Tag: Center for Experiential Learning



Zandy Schorsch, MBA ’19, contributed this blog post on behalf of Olin’s Center for Experiential Learning.

Oscar Wilde once said that rugby is a good occasion for keeping 30 bullies far from the center of a city. This semester, students from the undergraduate and graduate levels of Washington University Olin Business School have been working with the Center for Experiential Learning to perform the opposite—assess the viability of bringing a professional rugby team to the city of St. Louis.

Rugby is one of the fastest growing sports in the United States, and Major League Rugby was founded last year to provide fans with professional-level rugby competition here in the states. The league kicked off its inaugural season with seven original teams. With nationally televised games on CBS and sold out tickets in many of the cities, there is a growing sense of optimism as MLR prepares for its second season.

The league has aggressive plans for expansion, with teams in New York and Toronto joining for the 2019 season and Atlanta, D.C., and Boston joining in 2020. St. Louis has emerged as one of the potential cities for an MLR expansion team, and the CEL was hired by a local entrepreneur to determine whether such a venture is feasible.

The CEL’s client, a husband and wife duo with a lifelong passion for rugby, believe the loss of the city’s football franchise has created an opening for rugby. Through dozens of interviews with rugby players, coaches, executives, and MLR league officials, the CEL team developed a strong understanding of how a rugby team in St. Louis would operate and the number of fans it would be able to attract.

Although St. Louis has always been a baseball town, there are hundreds of registered rugby players in the local area across all levels of the sport, as well as several nationally recognized rugby programs.

While the CEL team was able to develop a demand forecast for rugby in St. Louis, only so much can be learned about stadium financing and team operations from phone interviews and emails. As a result, the client decided to bring the CEL team to Glendale, Colorado, to meet with the Raptors, the MLR regular season champions, to learn more about the business side of rugby operations.

Learning about rugby operations from the Raptors.

During a full-day of meetings with the Raptors, the CEL team learned about stadium financing, team and stadium operating costs, revenue drivers, marketing and sales strategies, and unexpected expenses associated with managing a professional sports team.

The CEL team also got to learn the fundamentals of rugby from some of the professional players, such as tackling techniques and field goal mechanics.

While the CEL team requires more practice if they hope to play professionally, the data the team was able to collect from the Raptors proved invaluable for their analysis. The client capped off the trip with dinner at a local pub, a great opportunity for the student team to connect with their client informally.

Upon returning to St. Louis, the CEL team took the lessons learned from the Raptors to develop a financial model the client could use to make an informed decision about bringing professional rugby to St. Louis. The team developed an intuitive financial model that accounted for attendance numbers, concession sales, merchandise sales, stadium costs, advertising, and a host of other variables posed several challenges.

Effectively communicating the outputs from the financial model, as well as highlighting the key assumptions and inputs that produce those outputs, was also critically important.

By building a strong relationship with the client throughout the semester, and leveraging the abundant resources of the CEL and Washington University, the CEL team was able to provide a final deliverable that gave the client a holistic view of everything that goes into managing a professional sports team and stadium.

The financial analysis demonstrated that a team in St. Louis is feasible, so be on the lookout for a local MLR team in near future.

Overall, the CEL is a unique opportunity for students to work on real-world projects that have a direct impact on their community. Bringing a professional sports team to St. Louis is the type of project that major consulting firms and investment banks would be envious of, and for the clients who hire the CEL, they get to receive professional-level services from the very students who, upon graduation, will be joining those types of companies.




Mimi Wang, MBA ’19, contributed this post on behalf of Olin’s Center for Experiential Learning. Lexi Bainnson, BSBA ’21, edited and formatted this CEL blog post.

In October, a student team representing the Center for Experiential Learning visited Quito, Ecuador. Quito is a city built on mountains and in the valleys with breathtaking views in all directions, no matter your location.

The angel of Quito is a famous statue located on top of one of the tallest mountains and is visible from everywhere in the city.

Left: The angel of Quito sits atop a hill and is visible anywhere in the city. Right: The view from the angel’s vantage point.

There is so much to do in Quito that our sightseeing day was jam-packed. The center of the world, located at latitude 0º0’0”, features a variety of exciting sites. We visited two main attractions during our time in Quito.

Team members Stephanie Feit, MBA ’19),
Brant Tagalo, BSBA ’20, and Mimi Wang, MBA ’19,
line up for a demonstration of some of the
increased gravity effects at the center of the earth.

The first site was built around what was originally considered the center of the world, and includes a large park with museums, restaurants, and monuments. The second was built at the true center of the earth, calculated using a modern, military-grade GPS. At this site, our team took a tour and learned about ancient indigenous cultures and some of the natural phenomena that happen along the equator line.

After a day of sightseeing, we stopped at a chocolate shop and cafe, where we had some tea and coffee. Cacao beans are grown in and around Ecuador, so it has the best chocolate and some of the best coffee in the world.

The view from the coffee shop
is quaint, and the drinks are delicious.

We also dined at Quitu, a restaurant that puts modern experimental cooking twists on classic Ecuadorian food. Quitu is unique in that it sources all of its food locally and organically. Interesting menu items include broccoli rabe cooked in cucumber and rabbit soup, fresh fish in zucchini sauce, deep fried guinea pig (called cuye), and pork tongue in a soy-like sauce. All of the dishes were served on distinctive plates made of driftwood, cross-sections of tree stumps, or rocks. Our meal there was a lively occasion appreciating authentic Ecuadorian cuisine.

We loved having the opportunity to explore and experience Ecuadorian culture outside of our time spent with our client in October. Now that we are home again, we look forward to composing our final deliverables and helping our client going forward.




Brant Tagalo, BSBA ’20, contributed this post on behalf of Olin’s Center for Experiential Learning. Lexi Bainnson, BSBA ’21, edited and formatted this CEL blog post.

In October, the Center for Experiential Learning sent a team of student-consultants to Quito, Ecuador, to advise the innovation and entrepreneurship department of ConQuito: The Agency of Economic Promotion.

The startup or incubation ecosystem is a complex and unpredictable environment that fuels technological progress, the ecosystem in which the seeds of the most innovative and revolutionary technologies are planted and cultivated. The opportunity to step into and examine this environment has been—so far—the highlight of my academic career.

Entering the landmark historical building in which ConQuito operates, the team was welcomed by ConQuito members to their impressive co-working space. Designed with the vision of merging the past with the future—the historical significance of the building and ConQuito’s efforts to engender a culture of innovation and entrepreneurship—the co-working space symbolizes ConQuito’s goal to cultivate the seeds of innovation to pave the way to economical improvement in Ecuador. Our client ConQuito is a pioneer of promoting innovative and entrepreneurial activities that stimulate the economy.

Working with a team of welcoming, collaborative, and dedicated professionals has served to increase the team’s motivation and interest in this project. The team’s objective is to provide the innovation and entrepreneurship department of ConQuito with a recommendation that optimizes the strategy for fostering a culture of innovation, ingenuity and progress.

The CEL practicum is the culmination and application of all the business concepts I have learned in Olin Business School. The experiential value of a real-world consulting project has shaped my future career aspirations. It has given me the assurance that I want to pursue a career in consulting.

Pictured above: Enrique Crespo, director of innovation, ConQuito (the CEL client); David Paquette, MBA ’19; Stephanie Feit, MBA ’19; Brant Tagalo, BSBA ’20; Mimi Wang, MBA ’19; Laini Cassis, MBA ’19.




Samuel Roth, MBA ’19, wrote this on behalf of his team in Olin’s Center for Experiential practicum program.

The MilliporeSigma team received more than 50 disparate data sets with tens of thousands of rows of data—each ranging from customer interaction logs to water quality measurements to technician feedback logs. The team has been asked to take the data and answer a seemingly simple question: For lab water purification system-customers, when are service events likely to occur and what are the primary indicators of an imminent service event?

From a business school mentality, the team, consisting of four master of customer analytics students and two MBA students, initially wanted to organize the data to create a model that would maximize economic benefit for MilliporeSigma. However, the client noted that the team needed to approach the problem without bias toward organizational objectives.

Team members rolled up their sleeves and began analyzing the data, only to find discrepancies in records that defied human understanding. How could the data indicate a technician made a repair on a machine that had never been installed? This realization led the team to realize every piece of data included in the model had to be rigorously scrutinized for its reflection of the real world.

Painstakingly, the team cleaned, examined, and again cleaned the data to avoid the phenomenon of “GiGo”—garbage in, garbage out. The client pivoted its expectations upon recognizing how much work was required just to prepare the data. The new measure of success: Simply creating a file that provided clean enough input for machine learning models to analyze.

Exceeding expectations, the team produced a file that is machine-learning ready with four weeks remaining to derive insights from statistical learning models.

The team has endured major pivots at nearly every turn in the project and has come to recognize that this is how business is done. MilliporeSigma and the CEL have provided the team an amazing opportunity to not only apply ivory tower modeling techniques taught in academia, but also to experience first-hand how challenging it is for organizations to patch their data together and provide insight into the real world.

Pictured above: Nithin Tiruveedhi, controller, BRM and diagnostics, MilliporeSigma; Robert Woody, MSCA ’18; Claire Xu Yiwen, MSCA ’18; Samuel M. Roth, MBA ’19; Seungho Oh. MBA ’19; Leah Zhang Chuyi, MSCA ’18; and Kunnan Liu, MSCA ’18.




Abigail MacDonald, MBA ’18, contributed this post on behalf of Olin’s Center for Experiential Learning. Lexi Bainnson, BSBA ’21, edited and formatted this CEL blog post.

Back row: Jeff Brown, MBA ’19; Ingrid Claussen, innovation manager, Rosario Board of Trade;
Nick Wosniak, MBA ’19; Gabe Berkland, MBA ’19. Front row: Abigail MacDonald, MSW/MBA ’18;
Ana Galiano, Austral University, Rosario – School of Business Sciences dean; Ankita Bhalla, BSBA ’20.

St. Louis is known as one of the best agricultural technology ecosystems in the world. With great agriculture universities, world-class research centers, interested investors, and thoughtful infrastructure, St. Louis is a perfect example of a successful ecosystem.

This fall, a team of graduate and undergraduate students at Olin Business School took a deeper dive into agtech ecosystems to learn about the importance of those essential institutions, groups, and entities necessary to have a successful ecosystem. We partnered with Austral University in Rosario, Argentina, and the Yield Lab, located both in St. Louis and Buenos Aires, to look at two different agtech ecosystems. As part of this process, we traveled to Buenos Aires and Rosario in early October.

Wheels up

Before leaving for Argentina, the team conducted research and interviews in St. Louis. We were excited to share their findings with the partners at Austral University in Rosario and the Yield Lab upon arriving in Argentina. We had a full schedule once we touched down in Argentina, and all of us were focused on the goal of the trip: to understand the key drivers of the agtech ecosystem in Rosario and to learn about how it has evolved over time.

Rosario is located in the province of Santa Fe, which is in the heart of soy country in Argentina, making it a perfect place for an agtech ecosystem to emerge. St. Louis is also located in a heavily agricultural region. The team spent some time driving between the cities of Rosario, Cordoba, and Santa Fe. Ultimately, this traveling gave us the opportunity to see the countryside of Santa Fe and how it closely resembles the agricultural region around St. Louis.

On our second to last day in Rosario, our team visited Molinos Agro, a large local soy crushing facility in San Lorenzo (just outside of Rosario). We had spent most of the week learning about the agtech ecosystem from the beginning of the value chain with startups creating new farm technology or genetically engineering seeds.

A fuller view

As a result, visiting Molinos Agro was especially helpful in that it gave us a glimpse into the middle-end of the value chain. The soy beans came into this facility as raw materials and left as either soy mill or soy oil. This was a great experience for our team, as it allowed us to see the effects that startup technology can have on an entire industry.

Our week in Argentina was filled with activities. Throughout the visit our team had the opportunity to interview with accelerators, startup founders, large local corporations, government agencies, investors, and the Rosario Board of Trade. These interviews provided great insights into the Rosario agtech ecosystem. Upon returning to St. Louis, the team has been hard at work to learn more about the Rosario ecosystem and to create a gap analysis between the two ecosystems. This gap analysis will provide insight into the necessary pieces of a successful agtech ecosystem.

Based on our experiences thus far, taking on a CEL practicum project is a lot of work, but it provides students with experience in industries in which they may have never considered working and helps students to develop useful skills in consulting, teamwork, and critical thinking.

Pictured above: Abigail MacDonald, MSW/MBA ’18; Gabe Berkland, MBA ’19; Nick Wosniak, MBA ’19; Jeff Brown, MBA ’19; Ankita Bhalla, BSBA ’20.




Former Dean Stuart Greenbaum offers his tribute to Ron Allen during a retirement reception at Kopolow Library in Simon Hall on October 12.

Former Dean Stuart Greenbaum offers his tribute to Ron Allen
during a retirement reception at Kopolow Library
in Simon Hall on October 12.

When Ron Allen first arrived on WashU’s campus for a new job as business school librarian, there wasn’t one—at least, not one adequate to serve a world-class business school.

In 1986, Robert Virgil was dean, on a mission to raise Olin Business School’s profile among global business schools. Simon Hall was under construction and a new, state-of-the-art business library was part of the plan to help propel Olin to new heights. Allen was to be the first to build the library from a tiny nook and to hold an endowed directorship for the position as the Asa F. Seay Librarian.

“There was a sense of starting from nothing and growing this library into a first-rate service for faculty and students,” Allen recalled on October 5, on the occasion of his retirement from WashU, 33 years after his arrival. The New York City native—who confessed that “I don’t know if I could have identified St. Louis on a map”—spent three decades building, defending, and morphing the library through changes in leadership and technology.

“He was a change agent like nobody else over the course of his career,” said Ron King, Myron Northrop Professor of Accounting, in his tribute remarks. “The heart of the school was the library.”

At an event in the ornate reading room at the Al and Ruth Kopolow Business Library, three former deans and Todd Milbourn, vice dean and Hubert C. and Dorothy R. Moog Professor of Finance, shared their recollections of Allen’s career and contributions.

Milbourn recalled how Allen “got me wired in” as a brand new faculty member in the business school when he arrived, describing Allen as a partner in research who would find and help faculty exploit new data sets for their work.

Former deans Stuart Greenbaum and Mahendra Gupta recalled occasions when they tried to commandeer space from the library to accommodate expanding programs at Olin—attempts Allen rebuffed every time.

“You fell in love with the place when you walked into Kopolow,” Greenbaum said, crediting Allen with the environment he’d created. Gupta built on that remark, calling the library “the intellectual future of the school.”

When Allen came to WashU to run the business library, it was a standalone entity. It’s since been absorbed as part of the WashU library system. He said he’s come to terms with the idea of retirement and is looking forward to downsizing from a house to a Central West End apartment and his Florida condo.

“His handprint is all over this library and the way it was shaped and developed,” said former Dean Robert Virgil. “It was why our students wanted to stay here and study here.”