUT 19

NOV. 4 | FRENCH LUNCH, CARILLON PLACE: Guests NOV. 9 | PB&J DAY, THE OAKS: Nothing takes you back NOV. 15 | MIDNIGHT MUNCHIES, CARILLON PLACE: received a taste of France without crossing the Atlantic! How, to your childhood like a PB&J. The Oaks wanted to revamp this Carillon Place kept its doors open a little later than normal for you might ask? By dining at Carillon Place for a French Lunch. classic sandwich, so they had a PB&J Lunch, but not just any Midnight Munchies and students were ready. Guests could Chef Tom and his culinary staff at Carillon Place created a ordinary PB&J lunch. Students could create their own PB&J satisfy their late night cravings with breaded pretzel cheese delicious French-themed menu, including Supreme de Volaille concoction using peanut butter, chocolate chips, honey, jelly, bites, pizza, , onion rings, mozzarella sticks and more. Le` Dauphinois, Les Champignons aux Fines Herbs and Nutella, and a choice of bread, tortillas, etc. Then, the staff The event was a hit! What college student can say no to late Pêche Melba a`la Shortcake that SOLD OUT! Bon Appétit! at the Oaks grilled the guests’ creations. Ooey, gooey and night snacks? Students loved it so much that Carillon Place had delicious! an increase in sales by $3,803. NOV. 6 | NATIONAL NACHO DAY LUNCH, CARILLON PLACE: Nachos are always one of the most NOV. 11 | VETERANS DAY APPRECIATION: To show our NOV. 18 | GREAT AMERICAN SMOKE OUT, THE OAKS: popular menu items from sporting events to family night, so appreciation for our Veterans, BGSU Dining offered special Annually the third week in November the American Cancer Carillon Place decided to host a Nacho Day Lunch on National deals and discounts for current military members and Veterans, Society urges smokers to quit for one day. This year, The Oaks Nachos Day! Naturally a Nacho Bar was on the menu, but including: 50% off at the Oaks and Carillon Place, a free tall hosted a barbeque in honor of the event. Classic barbeque Carillon Place and also served some creative adaptations on coffee from Starbucks and a free medium coffee from Dunkin’ items were on the menu, like Memphis style BBQ pork chops, this favorite! Nacho pizza, grilled nacho chicken sandwiches, Donuts. The Veterans Day Appreciation deals ran on Veterans cornbread, coleslaw, and more. During roasted nacho potatoes and a nacho salad helped generate Day and the day after. the BBQ, The Oaks realised an increase of 106 customers over $1,600 of increased sales were attributed to this event. compared to last year’s traffic for the day. NOVEMBER 2015 | EVENTS BGSU DINING Semiannual MARKETING REVIEW

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY HOT CHOCOLATE & COOKIE DAY BACON DAY TAILGATE 1 THURSDAY3 HOLIDAY LUNCH & DINNER TAILGATE GINGERBREAD THURSDAY WORKSHOP8 10 MIDNIGHT BREAKFAST13

DEC. 1 | BACON DAY, THE OAKS: Who loves bacon? DEC. 3 | HOT CHOCOLATE & COOKIES, BGSU does! Bacon is easily one of our most popular breakfast CARILLON PLACE: Cool temperatures call for hot chocolate dishes, so The Oaks decided to dedicate an entire day to and cookies, and Carillon Place gave students just that! All the dish. The Oaks served bacon-inspired dishes all day long, day long Carillon Place served students piping hot chocolate including BLT sandwiches, bacon mac and cheese , and an assortment of cookies. Students were delighted as they bacon and cheddar meatloaf, loaded mashed potatoes and entered and saw a table filled with cookies, hot chocolate, bacon gravy, and bacon infused cupcakes. BGSU sure did and a number of classic toppings. 298 additional students love bacon with an increase of $2,230 in sales! joined Carillon Place compared to last year with an overall sales increase of $2,927.

MONOTONY BREAKERS DECEMBER 2015 | EVENTS