Chartwells Monthly | January 2019

JANUARY 2019

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INNOVATION

communication / executive message

table of letter from the ceo

An Innovative Start to the Year At the start of every January, I like to reflect on the endless possibilities and opportunities a new year brings. Like turning a new page in a book, each day is filled with exciting new moments to push the boundaries of innovation and translate new ideas into tangible, positive change.

contents:

2 Letter From the CEO Campus Dining

3 Innovation

10 Contact Chartwells

At Chartwells we take the lead from our guests and understand that the on-campus experience is always evolving. To meet the needs of current students and future generations, we have built a culture of no complacency that encourages our associates to always push the boundaries of innovation. Innovation requires creative thinking, the ingenuity to explore new ways of doing the same tasks or imagining new ones, and the commitment to put new products or processes to the test.

On the pages that follow you’ll read how we are implementing digital solutions that increase speed of service and introducing interchangeable retail solutions that take our innovations to the next level.

To a happy, healthy and innovative 2019,

Lisa McEuen

Chief Executive Officer Chartwells Higher Education Dining Services

New Year, Greener Resolutions Students and associates at Chartwells create thoughtful resolutions for the coming year.

Imagine how powerful it would be if all our campuses source more locally, waste less resources and become more sustainable?

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CHARTWELLSMONTHLY.COM | JANUARY 2019

On the cover Campus Dietitian Paige Wieman oversees the fivegrow-tower hydroponic system at Bowling Green State University. See more on page 7.

campus dining innovation / ideas

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CANISIUS COLLEGE

Photogenic Food

INNOVATION New campus dining developments focus on health and wellness, fresh retail designs and the latest sustainability options. Chartwells is innovating more earth-friendly, diverse and digital ways to satisfy our customers.

Canisius students recently zoomed in their camera lenses for a special “lighting techniques” class. Set in the dining hall, Chartwells partnered with Canisius’ Photography Instructor Tom Wolf for a photo session where meatball bombers, vegan crab cakes, broccoli alfredo and chicken teriyaki sandwiches became their focal points. Along SAY with well-appointed entrées, there were creative props to add and CHEESE! role-playing opportunities.

Chartwells Marketing Director Sharif Hamdy transformed himself into the client, directing students about what a business owner ’s expectations would be for well-lit food images.

Students gained a different perspective about the appetizing subject matter while developing new photography skills.

JANUARY 2019 | CHARTWELLSMONTHLY.COM

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ideas / campus dining innovation

UNIVERSITY OF NORTH FLORIDA

Alexa Motivates Meal Memberships!

While promoting meal memberships the week before finals, the University of North Florida Dining team offered students hot chocolate for “Love, Chartwells” and also had them engaging with Echo Dot’s “Alexa.” With our “Dine on Campus” skill loaded onto Alexa, students could explore menu options at the main dining hall and ask, “what’s for dinner?” Although hot chocolate hit the spot on that chilly Florida day, students especially enjoyed talking with Alexa. They had so much fun that 125 interactions were clocked at this tabling event outside the library.

at’s Alexa, wh r at for dinne ht?

UNF tonig

<<< St. Cloud’s Laura

Wacker-Hansen and Luke Robinson give a live demo of a FED meal kit and provide details about the program.

ST. CLOUD STATE UNIVERSITY

Fresh-Easy-Delicious Meal Kits What could be more convenient than personalized, preordered meals? That’s the concept behind St. Cloud’s new Fresh-Easy-Delicious (FED) meal kits, providing fast and tasty fare to students, faculty and staff. One of the first Chartwells locations to launch FED, this new program utilizes an app to make ordering and pick up seamless.

To participate in this new program, customers simply download the FED meal kit app. The app allows them to view available menu options, choose their pick up date, time and location, and then order and pay. St. Cloud’s FED features a five-week menu rotation with three meal kit options each week, including a vegetarian choice. FED is an extension of the St. Cloud Teaching Kitchen program, which Director of Retail Dining Luke Robinson and Marketing Director and Registered Dietitian Laura Wacker-Hansen hosted at the Student Union in December.

INNOVATION

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ry recove n a e black b o d a c avo toast

CHARTWELLSMONTHLY.COM | JANUARY 2019

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HEALTH & WELLNESS

ach year, “eating better” and “exercising more” top the list of New Year’s resolutions. With the help of Chartwells’ FYUL program, “Food for Life on Campus,” students can attain these lifestyle goals. Developed in partnership with McCormick Consumer Testing, FYUL identifies foods that meet a variety of attributes appealing to Generation Zers. FYUL’s functional foods, such as herbs and spices, become key ingredients to create satisfying dishes. FYUL is built around eight categories that align with students’ wellness needs and priorities: Immunity Boost, Love Your Heart, Sustained

Energy, Improved Clarity, Protein Packed, Earth Friendly, Recovery and Clean Eats.

These eight categories establish a foundation for lifelong, healthy eating. Focusing on simple ingredients, the Chartwells culinary team worked with industry experts to create fresh and robust FYUL recipes that can be easily executed at campus dining locations throughout the country.

Students can now find FYUL-focused meals in their dining halls and educational labeling on their favorite grab-and-go items at their on-campus Market or C-Stores.

campus dining innovation / ideas

INNOVATION

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CAMPUS RETAIL

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hartwells creates tech-savvy, flexible retail options that enhance the social and dining experience.

AUSTIN PEAY STATE UNIVERSITY

First Chick-fil-A Digital Kiosks Austin Peay State University is the first campus in the country to offer students the ability to order their Chick-fil-A original chicken sandwiches, wraps or nuggets via digital kiosks. Easy to use and located in front of the restaurant in the Morgan University Center, these state-of-the-art kiosks are part of Chartwells’ new renovation plan. According to Lauren Fladger, member of the Chick-fil-A Service, Hospitality and Marketing team, “We’re excited to offer a technology-based solution for our tech-savvy college guests. We also wanted to phase out the self-service model and elevate the hospitality experience while acknowledging that college campuses have different dynamics than our traditional restaurants.”

The fresh new venue will offer fully customizable, made-toorder meals, that guests would receive in a traditional store versus the previous grab-and-go concept. “We appreciate and value the relationship we have with Chartwells and Chick-fil-A,” says Joe Mills, APSU assistant vice president

We’re excited to offer a technology-based solution for our tech-savvy college guests. for Student Affairs and director of Housing. “We are excited to be the first campus in the nation to offer a first-class experience to our students at APSU.” The venue’s aesthetics were also modernized as part of the renovation. Digital menu boards replaced standard menu boards, and orders now come with QR codes to speed up the checkout process.

JANUARY 2019 | CHARTWELLSMONTHLY.COM

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ideas / campus dining innovation

MARKET

URBAN REVOLUTION

@IUPUI

@ BABSON COLLEGE

IUPUI

New Retail Concepts

Unveiling the Market Concept

urban

PRIMARY LOGO - CLEAN

ve Revol r You Taste

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LOGOS

There are two options for logo orientations that give horiztonal and vertical layouts depending on the environment it is placed into.

CHARTWELLSMONTHLY.COM | JANUARY 2019

NR EV OL

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SECONDARY LOGO ICON

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PRIMARY LOGO - DISTRESSED

URBAN REVOLUTION

ZA

BRAND DETAILS

Known as the “number-one college for BOWL LIFE e v entrepreneurship, ” last semester enterprising l o ACAI BOLW v Re Babson S r College Dining introduced a new u Yo aste retail concept in the campus cenTrotating ter. Every four weeks, students can sample new flavors and choose from new menus.

First up was Pho U, with popular noodle bowls and tantalizing stir-fry dishes. In October, Babson Dining transitioned to Za’tar, with enticing Mediterranean foods, and guests could concoct their own pita or bowl. Moving into the cooler New England season, Bowl Life satisfied with heartier breakfast bowls, brisket bowls and chicken bowls. Each time a new concept rotated, the menu and dining location reflected a new graphic look to coincide with the themes.

IE OTH SMO

concept, is a true rotisserie experience.

Featuring a menu that is designed to be part of the slow food movement, guests experience our approach to delicious food r e vthat o l uist made ion from love. We challenge the status quo by never compromising on the quality of our ingredients. Our revolution chicken has no added hormones or steroids.

With vegetables and proteins in the rotisserie as the focal point of the student experience, our dishes are hand crafted daily from only the freshest ingredients.

Rotating Retail

U

URBAN REVOLUTION, an internal

BABSON COLLEGE

PHO

that creates dynamic customer experiences with a blend of operational, digital and physical elements. One of the biggest benefits of the Market is its ability to maximize real estate on campus while creating a collaborative and multifunctional space that activates more day parts other than just breakfast and lunch. Since launch, we’ve seen an average increase of 17% in sales.

UT ION

Anticipation has been building over the latest addition to IUPUI’s food court. Chartwells Dining at IUPUI recently opened the doors to a brand new Market convenience store that’s wowing the campus community.

As IUPUI continues to roll out fresh revisions, students, faculty and staff will have a taste of things to come. Even IUPUI Chancellor Nasser Paydar expressed how impressed he was with all the changes that phase one has brought to the dining experience here, and looks forward to the next enhancements.

MARKET is our modern c-store concept

SECONDARY LOGO ICON

As the monthly themes continue to rotate, Babson Dining will be kicking off two additional concepts: Urban Revolution and Smoothie/ Acai Bowls. Students and staff continue to look forward to what the next four weeks will bring, promising innovative culinary adventures.

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giving back / community

INNOVATION

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CAMPUS SUSTAINABILITY

hartwells commits to environmentally sound practices, putting sustainability at the forefront whenever possible.

UNIVERSITY OF WISCONSIN – LA CROSSE

Growing Tower Gardens “Tower Gardens” are a healthy example of cultivating more environmentally friendly and greener practices. A joint venture between Dining Services, University Centers, Student Senate and the Green Fund, UWLC uses produce grown and harvested from the Tower Gardens for catering events and various stations throughout the Student Union.

Students can access six Tower Gardens through the Student Union. As the program has expanded, the biology department brought on a student intern to maintain the gardens.

Intern and biology major Skye Volk ensures the gardens receive proper nutrients, harvests herbs and vegetables, and maintains the seedlings. Food grown in the Tower Gardens includes basil, arugula, chard, peppercress and bok choy. UWLC students not only witness this sustainable, environmentally friendly method of growing food but also have the opportunity to taste it for themselves!

BOWLING GREEN STATE UNIVERSITY

Hyped About Hydroponics

hydroponic

tower garden UWLC

system

@

The salads students will eat couldn’t get any greener, thanks to a new five-grow-tower hydroponics system at Bowling Green State University. BGSU Dining and the Oaks Dining Center recently installed this horticultural gem to grow produce that will be used exclusively at the vegan-friendly station, Shoots, and the Fresh Market salad station. Teaching Kitchen Coordinator and Campus Dietitian Paige Wieman will oversee this new system.

@ BGSU

Designed as a testing bed for future sustainability projects at BGSU Dining, campus and community media outlets have already written multiple stories and broadcast several interviews about it. The BGSU Dining team is excited about the future of hydroponics here, and looks forward to serving the freshest produce available to students, staff and community members, all while supporting the university’s commitment to sustainable initiatives.

JANUARY 2019 | 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. © 2019 Compass Group USA, Inc. All rights reserved.

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