Porter Khouw Consulting, Inc.
The Premier Foodservice Planning & Design Firm
YOUR PARTNERS IN PLANNING…
More than 75 years of combined foodservice operational &
consulting experience
Experience throughout North America
Exceptional track record
YOUR PATH TO SUCCESS …
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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
Professional Affiliations
• FCSI
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Foodservice Consultants Society
International
• NACUFS
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National Association of College and
University Food Services
• NACUBO
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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
Proven Track Record
(Partial List Page 1)
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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
Cornell University
County College of Morris
Covenant College
Dana Farber Cancer Institute
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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
Luther Seminary
Mercer Community College
Microsoft Corporation (Redmond & Fargo)
Messiah College
Michigan State University
Proven Track Record
(Partial List Page 2)
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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
SUNY New Paltz
SUNY Oneonta
SUNY Plattsburgh
The Evergreen State University
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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
Virginia Tech
Washington & Lee
Wellesley College
Williams College
Wright State University
Project Approach
The Role of the Porter Khouw Team
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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
Porter Khouw Consulting, Inc. &
Ferris State University
Partners in Success
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
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-theart 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.
PKC & FSU
• PKC also provided Design Services for the Rock
Café renovation. Scope of services included:
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Program Development/Schematic Design
Equipment & Site Evaluation
Conceptual Planning
Design Development
Contract Documents
• Capital budget estimate
• Elevations & details
• Construction Administration Services
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.
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.
Our Design Approach
• Cost Control & Cost Estimating During PreConstruction & 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).
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
University Center Planning
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Student Union?
University Center?
Campus Center?
Community Center?
Library?
Conference Center?
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.
What’s Inside the
University Center?
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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
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?
Formula for Successful
University Center Planning
Market Research
HOW?
Programming
DESIGN
SOLUTION
Porter Khouw Consulting, Inc.
Student Center Experience…
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.
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.
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 ovenbaked pizzas, international stations, a grill, and a bakery station
where breads and pastries are baked on site
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.
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 Doe’s so that customers can easily access it from the grill
and to improve customer throughput.
Porter Khouw Consulting, Inc.
The Premier Foodservice Planning & Design Firm