January 2018 Chartwells Monthly

JANUARY 2018

INNOVATION The all-new

JP’s DINER at Sacred Heart University

is a

BLAST

from the

PAST

in

Campus Dining

communication / executive message

table of

contents:

letter from the ceo

Encouraging Innovation

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Letter From the CEO

3

Campus Dining Innovation

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Teaching Kitchen Comes To BGSU

When I first began my career in the hospitality industry I immediately realized I had found my calling. My passion for food and my desire to help others made it seem like a natural fit, but what I loved most about my job was the fact that no two days were ever alike. As the industry grew, so did we and no matter what role I was in throughout my career, I enjoyed waking up each day to new challenges and opportunities to innovate.

Lisa McEuen President & CEO, Chartwells Higher Education Dining Services

At Chartwells we recognize that campus communities are growing and that we must adapt to the changing needs of the students.

Which is why I believe in encouraging our associates to be innovators, giving them a platform to explore their passions, experi-

ment on new ideas and tap into their creativity. In this edition of Chartwells Monthly we highlight just some of the ways in which we drive innovation on our campuses every day.

From forward-thinking design of our retail spaces, to sustainable grow towers and the launch of our very own mobile ordering app, we are constantly evolving and pushing the boundaries of innovation in all aspects of our business.

Lisa McEuen President & CEO Chartwells Higher Education Dining Services

Diversity and Inclusion Week 2018 February 12-16 is Chartwells' third annual Diversity and Inclusion Week.

This year we focus on the impact that is made when WE work together to affect change and build a culture of inclusion. Watch for next month’s edition of Chartwells Monthly where we will highlight all the activities our accounts participated in during this special week of inclusion.

#WeIgniteInclusion 2

CHARTWELLSMONTHLY.COM | JANUARY 2018

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Contact Chartwells

campus dining innovation / ideas

ON THE MENU: Campus Dining

INNOVATION With creativity set on the highest burner, we’re cooking up modern retail designs, introducing

INNOVATION in RETAIL Re-imagined retail dining has arrived, and it’s changing the way students eat and interact. Personally curated content, gathering spaces engineered for face-to-face connections and customizable, fresh flavors are now appearing on Chartwells’ campuses.

new sustainability systems and building mobile technologies.

Chartwells’ innovations include new processes, new locations and new ways of reaching our customers.

Top of page: JP’s Diner, is the first 1950’s-style on-campus diner in New England.

SACRED HEART UNIVERSITY

New Retro Restaurant New England’s first on-campus 1950s-style diner is a big hit, satisfying hungry students, staff and area residents. JP’s Diner, on Sacred Heart University’s campus, is the brainchild of university President John Petillo, who approached Chartwells with the concept. “We were really excited to partner with the university on this project because there is nothing like it on any other campus in the New England area,” says Chartwells Resident District Manager Mark Tammone. (continued on page 4>>>) JANUARY 2018 | CHARTWELLSMONTHLY.COM

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ideas / campus dining innovation

INNOVATION

in

RETAIL

(continued from page 3)

While its bright red booths, counter seating and digital jukebox transport students back to a simpler era, Chartwells’ new 4,500-square-foot diner has a mouthwatering menu that combines classic food with a modern twist. While viewing vintage episodes of “I Love Lucy” and “The Honeymooners” on JP’s TVs, guests can enjoy club sandwiches, burgers, fries, handmade shakes, floats, cakes and pies. There are also signature sandwiches named after the president and his colleagues.

JP’s Diner is also a great training ground for future foodservice champions. Chartwells has been hiring SHU students and interns to help run the diner. There are currently 25 parttime SHU student associates and two managers in training.

Although JP’s Diner is a nostalgic concept, Chartwells has built in contemporary convenience —and it’s open until the wee hours. Students can order ahead from the full sit-down menu, order take out, and use their dining dollars late-night to make a purchase. From Thursday through Saturday the diner is open for late-night eats until 3 a.m. and until 1 a.m. the rest of the week. JP’s Diner is now Chartwells’ latest-night dining option on campus. “This was the perfect venue to expand our hours a little bit and add a really cool option for students,” adds Tammone.

DINING

UNIVERSITY OF NEW MEXICO

Award-Winning Architecture

U

niversity of New Mexico’s Dining Hall recently took top honors in a national interior design competition. Along with winning over students and staff, the American Institute of Architects recognized UNM Food’s La Posada Dining Hall with its award for “Best Interior Architecture.”

After undergoing a multi-million-dollar interior renovation last summer, La Posada’s enhanced environment caught the eyes of this prestigious architectural organization.

Now this ultra-modern 50,000-square-foot space is both award winning and exceedingly functional. Before beginning reconstruction of “LaPo,” UNM executives met with designers to communicate their checklist. Make better use of the space inside and around each food station, ramp-up security, and open up access to the surrounding outdoor space known as “The Plaza.”

But the most celebrated design detail is its centerpiece, “Chef’s Innovations.” Here, students can interact with those who make their meals and easily customize special orders. While getting to know their culinary team directly, students and guests can take in all of the action as they watch their meal being freshly prepared.

UNM’s new and improved La Posada Dining Hall caters to more than 2,600 students living in eight residential buildings on campus. Bon Appetite in beautiful LaPo!

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<<< See LaPosada featured in “Campus Dining Today,” the official magazine of NACUFS

CHARTWELLSMONTHLY.COM | JANUARY 2018

campus dining innovation / ideas

FLORIDA GULF COAST UNIVERSITY

Students Love Innovative Atmosphere At The Boardwalk The Florida Gulf Coast University dining experience has expanded with the grand opening of The Boardwalk at North Lake Village. Here, students can enjoy their favorite built-to-order pizzas or locally inspired foods with a beautiful waterfront view.

Rota lk ting ge rdwa lato wheel at The Boa

Tableside delivery dining options include artisan pizzas on fresh-baked dough, with a wide variety of toppings to choose from. There are also starters to share, salads, sandwiches, burgers, fish tacos, ribs, kabobs and more. Popular beverages and sweet treats include items from Starbucks and a “gelato wheel” that rotates up to a dozen different flavors.

The Boardwalk’s three-bay garage doors open up to fresh-water Check out breezes and a panoramic view of The Boardwalk million-dollar homes. Guests can on YouTube! catch live music once a month on the outside patio, play Buzztime Trivia while they wait for their food, or take in the sunset by The Boardwalk’s outdoor fire pit. A short stroll from the restaurant is an area to take out complimentary canoes, paddleboards, kayaks and sailboats.

RE-INVENTING

ENCES

CAMPUS EXPERI

agazine 2018 Innovation M

now le availab

INNOVATION MAGAZINE 2018

Read all about it!

Built in collaboration with our talented campus and central support teams, as well as hands-on involvement from our students and interns, we are excited to introduce this collection of innovations that will enable us to further evolve with the students we serve. Click here to view the first-annual edition of “Innovation Magazine”!

JANUARY 2018 | CHARTWELLSMONTHLY.COM

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ideas / campus dining innovation

INNOVATION

in

TECHNOLOGY

Introducing Boost Ordering Built by Compass Digital Labs, Boost is our all-in-one, pre-order, pre-pay mobile app that was designed for today’s busy on-the-go student. Guests can now customize their meals with just a few swipes, pay using a meal plan or credit card, and choose a pickup time that works best for them. Download Boost in the Apple Store or Google Play Store.

PORTLAND STATE UNIVERSITY

Trending Tasty In a city filled with hip dining options, Portland State University’s gathering places are upping their game. Undergoing dramatic transformations since 2017, Chartwells’ PSU Eats remodeled and renovated the existing dining venue. It’s “out with the old, in with the new” as PSU Eats redefines the student dining experience.

“We are here to break the stigma of traditional college/ university dining,” says PSU Eats Executive Chef and alumnus Matt Steele. “We’re bringing the streets of Portland to campus with an out-of-the-box approach.”

Visit the Boost website for more information.

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CHARTWELLSMONTHLY.COM | JANUARY 2018

Besides a modernized dining hall and retail locations, PSU Eats has welcomed seven local and popular Portland brands to the university. Among them: Cha Cha Cha!, Steven Smith Teamaker, Roman Candle, Basha’s Mediterranean Cuisine and Portland icons, Salt & Straw and Stumptown Coffee Roasters.

giving back / community

INNOVATION

R

in

SUSTAINABILITY

evitalizing the way gardens grow and exploring new methods to cultivate the finest ingredients. At Chartwells, we’re making headway with revolutionary, earthfriendly processes to bring the best to our students and guests.

MISSOURI STATE UNIVERSITY

Sustaining Sky-High Produce What happens when you combine aeroponics and hydroponics to grow fresh vegetables and herbs vertically? An exciting sustainable system called “ZipGrow Towers.” Since 2016, Chartwells at Missouri State University began cultivating a cool new way to save space while still harvesting a quantity of produce equivalent to what would be collected from large fields. This sky-high system works by carrying nutrients from the bottom of the towers to the top via water and oxygen.

Chartwells’ MSU Chef Quintin Eason is the innovator behind ZipGrow Towers, and they are now utilized in several ways.

Fresh produce is culled from them daily to make meals for

INNOVATION

in

students in MSU dining halls. MSU also has a set of mobile ZipGrow Towers, which they move to various locations for catering opportunities. Customers enjoy watching their greens plucked from these towers and integrated into tasty dishes.

Eason and his team currently mentor growing stations at nine universities or colleges throughout the country, including Missouri University of Science and Technology, University of California, Dartmouth College and University of Maryland. By mid-2018, they hope to double these mentorships and continue to grow their sustainable innovation, ZipGrow Towers.

CULINARY

“Teaching Kitchen” Comes To BGSU

B

owling Green State University Dining Services by Chartwells is proud to announce the creation of the Teaching Kitchen located in the Oaks Dining Center.

guests can gain an intimate learning experience from working one on one with our experienced chefs in a fun, energetic environment.

The Teaching Kitchen is designed to be a collaborative space for students to explore foods they love and to learn culinary skills from our talented chefs that they can carry with them into the future.

Programming throughout the semester includes culinary classes, tastings, and experiential learning events where our

By utilizing The Teaching Kitchen, we hope that students can expand on their culinary and nutrition literacy leading to positive food choices and a better, healthier lifestyle. We look forward to students taking part in this new experience on campus at BGSU, where together we can share our passion for food and education.

JANUARY 2018 | CHARTWELLSMONTHLY.COM

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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. © 2018 Compass Group USA, Inc. All rights reserved.

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