1
TABLE OF CONTENTS
Drexel Campus Dining powered by SodexoMAGIC has been Drexel University’s food
service partner for over 1...
MENU AND MEAL
Flavorful, diverse and unique are just a few words to describe the menu. The
entrepreneurs and Drexel Campus...
Make your taste buds heard by voting
for your favorite dish! Place the
wooden coin in the vase at the station
that made yo...
Food Production
98
NACUFS PRODUCTION SHEET
CUSTOMER COUNT DAY-
DREXEL UNIVERSITY DATE-
ESTIMATE 900
WEATHER/COMMENTS
WEDNE...
1110
“ALT”1732 MEATS
70 Baguettes150 lbs 1732 Bacon2 cases Boston Bib lettuce2 Cases Tomatoes sliced
Slice and bake bacon ...
THEME DEVELOPMENT
AND EXECUTION
1312
Drexel Campus Dining’s Love Local event was based on the idea of
an “Urban Garden.” U...
1514
Located in the heart of the fifth largest city in the
United States, Drexel Campus Dining embraces
its stance on soci...
Sustainability
1716
DID YOU KNOW
• tablecloths are made from 100% recycled
plastic bottles
• Serviceware is 100% compost...
1918
As a nod to Philadelphia’s
Reading Terminal Market,
entreprenuers were placed at
different stations throughout
the se...
MARKETING AND
MAKING IT SPECIAL
2120
Drexel Campus Dining believes the key to a successful event is through
strategic mark...
2322
Dairy Free Artisanal Coconut Delights Made in
Philadelphia.
Coconut is the New Black!
It has emerged in many of
our m...
2524
artisanalDREXELCAMPUSDINING
CULINARY
techniqueCULTURE
sustainability
CATERINGingredients
NEIGHBORHOOD
gourmet
HEALTHY...
26 27
Between the unique food,
imaginative decorations
and interactive contest, we
received a plethora of positive
reactio...
2928
“
”
This should definitely
happen once a month!
Or once a week!
– Stella H.
“
”
People were telling
me to go to the H...
OTHER CONSIDERATIONS
3130
Drexel Campus Dining is West Philadelphia Proud, with more than 38%
of the team residing in the ...
3332
CASH DINING DOLLARS +
DRAGON DOLLARSCREDIT
67% 84% 21%
That’s an OVERALL
INCREASE of 52% in sales!
240 POUNDS OF WAST...
3534
Drexel Campus Dining’s front line team was
essential in bringing our event together and
making it happen by working i...
3736
Weigh the Waste
5
PM
POUNDS
OF WASTE
6
PM
POUNDS
OF WASTE
7
PM POUNDS
OF WASTE
8
PM
POUNDS
OF WASTE
POUNDS
OF WASTETO...
3938
40
William Cunningham, Resident District Manager
Drexel Campus Dining Powered by Sodexo Magic
3210 Chestnut Street, Philad...
of 21

NACUFS Love Local Proposal

Published on: Mar 3, 2016
Source: www.slideshare.net


Transcripts - NACUFS Love Local Proposal

  • 1. 1
  • 2. TABLE OF CONTENTS Drexel Campus Dining powered by SodexoMAGIC has been Drexel University’s food service partner for over 19 years. Today, Drexel Campus Dining operates twelve locations throughout campus, including a residential program, nine retail concepts creating a mix of local and national brands, University Club, and a robust catering program. The Handschumacher Dining Center, which is home to our residential program, consists of a 569-seat dining room with twelve various food concepts ranging from fresh salads to international cuisine. On March 11, 2015, Drexel Campus Dining hosted its largest and most successful event of the year: Drexel Loves Local. The event highlighted three pillars: sustainable sourcing, minority entrepreneurs, and our West Philadelphia Proud. This event was successful due in part to the partnership with The Enterprise Center, a local nonprofit organization that supports minority entrepreneurs by providing access to capital and business acumen. Through The Enterprise Center, Drexel Campus Dining welcomed ten minority entrepreneurs, giving them the opportunity to showcase their culinary talents and signature dishes. Each entrepreneur was given access to a station in the Handschumacher Dining Center to craft their specialty and Drexel Campus Dining’s culinary team worked in partnership with each entrepreneur to scale recipes and support production. Menu and Meal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Theme Development and Execution. . . . . . . . . . . . . . . . . 12 Marketing and Making it Special. . . . . . . . . . . . . . . . . . . . . . . 20 Other Considerations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 32
  • 3. MENU AND MEAL Flavorful, diverse and unique are just a few words to describe the menu. The entrepreneurs and Drexel Campus Dining’s chefs crafted each dish carefully to showcase their brands’ most popular foods. The menu showcased several preparation styles, including braised, grilled, and steamed. From authentic samosas to aged dried bacon, all items were presented as action stations, allowing guests to customize their plates. In the spirit of the City of Brotherly Love, each guest was personally welcomed and received a menu highlighting the entrepreneurs’ dishes, which emphasized the availability of the campus Registered Dietitian to answer specific inquiries. 54
  • 4. Make your taste buds heard by voting for your favorite dish! Place the wooden coin in the vase at the station that made your mouth water! 76 SAMOSA DEB Vegetarian and Chicken Samosas SIDE OF THE ROAD JERK CHICKEN BBQ Jerk Chicken T’S TASTY TATER SALAD Red Bliss Potato Salad GOLDEN PATH, LLC Grilled Salmon with a Ketchup Sauce Glaze 1732 MEATS Avocado, Lettuce and Tomato with Black Peppercorn Bacon or Garlic Insanity Bacon on a Baguette KUNG FU HOAGIES Vegetarian Banh Mi NOMSTER Chicken Adobo with Filipino fried Rice WEST PHILADELPHIA PROUD Piri Piri Chicken with Moroccan Vegetable cous cous and Fried Plantains RED FOX GOURMET Cayenne Caramel Popcorn and Rosemary Caramel Popcorn SMACKAROONS Chocolate Almond Classic and Ginger Lemon Heaven Macaroons LITTLE BABY’S Chocolate Salt Malt, Birch beer vanilla bean and introducing Drexel University’s own flavor Menu *Please note tonight’s menu may contain certain allergens. Please ask to see Whitney Butler, our campus nutritionist for additional information. Menus were personally distributed by the Drexel Campus Dining team for the entirety of the event, to capture the heart and spirit of the local West Philadelphia community. Additionally, menu offerings were featured on digital screens surrounding the servery. Drexel Campus Dining’s Registered Dietitian was readily available to ensure that all guests’ dietary needs were met.
  • 5. Food Production 98 NACUFS PRODUCTION SHEET CUSTOMER COUNT DAY- DREXEL UNIVERSITY DATE- ESTIMATE 900 WEATHER/COMMENTS WEDNESDAY 3/11/2015 ACTUAL 1500 PRE-MEAL POST-MEAL COMMENTS RECIPE NUMBER ITEM PORTION COST PORTION SIZE TALLY Portion Factor Portions to Prepare Projected Food Cost Portions Prepared Portions Leftover Portions Used Portion Factor Total Cost Portions Prepared Total Cost Portions Used SOLD COMMENTS NACUFS NACUFS SAMOSA DEB'S SAMOSA 1.89 1 1200 0.800 1200 $2,268.00 $1,200.00 $283.50 917 0.611 $2,268.00 $1,732.19 $1,050.00 ROADSIDE JERK CHICKEN 0.39 1 1400 0.800 1400 $546.00 $1,400.00 $0.00 1400 0.933 $546.00 $546.00 $1,400.00 NOMSTER CHICKEN 0.31 1 1200 0.800 1200 $372.00 $1,200.00 $0.00 1200 0.800 $372.00 $372.00 $1,200.00 NOMSTER RICE 0.15 1 1200 0.800 1200 $180.00 $1,200.00 $100.00 1000 0.667 $180.00 $150.00 $165.00 KUNG FU HOAGIES 0.75 1 1000 0.750 1000 $750.00 $1,000.00 $0.00 1000 0.667 $750.00 $750.00 $750.00 GOLDEN PATH SAUCES 0.15 0.5 1024 1.000 1024 $153.60 $153.60 $0.00 154 0.102 $23.04 $23.04 $153.60 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 0 $0.00 0 0.000 $0.00 $0.00 NACUFS 1500 March 11, 2015 PRODUCTION SHEET TEMPERATURE LOGS Since each entrepreneur had their own unique dish, a variety of recipes, ingredients, and cooking methods were used throughout the event. Our dining team worked specifically with the entrepreneurs to braise, grill, fry, bake, steam and/or sauté each item. Local ingredients were used to prepare all foods in order to support the local community.
  • 6. 1110 “ALT”1732 MEATS 70 Baguettes150 lbs 1732 Bacon2 cases Boston Bib lettuce2 Cases Tomatoes sliced Slice and bake bacon until crispy, let cool to room temperature. Slice baguettes, put a layer of lettuce, then a layer of tomato, then a layer of bacon and top with avocado. Finish by placing the other half of the bread on the sandwich. Use 12 picks and to secure and cut for service. ED BLISS POTATO SALAD T’S TASTY TATER SALAD 50 lbs red bliss potatoes (regular size) 2.5 gallon extra heavy mayonnaise 5 dozen large eggs (hard boiled)4 cups chopped celery4 cups chopped onion6 cups chopped gherkins pickles he potatoes until tender. Let cool and emaining ingredients, mix well andrefrigerate until use. CHICKEN ADOBONOMSTER 160 lbs chicken6 dozen lemongrass10 cups garlic5 qts palm vinegar2 qts soy sauce1 cup peppercorns10 cups ginger5 qts coconut water6 dozen bay leavesDistilled/Soda Water (as needed)Combine meats with all ingredients except distilled/soda water. Lemongrass is just simply smashed with a meat hammer. Marinate over night, strain, reserve marinade, sear meats in oil, do in batches if need be. Remove meat, deglaze with coconut water, add marinade. Scrape bits, bring to a boil, return meats, add bay leaves. Reduce heat to rolling simmer boil until reduced to half. Turn over meats. Add salt and pepper to taste. Stir cover with parchment and leave on table to cool off. FILIPINO FRIED RICENOMSTER 20 lbs Chinese broccoli (Yuchoy)10 lbs onion 5 cups garlic60 qts cooked rice10 cups annato oil53 TBSP soy sauce26 TBSP fish sauce *To make annato oil, heat 4 quarts of canola oil to 350 degrees, add annatto seeds. Turn off heat and let sit until room temperature.Remove leaves from Yuchoy. Chopped stems on a bias in thin slices. Chopped onions the same thickness, half moon. Chop leaves chiffonade style. Heat wok on high, add annatto oil. Saute garlic, add onions, when garlic is golden brown add Yuchoy stems. Saute for a minute, add cookied rice.* Season with soy and fish sauce. Add leaves. Quick stir. Taste and season with salt and pepper. Add into holding pans. Keepwarm. *Cooked rice must be about room temperature before wok fried. Can use any type of longgrain rice. “ALT” 1732 MEATS 70 Baguettes 150 lbs 1732 Bacon 2 cases Boston Bib lettuce 2 Cases Tomatoes sliced Slice and bake bacon until crispy, let cool to room temperature. Slice baguettes, put a layer of lettuce, then a layer of tomato, then a layer of bacon and top with avocado. Finish by placing the other half of the bread on the sandwich. Use 12 picks and to secure and cut for service. RED BLISS POTATO SALAD T’S TASTY TATER SALAD 150 lbs red bliss potatoes (regular size) 2.5 gallon extra heavy mayonnaise 5 dozen large eggs (hard boiled) 4 cups chopped celery 4 cups chopped onion 6 cups chopped gherkins pickles Steam the potatoes until tender. Let cool and add remaining ingredients, mix well and refrigerate until use. CHICKEN ADOBO NOMSTER 160 lbs chicken 6 dozen lemongrass 10 cups garlic 5 qts palm vinegar 2 qts soy sauce 1 cup peppercorns 10 cups ginger 5 qts coconut water 6 dozen bay leaves Distilled/Soda Water (as needed) Combine meats with all ingredients except distilled/soda water. Lemongrass is just simply smashed with a meat hammer. Marinate over night, strain, reserve marinade, sear meats in oil, do in batches if need be. Remove meat, deglaze with coconut water, add marinade. Scrape bits, bring to a boil, return meats, add bay leaves. Reduce heat to rolling simmer boil until reduced to half. Turn over meats. Add salt and pepper to taste. Stir cover with parchment and leave on table to cool off. FILIPINO FRIED RICE NOMSTER 20 lbs Chinese broccoli (Yuchoy) 10 lbs onion 5 cups garlic 60 qts cooked rice 10 cups annato oil 53 TBSP soy sauce 26 TBSP fish sauce *To make annato oil, heat 4 quarts of canola oil to 350 degrees, add annatto seeds. Turn off heat and let sit until room temperature. Remove leaves from Yuchoy. Chopped stems on a bias in thin slices. Chopped onions the same thickness, half moon. Chop leaves chiffonade style. Heat wok on high, add annatto oil. Saute garlic, add onions, when garlic is golden brown add Yuchoy stems. Saute for a minute, add cookied rice.* Season with soy and fish sauce. Add leaves. Quick stir. Taste and season with salt and pepper. Add into holding pans. Keep warm. *Cooked rice must be about room temperature before wok fried. Can use any type of long grain rice. “ALT” 1732 MEATS 70 Baguettes 150 lbs 1732 Bacon 2 cases Boston Bib lettuce 2 Cases Tomatoes sliced Slice and bake bacon until crispy, let cool to room temperature. Slice baguettes, put a layer of lettuce, then a layer of tomato, then a layer of bacon and top with avocado. Finish by placing the other half of the bread on the sandwich. Use 12 picks and to secure and cut for service. RED BLISS POTATO SALAD T’S TASTY TATER SALAD 150 lbs red bliss potatoes (regular size) 2.5 gallon extra heavy mayonnaise 5 dozen large eggs (hard boiled) 4 cups chopped celery 4 cups chopped onion 6 cups chopped gherkins pickles Steam the potatoes until tender. Let cool and add remaining ingredients, mix well and refrigerate until use. CHICKEN ADOBO NOMSTER 160 lbs chicken 6 dozen lemongrass 10 cups garlic 5 qts palm vinegar 2 qts soy sauce 1 cup peppercorns 10 cups ginger 5 qts coconut water 6 dozen bay leaves Distilled/Soda Water (as needed) Combine meats with all ingredients except distilled/soda water. Lemongrass is just simply smashed with a meat hammer. Marinate over night, strain, reserve marinade, sear meats in oil, do in batches if need be. Remove meat, deglaze with coconut water, add marinade. Scrape bits, bring to a boil, return meats, add bay leaves. Reduce heat to rolling simmer boil until reduced to half. Turn over meats. Add salt and pepper to taste. Stir cover with parchment and leave on table to cool off. 20 lbs Chinese broccoli (Yuc 10 lbs onion 5 cups garlic 60 qts cooked rice 10 cups annato oil 53 TBSP soy sauce 26 TBSP fish sauce *To make annato oil, heat 4 quarts of canola oil to 350 degrees, add annatto seeds. Turn off heat and let sit until room temperature. Remove leaves from Yuchoy. Chopped stems on a bias in thin slices. Chopped onions the same thickness, half moon. Chop leaves chiffonade style. Heat wok on high, add annatto oil. Saute garlic, add onions, when garlic is golden brown add Yuchoy stems. Saute for a minute, add cookied rice.* Season with soy and fish sauce. Add leaves. Quick stir. Taste and season with salt and pepper. Add into holding pans. Keep warm. *Cooked rice must be about room temperature before wok fried. Can use any type of long grain rice. “ALT” 32 MEATS Baguettes bs 1732 Bacon Boston Bib lettuce Tomatoes sliced acon until crispy, let cool ure. Slice baguettes, put , then a layer of tomato, f bacon and top with y placing the other half e sandwich. Use 12 picks and cut for service. TO SALAD SALAD (regular size) mayonnaise ard boiled) elery nion CHICKEN ADOBO NOMSTER 160 lbs chicken 6 dozen lemongrass 10 cups garlic 5 qts palm vinegar 2 qts soy sauce 1 cup peppercorns 10 cups ginger 5 qts coconut water 6 dozen bay leaves Distilled/Soda Water (as needed) Combine meats with all ingredients exceptdistilled/soda water. Lemongrass is just simplysmashed with a meat hammer. Marinate overnight, strain, reserve marinade, sear meats inoil, do in batches if need be. Remove meat,deglaze with coconut water, add marinade.Scrape bits, bring to a boil, return meats, addbay leaves. Reduce heat to rolling simmer boiluntil reduced to half. Turn over meats. Add saltand pepper to taste. Stir cover with parchmentand leave on table to cool off. FILIPINO FRIED RICE NOMSTER 20 lbs Chinese broccoli (Yuchoy) 10 lbs onion 5 cups garlic 60 qts cooked rice 10 cups annato oil 53 TBSP soy sauce 26 TBSP fish sauce *To make annato oil, heat 4 quarts of canola oilto 350 degrees, add annatto seeds. Turn offheat and let sit until room temperature. Remove leaves from Yuchoy. Chopped stemson a bias in thin slices. Chopped onions the samethickness, half moon. Chop leaves chiffonadestyle. Heat wok on high, add annatto oil. Sautegarlic, add onions, when garlic is golden brownadd Yuchoy stems. Saute for a minute, addcookied rice.* Season with soy and fish sauce.Add leaves. Quick stir. Taste and season withsalt and pepper. Add into holding pans. Keep warm. *Cooked rice must be about room temperaturebefore wok fried. Can use any type of long grain rice. VEGETARIAN BANH MI KUNG FU HOAGIES Meatballs: (makes approximately 300-400 meatballs with 3 per sandwich): 2 cases (96 blocks) of restaurant tofu (firm) 1 package of dried mushrooms 1 package of dried lily flower 2 packages of “Bobs Red Mill High Gluten Flour” Salt, pepper, chili oil, seasoning salt, curry powder, sugar to taste 1) press and drain tofu for a few hours 2) wash and hydrate mushroom and lily flower 3) once tofu is drained mash half (48) of the blocks by hand and purée the other half (48) in food processor and mix 4) squeeze water out of mushroom and lily and fine chop or use the same food processor blade as the tofu. Mix with tofu 5) add flour and dry seasoning to the mix and mix together well with hands 6) roll meatballs approximately 1-1&1/2 and fry in 350-375 degree oil til crisp and brown on outside. Cool immediately. Sauce: day of the event the meatballs should sit in Hunts tomato sauce (vegan) but not for too long because they will get soggy. Mayonnaise (makes enough for approximately 4 dozen sandwiches)- 2 blocks of soft tofu 4-6 tbsp rice wine vinegar Salt, pepper, sugar, curry powder, mustard powder to taste 2 cups salad oil 2-3 tbsp chili oil 6 tbsp sesame oil 1 lime 1) purée soft tofu in food processor 2) add lime, rice vinegar and seasoning to taste and mix again 3) emulsify oil with tofu mix Toppings: Pickled carrot and daikon (makes enough for approximately 200 sandwiches) 25 lbs carrots 25 lbs daikon 2-3 gallons of white vinegar 1-2 gallons distiller water Salt and sugar 1) peel and julienne carrots and daikon 2) add salt to mix and drain excess water 3) mix water, vinegar, carrots and daikon, then add sugar to taste. Let sit overnight at least before serving
  • 7. THEME DEVELOPMENT AND EXECUTION 1312 Drexel Campus Dining’s Love Local event was based on the idea of an “Urban Garden.” Upon arrival, guests were transported into a new destination considerably different from the dining center they are accustomed to. At entry, guests were greeted with displays of fresh fruits and vegetables, greenery and event lighting, each lending itself to an urban garden aesthetic. Tables were adorned with a sustainable cling featuring a word cloud customized for the event or a recycled plastic bottle table cloth. Serving stations offered unique plating methods ranging from self-serve to made-to-order, allowing guests to customize their plates as they pleased.
  • 8. 1514 Located in the heart of the fifth largest city in the United States, Drexel Campus Dining embraces its stance on social responsibility and the environment. Drexel’s Love Local event, together with the West Philadelphia Proud campaign, were created to support and promote pride in our workforce and surrounding community. Drexel Campus Dining Powered by Sodexo Magic 3210 Chestnut Street Philadelphia, PA 19104
  • 9. Sustainability 1716 DID YOU KNOW • tablecloths are made from 100% recycled plastic bottles • Serviceware is 100% compostable • all fruits and vegetables are sourced locally • Menus and other collateral are printed on 100% recycled paper • Our goal is to reduce food waste and support our community through better sustainable practices Sustainability is important to Drexel Campus Dining and we know that it is important to our guests, as well. To further demonstrate on the Love Local event theme and green efforts, informational cards were placed at the tables within the dining center. To support the event’s theme on localism, the Handschumacher Dining Center was transformed into an urban garden space with fresh greenery displays and décor featuring familiar local monuments.
  • 10. 1918 As a nod to Philadelphia’s Reading Terminal Market, entreprenuers were placed at different stations throughout the servery. Special details included ice cream served directly from Little Baby’s tricycle cart and grab-and-go dessert stations customized by local favorites, Smackaroons and Red Fox Gourmet.
  • 11. MARKETING AND MAKING IT SPECIAL 2120 Drexel Campus Dining believes the key to a successful event is through strategic marketing and effective promotion. The marketing team utilized both direct and indirect methods of marketing through social media, digital displays, and print collateral for the Local Love event. All advertising efforts were created in a unified aesthetic, featuring the Philadelphia skyline, blue skies and green fields. As a special touch, wooden coins were provided to guests upon entry which allowed them to vote on their favorite menu offering. This friendly competition allowed entrepreneurs to interact with guests to earn more coins at their station.
  • 12. 2322 Dairy Free Artisanal Coconut Delights Made in Philadelphia. Coconut is the New Black! It has emerged in many of our markets in a variety of forms. Its inclusion in personal care products are rendering radiant bodies inside and out, and its health benefits are frequently published in magazines and blogs. Founded by Claudia Baudo in 2013, smackaroons are a hearty, ready-to-eat coconut indulgence. Our ingredient- driven process yields unique, balanced, and flavorful profiles that are both dairy free and preservative free! SMACKAROONS SMACKAROONS.COM WEDNESDAY, MARCH 11, 2015 5:00 P.M. - 8:00 P.M. HANDSCHUMACHER DINING CENTER 3210 CHESTNUT STREET PHILADELPHIA, PA 19104 CELEBRATING THREE COMMUNITY PILLARS SUSTAINABLE PRACTICES, LOCAL ENTREPRENEURS AND WEST PHILADELPHIA PROUD ENJOY THE FLAVORS, CUISINES AND CULTURES OF WEST PHILADELPHIA. JOIN US FOR AN EVENING CELEBRATING THE FLAVORS, CUISINES AND CULTURES OF WEST PHILADELPHIA. CELEBRATING THREE COMMUNITY PILLARS SUSTAINABLE PRACTICES, LOCAL ENTREPRENEURS AND WEST PHILADELPHIA PROUD WEDNESDAY, MARCH 11, 2015 5:00 P.M. - 8:00 P.M. HANDSCHUMACHER DINING CENTER 3210 CHESTNUT STREET, PHILADELPHIA, PA 19104 WEDNESDAY, MARCH 11, 2015 5:00 P.M. - 8:00 P.M. HANDSCHUMACHER DINING CENTER Using our distinct theme design, invitations, banners, and posters were created to promote our event. Promotional collateral was created for each entrepreneur showcasing their brand and story. Each banner was placed by their station throughout the Handschumacher Dining Center.
  • 13. 2524 artisanalDREXELCAMPUSDINING CULINARY techniqueCULTURE sustainability CATERINGingredients NEIGHBORHOOD gourmet HEALTHY homemade free-range student experience social media PARTNERSHIP housemade CUTTINGEDGE ENGAGING CAGE-FREE preservation LOCAL NEIGHBORHOOD INNOVATIVE gourmet HEALTHYPARTNERSHIP housemade ENGAGING artisanal CULINARY techniqueCULTURE sustainability CATERINGingredients free-rangesocialmedia CUTTING EDGE preservation LOCAL homemade studentexperience CAGE-FREE INNOVATIVE DREXEL CAMPUS DINING WEST PHILADELPHIA WESTPHILADELPHIA Customized table clings were used throughout the dining center to continue the message of sustainability. Event graphics and images were also placed on Facebook, Twitter and Instagram to get guests excited about our upcoming event. To start a buzz, the hashtag #LOVELOCAL was used throughout our materials to grab students’ attention and peak interest.
  • 14. 26 27 Between the unique food, imaginative decorations and interactive contest, we received a plethora of positive reactions from our guests!
  • 15. 2928 “ ” This should definitely happen once a month! Or once a week! – Stella H. “ ” People were telling me to go to the Hans for dinner tonight! – Jenna M. “ ” My taste buds were dancing. I loved the feel in here tonight. – Avery M. “ ” It was a cool idea. The food and decorations were really great. – Alanna D.
  • 16. OTHER CONSIDERATIONS 3130 Drexel Campus Dining is West Philadelphia Proud, with more than 38% of the team residing in the area. The team played an essential role in helping the entrepreneurs prepare and serve their dishes. The event was a tremendous success with an overall transaction increase of 32%. Drexel Urban Growers, a student group focused on urban gardens, as well as a student photographer were actively involved. The “wow” of the event was emphasized through the transformation of the dining center into an urban garden. With unique execution and flavorful dishes, we captured the surprise and excitement of our guests.
  • 17. 3332 CASH DINING DOLLARS + DRAGON DOLLARSCREDIT 67% 84% 21% That’s an OVERALL INCREASE of 52% in sales! 240 POUNDS OF WASTE WAS WEIGHED THROUGHOUT THE NIGHT. THAT’S ABOUT 0.18 POUNDS PER PERSON! GUESTS PARTICIPATED IN THE EVENT
  • 18. 3534 Drexel Campus Dining’s front line team was essential in bringing our event together and making it happen by working in conjunction with each entrepreneur to create their signature dish followed by serving their dish. The entire Drexel Campus Dining team came together for an even focused on the community in which we live, work and play.
  • 19. 3736 Weigh the Waste 5 PM POUNDS OF WASTE 6 PM POUNDS OF WASTE 7 PM POUNDS OF WASTE 8 PM POUNDS OF WASTE POUNDS OF WASTETOTAL BETWEEN 5PM AND 8PM POUNDS GUESTS OFFOOD WASTED WAS DINNER ATE THEQUESTIONIS HOW CAN WE GET THAT NUMBER TO ZERO? Weigh the Waste BETWEEN 5PM AND 8PM Weigh the Waste Drexel Campus Dining’s sustainable efforts did not stop at ingredients, décor and promotional materials. Each guest received a compostable plate, cup and cutlery to use throughout the event. When guests finished their meals, the dining team weighed the waste! Edible and non-edible items were separated and compost was made in order to better our environment. 0 105 70 65 240 1346240
  • 20. 3938
  • 21. 40 William Cunningham, Resident District Manager Drexel Campus Dining Powered by Sodexo Magic 3210 Chestnut Street, Philadelphia, PA 19104 215.895.6416 | William.cunningham@sodexo.com drexelcampusdining.com “The Drexel Campus Dining Love Local event was the launch of two very important campaigns: Drexel Loves Local and West Philadelphia Proud.”

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