Chartwells Monthly | September 2017
— Retail Innovations Take Center Stage This Fall —
communication / executive message
table of letter from the ceo
Welcome Back To Campus There is nothing like walking through campus in the month of September. You can just feel the excitement, the anticipation and the energy in the air as the students arrive and the campus comes alive. There are new students finding their way and building lifelong friendships, and returning students, confidently honing in on their careers and educational paths.
Lisa McEuen
President & CEO, Chartwells Higher Education Dining Services
It’s my favorite time of year at Chartwells. A new semester is our opportunity to bring the campus community together, creating events for freshmen to meet their new best friends and for upper classmen to recount their summer adventures over a meal. In this edition of Chartwells Monthly, we share some of the special events we host to make students feel welcome. From BBQs featuring local butchers to an authentic luau-themed dinner curated by our culinary team, there’s something for everyone to enjoy as they make lasting memories and ease back into academics.
contents:
2 Letter From the CEO 3 Student Success Interns
4 What’s New and Cool in Retail
9 Iron Chef Winners 10 Hurricane Heroes 13 Welcome-Back Events 14 Contact Chartwells
While every opening presents its challenges, this year’s tested the true resilience of our associates as Hurricanes Harvey and Irma swept through Texas and Florida. On the following pages you will meet some of the Chartwells associates who were real heroes in the midst of these storms — protecting our students and keeping our food services running. I am also pleased to share with you some of the new and unique retail innovations we launched over the summer. In the stories that follow you will see how we are reinventing the on-campus retail experience, bringing together design, merchandising, marketing, operations and technology to develop brand packages that guests and students are known to love. Wishing you all a truly wonderful fall semester, Lisa McEuen President & CEO Chartwells Higher Education Dining Services
On The Cover Floor decals make for Instagrammable moments at the all-new “Where the Wild Greens AR,” a healthy retail dining concept at the University of Arkansas. See page 4 for more details and read about other new and innovative retail dining options available to students.
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student success interns / people
Student Success Interns I am so excited to welcome all the new student interns to the FY 2018 Student Success program!
Bari Marchfeld
Below are just some of the new faces we are welcoming this year in the fields of Marketing, Wellness, Human Resources, Graphic Design, Sustainability, Management, Culinary, Finance and Construction Science.
I am looking forward to another year filled with talent, success, innovative ideas, learning and sharing our real-world experiences with our talented interns. Thank you to all of the leaders who contribute to their success by giving them the ownership they need to make great business decisions. – Bari Marchfeld, Director of Student Success
NA TA LI
E•U AR NI V E RS IT Y O F
N KA
SA
Deverick
Erica
Charlie
Chyann
Josue
Emily
Cassidy
Nicolas
Victoria
Samantha
Kaleigh
Gage
Kelly
Lois
Melody
Marie
Natalie
Alex
Danica
Summer
Supriya
Tiaju
Tyler
Allix
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SEPTEMBER 2017 | CHARTWELLSMONTHLY.COM
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marketing / retail innovations
WHAT’S NEW & COOL IN
RETAIL
T
hese new mouthwatering locations are creating buzz on campuses with fast and flexible options that incorporate technology and social media. Chartwells spent the summer designing, constructing and renovating retail spaces that would really whet our guests’ appetites. As you read the stories that follow you’ll see that these cool, new and modern dining options are anything but ordinary.
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retail on campus / innovations
HOFSTRA UNIVERSITY
Retail Roundup After an extensive summer of renovations, Hofstra Dining kicks off the new school year with all-new retail innovations tailored specifically to the needs and wants of the Hofstra community. Enhancements to its dining program include the opening of Smashburger, The Egg Shoppe, ABP Express, BUILD pizza by design, G8 station, Student Choice station and a new diner-style eatery, Oak Street Café. Of all the modifications made on campus, four particularly stood out when our doors opened this month:
UNIVERSITY OF ARKANSAS
“Where the Wild Greens AR” When Chartwells at the University of Arkansas installed a Freight Farm last year, it became a springboard for a whole new retail concept. When the greens became available in the dining halls, they were instantly loved, but awareness that they were grown locally was lost. By wrapping a concept around the Freight Farm, awareness quickly grew. The new location, “Where the Wild Greens AR,” features a composed salad, grain bowl and flatbread pizza, and answers a campus-wide call for healthy, unprocessed, local fare. Here entrées begin with lettuce greens harvested from the Chartwells Freight Farm. At Wild Greens, everything is crafted in house, including sauces, dressings, hummus, pickled vegetables, grains and proteins. Guests can build a “greens,” “grains” or “greens and grains” bowl or top flat bread with customized ingredients. Protein choices are seared chicken, flank steak, falafel and fish. Glorious toppings and sauces include an array of four creative hummus spreads, dressing selections, crumbled cheeses and toasted nuts/legumes. It’s no wonder that Arkansas students are obsessing over “Where The Wild Greens AR”!
n SMASHBURGER — With only freshmen and resident hall assistants on campus during its grand opening, Smashburger immediately became a hit, serving over 900 guests. Once all students returned, the campus was buzzing with excitement over the new location, as many had never had a Smashburger before.
n STUDENT CHOICE — Each week students choose
which of 11 food concepts they want to see at this rotating station by voting on an interactive poll. Students instantly loved having a voice in their dining experience and engagement has increased week over week.
n BUILD PIZZA BY DESIGN — A perfect complement
to 24-hour Dutch Treats and located where many resident students hang out, BUILD adds variety with quickly prepped grab-and-go entrées.
n NETHERLANDS CAFÉ — As word spread about the
introduction of an all-new deli and all-day breakfast options, guests poured in and sales skyrocketed. Students continuously rave about “how good” the new cuisine is and upperclassmen often make the trek for meals as well.
It’s a big “thumbs up” for the Oak Street Café at Hofstra University
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innovations / retail on campus
LOUISIANA STATE UNIVERSITY
Tiger Lair Fare
Smoking Hot
BUILD pizza by design, Create Chop’d and Wrap’d, Red Stick Eats and The Big Squeezy all made a debut at the LSU Student Union this month. “These concepts offer a variety of fresh, local and healthy products as well as fun and customizable experiences,” says Assistant Vice President of LSU Auxiliary Services Margot Carroll.
UNCC kicked off Fall 2017 with the opening of an all-new BBQ concept called “Smoked.” To generate excitement, the Chartwells team placed the logo on the construction wall, had a countdown via social media, and featured menu items in the Faculty/Staff Dining Room the week before launch. The first few days after opening, the team passed out free samples and coupons to drive awareness and foot traffic to the new location. UNCC students were also introduced to the new concept during RecFest, a popular “Week of Welcome” event. With many unique design features as well as tasty BBQ, Smoked has been receiving rave reviews from the campus community.
BUILD pizza by design features hand-spun, personal pizzas with local flavors. Customers can build pizzas from a selection of fresh ingredients or grab a ready-to-go pie. Expanding NEW LSU upon the popular On-The-Geaux program, Create Chop’d & Wrap’d BUILD features tailor-made salads (with pizza by design local artisan dressings), wraps and Create Chop’d & Wrap’d baked potatoes. Red Stick Eats For those craving Louisiana cuiThe Big Squeezy sine, Red Stick Eats has a rotating menu of one-pot entrées and a City Gelato different po-boy featured daily. The Big Squeezy, a Baton Rouge cold-pressed juice bar, provides juices and juice cleanses. This company works with the LSU AgCenter and LSU Food Incubator to develop juices and other products. City Gelato, another collaborator of the LSU Food Incubator, offers refreshing gelato, acai bowls and hummus bowls.
@
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UNIVERSITY OF NORTH CAROLINA-CHARLOTTE
CHARTWELLSMONTHLY.COM | SEPTEMBER 2017
WORCESTER POLYTECHNIC INSTITUTE
Preserving The Past With Pastries And Paninis Welcome to The Quorum, a new upscale café for faculty and staff at Worcester Polytechnic Institute. According to Assistant Dean of Students Emily Perlow: “The Quorum offers faculty and staff a place to meet for coffee, pastries or a cappuccino in the morning on their way in or to stop for the panini of the day or soup at lunch.” Situated in a house listed on the National Register of Historic Places, renovating The Quorum posed a construction challenge. “The challenge was to design a modern space that blended seamlessly with the history of the house,” says Mark Richman, Associate Professor of Mechanical Engineering at WPI. WPI and Chartwells worked together to coordinate the space and choose the menu offerings.
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Menu items include flatbread sandwiches, fresh-baked pastries, seasonal salads and artisan soups served with bread and olive oil for dipping. It also features customcrafted espresso beverages made with coffee sourced from farmers who use ethically and socially responsible methods.
WINONA STATE UNIVERSITY
The Smaug Lifts May 2017 brought the remodel of Kryzsko Commons retail stations at Winona State University. Prior to construction, the Chartwells team consulted with students about what retail concepts they were most interested in seeing at the location. The clear frontrunner, Panda Express, just opened, and other debuts include “We Proudly Brew Starbucks,” BUILD pizza by design and Student Choice (currently Sono). Along with renovations came the idea of renaming the dining space “Smaug.” Smaug harkens back to the 1960s through early ’90s, when smoking was permitted. Since smoke (“smog”) filled the dining area, creatively spelled “Smaug” became its moniker. With new renovations, the timing was perfect to honor Charlie Zane, WSU student union director from 1965-97, who recently passed away. The name was changed from Smaug to “Zane’s,” which serves as a wonderful tribute to Charlie’s vision of a modern gathering place for students to dine and mingle.
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Worcester Polytechnic Institute
03 University of Nevada-Reno
Winona State University
UNIVERSITY OF NEVADA-RENO
New Deli Brings Delights To UNR Campus The Chartwells team at University of Nevada-Reno received a Gold Award from the Loyal E. Horton Dining Awards for its retail concept, Deli NV. Born out of an OSI focus group, Deli NV is a soup/salad/sandwich concept run 90 percent by student associates. Deli NV offers premium coffee, baked goods and on-the-go entrées. This operation — designed to push the fresh, healthy and local message — features menu items made fresh daily on-site using high-quality ingredients. Congrats to the dining team at UNR for this well-deserved golden recognition! SEPTEMBER 2017 | CHARTWELLSMONTHLY.COM
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innovations / retail on campus
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COMMUNITY COLLEGE ST. JOHN’S UNIVERSITY // The Staten 04 Celebrating 01 DUTCHESS An innovative, culinary-driven and technology Island campus was completely renovated focused dining program was brought to life with a sparkling new dining area with allNew Retail at Dutchess with the introduction of a Smart new options including a well-loved Starbucks Market with self checkout, an interactive coffee and espresso station. On Campus Innovative Kitchen and increased made// Revolution Noodle and to-order food options. 05 QUINNIPIAC Sushi opened, satisfying a student craving S&T // Havener Food Court has with authentic cuisine, including sushi rolled 02 MISSOURI a new look, location and options, including to order by The One Sushi restaurant and Chick-fil-A and BUILD pizza by design – with food court seating that boasts private booths with TVs.
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NORTHEASTERN // Introducing the Eastern Mediterranean concept Za’tar at Curry Student Center. This quick-service concept features chef-designed meals with a classic, but modern twist.
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pho noodle bowls created by the Chartwells team.
GALVESTON // Pelican Island On The 06 TAMU Go was relocated and refreshed, featuring
tasty new menu items and nestled in a new building with sweeping Galveston Bay views.
iron chef & bake-off / culinary
Culinary Stars Win San Francisco Trip Compass Group and Hampton Creek whisked two Johnson & Wales culinary stars away on a whirlwind, all-expenses-paid trip to San Francisco, California. These two winning JWU students proved their mettle in the 2017 Johnson & Wales Iron Chef and Bake-Off competitions that took place in Denver between the Denver, Miami and Charlotte campuses. Emily Hoffman, a student at JWU-Charlotte, took top honors as Iron Chef with her signature dish of broiled arctic char on a fava bean puree, with roasted potatoes. Elizabeth Harkness, of JWU’s North Miami campus, won over judges with her heavenly creation of a chocolate Bavarian cream with apricot puree sauce, topped with chocolate chip cookie crumble and vanilla bean whipped cream. While in the City by the Bay, Hoffman, Harkness and Western Regional Marketing Director Sean Armstrong toured Hampton Creek’s headquarters, tried their hands at developing new products with HC’s Michelin Star Chefs, and explored the eclectic San Francisco food scene with Executive Chef and Food Network personality, Kaimana Chee.
Johnson & Wales Iron Chef winners Emily Hoffman (left) and Elizabeth Harkness
Chartwells Welcomes New Accounts CALIFORNIA
• California Polytechnic State University
FLORIDA
• Florida Polytechnic University
INDIANA
• Lasell College
NEW YORK
• Dutchess Community College
OKLAHOMA
• University of Evansville
• Oklahoma City University
KANSAS
OREGON
LOUISIANA
TEXAS
• Wichita State University
Welcome!
MASSACHUSETTS
• Louisiana State University – Eunice
• Portland State • Our Lady of the Lake University • University of Houston
Chartwells is pleased to introduce its new partnerships and welcome everyone back to a brand new school year!
SEPTEMBER 2017 | CHARTWELLSMONTHLY.COM
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people / hurricane heroes
HURRICANE
W
HEROES
eathering life’s storms can bring out the best in people. During the recent hurricanes, Chartwells associates were brave, kind and
caring – putting students and guests first at all times. Our team members’ big hearts and busy hands were in full force – bringing lightheartedness to chaos until the storms passed and the sun came out again. Chartwells Higher Education commends these associates and thanks them for their unwavering dedication.
UNIVERSITY OF NORTH FLORIDA
Food Provides Comfort As the University of North Florida campus was bracing for Hurricane Irma, the Chartwells team remained in meal-serving mode. Debbie Parham, a Chartwells convenience store supervisor in the dormitories, hunkered down as the winds began howling on Sunday.” I told the students, it’s all good, we’re going to be roommates now!” she says. About 25 Chartwells team
University of North Florida
members stayed to help as 400 residential students moved into a secure dorm for the weekend. The Chartwells team rallied on Saturday and Sunday, making 2,000 sandwiches and salads, and providing 4,800 bottles of water and many cases of fruit. Samira Zubair, a UNF student and resident of Jacksonville Beach, stayed on-campus. Zubair said students passed the time by “chatting, playing board games and, of course, eating”! Tuesday
morning, the dining hall reopened, and the Chartwells team provided hot meals for more than 150 students, faculty and staff. Chicken Parmesan, burgers and fries were never so tasty. By Tuesday afternoon, Chartwells delivered more than 1,000 sandwiches and salads to employees of the City of Jacksonville. And now that all the “Ospreys” have returned to UNF’s nest, the Chartwells team is proud of a job well done.
NOVA SOUTHEASTERN UNIVERSITY
Preparation Pays Off
University of North Florida
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Under the direction of Shark Dining’s Resident District Manager Jason Fitch and Director of Operations Stefanie Furniss, the Chartwells staff and students at Nova Southeastern University more than weathered the storm. With Hurricane Irma’s landfall scheduled for Saturday, preparations began the Tuesday prior. On Thursday food operations went mobile, and by Friday the Nova shelter was fully stocked. As forecasted,
hurricane heroes / people
Nova Southeastern University
Thank you so much for allowing my family to have a hot and most of all a delicious meal. It was like Thanksgiving Day dinner. In fact it was better than Thanksgiving since we gave legitimate and immediate thanks to God and Chartwells. — George Hanbury, President Nova Southeastern University
Irma arrived on Saturday, and less than 24 hours later, meal service resumed. Students and staff were fed, and the physical plant and Nova subcontractors also enjoyed hot meals. One could say Shark Dining was just doing its job, but many positive comments were received, including, “going way above the call of duty,” “these guys are amazing,” and even NSU President,
Texas A&M University-Corpus Christi
George Hanbury, sent a personal note expressing his gratitude (left). It’s sometimes tough to see how the Chartwells mission will guide its associates. With a Category 5 hurricane looming, “many hungry minds gathered,” and no one went hungry under Chartwells’ watch!
TEXAS A&M UNIVERSITYCORPUS CHRISTI
TAMU-CC Weathers The Storm Category 4 Hurricane Harvey ripped through the Texas Gulf Coast, making landfall on August 25 and leaving thousands devastated. The Texas A&M University-CC staff quickly responded, securing operations and sending people out of harm’s path. With support from regional and corporate offices, the Chartwells team was prepared to weather the storm. After the hurricane subsided and team members scurried to get operations running again, one culinarian went above
University of Houston
and beyond: Chef Joe Aguaino, who cooked associates a meal from the heart. Thanks to him, regardless of language, age, gender or other diversities, team members “broke bread” together and shared a little lightheartedness. Everyone found peace in the moment — because Chef Joe knew the power of spaghetti and meatballs. Soon operations resumed as if Hurricane Harvey had never hit. Associates were recognized with WOW cards — thanking them for never skipping a beat. The takeaway from this experience: The Chartwells team can impact associates and guests every time they step into line. Whether it’s a category 4 hurricane or a personal storm in their lives, associates can connect with guests if they’re vigilant about creating those important “spaghetti and meatball” moments.
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people / hurricane heroes
HURRICANE
HEROES
FLORIDA GULF COAST UNIVERSITY
There When You Need Them As Hurricane Irma gained momentum, Florida Gulf Coast University students, faculty and staff waited to see when they could evacuate. While some Chartwells associates had to leave to assist their families, those who could stay remained on campus to feed the students who had nowhere to go. While camping out in dorms with students, faculty and staff, 15 Chartwells team members served about 1,980 meals during the nerve-racking three days. They all received many thanks and hugs. According to the housing staff that Chartwells partnered with to ensure FGCU students were well cared for: Without you we would not have been able to provide such a phenomenal shelter and post shelter program for our residents.” — Sherrelle Thorpe, Assistant Director (Eagle Hall) The SoVi Dining staff worked tirelessly along side us in the shelter to provide nourishment and to help make things as normal as possible in the face of this event!” — Liz Ingrao, Assistant Director They bravely stayed behind with our sheltered students and served them with a smile.” — Brittany Platin, Resident Director
Hurricane Heroes Video Click on the images above to view the video. Visit Chartwells on YouTube: www.youtube.com/chartwellshighered
UNIVERSITY OF HOUSTON
Standing Strong Against Hurricane Harvey Hurricane Harvey left many residential students from the University of Houston and UH-Victoria stranded on the UH campus for several days. Chartwells UH dining team powered through the storm with limited staff and long hours to ensure food service didn’t stop. More than 50 Chartwells associates lived in temporary housing on campus to support the operations. Managers worked long shifts, covering
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everything from doing dishes to cashiering to serving on the line. UH offered complimentary meals to UHV resident students who were housed at the UH central campus and to those students in nearby university-owned apartments. In addition, more than 150 volunteers assisted the dining staff to organize a clothing and blanket drive at Moody Towers Dining Commons for students on campus who had limited clothes. UH System Chancellor Renu Khator visited with students each day the weekend of the storm to check on students and show solidarity.
welcome back events / innovations
and other fun events! Chartwells held fun, friendly “Welcome Back” events for new and returning students on campuses around the country.
MISSOURI STATE UNIVERSITY // Guests were thrilled to experience artisan-style BBQ and the Chartwells team had a blast turning the dining center into a rustic, scratch-made Smoke House.
MONTCLAIR STATE UNIVERSITY // Six simultaneous BBQs featured everyone’s favorites (hot dogs, hamburgers) and a “spin the wheel” promotion advertising meal plans for commuters and on-campus apartment residents.
JOHNSON & WALES - CHARLOTTE // “Move-in and a Movie” featured cinema food favorites (hot dogs, nachos, pizza), Kickstart energy drinks, JWU swag, a raffle and big-screen flicks on our dining center TVs via Amazon fire sticks.
UNIVERSITY OF TEXAS AT ARLINGTON // Maverick Stampede Move-In Week encompassed everything from chicken kabobs at “May’s Meet After Party” to ice cream-covered waffles at “Waffleopolis” to a fabulous Texasstyle “Welcome-Back BBQ.”
WICHITA STATE UNIVERSITY // This semester’s sweet start began with a move-in brunch for parents and a luau-themed dinner, including a “Back-2-School Bash” outdoor concert with sno-cones and cotton candy.
WORCESTER STATE UNIVERSITY // This weeklong kickoff included an international BBQ with colorful, culinary samplings, including Yakisoba dogs, pulled-pork tacos and sizzling watermelon with balsamic drizzle!
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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 Bracken. Meredith.Bracken@compass-usa.com Phone: 914-935-5326 Web: www.ChartwellsHigherEd.com • www.ChartwellsMonthly.com • www.DineOnCampus.com Privacy and Terms of Use All content © Chartwells USA. © 2017 Compass Group USA, Inc. All rights reserved. Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopicinc.com
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