FoD - Food on Demand the amazing new dining experience for College and Universities. FoD blends awesome culinary creations along with innovative ordering technology to deliver an industry leading dynamic dining experience. Click now to learn more...
2. Delivering a Restaurant Experience
Food on Demand
• Field innovation built by Martin
Finfrock at California Lutheran
• Martin tied his restaurant
background with students’
desire to avoid “cafeteria”
dining
4. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
5. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety”
• I love technology
• I want fresh
• I’m used to restaurants
• It’s all about me!
Students
6. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
• I love technology • Technology-forward
• I want fresh • Customer-centric
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
7. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
• I love technology • Technology-forward
• I want fresh • Customer-centric
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
10. We’ve tested the concept with
Food on Demand unprecedented success
From Colgate’s website
“Cutting Edge Bistro is an innovative restaurant on campus!
Chef John Edick’s culinary creations and pastry chef Sandy
Kempney's show-stopping desserts, combined with a chic
décor, makes on-campus dining elegant. Place your order on
a touch-screen menu before you are seated by a host.
A combination of servers and chefs in the open-air kitchen
ensure your meal will be anything but ordinary. All this for just a
swipe off your meal plan. Reservations are highly
recommended.”
11. We’ve tested the concept with
Food on Demand unprecedented success
Real-world impact
Northwestern University places a very high priority on student
“customer satisfaction” scores and needed a solution for their worst-
performing facility and agreed to be an FöD test site.
Customer satisfaction increased more than 30 points (not
percent!) and Willard is now the HIGHEST rated dining facility on
campus.
12. We’ve tested the concept with
Food on Demand unprecedented success
“Restaurant food” from Sodexo
GM Martin Finfrock was determined to deliver restaurant food in a
higher education setting. He visited restaurants, took notes and
jerry-rigged a solution into a dining facility first designed in 1959.
Without spending much money, this first-in the-country installation
transformed Cal Lutheran’s dining services and became the
foundation for what today is a national program.
The philosophy was so sound that this cobbled-together test site
sent student satisfaction soaring from 55% to 70%, while at the
same time dropping food costs by 2%.
14. Is FöD the right solution?
Food on Demand
Yes if you want solutions to address the following issues:
Issue FöD Solution
Huge footprints Small footprint
Big kitchen and Small kitchen
service staff and service staff
Waiting in
No more lines
multiple lines
Waiting in long Wait about three
lines minutes
Cafeteria feel Restaurant feel
15. Food like never before
Food on Demand
• FöD offers a nearly limitless combination of
daily specials and everyday favorites
including:
– Appetizers
– Tossed salads
– Classic and chef-inspired entrees
– Hand-crafted sandwiches
– Decadent and seasonal desserts
• Food made-to-order like at a fast casual
restaurant. Great menu of diverse options
made to order for you
16. Technology brings unique benefits
Food on Demand
• Touch screen technology that students are familiar with and
appreciate
• Kiosks available for table top or floor-standing implementation
• Mouth-watering food photography on every menu screen
• Many customizable options
• Hardware and software development centrally managed.
Don’t have to start from scratch to do this - it’s really turn-key
• Communications and promotions will be developed to support
FöD on college campuses
17. Training as only Sodexo can provide
Food on Demand
• Try it before you buy it! Each region will have an FöD
installation for you to see and to try live
• Each region will have an FöD expert that will be available to
consult on your project, answer questions, assist with
implementation etc…
• Nearby installations can be used to train staff
• Standard training will include:
– Build charts
– Training videos
– Point of sale photography
– Hands-on training and support
– Dedicated support team
18. Ultimate convenience for you and your students
Food on Demand
• Guest
– Allows for dine-in or to-go options without disrupting service
– Allows for breakfast all day – what students crave
– Allows for a specialized late night menu to rival local restaurants
and keep students on campus
• Management
– Allows for small crews
19. Innovative Design and Footprint
Food on Demand
• Real restaurant line is open to guests so they can see their
order being made just for them
• Expeditor to ensure correct plating and restaurant quality
delivery
• While waiting for food to be prepared, guests can grab
beverages, soup, snacks or bakery items at nearby stations
22. Guest delivery options for every budget
Food on Demand
Economy Moderate Premium
Guests are called Pager system Guests’ meals
to pick up their similar to upscale delivered
order fast casual to the table
restaurants or
Texting
24. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
• I love technology • Technology-forward
• I want fresh • Customer-centric
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
25. Food on Demand Client
• How can I keep residential
Individualized food
dining fresh – What’s the
via technology
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
• I love technology • Technology-forward
• I want fresh • Customer-centric
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
26. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer Minimize food exposure and
satisfaction without waste while increasing
increasing food costs perceived value
• I want “variety” • Innovative
• I love technology • Technology-forward
• I want fresh • Customer-centric
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
27. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
On trend • I love technology • Technology-forward
with target • I want fresh • Customer-centric
needs
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
28. Food on Demand Client
• How can I keep residential
dining fresh – What’s the
“next thing?”
• I need to increase customer
satisfaction without
increasing food costs
• I want “variety” • Innovative
Delivering
• I love technology • Technology-forward
the real
• I want fresh • Customer-centric restaurant
experience
• I’m used to restaurants • Cost-saving
• It’s all about me! • Non-“cafeteria”
Students
46. Northwestern
Food on Demand
Varied and Comfortable Seating Space The common space
Digital servers take
guest orders
Quiet and soft seating options
A Fireplace Hearth in the Dining Room
Our first guests…
A dining room transformed into a restaurant
experience
