OCTOBER 2020
Celebrating Our People
communication / executive message
table of
contents:
letter from the ceo
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Letter From The CEO
Recognizing our People
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Interns Take Action
Throughout the country, our associates are making a real difference on our
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Associate Shout Out
6
Higher Tech in Texas
7
Retail Pop Ups
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Contact Chartwells
campuses and within their local communities. Our appreciation for them is ongoing, however it is extremely important for me and my team to celebrate and recognize their incredible achievements. Each embrace what it means to be hungry, humble and smart and you can read about some of them in this issue. At Chartwells, we are thankful and grateful for your continued support and flexibility. We appreciate your openness to new ways of doing things and also for safely supporting our people. Speaking of support, this year we looked for new ways to take care of our team members’ whole self, including mental health. One of the ways we do so is by offering a 24/7 program for those who might be struggling and need someone to talk to. Read more about how our campuses observed World Mental Health Day on October 10. I hope your fall semester is going well and that you enjoy reading this edition.
Lisa McEuen CEO, Chartwells Higher Education
UNIVERSITY OF TEXAS AT ARLINGTON
On the Cover Maverick Dining team member and two-time breast cancer survivor, Laurie Lewis, celebrated during a breast cancer awareness event.
A Plan for the Future of College Dining 2021 and Beyond Earlier this year we came together to release our Path to Open plan for a safe re-opening of campuses in the midst of COVID. We learned a lot and started to think about what the future holds for students and our campus partners. Enter Path Forward, an innovative plan to improve the student experience, accelerate innovation and solve challenges for the future of campus dining 2021 and beyond.
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CHARTWELLSMONTHLY.COM | OCTOBER 2020
student success / people
Interns in Action!
NINE STUDENT SUCCESS INTERNS from across the country were busy taking over our associate engagement app, Nudge, in October. From a hide-and-seek Love, Chartwells event to promoting their favorite dishes, these interns brought us into their experiences, touring campus and sharing their stories.
EASTERN MICHIGAN UNIVERSITY
TEXAS A&M UNIVERSITY
Cierra Mauk – marketing intern
James Schwartz – marketing intern
“This internship has given me amazing opportunities from national brandings and applications to even giving me my own creative freedom.”
“I’ve grown in my management skills during my internship. After a student and faculty survey, I analyzed the data and came up with recommendations on how we can improve dining on campus. I was able to make my own decisions and use my own intelligence to come up with new ideas.”
Heidi Link – marketing intern Heidi had this to say about her favorite meal on campus, the Mediterranean bowl from the Create station: “It’s heavenly!” Savannah Koth – sustainability intern Savannah participated in a National Farmers Day project hiding micro-green growing kits around campus for students to find. “It’s an easy way for anyone to step in the shoes of a farmer and get fresh greens right in their dorm.” Jessalyn Titus – management intern “This internship and working at EMU Dining has created a home for me. After graduation I plan to work full time with Chartwells and put both my internship and degree to good use.” SUNY PLATTSBURGH
Carolina Robayo marketing & management intern “My favorite part of this internship is being able to work closely with the marketing manager, having hands-on experience in creating advertisements, and working on campaigns.”
ABILENE CHRISTIAN UNIVERSITY
Meda Bow – wellness intern While on location at Starbucks to interview Chartwells associate, Sonja, Meda commented that Sonja “has one of the sweetest spirits.” UNC CHARLOTTE
Kira Hart-Sampson safety & quality assurance intern Kira shared an important project for COVID-19 best practices she’s worked on this semester. “The COVID-19 handwashing rollout involved creating hand-washing check sheets, distributing timers and putting out signage in all of our locations. This has helped me prepare for my career by practicing creating and implementing processes.” Betsy Chisholm, safety & quality assurance Intern About her favorite dish on campus: “The white pizza here at UNC Charlotte is so delicious and friendly to my dietary needs.” OCTOBER 2020 | CHARTWELLSMONTHLY.COM
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da Ms. Bren Linda
Mr. John
th Florida University of Nor
! T U O T SHOU ne above sociates who have go We’re recognizing as ng this and beyond to serve our students and staff duri
unprecedented time. They’re not only good at what they do
but their actions te ll us
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they love taking ca re
of our guests.
ILLINOIS INST. OF TECHNOLOGY
COLGATE UNIVERSITY
UNC GREENSBORO
Golden Anniversary
Linda Loves Serving
Ms. Brenda’s Big Smile
For 50 years, since he was 17, Mr. John has been years! working for Dining Services at Illinois Institute of Technology! While raising a family, he has worked tirelessly to create the meals that thousands of students have enjoyed. A remarkable coworker and friend, he has been a role model to countless people. Here’s to many more years at IIT with Mr. John!
Many students and staff don’t realize that Chartwells at Colgate’s longtime, dedicated associate Linda is deaf. And because everyone is wearing masks, that’s posed a special challenge. To communicate with Linda since she can no longer read lips, fellow employees and guests have incorporated simple ASL phrases, creating a comfortable and caring solution.
Affectionately known at UNCG as “Ms. Brenda,” Brenda Joyce has been greeting guests with big smiles at Fountain View Dining Hall for more than a decade. She celebrated her birthday this year by welcoming students with a big #smilebehindthemask. Birthday wishes came pouring in from students, alumni, faculty and staff via UNCG Dining Services social media. Happy Birthday, Ms. Brenda!
CHARTWELLSMONTHLY.COM | OCTOBER 2020
associate recognition / people
THEY WEAR IT WELL A special thanks to these Chartwells’ associates of NORTHEASTERN UNIVERSITY – who have clocked from 20 to 39 years of service! As a token of appreciation, they received recognition jackets to wear proudly.
FUR-EVER partners
nn eso ta Sta te sem est er, So uth we st Mi Du rin g the sp rin g 20 20 no np rof it Tra cy rtn ere d wit h the loc al, pa es vic r Se ing Din ty Un ive rsi nt’s gra nd ma saw wh at d rai sed $1 00 . A stu de Area An im al Re scu e an ing do na tio n. pp y she sen t in a ma tch the y did an d wa s so ha
BOWLING GREEN STATE UNIVERSITY
BGSU Strives to “Wow” Despite the change in routines, BGSU Sous Chef Rozelle continues to create dishes that still make students say “wow!” Things may look different in the dining halls with sneeze guards, social distancing, no self-serve and streamlined menus, but Chef Rozelle has introduced new portable, comforting menu items and shared cooking videos on the Teaching Kitchen Live project to keep connecting with the campus community. UNIVERSITY OF NORTH FLORIDA
Positively Pink Cheri began in 2016 at UNF Osprey Café with associates serving pink desserts, then grew to them wearing pink chef coats, and now it’s a full-blown sisterhood of support surrounding breast cancer awareness, prevention and survivorship. Baker Cheri has been instrumental, along with Phone, Cookie, Josie, Cindi and Marilyn. This month, more associates are wearing pink and encouraging one another. This includes Lois Williams, front of house cashier and breast cancer survivor. “Although my journey was long, I am grateful that I have been blessed to survive,” says Williams. “I extend my love and support to others who are struggling ... I tell them to always have hope.”
20+ years 20 YEARS Fraudia Fuentes Rafael Galva Olga Pemberthy Francia Pena Rafael Contreras Rodrigo Villarreal Tovar Nora Mejia Maria Mendoza De Tovar Elena Martinez Tania Liriano Maria Restrepo
25 YEARS Nib Lopes Hector Parrilla Martha Bustamante 26 YEARS Alina Pereira Carlos Quigua Gladys Santos 27 YEARS Selma Mason Eric Ortiz Ingrid Meza Steve Menard
21 YEARS Ivelisse Hernandez
29 YEARS Fred Kysilovsky
22 YEARS Norma Atehortua Carmen Martinez Brian Murphy Maritza Pimentel Damaris Rosario Berenice Sepulveda Maura Troncoso
30+ years
23 YEARS Jeanne Martin Georgie Osorio Deborah Thompson Tim Cooney 24 YEARS Eddie Francis Richard Juicere Sam Samaraweera Jenny Rodriguez Haydee Munoz Jean Bissaninthe Zenia Larios
30 YEARS Mitch Falconer 31 YEARS Deidre Hinkson John Delisle 33 YEARS Marie Hyppolite 34 YEARS Domingas Cardoso 35 YEARS Margarette Jean 38 YEARS Eddie Centofant 39 YEARS Caroline Steegstra
OCTOBER 2020 | CHARTWELLSMONTHLY.COM
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innovation / technology on campus
Higher Tech in Texas They like to do everything larger in the Lone Star State. Check out the latest game-changing innovations they’re introducing at University of Houston and University of Texas at Dallas.
UNIVERSITY OF TEXAS AT DALLAS
New Retail Rocks! The nation’s first on-campus Taco Bell Cantina opened at the University of Texas at Dallas, bringing new tech, new food, outdoor dining and beer and wine to north campus. It offers digital kiosks, a fresh take on traditional menu items, adult beverage options and, of course, great value.
UNIVERSITY OF HOUSTON
Just Grab and Go! Convenience just took on a whole new meaning for students at the University of Houston. The university and Chartwells partnered with Standard, which provides the only checkoutfree solution to install in existing Market stores. So now, the U of H on-campus convenience store – “Market Next” at Technology Bridge – will be the nation’s first retrofitted, completely touchless, cashier-less retail experience.
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“It’s a place where students can come and hang out, even during COVID-19, thanks to a large outdoor dining space, which provides plenty of room to physically distance,” says Bob Fishbein, associate vice president of Auxiliary Operations & Economic Development at UT Dallas. “We are excited to provide this experience to our students, faculty, staff and the surrounding Richardson community as well.” The Cantina is definitely my new favorite restaurant location on campus to go with friends, and the food is amazing!
Operating 24 hours a day, students can walk in, pick up
— Eric Aaberg,
snacks, coffee, sandwiches and more and walk out without having to scan anything or wait in line to pay. This is accomplished without using biometric data through Standard’s ceilingmounted cameras and proprietary AI and machine-vision software. At Market Next, Standard’s platform integrates with Chartwells’ existing mobile ordering app, Boost, for seamless payment.
Junior at UTD
CHARTWELLSMONTHLY.COM | OCTOBER 2020
mental health awareness / people
Caring Support October 10 is World Mental Health Day It is an opportunity to raise awareness about mental health issues, provide education and advocate against social stigma. At Chartwells, we take mental health seriously. In addition to raising awareness, we provide places our associates can seek help. Help is always available. If you wonder if you need help, don’t hesitate to reach out. If you see a coworker struggling, offer support and help encourage him or her to receive help. For self-care, Chartwells’ employees have confidential access to a licensed professional counselor 24/7 and can schedule virtual appointments with physicians via Teladoc.
We can’t give our best to others unless we’re first taking care of ourselves. ADELPHI UNIVERSITY
UNIV. OF WISCONSIN-RIVER FALLS
Good Words
Full-Strength Foods
Adelphi kicked off Mental Health awareness week by attaching words of encouragement to water bottles students received with their meals. To provide a pre-midterm treat, AU also passed out packets of homemade facial scrub, made from coffee grounds, sugar and coconut oil. This reinforced October’s FYUL theme of healthy skin, along with drinking more water and eating fruits and vegetables.
To observe World Mental Health Day, Chartwells’ associates at UWRF provided a menu highlighting how different foods can help support mental health. The robust lunch was chock full of nutrient-rich dishes like salmon and spinach salad with quinoa, blueberries, almonds and a berry tea balsamic dressing. Dessert was berry yogurt parfaits. What supports our health can also taste delicious.
UNIVERSITY OF MARYLAND, BALTIMORE COUNTY
A Noodle Bar came to Commons Terrace for the second pop-up restaurant of the semester at University of Maryland, Baltimore County. With a swipe, students created their own bowls with add-ons and extras like shrimp, Beyond Sausage, cookies and salads. It was a huge hit and even Chip, the campus comfort dog, got in on the action, sampling tasty chicken. Everyone looks forward to what’s next! OCTOBER 2020 | CHARTWELLSMONTHLY.COM
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