At the Table | Fall 2024 Edition

FALL 2024 EDITION

AT THE TABLE CAMPUS DINING SPACES THAT CREATE A SENSE OF BELONGING

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THE POWER OF INFLUENCERS IN CAMPUS STORYTELLING

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CELEBRATING CULTURE THROUGH IMMERSIVE DINING EXPERIENCES

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EMPOWERING A NEW GENERATION OF LEADERS

ON THE COVER: STUDENTS ENJOYING LUNCH AT UCHICAGO

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PARTNERING FOR PROGRESS F O RE WO RD BY E VA WO J TALEWSK I CH IE F E X E CU TIVE O FFI C ER CH ARTWE LLS H IG H E R E DU CATI ON

At the heart of every great dining experience is a shared commitment to collaboration and progress. As we continue to shape campus dining across the country, we remain dedicated to evolving alongside the students we serve, ensuring their voices are heard and their needs met.

Your insights have been invaluable in guiding us as we create modern, immersive dining spaces that not only nourish but also foster a deep sense of belonging. Every renovation, every upgrade is designed to reflect the unique needs and aspirations of today’s students—spaces that are inclusive, engaging, and built for the dynamic nature of campus life.

But our efforts extend beyond the physical. We’re embedding ourselves into the campus experience by hosting events that unite students, faculty, and staff in meaningful ways. Whether through themed celebrations or interactive pop-ups, we aim to create experiences that spark joy, inspire connection, and strengthen community.

We’re also expanding our horizons by forging partnerships with innovative influencers who resonate with the student voice. These collaborations help us stay attuned to the latest trends and ensure our dining programs remain vibrant, relevant, and exciting.

Together, we’re shaping the future—on your campus, within your community, and beyond. Thank you for your continued trust, and we look forward to the journey ahead.

table of contents IN DESIGN

TABLE OF CONTENTS REVITALIZING CAMPUS SPACES FOR TODAY’S STUDENT

06 - 07

ROOTED IN INCLUSIVITY

10 - 11

SEAMLESS ORDERING MEETS STUDENT-APPROVED FAVORITES

12 - 13

BEYOND THE BASICS: THE RISE OF INDULGENT DINING

14 - 15

CONNECTING WITH STUDENTS THROUGH INFLUENCERS

16 - 17

CELEBRATING CULTURE THROUGH IMMERSIVE DINING EXPERIENCES

18 - 19

CUSTOMIZABLE COMFORTS: A NEW RAMEN EXPERIENCE ON CAMPUS

20 - 21

EVENTS THAT DRIVE SCHOOL SPIRIT

22 - 23

CREATING CHANGE FOR A MORE SUSTAINABLE FUTURE

24 - 25

SIMPLY THE BEST: RECOGNIZING OUR GREAT PEOPLE

26 - 27

EMPOWERING A NEW GENERATION OF LEADERS

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REVITALIZING CAMPUS SPACES FOR TODAY’S STUDENT

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Elevating the STUDENT Experience Through Thoughtful Redesign In today’s fast-paced campus landscape, we’re undergoing significant transformations to meet the evolving needs of modern students.

Understanding that the dining experience extends beyond just meals, Chartwells is proud to collaborate closely with our university partners to design dynamic spaces that foster community and encourage social interaction.

Every aspect of these redesigns is meticulously chosen, from seating arrangements to lighting, to create environments where students want to spend their time. Flexible seating options, including cozy nooks and communal tables, invite students to linger, and thoughtful lighting enhances the ambiance, making spaces feel warm and welcoming, while also accommodating different activities such as studying or socializing.

Central to these redesigns is the emphasis on speed and customization of options. With busy schedules filled with classes and extracurricular activities, students crave dining options that fit their fast-paced lives. Innovative layouts streamline service, ensuring quick access to meals. Moreover, a variety of customizable food stations allow students to tailor their meals to their preferences, embracing dietary diversity and personal choice. Beyond these customizable options, we also fully embrace the specific campus and community - offering local influences that are on full display from design to food.

Integrating technology is also essential in our modern dining spaces. Mobile ordering systems, digital menus, and contactless payment options enhance the experience, making it more efficient and convenient. This seamless integration of technology allows students to focus on what

matters most - building connections with their peers.

Crucially, we actively seek direct feedback from our student surveys and engage with campus groups to customize these approaches.

By collaborating with various stakeholders, we ensure that our redesigns resonate with the specific needs and desires of our partner communities.

Ultimately, thoughtful space redesigns in campus dining not only provide the most trendy and inclusive dining options, but also create inclusive environments that enrich the overall student experience.

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Savoring Student Voices: The Brooks-shivers Transformation When students returned to Lamar University for the fall semester, they were greeted by the newly redesigned Brooks-Shivers dining hall. The revamped space features improved lighting, updated flooring, and a reimagined layout for smoother traffic flow and easier access to food stations. Feedback from student surveys and collaboration with the student government guided the transformation, creating a warm, welcoming space where guests can connect and enjoy meals together.

A FLORIDA-FIRST DINING RENOVATION The recent renovation of the Broward Dining Hall at the University of Florida emphasizes our Florida-first commitment, highlighting our promise to source local products.

Meanwhile, new vegan, vegetarian, and allergen-friendly stations offer enhanced safety, including dedicated prep and storage areas. The redesigned space also features a striking 10-foot glass wall for live, made-to-order dining and a future wood-fire smoker, showcasing the executive chef’s Texas barbecue roots with rotating menu items.

Leaning into the local food scene with The Revamped RAD CenteR The University of Houston’s newly redesigned RAD Center offers a fresh dining experience shaped by the local Houston food scene. Featuring a welcoming atmosphere and culinary options inspired by Houston’s favorites, the RAD Center includes popular local spots like The Burger Joint, originally a campus food truck, and The Taco Stand, known for its breakfast tacos. Guests can also enjoy fried chicken from Absurd Bird, smoked brisket curry at Paper Lantern, and grab snacks from a cashierless Market, all while relaxing with friends at communal tables.

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diversity in DESIGN When redesigning dining venues, thoughtful consideration is given to creating inclusive spaces that meet the diverse dietary needs of students. At American University, the recent Terrace Dining Room (TDR) renovation embodies this commitment, ensuring that typically underserved populations with specialty diets like Kosher and allergenfriendly, are naturally integrated into the dining experience. These efforts are not add-ons, but key design elements that foster inclusivity and convenience for every student.

The impressive renovation expanded dining options by 20%, providing students with more variety and access to fresh, diverse meals. The newly designed hall boasts 10 distinct dining stations, with two notable addition upgrades: a dedicated Allergen Station and a Kosher Station, catering specifically to students with dietary restrictions or religious requirements.

For students with food allergies, the renovation introduced a cutting-edge allergen nook, designed with food safety in mind. This space includes separate dry storage, cooking areas, and designated reach-in coolers and freezers.

This intentional separation helps eliminate cross-contact, providing peace of mind and safe dining options for students who require allergen-friendly meals.

Additionally, the Kosher Station is a major highlight of the renovation. Fully equipped to provide hot meals, this station operates under the supervision of a permanent on-site Mashgiach, ensuring that all meals adhere to Kosher certification requirements.

The American University Kosher Nook also serves as a retail outlet where students can submit a GrubHub order and pick it up in our food lockers. The Kosher Station has earned

the respected Star-K certification, making it a trusted choice for students who follow Kosher dietary laws.

This renovation is a forward-thinking approach to student wellness and satisfaction where they can enjoy meals that align with their dietary and cultural needs, all in one welcoming space.

ROOTED IN INCLUSIVITY T H E T E A M AT A M E R I C A N U N I V E S I T Y R E D E S I G N E D T H E T E R R A C E D I N I N G R O O M ( T D R ) W I T H I N C L U S I O N AT T O P O F M I N D

SEAMLESS ORDERING MEETS STUDENT-APPROVED FAVORITES

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HOW TECHNOLOGY DRIVES DINING EFFICIENCY

ENHANCING DINING WITH ADVANCED ORDERING SOLUTIONS The newly renovated Elliott University Center

The technology also provides data-driven

(EUC) Food Court at the University of North

insights into peak times and popular menu

Carolina Greensboro (UNCG) opened to students,

items, allowing the university’s dining operations

faculty, and staff eager to explore three exciting

to make more informed decisions on staffing

new dining concepts: Buffalo Wild Wings GO,

and inventory, ultimately boosting operational

CRAVE, and Student Choice Kitchen. These fresh

efficiency.

additions cater to a diverse range of tastes and preferences, offering something for every palate.

As dining services across college campuses

Beyond these new dining options, the integration

evolve, UNCG is leading the way in

of advanced ordering technology is a key feature

implementing technology-driven solutions.

of the renovation, designed to improve the

Beyond improving wait times and streamlining

overall dining experience.

service, this integration also provides a more personalized experience for diners, who can

The introduction of cutting-edge ordering systems

customize their orders with ease. With a focus

is revolutionizing how UNCG handles its high-

on convenience, speed, and variety, the

volume dining operations. With busy schedules

renovated EUC Food Court sets a new standard

and packed lunch hours, long lines and extended

for campus dining, ensuring students enjoy a

wait times have traditionally been a challenge

seamless and satisfying experience.

on campus. By implementing mobile ordering and digital kiosks, the university has significantly streamlined the process. Students can now place their orders ahead of time, reducing congestion and ensuring that they can grab their meals quickly and efficiently. The technology also allows for real-time updates, so customers know exactly when their food is ready for pick up, further improving the flow of service.

This advanced ordering system benefits both students and staff alike, allowing for better management of rush periods, making it easier for dining teams to focus on quality food preparation while handling orders at a much faster pace.

BEYOND THE BASICS: THE RISE OF INDULGENT DINING

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CREATING MEMORABLE DINING MOMENTS Recognizing that modern students crave more than just a meal, Supper Club, a new concept making its way across campuses this year, provides an upscale, immersive setting for students to enjoy memorable meals and engage in meaningful conversations.

Recently, Northeastern University and the University of Utah hosted their first-ever Supper Club events, offering an unforgettable evening that blended nostalgia with indulgence.

The events both featured a unique coursed menu, live music, and delicious demonstrations from our talented chefs. Guests at Northeastern enjoyed fresh fettuccine made to order in an 18-month aged Parmigiano Reggiano wheel, while the University of Utah crafted made-to-order Italian sodas with fresh cannolis.

The success of this event showcased how important it is to offer dining experiences that go beyond the ordinary, providing a space where students can create lasting memories. Supper Club continues to reflect how we are redefining campus dining by tapping into students’ desires for indulgence and nostalgia in a fresh, innovative way.

CONNECTING WITH STUDENts THROUGH INFLUENCERS

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TOP INFLUENCERS BOOST ENGAGEMENT UNIVERSITY OF MIAMI HOSTS AJ AND BIG JUSTICE FROM TIKTOK AND CELEBRITY CHEF MIKA LEON TO OPEN NEW DINING HALL

Leveraging influencers to connect with Generation Z has become an essential part of dining at the University of Miami.

Most recently, the opening of the brand-new Centennial Village Dining Hall was celebrated with a strategic partnership that brought social media stars and culinary talent directly to students.

To generate excitement, UM Dining invited TikTok influencers AJ and Big Justice, who joined the festivities to rate a few of the dining hall’s signature dishes. Known for their lively and energetic personalities, AJ and Big Justice brought the BOOM, sharing their culinary experience with followers and creating a fun atmosphere for the campus community. Their visit was a hit, as students gathered to watch them live, creating a moment that resonated both in person and online.

In addition to the TikTokers, the dining team invited celebrity chef Mika Leon (from Food Network) to participate in the week-long celebrations. Chef Mika, famous for her family-style dishes, served up her celebrated flan de leche and vaca frita, bringing authentic flavors to the dining experience. Students were treated to a traditional Cuban menu, and Chef Mika’s presence added a personal touch, as she engaged with them over shared plates. The week closed on a high note with a 360-degree photo booth, allowing students to take selfies with the chef and capture moments to share on social media.

By integrating influencer culture with dining, our teams created an event that not only showcased the new dining hall but also tapped into the digital habits of Generation Z.

Through partnerships with popular TikTokers and a renowned chef, the campus connected with students in a way that felt authentic, community-driven, and exciting—turning the opening of Centennial Village Dining Hall into a social media-worthy celebration.

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TRADITION ON THE TABLE

ABUELA’S MESA CONNECTS STUDENTS TO THE CULTURAL IMPORTANCE OF HISPANIC HERITAGE MONTH The University of Texas Rio Grande Valley (UTRGV) proudly hosted its inaugural Abuela’s Mesa event, now an annual celebration of Mexican Independence Day. This event was crafted to immerse the community in the vibrant cultural ties many share with Mexico, uniting attendees to honor this significant holiday with a traditional meal.

UTRGV Dining Services showcased their commitment to creating immersive dining experiences that highlight rich cultural traditions, fostering a deeper appreciation for the diverse heritages represented on campus. The festivities were filled with excitement, featuring a range of authentic dishes, including house-made Gansito-inspired conchas. Lively performances from UTRGV’s conjunto club, Ballet Folklorico, and a local high school mariachi band infused the atmosphere with music and dance.

A DIY lotería (traditional Mexican game of chance) station provided a fun twist on the classic game, allowing participants to engage in friendly competition. Additionally, a mocktail bar offered refreshing palomas and micheladas, delighting guests with festive beverages.

With its success, Abuela’s Mesa promises to become a cherished annual tradition, exemplifying how our teams create authentic and immersive experiences that celebrate and connect the community through rich cultural traditions during Hispanic Heritage Month.

Traditional foods, music, dance, and games highlighted this amazing event.

JOEL CHAMIZO REFLECts on FAMILY TRADITIONS DURING NOCHEBUENA Through our Heirloom series, we celebrated Hispanic Heritage Month by telling the story of Joel Chamizo and how his family gathers each year for the Cuban tradition of Nochebuena - the Christmas pig roast.

Please be advised: this video contains details and imagery of a traditional Cuban pig roast to celebrate Nochebuena. The content may be sensitive to some audiences.

CELEBRATING CULTURE THROUGH IMMERSIVE DINING EXPERIENCES

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SATISfying Student CrAVIngs RA M EN M O NST ER L A ND S AT THE UNIV E RS ITY O F UTAH The University of Utah Dining recently introduced the addition of the Ramen Monster to its campus dining options. This exciting new offering comes in response to our 2023 student survey, which revealed a high demand for Asian cuisine, particularly ramen. With a growing international student population and the increasing popularity of Asian flavors across college campuses nationwide, Utah Dining saw the perfect opportunity to meet students’ preferences while introducing a dynamic new dining experience.

The Ramen Monster originated in South Korea and quickly became popular for its convenient, high-quality ramen. The machine, which prepares meals in minutes, gives students a fun and interactive dining experience as they watch their customized ramen being made right before their eyes.

Ramen created by the Ramen Monster.

Flavors of ramen available for students to customize.

The Ramen Monster machines offer 14 ramen varieties, catering to diverse tastes and preferences. Options include classic ramen with varying spice levels and a range of toppings, as well as vegetarian-friendly selections, ensuring there is something for every palate.

To make this experience widely accessible, Utah Dining has installed 12 Ramen Monster machines at five different retail locations across campus and are seeing great success already, with a 450% lift in sales at about 120 bowls per day.

The Ramen Monster setup at the University of Utah.

This partnership adds a culturally rich, flavorful option for students to enjoy throughout their busy campus lives.

Student preparing ramen in the Ramen Monster.

CUSToMIZABle COMFOrts: A NEW RAMEN EXPerienCE ON CAMPUS

EVENTS THAT DRIVE SCHOOL SPIRIT

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CheerFuL UNITES STUDENTS AND FOSTERS SCHOOL PRIDE As part of JoyFul, our latest kick-off event successfully created a warm and welcoming environment for students as they began the new academic year. Designed to foster school pride and spirit, CheerFul introduced the broader JoyFul campaign on campuses across the country, setting the stage for a year filled with fun, community-building experiences. Starting college can be both exciting and overwhelming, but the CheerFul initiative helped ease the transition by connecting students, showcasing the dining program, and highlighting valuable campus resources. Firstyear students, in particular, benefited from these efforts as they navigated their new environment.

The events immersed students in a series of activities celebrating school spirit, laying the foundation for lasting campus connections. Attendees enjoyed the CheerFul menu, which featured trendy, delicious food that reflected the energy of the student body. Dining teams worked with campus partners to customize the menu, ensuring it resonated with the diverse tastes of the student community.

To further boost engagement, the events featured a variety of interactive activities, including a PopUp Pep Rally, a school colors celebration, and a CheerFul Cook-Off. These activities succeeded in promoting school pride and fostering meaningful connections among students.

A highlight of the events was the resource fair, which brought together campus organizations and student groups to showcase their services and engage with students. The partnerships with campus partners ensured students were introduced to essential resources in a fun, interactive way. Additionally, our First Year Eats program was

seamlessly incorporated, providing targeted support to first-year students and making them feel welcomed and supported.

The events proved to be an exciting and engaging way to kick off the year, leaving students energized and connected as they continue their journey on campus.

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NOURISHING MINDS AND BODIEs Illinois Institute of Technology transformed their patio into a lively farmers market for CheerFul, offering free, locally-sourced produce, upbeat music from DJ Martee McFly, and a vibrant atmosphere. Students and staff enjoyed a special lunch menu, mental health resources from the JED Foundation, and fun giveaways. Their First Year Eats Experience department engaged first-year students with upcoming events, while a Wall of Welcome allowed participants to share positive messages.

SCHOOL SPIRIT AND SWEET SURPRisES AT STOCKTON The CheerFul School Spirit Lunch at Stockton University brought joyful energy to campus as Ospreys shared uplifting notes on a positivity wall and spun the wheel for fun swag. Students indulged in sweet treats at a bubble tea and chocolate dipping station. The event featured creative dishes like BBQ Ranch crispy chicken, pickle pizza, and cheesy Cheez-It mac and cheese. The excitement was so memorable that a student’s parent praised the experience.

Welcome Back, Wolf Pack: A Spirited CHEERFUL Celebration The University of Nevada, Reno kicked off the new semester with CheerFul, welcoming the new and returning Wolf Pack and embracing school pride. Held in Pack Place, the celebration featured an elevated menu and a variety of fun activities, including cornhole games, a paint-andsip session led by the campus dietitian, and a refreshing snow cone machine. The event brought the community together, making Welcome Week an unforgettable experience filled with joy and connection.

S T U D E N T S AT E L M H U R S T U N I V E R S I T Y C R E AT E L A S T I N G MEMORIES IN A CHEERFUL PHOTOBOOTH.

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CREATING CHANGE FOR A MORE SUSTAINABLE FUTURE

C H A R T W E L L S ’ M O N A L I S A P R A S A D J O I N S C O M PA S S L E A D E R S I N S U S TA I N A B I L I T Y

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EMPOWERING CHANGE CH A R T W EL L S C OMMI T S TO S US TAINABLE D INING AT T HE N EST CL I MAT E C A M P US Each year during Climate Week, the Nest Climate Campus draws leaders from various industries to share strategies for driving climate action. This year, our Vice President of Sustainability, Monalisa Prasad, took center stage as a panelist to discuss our approach to sustainability in campus dining.

Monalisa emphasized that the key to making impactful change is starting small and scaling up, starting with our initiative that introduced HowGood climate labeling to over 500 recipes in our dining halls, providing students with critical information about the environmental impact of their food choices. This innovative approach not only empowered students but also laid the groundwork for further sustainability efforts, including the introduction of our climate-friendly, planet-forward dining hall, Planet Eats, which marked a significant milestone as the first of its kind in residential dining. This dining space was designed to help students make informed, sustainable choices without feeling pressured.

Monalisa spoke about the importance of using choice architecture to nudge behavior change, rather than forcing sustainability upon diners. By carefully designing dining experiences and empowering guests with clear, accessible information, we encourage students to make climate-conscious decisions naturally, making sustainability an appealing and easy choice, not an obligation.

Mona also highlighted the importance of involving both our operators and chefs. While sustainable dining is a broad goal, it’s essential to ensure that the daily execution is feasible for those

Chartwells’ VP of Sustainability, Monalisa Prasad, presents on The Nest Climate Campus panel.

working in the kitchens. By integrating feedback from chefs and ensuring the plant-based options are easy to menu, we have created a collaborative approach that works on all levels - from the ground up.

Partnerships and collaboration are essential for creating systems-level change. Chartwells recognizes that this is a decisive decade for climate action and that progress is only possible through a unified effort. Working together with industry partners and leveraging collective expertise will be key to achieving meaningful results in the battle against climate change.

The Nest Climate Campus event was a platform for us to share our vision for the future of sustainable dining - one where information, collaboration, and innovation lead the way.

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YouFirst Week, a company-wide initiative to celebrate the accomplishments of our associates, takes place in the second week of October. First launched in 2021 as a singleday event, YouFirst Week has expanded due to overwhelming positive feedback and is now celebrated twice a year in both fall and spring.

The week highlights resources around physical wellness, mental health, and professional development, while teams nationwide create unique traditions to commemorate associates’ efforts. Events include hero cards, surprise celebrations, raffles, and social media spotlights of our “Heroes Behind the Plate.”

At the University of Minnesota, Chef Gibbons has spearheaded innovative programs, such as expanding allergen-friendly and plant-based options, and launching the Late Night Meals program, ensuring students can access nutritious

meals beyond regular dining hours. Well-known for his commitment to diversity, Chef Gibbons actively supports female culinarians. His impact extends beyond campus, earning admiration from M Food Co. brand partners, including a tribute from General Mills Foodservice, which featured him on a custom WHEATIES box, symbolizing his legendary status at Chartwells and the University of Minnesota.

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Senior Executive Chef Chuck Gibbons has been named Chef Appreciation Week Chef of the Year, recognizing his exceptional leadership in campus dining.

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CHARTWELLS’ CHEF OF THE YEAR GETS A SWEET SURPRISE

General M ills

SIMPLY THE BEST: RECOGNIZING OUR GREAT PEOPLE C H E F A P P R E C I AT I O N W E E K C H E F O F T H E Y E A R C H U C K G I B B O N S R E C E I V E S H I S V E R Y O W N P E R S O N A L I Z E D W H E AT I E S B O X F R O M G E N E R A L M I L L S

EMPOWERING A NEW GENERATION OF LEADERS

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HOW PROJECT LIFT IS SUPPORTING WOMEN IN LEADERSHIP ROLES

CREA T IN G PA T HWA Y S FO R G RO WTH THRO UG H ACCESS, M EN T O R SHI P, AN D R EA L CO NV E RS ATIO NS Project Lift is a grassroots initiative designed to create a safe, inclusive space for women in higher education foodservice where they can address workplace challenges and access valuable tools for growth and success. This initiative emerged from the collective experiences of women across various roles in the industry, with a shared goal of tackling common professional obstacles through peer-to-peer support and candid discussions.

At the heart of Project Lift is the recognition of issues that women often face in their professional lives such as gender bias, work-life balance, imposter syndrome, and career advancement. The program fosters open dialogue around these challenges, encouraging women to share their stories and support each other in overcoming them.

In addition to learning new skills and engaging in professional development, most importantly Project Lift participants gain the rare opportunity to connect one-on-one with senior leaders in a candid and informal setting. Within Project Lift,

participants hear firsthand stories, career paths, and lessons from senior female leaders.

Listening to the CEO talk about the importance of setting boundaries such as turning off your phone to be fully present at your child’s soccer game, or listening to the SVP of Talent Acquisition share how inclusivity and feeling seen gave her the confidence to pursue the career she dreamed of, are the kinds of insights that go beyond professional development - they are life-changing moments that deeply resonate with the women of Project Lift.

Project Lift has grown into a movement within our organi-

Project Lift founders presenting at NACAS.

zation. It exists now as a collective of remarkable women who uplift, inspire, and support one another to foster both personal and professional growth in a supportive environment. By building community and addressing shared challenges, the program empowers women to navigate their career journeys with confidence, armed with real-world insights from those who have walked the path before them.

In the foodservice industry, women make up 47% of the workforce but only make up of executive roles.

23%

Source: InsideHigherEd.com

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