JANUARY 2021
ringing in the
NEW YEAR
with
DINING INNOVATION
communication / executive message
table of
contents:
letter from the ceo
2
Letter From The CEO
3
Dining Innovation
4
Creative Culinary Combos
6
Innovation in Retail
strategies and solutions to support safe dining, enable student success and build
7
Interns in Action
community now and into the future. At Chartwells,
8
Contact Chartwells
Fresh Starts There is no time like a new year to remind us that the blank slate is ready to fill with the best of what lies ahead. Our own Path Forward continues to focus on customizable
that includes developing new innovations that bring this vision to life. The word innovation is built into the fabric of our culture, and we are proud to share with you some of the ideas that have been recently developed. From insta-worthy culinary creations to technological advances in pickup and delivery, our team remains committed to enhancing the student experience on campus. Yet even with the latest innovations, nothing can replace great service. Every day, our team members show up with a smile behind their masks with one purpose in mind: to delivery an exceptional experience to our guests, partners and each other.
On the Cover Students at UNC Greensboro pick up their meals using new high-tech food lockers on campus.
Lisa McEuen CEO, Chartwells Higher Education
Honoring Martin Luther King, Jr. Chartwells proudly honored MLK Day by highlighting the values of Martin Luther King, Jr. through acts of service. Here are just a few ways our associates are furthering his message in our communities.
“Bringing firewood to a local homeless shelter.” - Sarah Lynch University of North Carolina at Charlotte
“Buying groceries for elderly neighbors and showing my boys how to be generous and polite.” - Anna Ramos Midwestern State University
2
CHARTWELLSMONTHLY.COM | JANUARY 2021
“MLK Day is a teaching opportunity for me. I will be encouraging my two daughters to read about his legacy.” - AJ Morgan SUNY College at Old Westbury
“We are doing a food drive to donate to a local food pantry.” - Jessi Smith-Magdziarz University of Arkansas
dining technology / innovation
Virtual Innovations in Dining Easy-Peasy Mobile Ordering With the New Shop on Campus App ers memb team al e virtu can giv h the es wit high fiv app Nudge
UNIVERSITY OF HOUSTON
Need a Little Nudge? The University of Houston, is just one of our Chartwells accounts, prioritizing associate engagement with the mobile app, Nudge. Nudge has allowed team members to share successes, give each other feedback and send positive “cheers” pins. The leadership team has also reinforced training with Nudge. Maintaining team morale and keeping associates aware of new safety initiatives continues to be a challenge throughout the pandemic. But Nudge has been a positive tool during this time, providing yet another way to communicate.
Chartwells’ new e-commerce website and mobile ordering app, Shop on Campus, makes it easier for students to buy convenience store items. This proprietary innovation is a digital extension of the on-campus c-store or market. Items available in the physical locations – snacks, drinks, groceries and even themed snack packs are sold through Shop on Campus. Guests can order and prepay for pick up at designated times and locations. The app also offers subscription-based delivery of bottled water and beverage cases. Colleges and universities throughout the country are currently using Shop on Campus, including University of Maryland, Baltimore County, Northland University and University of Texas at Arlington. Stay tuned as it rolls out at more campuses.
TENNESSEE TECHNOLOGICAL UNIVERSITY
Station Storytelling Tennessee Tech University Dining has officially launched Station Storytelling! Each station in The Caf dining hall now features a QR code with a unique interactive story. By scanning the QR codes, guests get insights with stories that include “Meet The Chefs Behind The Food” and “Wanna Know A Secret?” TTU Dining can update Station Storytelling to create fresh experiences.
JANUARY 2021 | CHARTWELLSMONTHLY.COM
3
culinary / creative combos
perfectly crazy pairings
CREATIVE COMBOS
FOOD FESTIVAL H
ave you ever heard of a food combination and thought, “surely that can’t be good”? Well, the
Creative Combos Food Festival debunked those thoughts and had guests proclaiming, “don’t knock it till you try it.” Chartwells’ campus chefs had the chance to show off their insanely good creations, featuring ingredients that don’t seem to match up – until you taste them. Combos like S’mores with bacon and chocolate-avocado ice cream. Check out some of the outrageously delicious entrees, sides and desserts that made the cut.
MAC-AND-CHEESE PIZZA Double delicious treats from Chef Lydia LeMasters at Wingate University included donut hamburgers, chicken and waffles and mac-and-cheese pizza.
FOOD TRENDS
Hot Chocolate Bombs Are Bringing It Chartwells Brings the Social Media Sipping Sensation! Thanks to TikTok, Chartwells is on top of the latest trends, like hot chocolate bombs. These meltable chocolate spheres are filled with chocolate powder and mounds of marshmallows. When you pour steaming milk over them, they explode into decadent and delicious mugs of cocoa. This cozy winter treat is beyond awesome!
4
CHARTWELLSMONTHLY.COM | JANUARY 2021
Sweet Hidden Gems The final Love, Chartwells event of the year at UW-Green Bay was the bomb! The talented bakery team constructed hot chocolate bombs, packaged them up and hid them around campus. Using the stories feature on Facebook and Instagram, they released clues about the location of these special sweets, making for a fun and festive scavenger hunt.
hot choc olate @ UW - G
bomb
reen Bay
creative combos / culinary
perfectly
CRAZY pairings!
creamy & dreamy
CHOCOLATE CHICKEN
SWEET HEAT
full-blown flavor
This melt-in-your-mouth fresh avocado chocolate mousse bowl at King’s College gained fans.
Students at Benedictine University were treated to a spicy Nashville-inspired sandwich featured hot chicken, pickles, American cheese and ranch dressing loaded onto two glazed donuts.
University of Houston brought it big with a chocolate chicken biscuit and flaming lox!
Breakfast cereal was transformed into Fruity PebblesTM bars with Fruity PebblesTM ice cream, Golden GrahamsTM with Cinnamon Toast CrunchTM ice cream (pictured) and waffles with maple-bacon ice cream at Oakland University.
goodness cakes alive! Chef Kyle’s mouthwatering bacon pound cake burger topped with garlic-mushroom aioli was a hit at Carnegie Mellon University.
DINNER FOR BREAKFAST New England College served a tasty crispy chicken cordon bleu sandwich for breakfast, battered fish dog with pineapple papaya slaw for lunch and a maple bacon breakfast sandwich on a maple glazed donut for dinner.
STUFFING MANDATORY Everything bagel-spiced waffles
international flair Chef Kelly’s scrumptious Cubano sandwich started with soft pretzels at St. John’s University.
stuffed with steak and cheese and topped with honey Sriracha made a winning combo at University of Maryland, Baltimore County.
JANUARY 2021 | CHARTWELLSMONTHLY.COM
5
innovation / retail
Innovation in RETAIL From hot food at a c-store to smokin’ hot BBQ and secret menus, these new options are gaining fans. Chill Out or Heat Up with
FOOD LOCKERS >>> With this innovation for contactless ordering, hot food stays hot and cold food stays cold – till guests come for pick up.
RADFORD UNIVERSITY
Mobile food ordering is more popular than ever, but the challenge is temperature control. Radford students are now able to skip the line at five campus restaurants while their food stays hot under red lights (145 degrees) or cold under blue lights (35 degrees). Guests with dining plans can use an app to customize their orders. After a meal is ready, it’s locked up until the guest arrives with a code. UNC - GREENSBORO
Starting this semester, UNCG Spartan Dining introduced a brand new food locker system at the Elliott University Center in conjunction with the introduction of GrubHub on campus. Once a student’s meal is ready, a team member puts it in a food locker until the guest arrives and punches in a code through the mobile app to identify the locker holding their food. “The new facility for the food lockers shows how Spartan Dining continues to proceed in this ‘new normal’ with safer procedures,” said UNCG Class of
6
CHARTWELLSMONTHLY.COM | JANUARY 2021
2023 student Hamza Jahangir. “Being a student, I’m excited to see the food lockers running because it will provide fast paced takeout procedures with online food ordering!” LAMAR UNIVERSITY
Lamar Market 2020 didn’t stop Lamar University Dining from launching its new Lamar Market, an exciting dining opportunity on campus. More than a typical c-store, it features a hybrid hot food menu from campus favorite Tiny House BBQ along with cool Smash’D Creamery. Bringing the best flavors to campus is LU Dining’s specialty.
SEATTLE UNIVERSITY Seattle University opens first Ghost Kitchen with a rotating secret menu each week to generate excitement, increase variety and optimize labor.
retail / innovation
innovative
INTERNS in ACTION
Student Success interns had the opportunity to present their campus innovations at this year’s NACAS conference. Below, students share their internship experiences and how they contributed to driving innovation.
ECHO COLUGLU UNIVERSITY OF PITTSBURGH
UNIVERSITY OF HOUSTON
UH has the new frictionless markets and you’ve been part of the rollout. Tell us about your experience.
As an intern, I got to see how Chartwells, University of Houston and Boost technology collaborated to a successful market rollout with such innovative approaches. It was a great experience to see hands on how these companies able to come together and create the final product where they all had a visible contribution.
LAMAR UNIVERSITY
UNIVERSITY OF PITTSBURGH
Smokeland BBQ Smokeland BBQ starts with a custom, state-of-theart smoker and melds cultural flavors of Pittsburgh’s neighborhoods with handcrafted sauces and it rubs to ignite Pitt Eats menu. Add local Pittsburgh Pickle Company, Uglies Chips and Jubilee Hilltop Ranch into the mix for a flaming hot, year-round people-pleaser. Since August 2020, Smokeland BBQ has also popped up at The Hub at Posvar, smoked turkeys for Thanksgiving, briskets and chicken for game concessions, and provided menu items for catering and events.
JAMES SCHWARTZ TEXAS A&M UNIVERSITY
As a marketing intern, tell us how you push the needle and keep culinary programs innovative.
Every October, we have a massive student satisfaction survey Voice 2 Vision. My role as an intern is to conduct the survey and analyze the data. Administrating this survey alone has taught me simple interpersonal skills; being friendly, genuine and caring with all students. At the conclusion of the survey, I take the data and am able to make specific recommendations on how I believe we can better our dining operations on campus. It’s cool I have the authority to make accurate and reliable predictions just as an intern. Read more at chartwellsstudentsuccess.com JANUARY 2021 | CHARTWELLSMONTHLY.COM
7
Chartwells Higher Education Dining Services 2 International Drive, Rye Brook, NY 10573 Media interested in any additional details for content published in Chartwells Monthly can contact Meredith Rosenberg. Meredith.Rosenberg@compass-usa.com Phone: 914-935-5326 Web: www.chartwellshighered.com Privacy and Terms of Use All content Š Chartwells USA. Š 2021 Compass Group USA, Inc. All rights reserved. Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopic.design
Like Us: /ChartwellsHigherEd
Follow Us:
Follow Us:
Watch Us:
Connect with Us :
@ChartwellsHE
@chartwellshighered
YouTube.com/ ChartwellsHigherEd
https://www.linkedin.com/company/ chartwells-higher-education-division-