Louisiana State University

Baton Rouge,

Dining Master Plan Advisory Services

CLIENT CHALLENGE
In 2016, Brailsford & Dunlavey was engaged by Louisiana State University to develop a dining evaluation framework to guide decisions concerning the location, type, and size of future campus dining venues. This project was being developed in response to the University’s master plan and its anticipated enrollment growth. Specifically, the project work was designed to address:

• The establishment of a clear dining vision aligned with the University’s broader institutional mission
• The development of a demand model to project future dining utilization that incorporates major population shifts resulting from campus development and enrollment growth

PROJECT HIGHLIGHTS
In addressing the project’s goals and objectives, B&D took a collaborative approach by engaging key campus stakeholders through visioning sessions, one-on-one interviews, focus groups, and interactive presentations with the University’s auxiliary service team and its master planning steering committee. At the time of this study, Chartwells Higher Education Dining Services was the University’s foodservice operator. Chartwells considered LSU to be a showcase account and was prepared to engage in the dining concept planning process to modernize campus facilities and service models.

B&D SOLUTION
B&D’s findings identified future demand and capacity requirements and enabled the University to determine the appropriate concept and service types to meet the preferences of its students, faculty, and staff. Recommendations resulting from B&D’s work addressed the University’s three major foodservice challenges—market capture during peak dining times, placement of appealing and efficient concepts in high-density areas, and growth of dinner-hour capture rate—and articulated specific short- and long-term steps toward the goal of providing outstanding dining services.