NightBites : On campus food delivery
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Night Bites is a food delivery service that partners with local restaurants to offer affordable and convenient food delivery to students attending evening classes at universities. The service aims to address the lack of good food options on campus before and during night classes. It plans to start at the University of Washington and later expand to other urban universities. The goals are to create a profitable delivery channel by building partnerships with local restaurants and increasing market share through promoting customer satisfaction.
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Kalyn Kenney is seeking a rewarding and challenging position that allows growth. She has a Bachelor's degree in Food Science and Nutrition from Central Washington University. Her relevant work experience includes serving customers and maintaining clean work areas at several restaurants in Washington and California. She has skills in Microsoft Office, customer service, food safety certifications, and being a team player.
Orientation 2011 - University Dining
This document provides information about the AllCampus Card at NC State University. The AllCampus Card serves four main functions: as student ID, for door access, library/gym access, and for meal plans. It can be used on campus at dining locations, stores, and services. It is also linked to a Wachovia debit card for off-campus use. The document outlines how to deposit funds, check balances, report lost cards, and set up low balance alerts through the AllCampus website. University Dining offers various meal plan options that provide meals and board bucks to use on campus.
Secrets to A Successful Grab N-Go Program
Grab-n-go programs are becoming more popular at schools since students don’t want to waste their time in line. These programs can increase participation and revenue without adding the strain of more students to your traditional lunch line. Depending on your staff and budget this program may also be an opportunity to offer additional menu choices that are not available on the main line.
Healthy Blender Team
The document proposes opening a healthy food business called HEALTHYBLENDER near Wenzhou-Kean University (WKU) in China. It will be a semi-buffet light meal restaurant specializing in diet-friendly, organic, low-calorie foods like salads, fresh juices, and sandwiches. The management team's backgrounds support this concept. Market research shows demand among WKU students for healthier alternatives to dining halls and competitors. The business plan outlines financial projections, competitive advantages, and a marketing strategy to achieve profitability within 5 years.
Campusmenus.com
This document promotes the campusmenus.com service which helps restaurants advertise to college students. It provides on-campus representation, digital menu listings with photos and links, real-time promotions and coupons, account management, and analytics to track traffic. The service has over 125 restaurant clients on 11 campuses, generating hundreds of thousands of views monthly. It differs from other options by providing an on-campus presence and direct communication channels with students.
Frozen Yo
The document proposes adding a frozen yogurt business called EAU YO! within Davies Center at UW Eau Claire. It would provide a healthy alternative food option with customizable frozen yogurt and toppings. The business would be student-run with supervision, providing internships and work experience. It could become the first UW school food franchise, expanding to other UW universities. The proposal estimates return on investment within 3 years through profits from sales. Benefits highlighted for investors include helping students, communities and the UW system while gaining free publicity and returns.
Marketing Presentation1
The goal of this marketing project was to gather all the information needed to open a restaurant and to create an advertising campaign.
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The document summarizes a virtual meeting of the FOCUS organization held on January 20, 2009. It discusses different levels of involvement members can have, from observer to team member. It also provides an overview of FOCUS' upcoming annual meeting, to be held in Chicago from March 25-27, 2010. The meeting will include a school food showcase, discussions on procurement changes, and working groups. Advocacy for child nutrition reauthorization is also addressed.
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The document discusses redesigning the customer experience at McDonald's. It identifies key issues like a lack of healthy options, seating, wifi, and adequate staffing. It also outlines opportunities like offering healthier alternatives, improving the ambience and amenities, leveraging technology for ordering, and creating a space for socializing. The redesign should fulfill functional needs like quality food and variety, emotional needs like comfort, and life-changing needs like quick availability. Constraints include limited restaurant space, hiring challenges, and changing customer expectations. The key assumptions are that adding healthy options will attract new customers, improving the atmosphere will enhance the experience, better wifi will help retention, and more skilled employees will improve operations.
RESUME
Sydney Rae Dodgin is a recent graduate of North Carolina State University seeking an entry-level position in client-based healthcare. She has a Bachelor of Science in Nutrition Science and experience volunteering at a hospital and working in various customer service roles. Dodgin also has leadership experience through her involvement with her university's Pack Promise organization and Delta Zeta sorority. She completed a senior capstone research project on factors influencing a mother's choice to breastfeed or use formula.
The uc cafeteria proposal
The University Center is looking to improve its brand image and food offerings. Shanna Isaacs proposes conducting qualitative research through focus groups and interviews with UC students and residents to understand:
1) What strengths of the UC cafeteria are important and how the shopping experience could be improved through new products.
2) The role that price and food options play in encouraging or inhibiting a positive experience.
3) Methods would include 2-6 focus groups of 5-6 students each, including those with and without meal plans, to be conducted in the UC cafe and classrooms. 2-4 in-depth interviews also proposed. Reporting would provide highlights, comprehensive findings summary, and in-person presentation.
0080 shivam
This document proposes introducing a daily tiffin delivery service on the DeliverNow platform. It identifies college students, working professionals, and families as potential users interested in convenient, affordable, and healthy daily meals. The solution involves collaborating with third-party kitchens and tiffin suppliers to offer customizable tiffin subscriptions. Users would log in, specify their food preferences, schedule delivery times and locations, and pay a monthly subscription fee for regular tiffin deliveries. Key metrics to track include acquisition, activation, retention, and customer satisfaction of tiffin subscribers. A three-year financial projection estimates growing revenue from the service in new cities each year.
10 12th curriculum powerpoint 1-14 final
This document provides information about academic advising and course selection for the 2020-21 school year at West Potomac High School. It discusses graduation requirements, the advanced academics program including honors and AP courses, academic supports, and the online course selection process. Upcoming advising events are outlined, including curriculum nights, individual advising meetings, and electives fairs to help students select their courses for next year.
So You Want to Start a Food Pantry?
Establishing a food pantry has significant impact on the lives of students. It also provides a key entry point for colleges to offer additional services to ensure our students have their basic needs met. This workshop will help students lay the groundwork for starting a food pantry on campus. We'll be going over strategies to gain support on campus through conducting a student needs assessment, tabling, and strategic messaging.
Customer Service Starts with You by AKSNA
This document discusses the importance of customer service in school nutrition programs. It defines the customer as any child who eats at the school. Providing good customer service involves treating students with respect, offering healthy and tasty food options, and maintaining a clean dining space. Key aspects of customer service include using color, texture, and presentation to make the serving line appealing. Gathering feedback through surveys and discussions helps evaluate the program and identify areas for improvement. The overall goal is to create a positive customer experience so that students choose to eat school meals.
Latiesha Youngs Resume
The document is a resume for Latiesha Young summarizing her qualifications for a role in medical administration. She has a diploma in Medical Office Administration from Sheridan College with a 3.96 GPA. Her experience includes working as a Medical Office Administrator and she has proficiency with various medical software programs. She also has customer service experience from multiple roles in retail.
Ssawg 2020 final_seedto_student_sellingtoschools_farmtoschool
This document summarizes a presentation on selling produce to schools through farm to school programs. It discusses what farm to school programs are, how to get started as a farmer by identifying suitable products and developing purchasing procedures. It also provides tips on food safety, pricing, marketing through education, and resources for farmers and schools. Case studies from Arkansas schools and farms demonstrate real examples of successful farm to school partnerships.
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NightBites : On campus food delivery
- 1. Night Bites Aravind, Diane, Matt, Melanie, Pratham, Mark
- 2. There’s no way to get good, hot and healthy food on campus before or during night classes Problem
- 3. Our Solution By partnering with local restaurants, we offer affordable and convenient campus food delivery for evening students at UW, with later expansion plans near universities in other urban areas.
- 5. As a student attending UW classes at night, you want to order convenient, affordable, warm food and have it delivered to campus so that you can enjoy a quality meal during your short break from class. User Story
- 6. Quality food Reliable delivery Fair price Success
- 7. Create a profitable delivery channel Build partnerships with local restaurants Increase market share Promote customer satisfaction and retention Business Goals
- 8. Old Canvas
- 9. New Canvas
- 10. Wireframes
- 11. First round Second round Final
- 13. One restaurant daily 4 menu choices Why? Simplifies ordering and delivery process Build partnerships with local restaurants Local Menu Pre-order Campus Delivery Pick-Up Food
- 15. Reminder to order Credit card on file One tap to pre-order meal Choose delivery time and location Why? Supports primary business model Local Menu Pre-order Campus Delivery Pick-Up Food
- 17. Features 1. Quality foods 2. Reliable delivery 3. Fair prices Bicycle delivery 3 central dropoff locations on campus 3 delivery time-slots Why? Profitable delivery channel (No delivery or service fees) Local Menu Pre-order Campus Delivery Pick-Up Food
- 19. View order status in application SMS pick up delivery notifications Brief meal rating Why? Customer satisfaction and retention Local Menu Pre-order Campus Delivery Pick-Up Food
- 20. Rate your mealPick up now Local Menu Pre-order Campus Delivery Pick-Up Food
- 21. Partner Feedback No service fees Condensed order flow Delivery logistics
- 22. Night Bites Better Fed Higher Ed