The document describes the menu and food production for an event hosted by Drexel Campus Dining called Drexel Loves Local. The event highlighted local, sustainable sourcing and featured ten minority entrepreneurs. Each entrepreneur was given a station to showcase their culinary specialty. The menu included dishes from each entrepreneur like samosas, jerk chicken, potato salad, salmon, and more. Drexel's culinary team worked with the entrepreneurs to scale up their recipes and support large-scale production for the 1500 guests.

1. 1

2. TABLE OF CONTENTS
Drexel Campus Dining powered by SodexoMAGIC has been Drexel University’s food
service partner for over 19 years. Today, Drexel Campus Dining operates twelve locations
throughout campus, including a residential program, nine retail concepts creating a mix of local
and national brands, University Club, and a robust catering program. The Handschumacher
Dining Center, which is home to our residential program, consists of a 569-seat dining room
with twelve various food concepts ranging from fresh salads to international cuisine.
On March 11, 2015, Drexel Campus Dining hosted its largest and most successful event of the
year: Drexel Loves Local. The event highlighted three pillars: sustainable sourcing, minority
entrepreneurs, and our West Philadelphia Proud. This event was successful due in part
to the partnership with The Enterprise Center, a local nonprofit organization that supports
minority entrepreneurs by providing access to capital and business acumen. Through
The Enterprise Center, Drexel Campus Dining welcomed ten minority entrepreneurs,
giving them the opportunity to showcase their culinary talents and signature dishes. Each
entrepreneur was given access to a station in the Handschumacher Dining Center to craft
their specialty and Drexel Campus Dining’s culinary team worked in partnership with each
entrepreneur to scale recipes and support production.
Menu and Meal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Theme Development and Execution. . . . . . . . . . . . . . . . . 12
Marketing and Making it Special. . . . . . . . . . . . . . . . . . . . . . . 20
Other Considerations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
32

3. MENU AND MEAL
Flavorful, diverse and unique are just a few words to describe the menu. The
entrepreneurs and Drexel Campus Dining’s chefs crafted each dish carefully
to showcase their brands’ most popular foods. The menu showcased
several preparation styles, including braised, grilled, and steamed. From
authentic samosas to aged dried bacon, all items were presented as action
stations, allowing guests to customize their plates. In the spirit of the City of
Brotherly Love, each guest was personally welcomed and received a menu
highlighting the entrepreneurs’ dishes, which emphasized the availability of
the campus Registered Dietitian to answer specific inquiries.
54

4. Make your taste buds heard by voting
for your favorite dish! Place the
wooden coin in the vase at the station
that made your mouth water!
76
SAMOSA DEB
Vegetarian and Chicken Samosas
SIDE OF THE ROAD JERK CHICKEN
BBQ Jerk Chicken
T’S TASTY TATER SALAD
Red Bliss Potato Salad
GOLDEN PATH, LLC
Grilled Salmon with a Ketchup Sauce Glaze
1732 MEATS
Avocado, Lettuce and Tomato with Black
Peppercorn Bacon or Garlic Insanity Bacon
on a Baguette
KUNG FU HOAGIES
Vegetarian Banh Mi
NOMSTER
Chicken Adobo with Filipino fried Rice
WEST PHILADELPHIA PROUD
Piri Piri Chicken with Moroccan Vegetable
cous cous and Fried Plantains
RED FOX GOURMET
Cayenne Caramel Popcorn and
Rosemary Caramel Popcorn
SMACKAROONS
Chocolate Almond Classic and Ginger
Lemon Heaven Macaroons
LITTLE BABY’S
Chocolate Salt Malt, Birch beer
vanilla bean and introducing
Drexel University’s own flavor
Menu
*Please note tonight’s menu may contain certain
allergens. Please ask to see Whitney Butler, our
campus nutritionist for additional information.
Menus were personally distributed by the Drexel Campus
Dining team for the entirety of the event, to capture
the heart and spirit of the local West Philadelphia
community. Additionally, menu offerings were featured
on digital screens surrounding the servery. Drexel
Campus Dining’s Registered Dietitian was readily available
to ensure that all guests’ dietary needs were met.

5. Food Production
98
NACUFS PRODUCTION SHEET
CUSTOMER COUNT DAY-
DREXEL UNIVERSITY DATE-
ESTIMATE 900
WEATHER/COMMENTS
WEDNESDAY 3/11/2015 ACTUAL 1500
PRE-MEAL POST-MEAL COMMENTS
RECIPE
NUMBER
ITEM
PORTION
COST
PORTION SIZE TALLY
Portion
Factor
Portions to
Prepare
Projected Food Cost Portions Prepared
Portions
Leftover
Portions
Used
Portion
Factor
Total Cost Portions
Prepared
Total Cost
Portions Used
SOLD COMMENTS
NACUFS
NACUFS
SAMOSA DEB'S SAMOSA 1.89 1 1200 0.800 1200 $2,268.00 $1,200.00 $283.50 917 0.611 $2,268.00 $1,732.19 $1,050.00
ROADSIDE JERK CHICKEN 0.39 1 1400 0.800 1400 $546.00 $1,400.00 $0.00 1400 0.933 $546.00 $546.00 $1,400.00
NOMSTER CHICKEN 0.31 1 1200 0.800 1200 $372.00 $1,200.00 $0.00 1200 0.800 $372.00 $372.00 $1,200.00
NOMSTER RICE 0.15 1 1200 0.800 1200 $180.00 $1,200.00 $100.00 1000 0.667 $180.00 $150.00 $165.00
KUNG FU HOAGIES 0.75 1 1000 0.750 1000 $750.00 $1,000.00 $0.00 1000 0.667 $750.00 $750.00 $750.00
GOLDEN PATH SAUCES 0.15 0.5 1024 1.000 1024 $153.60 $153.60 $0.00 154 0.102 $23.04 $23.04 $153.60
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
0 $0.00 0 0.000 $0.00 $0.00
NACUFS
1500
March 11, 2015
PRODUCTION SHEET
TEMPERATURE LOGS
Since each entrepreneur had their own unique dish, a variety of recipes, ingredients, and cooking methods were
used throughout the event. Our dining team worked specifically with the entrepreneurs to braise, grill, fry, bake, steam
and/or sauté each item. Local ingredients were used to prepare all foods in order to support the local community.

6. 1110
“ALT”1732 MEATS
70 Baguettes150 lbs 1732 Bacon2 cases Boston Bib lettuce2 Cases Tomatoes sliced
Slice and bake bacon until crispy, let cool
to room temperature. Slice baguettes, put
a layer of lettuce, then a layer of tomato,
then a layer of bacon and top with
avocado. Finish by placing the other half
of the bread on the sandwich. Use 12 picks
and to secure and cut for service.
ED BLISS POTATO SALAD
T’S TASTY TATER SALAD
50 lbs red bliss potatoes (regular size)
2.5 gallon extra heavy mayonnaise
5 dozen large eggs (hard boiled)4 cups chopped celery4 cups chopped onion6 cups chopped gherkins pickles
he potatoes until tender. Let cool and
emaining ingredients, mix well andrefrigerate until use.
CHICKEN ADOBONOMSTER
160 lbs chicken6 dozen lemongrass10 cups garlic5 qts palm vinegar2 qts soy sauce1 cup peppercorns10 cups ginger5 qts coconut water6 dozen bay leavesDistilled/Soda Water (as needed)Combine meats with all ingredients except
distilled/soda water. Lemongrass is just simply
smashed with a meat hammer. Marinate over
night, strain, reserve marinade, sear meats in
oil, do in batches if need be. Remove meat,
deglaze with coconut water, add marinade.
Scrape bits, bring to a boil, return meats, add
bay leaves. Reduce heat to rolling simmer boil
until reduced to half. Turn over meats. Add salt
and pepper to taste. Stir cover with parchment
and leave on table to cool off.
FILIPINO FRIED RICENOMSTER
20 lbs Chinese broccoli (Yuchoy)10 lbs onion
5 cups garlic60 qts cooked rice10 cups annato oil53 TBSP soy sauce26 TBSP fish sauce
*To make annato oil, heat 4 quarts of canola oil
to 350 degrees, add annatto seeds. Turn off
heat and let sit until room temperature.Remove leaves from Yuchoy. Chopped stems
on a bias in thin slices. Chopped onions the same
thickness, half moon. Chop leaves chiffonade
style. Heat wok on high, add annatto oil. Saute
garlic, add onions, when garlic is golden brown
add Yuchoy stems. Saute for a minute, add
cookied rice.* Season with soy and fish sauce.
Add leaves. Quick stir. Taste and season with
salt and pepper. Add into holding pans. Keepwarm.
*Cooked rice must be about room temperature
before wok fried. Can use any type of longgrain rice.
“ALT”
1732 MEATS
70 Baguettes
150 lbs 1732 Bacon
2 cases Boston Bib lettuce
2 Cases Tomatoes sliced
Slice and bake bacon until crispy, let cool
to room temperature. Slice baguettes, put
a layer of lettuce, then a layer of tomato,
then a layer of bacon and top with
avocado. Finish by placing the other half
of the bread on the sandwich. Use 12 picks
and to secure and cut for service.
RED BLISS POTATO SALAD
T’S TASTY TATER SALAD
150 lbs red bliss potatoes (regular size)
2.5 gallon extra heavy mayonnaise
5 dozen large eggs (hard boiled)
4 cups chopped celery
4 cups chopped onion
6 cups chopped gherkins pickles
Steam the potatoes until tender. Let cool and
add remaining ingredients, mix well and
refrigerate until use.
CHICKEN ADOBO
NOMSTER
160 lbs chicken
6 dozen lemongrass
10 cups garlic
5 qts palm vinegar
2 qts soy sauce
1 cup peppercorns
10 cups ginger
5 qts coconut water
6 dozen bay leaves
Distilled/Soda Water (as needed)
Combine meats with all ingredients except
distilled/soda water. Lemongrass is just simply
smashed with a meat hammer. Marinate over
night, strain, reserve marinade, sear meats in
oil, do in batches if need be. Remove meat,
deglaze with coconut water, add marinade.
Scrape bits, bring to a boil, return meats, add
bay leaves. Reduce heat to rolling simmer boil
until reduced to half. Turn over meats. Add salt
and pepper to taste. Stir cover with parchment
and leave on table to cool off.
FILIPINO FRIED RICE
NOMSTER
20 lbs Chinese broccoli (Yuchoy)
10 lbs onion
5 cups garlic
60 qts cooked rice
10 cups annato oil
53 TBSP soy sauce
26 TBSP fish sauce
*To make annato oil, heat 4 quarts of canola oil
to 350 degrees, add annatto seeds. Turn off
heat and let sit until room temperature.
Remove leaves from Yuchoy. Chopped stems
on a bias in thin slices. Chopped onions the same
thickness, half moon. Chop leaves chiffonade
style. Heat wok on high, add annatto oil. Saute
garlic, add onions, when garlic is golden brown
add Yuchoy stems. Saute for a minute, add
cookied rice.* Season with soy and fish sauce.
Add leaves. Quick stir. Taste and season with
salt and pepper. Add into holding pans. Keep
warm.
*Cooked rice must be about room temperature
before wok fried. Can use any type of long
grain rice.
“ALT”
1732 MEATS
70 Baguettes
150 lbs 1732 Bacon
2 cases Boston Bib lettuce
2 Cases Tomatoes sliced
Slice and bake bacon until crispy, let cool
to room temperature. Slice baguettes, put
a layer of lettuce, then a layer of tomato,
then a layer of bacon and top with
avocado. Finish by placing the other half
of the bread on the sandwich. Use 12 picks
and to secure and cut for service.
RED BLISS POTATO SALAD
T’S TASTY TATER SALAD
150 lbs red bliss potatoes (regular size)
2.5 gallon extra heavy mayonnaise
5 dozen large eggs (hard boiled)
4 cups chopped celery
4 cups chopped onion
6 cups chopped gherkins pickles
Steam the potatoes until tender. Let cool and
add remaining ingredients, mix well and
refrigerate until use.
CHICKEN ADOBO
NOMSTER
160 lbs chicken
6 dozen lemongrass
10 cups garlic
5 qts palm vinegar
2 qts soy sauce
1 cup peppercorns
10 cups ginger
5 qts coconut water
6 dozen bay leaves
Distilled/Soda Water (as needed)
Combine meats with all ingredients except
distilled/soda water. Lemongrass is just simply
smashed with a meat hammer. Marinate over
night, strain, reserve marinade, sear meats in
oil, do in batches if need be. Remove meat,
deglaze with coconut water, add marinade.
Scrape bits, bring to a boil, return meats, add
bay leaves. Reduce heat to rolling simmer boil
until reduced to half. Turn over meats. Add salt
and pepper to taste. Stir cover with parchment
and leave on table to cool off.
20 lbs Chinese broccoli (Yuc
10 lbs onion
5 cups garlic
60 qts cooked rice
10 cups annato oil
53 TBSP soy sauce
26 TBSP fish sauce
*To make annato oil, heat 4 quarts of canola oil
to 350 degrees, add annatto seeds. Turn off
heat and let sit until room temperature.
Remove leaves from Yuchoy. Chopped stems
on a bias in thin slices. Chopped onions the same
thickness, half moon. Chop leaves chiffonade
style. Heat wok on high, add annatto oil. Saute
garlic, add onions, when garlic is golden brown
add Yuchoy stems. Saute for a minute, add
cookied rice.* Season with soy and fish sauce.
Add leaves. Quick stir. Taste and season with
salt and pepper. Add into holding pans. Keep
warm.
*Cooked rice must be about room temperature
before wok fried. Can use any type of long
grain rice.
“ALT”
32 MEATS
Baguettes
bs 1732 Bacon
Boston Bib lettuce
Tomatoes sliced
acon until crispy, let cool
ure. Slice baguettes, put
, then a layer of tomato,
f bacon and top with
y placing the other half
e sandwich. Use 12 picks
and cut for service.
TO SALAD
SALAD
(regular size)
mayonnaise
ard boiled)
elery
nion
CHICKEN ADOBO
NOMSTER
160 lbs chicken
6 dozen lemongrass
10 cups garlic
5 qts palm vinegar
2 qts soy sauce
1 cup peppercorns
10 cups ginger
5 qts coconut water
6 dozen bay leaves
Distilled/Soda Water (as needed)
Combine meats with all ingredients exceptdistilled/soda water. Lemongrass is just simplysmashed with a meat hammer. Marinate overnight, strain, reserve marinade, sear meats inoil, do in batches if need be. Remove meat,deglaze with coconut water, add marinade.Scrape bits, bring to a boil, return meats, addbay leaves. Reduce heat to rolling simmer boiluntil reduced to half. Turn over meats. Add saltand pepper to taste. Stir cover with parchmentand leave on table to cool off.
FILIPINO FRIED RICE
NOMSTER
20 lbs Chinese broccoli (Yuchoy)
10 lbs onion
5 cups garlic
60 qts cooked rice
10 cups annato oil
53 TBSP soy sauce
26 TBSP fish sauce
*To make annato oil, heat 4 quarts of canola oilto 350 degrees, add annatto seeds. Turn offheat and let sit until room temperature.
Remove leaves from Yuchoy. Chopped stemson a bias in thin slices. Chopped onions the samethickness, half moon. Chop leaves chiffonadestyle. Heat wok on high, add annatto oil. Sautegarlic, add onions, when garlic is golden brownadd Yuchoy stems. Saute for a minute, addcookied rice.* Season with soy and fish sauce.Add leaves. Quick stir. Taste and season withsalt and pepper. Add into holding pans. Keep
warm.
*Cooked rice must be about room temperaturebefore wok fried. Can use any type of long
grain rice.
VEGETARIAN BANH MI
KUNG FU HOAGIES
Meatballs:
(makes approximately 300-400 meatballs with 3 per sandwich):
2 cases (96 blocks) of restaurant tofu (firm)
1 package of dried mushrooms
1 package of dried lily flower
2 packages of “Bobs Red Mill High Gluten Flour”
Salt, pepper, chili oil, seasoning salt, curry powder, sugar to taste
1) press and drain tofu for a few hours
2) wash and hydrate mushroom and lily flower
3) once tofu is drained mash half (48) of the blocks by hand and purée the other half (48) in food processor and mix
4) squeeze water out of mushroom and lily and fine chop or use the same food processor blade as the tofu. Mix with tofu
5) add flour and dry seasoning to the mix and mix together well with hands
6) roll meatballs approximately 1-1&1/2 and fry in 350-375 degree oil til crisp and brown on outside. Cool immediately.
Sauce:
day of the event the meatballs should sit in Hunts tomato sauce (vegan) but not
for too long because they will get soggy.
Mayonnaise (makes enough for approximately 4 dozen sandwiches)-
2 blocks of soft tofu
4-6 tbsp rice wine vinegar
Salt, pepper, sugar, curry powder, mustard powder to taste
2 cups salad oil
2-3 tbsp chili oil
6 tbsp sesame oil
1 lime
1) purée soft tofu in food processor
2) add lime, rice vinegar and seasoning to taste and mix again
3) emulsify oil with tofu mix
Toppings:
Pickled carrot and daikon (makes enough for
approximately 200 sandwiches)
25 lbs carrots
25 lbs daikon
2-3 gallons of white vinegar
1-2 gallons distiller water
Salt and sugar
1) peel and julienne carrots and daikon
2) add salt to mix and drain excess water
3) mix water, vinegar, carrots and daikon, then add
sugar to taste. Let sit overnight at least before
serving

7. THEME DEVELOPMENT
AND EXECUTION
1312
Drexel Campus Dining’s Love Local event was based on the idea of
an “Urban Garden.” Upon arrival, guests were transported into a new
destination considerably different from the dining center they are
accustomed to. At entry, guests were greeted with displays of fresh fruits
and vegetables, greenery and event lighting, each lending itself to an urban
garden aesthetic. Tables were adorned with a sustainable cling featuring a
word cloud customized for the event or a recycled plastic bottle table cloth.
Serving stations offered unique plating methods ranging from self-serve to
made-to-order, allowing guests to customize their plates as they pleased.

8. 1514
Located in the heart of the fifth largest city in the
United States, Drexel Campus Dining embraces
its stance on social responsibility and the
environment. Drexel’s Love Local event, together
with the West Philadelphia Proud campaign,
were created to support and promote pride in our
workforce and surrounding community.
Drexel Campus Dining
Powered by Sodexo Magic
3210 Chestnut Street
Philadelphia, PA 19104

9. Sustainability
1716
DID YOU KNOW
• tablecloths are made from 100% recycled
plastic bottles
• Serviceware is 100% compostable
• all fruits and vegetables are sourced locally
• Menus and other collateral are printed
on 100% recycled paper
• Our goal is to reduce food waste
and support our community through
better sustainable practices
Sustainability is important to
Drexel Campus Dining and we
know that it is important to
our guests, as well. To further
demonstrate on the Love
Local event theme and green
efforts, informational cards
were placed at the tables
within the dining center.
To support the event’s theme on localism,
the Handschumacher Dining Center was
transformed into an urban garden space
with fresh greenery displays and décor
featuring familiar local monuments.

10. 1918
As a nod to Philadelphia’s
Reading Terminal Market,
entreprenuers were placed at
different stations throughout
the servery. Special details
included ice cream served
directly from Little Baby’s
tricycle cart and grab-and-go
dessert stations customized
by local favorites, Smackaroons
and Red Fox Gourmet.

11. MARKETING AND
MAKING IT SPECIAL
2120
Drexel Campus Dining believes the key to a successful event is through
strategic marketing and effective promotion. The marketing team
utilized both direct and indirect methods of marketing through social
media, digital displays, and print collateral for the Local Love event. All
advertising efforts were created in a unified aesthetic, featuring the
Philadelphia skyline, blue skies and green fields. As a special touch,
wooden coins were provided to guests upon entry which allowed them
to vote on their favorite menu offering. This friendly competition allowed
entrepreneurs to interact with guests to earn more coins at their station.

12. 2322
Dairy Free Artisanal Coconut Delights Made in
Philadelphia.
Coconut is the New Black!
It has emerged in many of
our markets in a variety
of forms. Its inclusion in
personal care products
are rendering radiant
bodies inside and out, and
its health benefits are
frequently published in
magazines and blogs.
Founded by Claudia Baudo
in 2013, smackaroons are a
hearty, ready-to-eat coconut indulgence. Our ingredient-
driven process yields unique, balanced, and flavorful
profiles that are both dairy free and preservative free!
SMACKAROONS
SMACKAROONS.COM
WEDNESDAY, MARCH 11, 2015
5:00 P.M. - 8:00 P.M.
HANDSCHUMACHER
DINING CENTER
3210 CHESTNUT STREET
PHILADELPHIA, PA 19104
CELEBRATING THREE COMMUNITY PILLARS
SUSTAINABLE PRACTICES, LOCAL ENTREPRENEURS
AND WEST PHILADELPHIA PROUD
ENJOY THE FLAVORS, CUISINES AND CULTURES
OF WEST PHILADELPHIA.
JOIN US FOR AN EVENING CELEBRATING THE
FLAVORS, CUISINES AND CULTURES OF
WEST PHILADELPHIA.
CELEBRATING THREE COMMUNITY PILLARS
SUSTAINABLE PRACTICES, LOCAL ENTREPRENEURS
AND WEST PHILADELPHIA PROUD
WEDNESDAY, MARCH 11, 2015
5:00 P.M. - 8:00 P.M.
HANDSCHUMACHER DINING CENTER
3210 CHESTNUT STREET, PHILADELPHIA, PA 19104
WEDNESDAY, MARCH 11, 2015
5:00 P.M. - 8:00 P.M.
HANDSCHUMACHER
DINING CENTER
Using our distinct theme
design, invitations, banners,
and posters were created to
promote our event.
Promotional collateral
was created for
each entrepreneur
showcasing their
brand and story.
Each banner was
placed by their station
throughout the
Handschumacher
Dining Center.

13. 2524
artisanalDREXELCAMPUSDINING
CULINARY
techniqueCULTURE
sustainability
CATERINGingredients
NEIGHBORHOOD
gourmet
HEALTHY
homemade
free-range
student experience
social media
PARTNERSHIP
housemade
CUTTINGEDGE
ENGAGING
CAGE-FREE
preservation
LOCAL
NEIGHBORHOOD
INNOVATIVE
gourmet
HEALTHYPARTNERSHIP
housemade
ENGAGING
artisanal
CULINARY
techniqueCULTURE
sustainability
CATERINGingredients
free-rangesocialmedia
CUTTING EDGE
preservation
LOCAL
homemade
studentexperience
CAGE-FREE
INNOVATIVE
DREXEL CAMPUS DINING
WEST PHILADELPHIA
WESTPHILADELPHIA
Customized table clings were used
throughout the dining center to continue
the message of sustainability.
Event graphics and images were also placed on Facebook, Twitter and Instagram to get
guests excited about our upcoming event. To start a buzz, the hashtag #LOVELOCAL
was used throughout our materials to grab students’ attention and peak interest.

14. 26 27
Between the unique food,
imaginative decorations
and interactive contest, we
received a plethora of positive
reactions from our guests!

15. 2928
“
”
This should definitely
happen once a month!
Or once a week!
– Stella H.
“
”
People were telling
me to go to the Hans
for dinner tonight!
– Jenna M.
“
”
My taste buds were
dancing. I loved the
feel in here tonight.
– Avery M.
“
”
It was a cool idea. The
food and decorations
were really great.
– Alanna D.

16. OTHER CONSIDERATIONS
3130
Drexel Campus Dining is West Philadelphia Proud, with more than 38%
of the team residing in the area. The team played an essential role in
helping the entrepreneurs prepare and serve their dishes. The event was
a tremendous success with an overall transaction increase of 32%. Drexel
Urban Growers, a student group focused on urban gardens, as well as
a student photographer were actively involved. The “wow” of the event
was emphasized through the transformation of the dining center into an
urban garden. With unique execution and flavorful dishes, we captured the
surprise and excitement of our guests.

17. 3332
CASH DINING DOLLARS +
DRAGON DOLLARSCREDIT
67% 84% 21%
That’s an OVERALL
INCREASE of 52% in sales!
240 POUNDS OF WASTE WAS WEIGHED
THROUGHOUT THE NIGHT. THAT’S ABOUT
0.18 POUNDS PER PERSON!
GUESTS PARTICIPATED IN THE EVENT

18. 3534
Drexel Campus Dining’s front line team was
essential in bringing our event together and
making it happen by working in conjunction with
each entrepreneur to create their signature dish
followed by serving their dish. The entire Drexel
Campus Dining team came together for an
even focused on the community in which we
live, work and play.

19. 3736
Weigh the Waste
5
PM
POUNDS
OF WASTE
6
PM
POUNDS
OF WASTE
7
PM POUNDS
OF WASTE
8
PM
POUNDS
OF WASTE
POUNDS
OF WASTETOTAL
BETWEEN 5PM AND 8PM
POUNDS GUESTS
OFFOOD
WASTED
WAS
DINNER
ATE
THEQUESTIONIS
HOW CAN WE GET THAT
NUMBER
TO
ZERO?
Weigh the Waste
BETWEEN 5PM AND 8PM
Weigh the Waste
Drexel Campus Dining’s
sustainable efforts did not
stop at ingredients, décor and
promotional materials. Each
guest received a compostable
plate, cup and cutlery to use
throughout the event. When
guests finished their meals,
the dining team weighed the
waste! Edible and non-edible
items were separated and
compost was made in order to
better our environment.
0
105
70
65
240
1346240

20. 3938

21. 40
William Cunningham, Resident District Manager
Drexel Campus Dining Powered by Sodexo Magic
3210 Chestnut Street, Philadelphia, PA 19104
215.895.6416 | William.cunningham@sodexo.com
drexelcampusdining.com
“The Drexel Campus Dining Love Local event was the launch of two very
important campaigns: Drexel Loves Local and West Philadelphia Proud.”