Annual Report 2021/22
At A Glance
Number of Wake Line Shuttle miles traveled.
249,000
Amount of money raised for Hit the Bricks.
$203,000
In partnership with Follett and other campus partners.
Tons of composting across all dining locations on campus.
125,000
Includes Fresh Food Company and Retail Dining.
Number of packages processed through campus mail.
122,000
Number of passengers transported on shuttle routes.
100,000
35% (35,127) on the Wake Downtown Line.
Number of bednights Wake Summer Housing Intern Program residential attendees stayed from May-June 2022.
11,000
Bednight is defined as a measure of occupancy of one person, assigned to one bed for one night.
Gallons of gas saved.
3,000
Based on electric vehicle charging station activity July 2021-June 2022.
Number of Billy D’s famous chicken sandwiches served during Chef William Dissen’s visit to campus.
2,000
Number of Zipcar reservations August 2021-May 2022
1,000
Zipcars were most utilized during the month of April 2022.
Events & Enhancements
Hospitality & Auxiliary Services focuses on delivering valued experiences. At the heart of those experiences is the Wake Forest campus community. By utilizing local partnerships and hosting collaborative events, we provide a variety of engaging programs that build community and make connections. Our teams continuously pull together to show their dedication & spirit to serve.
Events
Innovation & Collaboration
- Recipe Innovation. The Deacon Dining team has been participating in monthly Recipe Innovation sessions hosted at various Harvest Table Culinary Group Institutions. The development sessions focus on collaboration and innovation of menu items and are designed to create more inclusive menu options for everyone to enjoy. Development sessions have focused on Allergen Friendly Recipes, Plant Forward Dining, and Waste Reduction Recipes
- Chef William Dissen Takeover. The most sustainable Chef in the world, William Dissen (Chef Billy D), visited the Forest on April 5th & 6th. Not only did he share his famous Billy D chicken sandwich in the Pit, he also shared his knowledge of sustainable practices he uses in his restaurants and at home.
- Welcome Back Summer. Conference & Event Services welcomed back internal summer programs and Wake SHIP interns affiliated with the university. This is a welcomed return to summer after a two-year hiatus.
Enhancements
Dining
Through interactions with students and Wake’s Student Government Association, a new meal plan option was implemented with more flexibility. The Black Plus Plan gives students unlimited flexibility with using as many Old Gold Swipes as they choose. A new Healthy Vending Machine was installed in the ZSR Library 24/7 study area. This machine includes snack and beverage options.
Parking & Transportation
Parking Lot P gained two (2) additional handicap-accessible parking spaces. The new centralized shuttle hub will be replacing Lot N at the beginning of the fall semester. This new shuttle hub will increase the efficiency of shuttle service across the Wake Forest Reynolda Campus. With that in mind, our team has planned on adding a new hybrid passenger van and two new buses to the fleet this fall.
Campus Mail Services
Mail Services has installed parcel lockers and associated package tracking software. Parcel lockers have supplemented package pick-up at the Mail Service’s Lobby and improved the package delivery experience for students by accommodating their busy schedules. At the same time, the lockers have introduced new technology to the Mail Services staff that improved the efficiency of processing packages. Parcel Lockers are located on the first floor of the Benson Center and will be accessible during Benson Center hours.
Warm Welcome
WFU welcomes our new Director of Culinary Innovation, Chef Ryan Smith. Ryan attended culinary school at IUP Academy of Culinary Arts and has worked in numerous establishments, including being Arnold Palmer’s personal sous chef.
In addition, we welcomed new team members:
- Executive Chef, Dustin Sriver.
- Chef de Cuisine, Mike Daughtery.
- North Dining Hall Hospitality Services Director, Duncan Allinson.
- Chef de Cuisine, Jordan Keiper.
- Hospitality Services Manager, Frank Busch.
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.
Survey Results
Overall Satisfaction
97%
Quality
98%
Service
97%
Cleanliness
100%
COLLABORATION
Donations
In partnership with departments across campus Hospitality and Auxiliary Services brought in tents and picnic tables to serve a variety of purposes for the 2020-2021 academic year. These tents were used for classes, events, and social spaces, and additional dining seating to make up for the decreased indoor capacities and social distancing requirements.
With restrictions lifted, Hospitality & Auxiliary Services reached out to the WFU Community to see if some of the picnic tables located under the tents being removed could be donated to our local community at large.
In partnership with Campus Kitchen, WFU Athletics, and Residence Life & Housing, we were able to donate a few dozen picnic tables to local families in need, The Boys & Girls Club, and The Salvation Army.
DINING
Celebration
The Queen Bee of Omelettes, Antoinetta Richardson (Miss Netta), retired after 28 wonderful years of service. To celebrate this milestone the omelet station was renamed “Netta’s Place” as a nod to the Pit’s most famous omeleteer.
Thank you Miss Netta for warming our hearts with your continuous encouragement while filling our bellies. We will miss you more than your omelets.
COLLABORATION
Centralized Shuttle Stop
Two projects are scheduled to begin after 2022 Commencement: a new centralized shuttle stop replacing Lot N and the extension of Wake Forest Road from the Reynolda Road entrance through Davis Field.
The new shuttle stop will increase the efficiency for shuttle service across the Wake Forest Reynolda Campus while the extension of Wake Forest Road from the Reynolda Road entrance will improve traffic circulation and access to campus. The road extension will highlight the arch on Hearn Plaza as the central visual feature, maintaining the grand entrance experience.
Our Transportation and Parking team has been collaborating on these projects and provided their insights on what this means for Transportation and Parking Services (TAPS).
“A centralized transportation center on campus is a welcomed enhancement to the University’s transportation system. Benefits include a one-stop location to utilize transportation services; shelters to protect passengers from the elements; monitors to track shuttles, seating, along with adding efficiencies to routes.
Alex Crist, Transportation and Parking Services Director
Sustainability
DINING
Overview
Deacon Dining remains committed to implementing sustainable practices and responsible sourcing.
- Leanpath food waste has decreased by 17% compared to fall 2021 and decreased by 22% since spring 202.
- The new Babylon Micro Farm was incorporated into all stations in The Pit as well as presidential lunches.
- Collaboration with Cheney and Southern Foods by utilizing their plant-based products. Fall semester menu development with multiple plant-based options featured in all dining facilities and catering options.
- We continue to work with local vendors to further enhance our sustainable offerings including:
- Yamas Mediterranean Street Food
- Carolina Coffee Company
- Neomonde
- Rolo Yolo Bubble Tea
- Billy D’s Chicken
New composting receptacle in Camino’s created by J.L. Bolt in Facilities & Campus Services.
COMPOSTING
Collaboration
In partnership with WFU’s Office of Waste Reduction & Recycling and Facilities & Campus Services, Hospitality & Auxiliary Services has played a pivotal role in the continuation and expansion of the composting program on campus. We have added several new composting areas across campus and have most recently piloted a composting program at Subway, and Legal Grounds, as well as added the first consumer facing composting bin at Camino in the ZSR Library.
PARKING & TRANSPORTATION
Electric Vehicle Charging Stations
July-May
FY 2021/22
Energy Used (kWh)
27,412
Gasoline Savings (gal)
3,439
July-May
FY 2020/21
Energy Used (kWh)
8,510
Gasoline Savings (gal)
1,137
University Stores
Sustainable Collection
The Bookstore & Deacon Shop has joined the University in its mission of sustainability by offering a sustainable collection. This collection includes a mix of sustainable, recycled, reusable eco-friendly products including t-shirts made with U.S. cotton (responsibly produced fiber), upcycled textile waste, and recycled water bottles.
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
Recognition
YEARS OF SERVICE
Conference & Event Services Director, Sharon Bohannon celebrated 25 years of service at Wake! Reflecting on her time at Wake Forest:
My favorite part about working for Wake Forest is working with all my colleagues and the various departments to help showcase the University. This place is my home.
-Sharon Bohannon
Review our May 2022 Employee Spotlight, to learn more about Sharon.
Congratulations, Sharon, and thank you for your many wonderful years of service! We look forward to celebrating your many accomplishments for years to come!
