Chartwells Monthly | February 2023

Black History Honoring

HigHligHting our difference makers

sPreading

with Joy deligHtful

camPuses come togetHer to sPread one million acts of kindness

student PartnersHiP grows into camPus concePt

leading witH kindness

As I look back on this month, I am endlessly proud of our teams and our ability to bring a touch of kindness to everything we do. Every day, our teams are pushing to serve their student audiences better and give back to their local communities.

Our wonderful people continue to make real, lasting change by kick-starting innovative, thoughtfully run programs. Whether we’re handing out notes of encouragement for Delight-Ful, collaborating with student organizations to honor Black History Month, or partnering with Change Please to fight homelessness, we show that kindness is built into Chartwells’ DNA. None of our new partnerships or programs would be possible without the hard work and talent of our exceptional teams. I’m so proud that our associates can be there to provide students with meaningful service that makes a difference.

Lisa McEuen

CEO, Chartwells Higher Education

transformative dining e xPeriences

UH DINING WINS SILVER IN NASPA EXCELLENCE AWARDS

A warm congratulations to our University of Houston Dining Team, who recently took home Silver in the category of Contracted Service in the NASPA 2022-2023 Excellence Awards. The team won this distinction for outstanding contributions to bringing transformative experiences to students on campus.

2 Letter from the CEO

3 Capital Grains

4 Spreading Joy Through Acts of Kindness

5 DelightFul

6 Black History Month

8 Change Please

9 Feel Good Foods

taBle of contents on tHe cover

Stockton University features Hazel Nelson and Mike Clark during their Black History Month celebrations.

BrigHt sHining

caPital grains

to oPerations! from orientation

an interview witH student ceo and c o-founder, david you of carnegie mellon university

David You, a senior business and computer engineering major at Carnegie Mellon University, partnered with our on-site leadership team to create a student-run and developed concept right on campus. Capital Grains combines the creativity of our student body with our expertise to create a winning brand.

What drove you to start Capital Grains?

I’ve always had a passion for cooking and management, and this was the perfect opportunity to combine those skills. There is something incredibly rewarding about making food from scratch, refining recipes, and seeing people’s faces light up when they like my food.

How can students grow their entrepreneurial skills at Capital Grains?

CMU Dining Services and Chartwells emphasized the importance of the academic component for this initiative. We got a lot of positive feedback and eventually onboarded Professor Sunkee Lee, a professor of management. We work with him weekly to improve our management practices and strategic initiatives.

What’s on the menu? Any standout items?

From the market research, I decided to focus on a grain and salad bowl concept. Many people wanted more variety and healthier options, especially for the weekend. Altogether, we have five signature bowls and a create-your-own-bowl option. We feature three bases, 10 toppings, chicken and tofu proteins and four dressings. Our two in-house dressings have been a hit with our customers. My executive team and I constantly update recipes in response to consumer feedback.

Anything else you’d like to add?

This venture is extremely unconventional, but I think that is what makes it such a great learning opportunity. Chartwells leadership has allowed me to build out this student restaurant, and I think that flexibility and ownership have been invaluable to the learning experience.

great oPPortunities

david you comPuter engineering maJor carnegie mellon university

acts of kindness sPreading Joy tHrougH moments of Joy memoraBle

for tHe second year in a row, we sPread more tH

500,000 random acts of kindness witH deligHtful

Serving Up Smiles

Southern California Spreads Kindness with the Help of Celebrity Chef Jet Tila

Celebrity Chef Jet Tila made his way through Southern California to two California State University campuses during DelightFul week. Starting with CSU Fullerton, he hosted a cooking demonstration of a Shrimp Po’Boy alongside Titan Eats Sous Chef, Joe Braden, who happens to be a huge fan. He

Paying it

Cal State LA for another cooking demo of drunken noodles, alongside Cal State LA student RHA president, Mallak Albaradi.

The cooking demos at both schools featured free samples for all who stopped by and a special meet-and-greet for fans of Chef Jet. During the meet-

and-greet, students could purchase his latest cookbook with all proceeds (over $1,200 total) supporting the CSU Fullerton and Cal State LA food pantries.

Chef Jet really delighted the crowd with his presence, taking the time to speak to students and staff, Facetime friends and

deligHtful

#deligHtfulcHallenge Coming April 4th

PowerFul, the next JoyFul event, is dedicated to giving thanks! PowerFul will celebrate our 250,000 local on- site heroes throughout the country with giveaways, personalized letters and more.

Keeping Communitythe Warm University of Chicago

UChicago students created acts of kindness by donating blankets for displaced locals in need. The event also helped raise awareness about the campus clothing drive and the university’s partnership with the Phoenix Sustainability Initiative.

covering witH kindness

The Karnival is in Town University of North Florida

Our associates at the University of North Florida promoted random acts of kindness in a campus-wide Karnival of Kindness! Our team learned a dance routine for a flash mob that brought joy and positivity to students.

Spreading Joy Through Four-Legged Friends

Siena Heights University

Shelter pups deserve some extra kindness too! Students at Siena Heights University put together goody bags full of treats for shelter dogs awaiting adoption. The pups showed their appreciation through lots of tail wags and kisses.

strong, Bold PartnersHiPs

nortHwestern exPands tHeir minority-owned Business PartnersHiPs witH Blk & Bold

Northwestern University is committed to supporting minority-owned businesses, and they’re following their mission with a new partnership. The university recently switched its dining hall coffee provider to BLK & Bold, the country’s first nationally distributed, Black-owned coffee company. BLK & Bold dedicates 5% of all profits to nonprofit youth organi-

zations across the nation, helping children get the resources they need for future success.

The partnership kicked off with a meet-and-greet from BLK & Bold co-founder Rod Johnson. Students gathered to hear the company’s story, taste coffee and receive samples from Johnson’s “Recipes for Impact” cookbook.

imPact reciPes for

Black montH history

HelPing

excel students

PoP-uP fun!

Newsweek named Compass Group one of America’s Greatest Workplaces for Diversity, Equity and Inclusion in 2023. We recognize that leading with diversity is a lifelong commitment, and we’re honored to continue our journey of becoming active agents of change.

Our People Leave a Mark

QUEENS UNIVERSITY OF CHARLOTTE

Miss Betty Honored with “Miss Betty Day” in Charlotte

For more than 60 years, Miss Betty Davis has served as a source of comfort for Queens University students. She says her favorite part of her job is seeing her students, whom she describes as her kids, growing and excelling in life. Her kindness has left a mark on hundreds of students and associates. This includes Charlotte Mayor Vi Lyles, a former Queens University student who declared August 25 as a special “Miss Betty Day.”

Culture of Inclusion

CALIFORNIA STATE UNIVERSITY, EAST BAY

Cal State East Bay Partners for Black History Month

California State University, East Bay hosted a Teaching Kitchen and a Black History Month pop-up. Catering Chef Mecca Freeman led the Teaching Kitchen and demonstrated how to cook her favorite baked mac and cheese. Students could also experience the first-ever Black History Month pop-up on their campus in collaboration with the Black Student Union. Activities included spoken word poetry, music, a dance performance, games, a photobooth, Black-owned vendors and products.

LSU Showcases Their Standouts

LOUISIANA STATE UNIVERSITY

LSU Featured Their Standout Chef

As sous chef at The 5, Chef Curtis Hopkins brings more than 10 years of professional cooking experience to the Louisiana State University team. He developed a love of cooking after watching his grandmother create delicious meals. He now uses his knowledge to train associates and serve students high-quality, thoughtfully made food.

Chef Bobbie Holloman took the spotlight with an Authentic Soul Food Pop-up in the student union. Here, she treated students to delicious Southern-inspired comfort food.

cHange Please Brewing for Good

unc cHarlotte’s new coffee PartnersHiP is HelPing to

Last spring, the University of North Carolina, Charlotte, introduced the first Change Please in the United States

Founded in the UK, Change Please is an innovative coffee concept where proceeds go to fighting homelessness. The concept offers those facing housing insecurity a career path, housing, training and growth opportunities.

Change Please, in the DuBois Center at the UNC Charlotte Center City, has already raised enough money to successfully invest in new equipment for a second free-standing location near uptown Charlotte. This new location will serve drip coffees, lattes, cappuccinos and other espresso-based drinks before eventually expanding to include food, beer and wine. This secondary location will also be used as a training center for associates to learn barista skills, with the capacity to train more than 200 people a year.

We are so excited for this new and growing partnership and can already see the impact it has made at the university and surrounding Charlotte community.

ryan mcmillan director of cHange Please

Feel good foods

our cHefs are cooking uP good-for-you foods in tHe teacHing

kitcHen

Fermented Goodness

Teaching Kitchens are an opportunity for students to explore new recipes and work side-by-side with our talented chefs and culinarians

Students at the University of Miami and the University of Minnesota tried their hand at making this month’s Feel Good Food, kimchi. While students chopped cabbage and brined vegetables, they also learned about the power of fermented foods.

THE UNIVERSITIES OF MIAMI AND MINNESOTA try! got to

fermented foods figHt

Fermented foods are full of healthy probiotics, essential vitamins and good bacteria that bolster your gut health and fight inflammation

Regularly consuming foods like sauerkraut, yogurt and kimchi helps promote a healthier mix of gut bacteria and overall health. We’re proud to offer hands-on learning opportunities while also showcasing a unique and tasty dish!