Chartwells Monthly | March 2021

MARCH 2021

Celebrating

our ASSOCIATES,

WOMEN’S HISTORY and NATIONAL NUTRITION MONTH

communication / executive message

table of

contents:

letter from the ceo

Hello Spring During this season of renewal, it is important to reflect on this past year of growth and make goals for the future. As we mark a year into the pandemic, it is more important than ever that we are recognizing the achievements of others and creating opportunities for our people to be successful. I am pleased to have had so many opportunities to celebrate our associates this month for International Women’s Day and Associate Appreciation Day.

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Letter From The CEO

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March Made-Ness

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Celebrating Women’s History Month

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Fresh Food Concepts

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Hats Off To Our Associates

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Lifting Spirits

I am also humbled by our teams’ resilience and their ability to face every challenge head-on. This month we saw innovative Chopped-style competitions, inventive programs created by our student interns, and the opening of beautiful new dining venues – our future is very bright.

As we look towards more in-person interactions ahead, we stay ever-vigilant in our commitment to a safe and successful spring semester. Our Path Forward is more than a mantra to us, and our teams are hard at work preparing innovations and engaging experiences for students to look forward to when they return to campus in the fall.

On the Cover Lisa McEuen CEO, Chartwells Higher Education

Chef Tatiana Ortiz hosts a weekly IGTV series called, “Tuesdays with Tati.”

es Fueling Hero nts! and Stude fers morning

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CHARTWELLSMONTHLY.COM | MARCH 2021

Protecting our Communities

Now that the vaccine roll-out for COVID-19 is well underway, the Northwestern Dining team created a video to encourage their associates to be vaccinated by asking them what they are most looking forward to doing once vaccinate d!

national nutrition month / culinary

March Made-Ness An intern creates a wellness calendar and dietitians battle “Chopped” style during National Nutrition Month.

UNIVERSITY OF WISCONSIN - LA CROSSE

Powered by Plants University of Wisconsin - La Crosse marketing intern Madison Sanborn created a student wellness calendar “powered by plants.”

“This past November, Christy Ihrke, Chartwells UW-L marketing manager, asked me to research spring food holidays. Since March is National Nutrition Month, I decided to create a wellness calendar. In December, Christy informed me that the calendar received positive corporate feedback, so we worked with corporate dietitian Megan Simon and graphic designer Jenny Fuga to roll it out nationally. Through this internship, I discovered that even if you think your idea may be too “out there,” when you are surrounded by a good, hardworking team, nearly anything is possible. Thank you to everyone that contributed and believed in my idea!”

UNIVERSITY OF TOLEDO AND BOWLING GREEN STATE UNIVERSITY

“Chopped” Competition Wielding weapons of carrots, cauliflower, Brussels sprouts, apples and tofu, two talented dietitians battled in the kitchen for the coveted golden spatula and title of “Chopped Dietitian Champion.” Dietitians Kailey Limes of University of Toledo and Paige Wagner of Bowling Green State University used their culinary prowess in a “plant forward” challenge. Although well matched, Paige won by a slight margin.

A special thanks to BGSU for hosting the competition in their Teaching Kitchen. Click here to watch the live stream competition.

MARCH 2021 | CHARTWELLSMONTHLY.COM

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people / women’s history month

Celebrating Women’s History Month

“She Belie ved

She Could, So She Did

!”

We are celebrating history-making women this month, and this chef and dietitian rule with their exceptional skills.

BOWLING GREEN STATE UNIVERSITY

Voicing Her Choice On International Women’s Day, Chef Marissa Riffle and Dietitian Paige Wagner (RDN) hosted a virtual company-wide Teaching Kitchen at Bowling Green State University.

They showed viewers how to make their delicious black-eyed pea burger with garlic pickled mustard greens.

As Chef Marissa says about her place in this profession: “When I went into the industry, the first thing I needed to learn was my own voice. It is a dismissive world, and that makes you grow stronger. At some point in your career, you will find a place that celebrates you as a female in the industry, and I am fortunate enough to have found my place here with Chartwells Higher Ed and Compass Group.”

“How important it is for us to cele our heroes and she-roes!” brate ~ Maya Angelou

NEW YORK UNIVERSITY

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CONCORDIA COLLEGE

Tati’s Tips

Spice is Nice

Chef Tatiana Ortiz hosts a weekly IGTV series, “Tuesdays with Tati.”

Her show helps students create dorm-friendly recipes using dining location ingredients.

Sous Chef Alli Grounds highlights flavorful Indian dishes with her Curried Chicken, Sugar Snap Peas and Coconut and Basmati Rice for Women’s History Month.

CHARTWELLSMONTHLY.COM | MARCH 2021

food concepts / innovations

Fresh Food Concepts New unique and trendy venues are making their way to our campuses this Spring!

CARNEGIE MELLON UNIVERSITY

Hype-Worthy and Humane After a major renovation, the Cohon Center Marketplace will reopen with four new and refreshed dining concepts: Beefsteak, Back Bar Grill and Innovation Kitchen, opening this spring. Grano Pizza and Pasta will open in the fall of 2021.

Celebrating the power of vegetables and putting them center stage, The Carnegie Mellon’s Cohon Center Marketplace is Pittsburgh’s first location for Beefsteak (created by chef and humanitarian José Andres.) The menu’s focus is a selection of bowls, combining flash-prepared vegetables, hearty grains, flavorful sauces, UNIVERSITY OF MIAMI

Sweet Meets Savory

explore new

flavors!

crisp and fresh toppings with optional add-on proteins, including salmon, chicken or egg.

“The Cohon Center Marketplace sits in the center of campus, where students, faculty, staff and guests engage in work, collaboration and movement, as well as taking a moment to reset, often over a meal,” says Pascal Petter, director of dining services. “Our goal is to improve the customer experience while bringing delicious, innovative cuisine to our campus community.”

Yummy!

Introducing Daybreak at the University of Miami, where every item is made in a waffle iron! The concept was created through a collaboration between UM Dining and the University of Miami’s SGA, and features a trendy menu that includes items such as ham and cheese omelets, chicken and waffles on a stick, zucchini waffle grilled cheese, falafel waffles, avocado toasts, and more! It sits right in the middle of a brandnew resident hall for 1,1000 students and is now one of the most popular locations on campus!

MARCH 2021 | CHARTWELLSMONTHLY.COM

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culture / celebrating our associates

Hats Off To Our Associates On March 5th we celebrated our hardworking heroes, but we appreciate them every day!

NORTH CENTRAL COLLEGE

RANDOLPH-MACON COLLEGE

PURCHASE COLLEGE

WOWing Winners

Surprise Sundaes

Sweet Snacks

Each month, North Central College dining distributes WOW cards to recognize stellar performances. At the end of the month, they collect all the WOW cards and draw four names. These four winners receive gift baskets with a coffee mug, snacks, hand sanitizer and a gift card. This month’s drawing took place during associate appreciation day/week. This program has been a morale booster, and NCC is proud of their dedicated associates.

Randolph-Macon College dining kicked off Employee Appreciation Day with what appeared to be a regular monthly meeting.

But as the meeting unfolded, the theme quickly turned to how much managers appreciate their hardworking associates.

The spotlight shone on Eric Bitts, February employee of the month – nominated by managers and several peers. To put a sweet spin on the occasion, managers served associates delectable ice-cream sundaes.

To celebrate the hard work of Purchase College dining associates, managers surprised them with a sweet pick-me-up during their preservice meeting. They filled 40 Starbucks cups with Whole Bean Verona Coffee Blend, topped them with frosted donuts and wrapped them up with thank-you notes.

NEW YORK UNIVERSITY

Shiny Big Smiles

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CHARTWELLSMONTHLY.COM | MARCH 2021

celebrating our associates / culture

Thank you for everything, ev ery day ~ You’re simply the best!

UNC ASHEVILLE

UNIVERSITY OF NEW MEXICO

WINGATE UNIVERSITY

Sustainable Prize

Customized Kudos

Decadent Desserts

During associate appreciation week, one lucky winner received a FEEDS brand sustainability package, including a reusable mug, water bottle and #fairtrade chocolate and teas. The haul went to Mike, with Chartwells for more than 16 years and at UNC Asheville for even longer.

UNM loves their associates and appreciates all they do to keep the UNM Lobos fed and energized without skipping a beat. To recognize their ongoing efforts, managers made custom goodie bags with their names and made in-house appreciation pins.

Wingate’s marketing and human resources intern coordinated an amazing Employee Appreciation Day, finishing with festive themed desserts.

Lifting Spirits SEATTLE UNIVERSITY

You

'r e n e v e r a l o ne

Addressing Mental Health Because mental health is so important, Seattle University’s Redhawk Dining team implemented a few special initiatives to lift spirits this quarter. “The Cherry Street Tree,” in the Cherry Street Market, allows students to write encouraging notes to fellow Redhawks on paper cherries – populating the branches each night.

Inside The Market, Redhawk Dining set up a Mental Health Pop-Up Table. Here, students can pick up feel-good treats, including Olly vitamins, essential oils, Happy Lights and salt lamps. The team also introduced a healthy Mental Health Snack Box, which parents can send with a note to students before winter finals!

MARCH 2021 | CHARTWELLSMONTHLY.COM

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Meredith.Rosenberg@compass-usa.com Phone: 914-935-5326 Web: www.chartwellshighered.com Privacy and Terms of Use All content © Chartwells USA. © 2021 Compass Group USA, Inc. All rights reserved.

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