At A Glance
Number of Wake Line Shuttle miles traveled.
210,000
with 8.5 passengers per mile.
Number of packages processed through campus mail.
105,000
Number of meals delivered to quarantine/isolation students.
21,000
Students were housed offsite at local hotels.
Number of bednights COVID Housing was occupied from August 2020-May 2021.
16,000
Bednight is defined as a measure of occupancy of one person, assigned to one bed for one night.
Number of reservations the Social Distancing Space Allocation Team responded to in DeaconSpace.
10,000
Number of bednights Wake Summer Housing Intern Program residential attendees stayed from May-June 2021.
3,400
Bednight is defined as a measure of occupancy of one person, assigned to one bed for one night.
Pounds of food Deacon Dining donated to Campus Kitchen for fall & spring semester.
2,000
This includes 200 meals served for turkey palooza.
Total years of service recent retirees collectively worked at Graylyn.
236
This number is inclusive of 15 employees.
Percentage of students who participated in the reusable to-go-box program.
60%
Events & Enhancements
Hospitality & Auxiliary Services focuses on delivering valued experiences. At the heart of those experiences is the Wake Forest campus community. During times of uncertainty our teams pulled together to show their dedication & spirit to serve. We collaborated with internal and external partners to further build community and make connections.
Events
Rising to the Occasion
- Special Delivery! Hospitality team members spread gratitude to departments on campus that went above & beyond for the students during the pandemic by delivering lunches, goodie bags & cheer to employees at the Bookstore, Harvest Table, Mail Services, COVID Housing, & Graylyn.
- Drive-thru Distribution. Transportation & Parking introduced a permit distribution drive-thru which was positively embraced by students. This event proved to be successful and will be an annual event at the beginning of each fall semester.
- Campus Collaboration. University stores partnered with Wake Forest Admissions to enhance the student & visitor experience by taking the Deacon Shop on the road. A mobile shop was set up in the parking lot of the Porter Byrum Welcome Center, making shopping more convenient for future Deacs & their families.
- Chef Series. Harvest Table Culinary Group featured talented chefs for Black History Month, Pride Spotlight & Women’s History Month. Chefs who provided recipes & were recognized were Shaveast Dudley, Randy Dickerson, Louis Sloan, Eric White, TJ Wise, Priscilla Curry & Joanne Dagostino.
Enhancements
Dining
Occupancy counters were added to the Pit and Hilltop at North Dining to monitor capacities and display them on monitors at the entrances as well as online on the Deacon Dining website. The addition of touchless handwashing stations in the Pit encouraged increased hand hygiene and creation of the campus Grocery Delivery program helped to provide alternative and convenient meal options for students.
Parking & Transportation
Freshmen parking was relocated from the University Corporate Center (UCC) to the east side of the Winston-Salem First Church. New lighting, landscape improvements, pavement re-striping, emergency phone and shelter were new amenities added to this area. At the same time, it improved the efficiency of the Gray Line route, as it no longer needed to drive to/from the UCC . Electrostatic sprayers were used between shifts & nightly to sanitize all campus vehicle driving compartments.
Campus Mail Services
Mail Services is in the process of installing parcel lockers and associated package tracking software. This project is to be completed summer 2021. To enhance service to students Mail Services expanded their weekend operating hours of the lobby counter and expanded deliveries to students that were placed in isolation/quarantine in hotels. The Mail Services lobby cash registers were replaced and now integrate with a credit card solution which improves the speed of credit card transactions.
University Stores
At the end of Spring 2020, University Stores prepaid shipping so students could ship their books back free of charge and extended the deadlines for return dates of course textbooks. Fall of 2020, the campus bookstore was reset to meet social distancing guidelines and a temporary tent was installed to help expedite online order pickups.
Warm Welcome
WFU welcomes Award Winning Executive Chef, Tim Grandinetti to the team. He has world renowned culinary training and has made debuts on multiple Food Network challenges, including Chopped.
Recognition
Harvest Table Culinary Group selected eight team members for their Apprenticeship Program. The program is sponsored by Chief Culinary Officer, Matt Thompson and all are mentored by Executive Chef, Tim Grandinetti. In August of 2021, Chef Grandinetti and two ACF apprentices will be attending the National ACF convention in Orlando, Florida.
In Memoriam
Remembering Those We Lost
Brian Colson, a beloved member of the Transportation and Parking Services team passed away suddenly in a vehicle accident on his way home from work on September 16, 2020. A Celebration of Life was held on-campus in October and was attended by Brian’s colleagues.
Sharon Jones, a beloved member of the Dining Team, passed away after a long battle with cancer. As a true statement of her impact on the community, the notification of her passing to the WFU community recieved the largest response rate of any WFU social media post. She will always be cherished and remembered by all who knew her.
Brian drove the On-Call Shuttle Monday through Thursday nights, it affectionately became known as “Brian’s Taxi”. He had regular passengers that he picked up like clockwork every night, from ZSR Library and Benson just to name a few. Passengers always looked forward to riding with Brian, he was always in a good mood and smiling.
Quote from Jason Campbell, Assistant Director, Transportation & Parking
Highlights
Your Voice Counts
A dining survey taken by our guests to receive real-time ongoing feedback to measure consumer satisfaction, pinpoint key drivers of advocacy and repeat visitation, and identify areas for improvements.
1,322
Spring semester surveys taken
Survey Results
Overall Satisfaction
93%
Quality
94%
Service
95%
Cleanliness
95%
Conference & Event Services
Challenge Accepted
During a challenging time, the Conference & Event Services Team stepped up by taking on new and additional roles to help assist the University in the Our Way Forward Initiative.
- Assisted Residence Life & Housing with packing dorm rooms for storage after the spring 2020 shut down.
- Participated in contact tracing training & implementation through Johns Hopkins University. Team resolved over 25 cases.
- Assisted in the mail room.
- Served as a liaison for tents placed throughout campus.
- Delivered meals to on campus Q/I students.
- Volunteered to administer vaccines to the WFU community.
- Volunteered for Commencement.
- Served as a member of the COVID Housing Team onsite at hotels
Graylyn
Return to Normal
After a year of restrictions disrupting daily life, pools were allowed to reopen. This is a welcome change for many Wake Forest families as the Graylyn Pool & Tennis Club reopened at a limited capacity on May 29, 2021.
Dining
In partnership with departments across campus Hospitality and Auxiliary Services brought in tents to serve a variety of purposes for the 2020-2021 academic year. These tents were used for classes, event and social space, and additional dining seating to make up for the decreased indoor capacities and social distancing requirements.
Local retail location Camino replaced Starbucks in the ZSR Library.
336 Market implemented campus wide grocery delivery.
Sustainability
DINING
Overview
Deacon Dining remains committed to implementing sustainable practices and responsible sourcing.
- Twelve Harvest Table managers went through an 8-week sustainability training and certification course.
- A new Babylon Micro Farm for growing greens and herbs sustainably indoors was added to the Pit. Products grown in this farm are being utilized at the Vegan Station, Salad Bar, and many other stations.
- The dining team toured local farms, Hickory Nut Gap and Smoky Mountain Mangalitsa, where we source beef, pork and poultry. Hickory Nut Gap provides 100% grass-fed beef and pasture raised pork and Smoky Mountain Mangalitsa provides farm raised poultry.
- We continue to work with local vendors including: Ran-Lew Dairy, Brasstown Beef, Vernon’s Produce, and Murray’s Chicken in order to further enhance our sustainable offerings.
Green Box Program
This year we saw a huge increase in participation in the Green To-Go Box program. While this program has been in place since 2011, it played an even more important role this year in maintaining social distancing in our dining halls that saw a significant reduction in seating and capacity. These boxes are available for a refundable $5 deposit, and offer a convenient way to take meals to-go without creating additional waste with traditional to-go containers. Guests can bring their used boxes back to any dining hall to exchange for either a convenient keychain voucher or a clean and sanitized box that is ready to use again.
Percentage of students who used the Green Box Program
60%
New Green Box Participation Fall 2020
3,371
New Green Box Participation Spring 2021
1,733
PARKING & TRANSPORTATION
Electric Vehicle Charging Stations
July-May
FY 2020/21
Energy Used (kWh)
8,510
Gasoline Savings (gal)
1,137
July-May
FY 2019/20
Energy Used (kWh)
18,766
Gasoline Savings (gal)
1,748
University Stores
Digital Format Textbooks
The Campus Bookstores digital e-book platform was expanded. As a result, digital format textbook usage has increased by 400%.
Mail Services
Electric Hybrid Vehicle
Mail Services’ plug-in hybrid vehicle continues to operate very efficiently. The last time it was fueled was on Dec. 18, 2019. It can travel an estimated 22 miles on a single charge.
Fuel consumption
December 19, 2010-Present
0 gal
Years of Service
We would like to thank our recent retirees who dedicated a combined 236 years of service at Graylyn.
Richard B. Idol
Gil Dunn
Allie J Wall
Ed Sheridan
Lawrence F. Smith
Christian C. Uwazurike
David Craig Joyner
Doug Patterson
Lawrence E. Wiggins
Sandra Ashley
Colleen R.Brehm
Johnnie Taylor
Andrea Neal
Lawton Winfield
Lacy R. Watson
