Campus Dining Today | Fall/Winter 2014: Benchmarking To Move Forward by NACUFS

T H E N AT I O N A L A S S O C I AT I O N O F C O L L E G E & U N I V E R S I T Y F O O D S E R V I C E S

FALL/WINTER 2014

Always I M P R OV I N G

Benchmarking to move forward

also inside:

• Global flavors around the regions • Facing off on nutrition issues • 2015 Regional Conference information

The biannual magazine of the National Association of College & University Food Services Advertising Information and Article Submission Advertising of a product or service in this publication does not imply endorsement. Advertisers assume responsibility and liability for the content of any advertising. The National Association of College & University Food Services is exempt from any liability resulting from publication of articles. Editorial mention of commercial interests is intended entirely as an information service to readers and should not be construed as an endorsement, actual or implied, by NACUFS. The opinions expressed in this publication do not necessarily reflect the official opinions of NACUFS.

Editor in Chief Acquisitions/Contributing Editor Contributing Editor Editorial Assistant

Rachel Williams Donna Boss Jennifer Trayan Lesly Sauceda

Editorial Board Jennifer Gilmore, North Carolina State University Lisa Snider, Foodservice Rewards Christina Voyles, University of California-Berkley Rachel Williams, NACUFS

NACUFS BOARD OF DIRECTORS President

Zia Ahmed, The Ohio State University

President-Elect

Dawn Aubrey, University of Illinois at Urbana-Champaign

The number of mailings sent to each member institution is based on annual dues classification. There is an $85 charge for all additional mailings. An annual subscription to “Campus Dining Today”® is $60 for members and $75 for nonmembers.

Past President

Mark LoParco, University of Montana

©2014 The National Association of College & University Food Services. All rights reserved. No part of this publication shall be reproduced, stored in a retrievable system, or transmitted in any form, by any means, which includes but is not limited to, electronic, mechanical photocopying, recording, or otherwise without the prior written consent of NACUFS.

Secretary/Treasurer

Rich Neumann, Ohio University

At-Large Director

Ken Toong, University of Massachusetts – Amherst

Northeast Region President

Patti Klos, Tufts University

Mid-Atlantic Region President

Michelle Moss, Villanova University

Midwest Region President

Lance Thornton, Principia College

Southern Region President

Susan Van Gigch, University of Georgia

Continental Region President

Byron Drake, University of Montana

Pacific Region President

Peter Curry, University of California – Santa Cruz

2014 National Conference Chair Liz Poore, Colorado State University Industry Advisory Council Chair Rob Geile, Ali Group North America Guest Director

Christine Berro, Michigan Library Association

Executive Director

Gretchen Couraud, NACUFS

For advertising information, email advertising@nacufs.org or call (517) 332-2494. CORRECTIONS: “Campus Dining Today” strives to provide accurate journalism and fair reporting. It is our policy to correct substantive errors of fact. If you think we may have published incorrect information, please call (517) 332-2494 or email news@nacufs.org.

F E AT U R E S 42

Always

Food: Global Flavors Each NACUFS region presents two of their campusâ&#x20AC;&#x2122;s favorite global dishes.

2014 Conference Recap

Recognizing Excellence in Campus Dining

I M P R OV I N G Benchmarking to move forward

NACUFS honors the dining programs and individuals that have helped advance the industry and the association.

Benchmarking Learn how benchmarking can become a catalyst for campus recognition and increased budget.

COVER STORY

FALL/WINTER 2014

D E PA R T M E N T S 8

From the Editor

Executive Directorâ&#x20AC;&#x2122;s Perspective

Leadership Agenda

By Design Creativity and innovation shine in these

featured campus dining renovations.

Whatâ&#x20AC;&#x2122;s Hot Colleges and universities are making their mark in unique ways.

Nutrition

A dining director and dining nutritionist face off on nutrition issues in campus dining.

Regional Conferences

NACUFS Calendar

F R O M

T H E

E D I TO R

FROM THE

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editor

or those of you who don’t know, I joined NACUFS just a few months ago after several years of directing lead generation, marketing, and operations at Spring Arbor University. My first day on the job at NACUFS was at our National Conference in July. What an interesting way to start a new job! Immersed among the brightest, smartest, and most talented people in hospitality – in Baltimore, I got just a taste of what makes NACUFS incredible. Throughout its membership there are truly progressive thinkers in the campus food service industry who are problem-solving at so many different levels to meet student needs.

While conducting interviews, writing, and editing for “Campus Dining Today,” I was overwhelmed by stories of innovation and, in some cases, reinvention. It occurs to me that all of these stories are powerful RACHEL WILLIAMS examples of using data to drive and empower significant changes. editor in chief From dining hall design to mobile ordering – from campus farming to rwilliams@nacufs.org accelerated composting – all of these are tied to a strong, documented awareness of student needs and institutional mission. This is no great surprise, since NACUFS members are particularly well-positioned to think critically about campus food services because of the availability of educational webinars, benchmarking surveys, institutes, and regional and national events. My particular skillset lies in using data to set strategy and drive decision-making in the context of marketing. As a result, I clearly saw themes of benchmarking and data-driven actions jump out across this issue of Campus Dining Today. For me, the stories in the following pages truly illustrate the power of harnessed data. I hope you’ll find the same, and be inspired by the direction NACUFS is taking toward data-driven decision-making. u

P E R S P E C T I V E D I R E C TO R ’ S

EXECUTIVE DIRECTOR’S

E X E C U T I V E

ssociations are moving toward greater appreciation and use of data to define success and guide decision-making at all levels of the organization. One measure of association success, highlighted in “7 Measures of Success, What Remarkable Associations Do That Others Don’t,” is data-driven decision-making. As NACUFS becomes a more strategic organization, data will become a regular part of our discussions, operations, and vocabulary throughout the organization.

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But what data and measurements will we track and monitor, and how will we apply data to decision-making?

GRETCHEN COURAUD

executive director gcouraud@nacufs.org

Budget is always one measure of success for any organization. NACUFS will begin to explore industry operational performance benchmarks, such as revenue and expense ratios, to compare ourselves to similar national associations.

Unlike profit-driven corporations that measure and deliver revenue to shareholders, associations are mission-driven, just like our institutional members, so other measures matter as well. For example, we know from other association metrics that member engagement is a clear indicator of membership renewal patterns. Since engaged members are more likely to renew, measuring member engagement is one way to enhance member retention. Similarly, member satisfaction is another indicator of success. We will ask members to prioritize and rank NACUFS’ products, services, and benefits and continually ask, “Are we creating member value?” Together, these measurements will help to inform us and to make decisions to move the organization forward strategically. One of the performance requirements identified during our governance process is “organizational decisions are member-focused, data-driven, outcome-based, reflect a systems view of the association, and tied to the strategic plan.” To meet this requirement, NACUFS will begin asking questions and delivering data at every level of the organization about our members and their environment such as: What do we know about our members’ needs, wants, and preferences that are relevant to this decision? What do we know about the current realities and evolving dynamics of our environment that are relevant to this decision? What do we know about the ‘capacity’ and ‘strategic position’ of our organization that is relevant to this decision? What do we wish we knew, but don’t? These questions will help NACUFS to become a truly remarkable association. In addition to measures that will keep NACUFS succeeding as an association, our members involved in leadership will learn and grow. All institutions of higher education are looking more closely at metrics. If our members, whether serving on a standing committee, a regional council or a task force, begin to utilize data in their decision-making processes, they will take home these new skills to their institutions. One of the benefits of NACUFS becoming more data-driven is that our members will be able to apply what we learn back on their campuses. We will also face the facts. Remarkable associations don’t hesitate to make adjustments based on data to better serve members and to continuously improve and create value for them. Data-driven leadership will enhance our decision-making processes and help NACUFS to continue to thrive. u

AHMED ZIA

NACUFS president ahmed.290@osu.edu

At The Ohio State University, we use data throughout our operations to accomplish our vision to create the extraordinary student experience. We often use the NACUFS Customer Satisfaction benchmark survey to evaluate our programs, present our success and make appropriate adjustments. We review data on a daily, weekly, and monthly basis through dashboard systems to evaluate products/service and effectively manage our operations.

In today’s world we have more data than ever before about all we do—data about what websites we visit, how much money we spend on different products, and how much exercise we get daily or weekly. While the days of managing with experience are not gone, it’s undeniable that decision-making is being further enhanced and accelerated by sophisticated data gathering and reporting systems. However, all data requires good context, and ultimately people should be accountable for decisions they make—whether they are data-driven or not. Therefore, as we move toward augmenting our decision-making with data, we must be sure to work together and share data-driven views with appropriate staff and volunteers. In this way, we can make smart, contextualized decisions.

I envision that members at every level of NACUFS will engage in discussions about how excellence in collegiate dining is defined, using data as one tool to facilitate conversations and decision-making. This type of engagement has already begun with our Governance Work Group. The group recently expanded, adding key committee members to make the process even more inclusive. The charter of the work group also expanded to include a bylaws revision proposal. As a result, the group’s composition is diverse, including individuals from 16 member institutions and four very involved, award-winning, industry members. Additionally, volunteers and staff across NACUFS are compiling data and information to support discussions and decision-making. For example, there is a team collecting information to document and promote all national and regional activities throughout the year, and conducting a regional assessment to evaluate systems, finances, and data in preparation for our regional audit process. The data from these efforts will inform decisions we make about enhancing support for the regions, and will serve to build one NACUFS with strong regions. All of this work is a major undertaking and I am thankful to all the volunteers who committed a significant amount of their time and support. I would like to set a clear and realistic expectation for us: the governance structure change is not going to happen by flipping a switch. It will take time, lots of patience, hard work, and flexibility to implement the final structure. The result will be a stronger association that consistently delivers high value to members. As we continue moving forward, it is critical that our members stay engaged, ask good questions, and bring ideas throughout the process. This is too important to wait until the last minute to provide input. We will keep you informed through several communication vehicles and you’ll have opportunities to provide input—especially at next year’s GMA—where I hope to see our voting delegates informed and ready to cast their vote. Because of our increased focus on data-informed decision-making, I am confident that NACUFS will continue to move forward with a rich heritage and, together, toward a brighter future. u

AG E N DA

ne of our obligations as a trade association is to commit to fulfilling our mission on behalf of the members we serve. NACUFS’ revised mission statement is “To support and promote excellence in collegiate dining.” So how will we know if we’re achieving mission? In the future, data will become part of our decision-making processes and deliberations. After all, the old adage “What’s important, should be measured” is as true as another axiom, “If you are not going to use the measurement to make decisions, don’t waste your time measuring.”

L E A D E R S H I P

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THE WORKS, A STEAMPUNK RESTAURANT AND LOUNGE at University of Nevada, Reno

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rounded in industrial modern aesthetic, steeped in metals, and showcasing industrial craftsmanship in a fun and fresh new way, the Steampunk movement impact is widespread in literature, fashion, design, and visual art. When an underutilized lobby space in Fitzgerald Student Services Building was renovated and transformed, it became The Works, a contemporary retail restaurant and lounge with a unique Steampunk theme. “Students told us they wanted something fun, something cool, and something they couldn’t get anywhere else in town,” says Russ Meyer, associate director for Housing Operations and Dining Services. “They also wanted real flavors, generous portions, and a good value. And they were adamant about no national brands.” Thus, designers created a 400-square-foot back-of-house, a 700-square-foot servery; a 1,900-square foot seating area; and an 800-square-foot lounge for new themed dining space.

HIGHLIGHTS •T he Steampunk connection with the University of Nevada came when Russ Meyer educated the Webb Culinary Design team during the first site visit on UNR’s mining and metallurgical engineering program. Meyer asked, “Where do you think the gold comes from in your iPhone? We are only one of 13 mining programs in the U.S. and our graduates are at an all-time high demand.” Gold and precious metal mining in Nevada began in the same period as the Victorian era. This sparked the Steampunk design story, a Victorian craftsman’s vision through a future lens, for The Works. •T he industrial and iconic Fitzgerald Building’s existing lobby had to be preserved, which sparked out-of-the-box thinking and partnerships with dining, facility, architect, and foodservice design teams to ensure minimal impact to the architectural space while delivering a compelling experience. •M aintaining the aesthetic of the existing Fitzgerald Lobby—a warehouse with expansive windows in brick, metal and concrete—the design team layered in timeless industrial foundational pieces with Steampunk elements using copper, bronze and other metals, reclaimed and salvaged woods, and industrial antique pieces combined with modern technology. • Staff performers are called Steam Crew and their uniforms center around the Steampunk theme. •T here is a Spring Break counter seating area where the stools are actually springs with seats, which also contribute to the theme. •C ommissary support comes from the main retail food court.

Spring Break counter seating area where the stools are actually springs with seats contributes to the theme.

MEN U FEATU RES The menu features two themed, interactive service-style concepts.

I n addition, the concept also features Portland Roasting Company specialty coffees, coffeehouse signature lattes, and espresso beverages.

The Steampunk art and industrial theme flows throughout the entire restaurant and lounge area.

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A LL DAY-SANDWICH WAFFLERZ These exploit the popular food truck and restaurant sandwich trend with savory Wafflerz sandwiches and sweet and fun Sweet Punks. House-made recipes include signature flavors such as the Honey Chile Lime Drizzle on the Atomic Chicken sandwich and Cranberry Garlic Mayo for the Turkey Avo Bacon Club, punked with its house-made specialty Bacon Candy (the menu went viral since the Steam Crew received 32 orders of Bacon Candy for a special event during its soft opening). The Wafflerz sport an “N” and “Wolf Pack” logo and are freshly steamed and pressed on stage by Steam Crew.

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F ORKLIFT BURRITOS & BOWLS These include Chipotle-style, madeto-order selections, including punked signature slaw with jicama, cranberry and lime, and ChiPUNKS, (lime-dusted corn chips) presented in a hand-stamped ChiPUNK character craft bag as well as exclusive Steam Gear lemon and white chocolate dipped shortbread cookies.

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A member of the Steam Crew wears a Steampunk uniform. The scale accentuates the concept’s theme.

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The waffle iron plate with the Nevada “N” and the wolf logo add a customized touch to the menu items.

(Below) The servery offers menu items such as Forklift burritos and bowls, as well as Wafflers and an espresso bar. The flooring was laid in coppers and bronze metal finishes with a signature inlay of Steampunk gears.

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The Works lounge offers soft seating and features themed artwork. Soft seating lounge area contains artwork themed to match.

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STUDENT CENTER DINING HALL RENOVATION at Marist College

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breathtaking view of the Hudson River and a focus on sustainability was key to a renovation of the Student Center Dining Hall at Marist College. It re-opened in September 2013, following a major 20,164-square-foot renovation that expanded the space, repurposed an open-air interior courtyard, and fully utilized a direct view of the Hudson River. Built in 1965, the original dining hall wrapped around a 1,600-square-foot internal courtyard where students could eat outdoors. The final design transformed it into a three-story central dining area with a vaulted ceiling, clerestory windows, chandeliers, and a soaring feeling of both openness and intimacy. It immediately became the heart of the new space, and was dubbed the Grand Hall.

HI G HL I GHTS •S ustainability was an important part of the renovation: all facets of the renovation exceed New York State energy codes; the building has a vegetative roof, demand-control ventilation, variable-frequency drive motors for fans and pumps, low-flow plumbing, zero use of CFC refrigerants, low E glass, and occupant-sensor lighting. Less energy and water are used due to high-efficiency ovens, refrigerators, freezers, and a new dishwashing system. •T he composting program begun in 2007 has been replaced by an on-campus hyperaccelerated food decomposition system, which processes all organic kitchen waste and dining hall food waste into organic rich water that simply goes down the drain. •S tone archways surround the Grand Hall on all four sides and naturally divide the full dining hall into discrete, distinctive seating areas. Each window provides a view of the Hudson River.

•T he dining hall’s restaurant-style atmosphere includes warm wood tables, chairs, and floors to convey comfort, while the servery’s traditional tile walls and stainless steel evoke images of a family business. •T he L-shaped servery features eight separate, builtin stations and a 40-foot island shared by the sushi and salad bars. Most cooking now takes place in front of students. •N ew equipment includes walk-ins, a freezer, additional ovens, prep areas, a catering staging area, pot room, dish room, storage rooms, offices, and a ventilation system. •T he front-of-house part of the renovation added 250 seats, a three-story, vaulted ceiling dining area, a swipe-access Special Diets Kitchen, and a 60-seat quiet dining room. “In this AYCTE facility, we serve an average of 3,600 meals a day, with 79 percent dining plan participation,” says Mohamad Charafeddine, general manager for Sodexo, Marist College’s foodservice provider.

Photography courtesy of Adam Laipson

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M E N U FE AT U R E S swipe-access Special Diets Kitchen A serves students with food allergies and limited diets. By controlling access to the space, more high-end products can be stocked with less waste. OTHER STATIONS INCLUDE:

Stone archways surround the Grand Hall on all four sides and naturally divide the full dining hall into discrete, distinctive seating areas; they also frame views from all points within the space, enhancing the sense of visual drama.

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Horseshoe Salad Bar

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A local, family-run Sushi Bar

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Pizza Station with a deck oven

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Pasta Station with gluten-free options

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Deli Station

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Traditional Grill

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Vegetarian Station

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International Grill

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Homestyle Meals

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All-Day Breakfast Bar

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Live Bakery

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Gelato & Ice Cream Bar

WILLIAM RANSOM WOOD EXPANSION PROJECT at the University of Alaska-Fairbanks

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he 42-year-old Wood Center at University of Alaska-Fairbanks is designed to make individuals feel like they are in nature. The ceiling lights look like clouds, a glass railing along the stairs has a birch tree imprint, and LED lights around the exterior with pink and blue glass panels mimic the northern lights. The 46,000-square-foot Wood Center centralizes dining on campus and relocates primary dining options within the student union. “Previously the Wood Center had a food court with four retail locations, while residential dining operated out of a separate location, Lola Tilly Dining Commons,” said Pamm Zierfuss-Hubbard, contracts manager, Auxiliary, Recharge, and Contract Operations. The renovated Wood Center now features the original AFC Sushi and Pita Place along with the new Dine 49 (a marketplace concept) and Arctic Java (a coffee/ espresso shop).

The 46,000-square-foot addition to Wood Center features two new dining facilities.

HIGHLIGHTS •M ore than 95% of the food is prepared fresh daily in front of students. The previous facility, because of its age and design, limited staff to making large amounts of food at one time. •F lexible stations enable food options to be change daily to increase variety. The Mongolian grill station allows the dining contractor, NMS, to prepare traditional Asian cuisine that wasn’t available in the past. •W ide open spaces both upstairs and downstairs enable students, staff, faculty, and community members to sit together. •A rctic Java has high/low seating to encourage collaboration. It also offers a late night “bites” menu available after the main dining hall is closed, and a stage with lighting and sound systems to accommodate Student Services’ live performances.

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Students welcome the menu diversity and community ambiance in the new facility.

MEN U F EATURES DINE 49 • Salad bar where staff toss individuals’ selections of greens, toppings, salad dressing, and protein • Mongolian BBQ with Mongolian beef, kung pao chicken, shrimp lo mein, and build-your-own bowl stir fry • Deli bar with soups and sandwiches • Pizza and pasta •C lassic entrees such as meatloaf, fried chicken, beef stroganoff, fried catfish, and curry chicken •G rill for hamburgers, chicken tenders, and french fries ARCTIC JAVA • B reakfast featuring frittatas, crepes, scones, quiche, fruit, muffins, donuts, and sticky buns •L unch offering wraps, ciabatta sandwiches, paninis, calzones, and salads •D esserts such as cookies, cheesecake, creme caramel, and a flourless torte

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HERITAGE COMMONS DINING HALL IN LANDON HALL RENOVATION at Michigan State University

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or 41 years, Linda Landon was the librarian (and first female instructor) at Michigan State University. Landon Hall was named to honor her contributions, and the newly renovated dining hall, Heritage Commons, continues its nod to this history. Throughout the process, architects, and foodservice consultants worked to keep the architectural integrity of the historic facility, saving and replicating original crown molding and windows, keeping three original fireplaces, and showcasing three moldings of Landon at the building’s entrance. Dining offerings feature an old-fashioned diner, a rotisserie bistro, a global flavors station, and a soup and salad bar.

“ We were able to consolidate dining for two residence halls on the northwestern side of campus,” says Guy Procopio, director of Culinary Services. “The entire dining room was gutted and expanded by converting living space into the dining space, which allowed us to create four specialty concept restaurants and nearly double the seating.” The 30,000-squarefoot project includes 5,000 square feet of venues serving complete plates, cook-to-order meals and sides, a 7,000-square-foot basement prep kitchen, 2,000-square-foot storage areas, and 16,000 square feet of seating space.

HI G HL I GHTS •H eritage Commons extends through three ADAaccessible levels, each with its own unique, classic design and nearly doubling seating to 350 seats. The specialty concept restaurants on the main floor offer a variety of menu selections to appeal to every palate. •L arge, community-style tables span across the first floor, as well as intimate seating along a large bay window. •T he second level showcases dining with a classic library setting paying tribute to Linda Landon. Designers created a seated dining area within an old lobby, keeping the old stained glass door. It features half-booth seating as well as tables and chairs. To embrace the ambiance of a library, hardwood bookshelves are prominent throughout this level. •T he third level offers guests an intimate dining setting furnished with traditional tables and chairs. •F oodservice is now air-conditioned and a fire suppression system was added throughout the building.

The dining area showcases the library theme in honor of Linda Landon.

M ENU FEATURES SIZZLE An old-fashioned diner offering a mixture of made-to-order and prepared sandwiches and entrĂŠes, vegetarian, and fusion cuisine LANDON BISTRO A rotisserie oven venue serving a variety of dishes including chicken, beef, pork, salmon, and sides GLOBAL FLAVORS

Hot breakfast in the morning; salad bar in the afternoon and evening, including an entrĂŠe salad and soup.

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Casserole-style dishes with international flair and deli sandwiches

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A staff member serves menu items from Landon Bistro. Photography by Derrick Turner, MSU

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Photography courtesy of Adam Laipson

HIGHLIGHTS •A prominent space in Food Studio North’s foyer is an art exhibit wall reserved for students to display their artwork. This supports the college’s focus on encouraging visual arts. •K asha, a gluten-free kitchen, is enclosed by walls on three sides, providing customers with a full view of the kitchen. Kasha has designated storage, oven, range, mixer, and utensils to prevent crosscontamination by foods and equipment that are not gluten-free. All serviceware here is purple or has a purple handle, designating it as gluten-free and belonging at the station.

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panning a period of two academic years, Letchworth Dining Complex was completely gutted and renovated. Even the original exterior walls were modified in the renovation. The front of the building was bumped out to add square footage to the building and a new foyer and exterior elevator. The open industrial ambiance of the interior includes design features such as ceilings with cloud partitions, solid wood panels, and exposed brick. The building also houses Food Studio North, an AYCTE board operation restaurant. “Impressive advances in service style, equipment, and design will allow us to provide an unparalleled experience for our campus community,” says Rebecca Stewart, marketing coordinator, Campus Auxiliary Services.

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FOOD STUDIO NORTH IN LETCHWORTH DINING COMPLEX at SUNY Geneseo

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•N abali, a kosher kitchen, is also enclosed by walls on three sides, providing customers with a full view of the kitchen while preventing contamination by non-Kosher food and equipment. There is a meat kitchen with its own coolers, oven, range, storage space, dishwasher, and serviceware.

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•C hef’s Table, dressed in rich woods and deep colors to convey an upscale ambiance, is an open kitchen with a cooking suite. The menu features many cuisines. A seated bar along the back of the station allows customers to dine while watching the chefs prepare the night’s meals. A separate point-of-sale system here allows customers to purchase upscale entrees, such as lobster tails and steak, at an additional cost. Customers receive a pager when placing their orders so they can be easily notified when their orders are ready. •T he team for the Culinary Support Center preps food for prepackaged grab-and-go menu items for all eight restaurants and cafes on-campus. CSC had been displaced to another location oncampus during the renovation and returned to a new space and equipment. •T he main dining area is awash in natural light from a wall of windows and is complemented by a soothing, natural color palette. •T he space features a private conference room with a built-in projector and screen, as well as a conference phone, to support conferences and community events. The room can be reserved for faculty and staff meetings, as well as by student groups and organizations. u

Nabali, a kosher platform that serves meat, contains its own coolers, oven, range, storage space, dishwasher, and serviceware.

M E N U FE AT U R E S CHEF’S TABLE Daily chef’s creations such as bruschetta chicken and sweet chili glazed salmon NABALI A kosher kitchen KASHA A gluten-free kitchen; Lemongrass with continental Asian ROMA’S Southern Italian cuisine ARUGULA A salad bar with hot vegetarian and vegan entrees STREUSEL Dessert, coffee, and ice cream

The Chef’s Table allows customers to watch chefs prepare their meals.

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BOLTON DINING COMMONS At University of Georgia

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GA’s master plan called for demolishing the old Bolton Dining Commons building and constructing an entirely new facility in the heart of campus, surrounded by residential facilities, academic and student centers, and UGA’s football stadium. “The new 56,000-square-foot dining facility contains multiple dining platforms, each with its own prep and production areas, says Jeanne Fry, executive director of Food Services. “With stunning architecture, two-stories of dining venues, natural lighting, outdoor seating, and a central location, this dining commons gives students a truly exceptional experience.”

Sitting in the midst of student activity on campus, the two-story facility has interactive dining platforms featuring breakfast all day, international flavors, regional cuisine, and hand-spun milkshakes. Fresh healthy vegetables, grains, and whole foods abundantly fill all the dining venues. Delicious recipes, free of the eight most common food allergens, are featured at Special Selections.

HI G HL I GHTS • The facility is surrounded by existing oak trees, natural landscape, and a small creek. •T he front-of-house design is comprised of local Elberton granite, timber frame roofs, wooden millwork, large windows providing natural lighting, and different tile for each concept. •T he building’s large windows provide natural lighting and a very open ambiance. • I ndoor seating, scattered throughout the commons, is comprised of soft seating, high-top seating, booths, and wooden furniture. The Hearth Room is a unique seating area filled with long wooden tables and two fireplaces. Sunrise Cafe and Shakes provide counter-style seating where diners can be close to the cooking experience.

•T his is the first UGA dining commons to have outdoor seating. •T he interactive serving platforms feature cooking out front, and visible to customers. Decorative smallwares give the serving area an upscale atmosphere. •E ach concept preps and produces its own food. Featured cooking equipment includes a custom wok, smoker, and rotisserie. •T he facility has three iPad Nutrition Education Stations where customers can view all menu’s nutritional information. • The facility features a pedestrian footbridge. • One dishroom sits on each level. • Two fireplaces provide warmth and meeting spots. • Handwashing stations are available for customers. •T he first floor’s back-of-house includes cold and dry storage, a 4,200-square-foot prep kitchen, extractor room, cart wash room, and box soda system. An administrative office suite holds offices for the associate director, the dietitian, human resources, and a training room that accommodates 30 people. •T he second floor also contains cold and dry storage, management offices, and a dishroom.

SU STA IN A BILIT Y •M any interior and exterior materials are made of local granite from Elberton, Georgia. •T he dining commons will be 100% compostable; all food waste will be pulped and sent to the oncampus conversion center to be composted and used around campus. •D ishmachines use half as much water (52 gallons of water/hour) than any other model in UGA facilities.

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Boltonâ&#x20AC;&#x2122;s front-of-house design is comprised of local Elberton granite, timber frame roofs, wooden millwork, and large windows providing natural lighting.

• All equipment is energy-saving. •T he facility has water hydration stations, recycling bins, and hand dryers. •L ocal architects and contractors worked on the project.

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•M uch of the existing equipment and fixtures from the previous location were repurposed for use in this dining commons and other campus dining facilities. u

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MENU FEATURES BAXTER STREET BAKERY SUNRISE CAFÉ Breakfast all day WORLD’S FARE WITH CĀNTĪNG Wok stir-fry TRATTORIA Made-to-order pasta TAQUERIA Tacos, nachos, and wings BOLTON BISTRO Classic cuisine TANYARD DELI

Tanyard Grill is modeled after a classic malt shop, complete with counter-service and milkshakes.

TANYARD GRILL Shakes, set in an atmosphere reminiscent of a classic malt shop with retro counter-service and milkshakes

Tanyard Grill

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CARSON’S MARKET IN CARSON GULLEY CENTER at University of Wisconsin-Madison

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ocated in UW-Madison’s Lakeshore Neighborhood, the renovation of the Carson Gulley Center showcases the character of the building’s original architecture. Elegant finishes pay homage to the historic architectural features in the building, but also make the design seem timeless. “Combining multiple services for residents and guests allows for convenient, one-stop dining, residence life, and desk needs,” says Joie Schoonover, director of Dining and Culinary Services. The main floor, a la carte retail operation features a 1,029-square-foot marketplace, a 2,072-square-foot kitchen; a 2,856-square-foot main floor dining area; and an 855-square-foot north dining room. The second floor has a 3,050-square-foot dining space and 480-square-foot catering staging area. The project also updated all mechanicals (including adding new elevators), utilized old storage areas for more pertinent uses, and added finishes to make the space elegant and timeless.

• Flexible dining space offers booths with space for large groups, counters for individuals, and square tables that can be pulled together to accommodate large groups. A new private dining room used for meetings and events expands seating capacity. •M ultiple ceiling treatments allow for different conceptual spaces within the servery to indicate separate food venues. Barrel vaults and wood treatments on the ceiling showcase architectural details of the building. •U pdated furnishings reflect the character and historic significance of the building: tufted booth backs, burlap laminate table tops, medium stain wood finishes, and paint colors that coordinate with the building’s original terrazzo flooring.

HI G HL I GHTS •A remodeled exterior and front entrance enhances the Carson Gulley Center’s appearance. New landscaping offers green space and updates pedestrian walkways as well as an ADA accessible entrance at street level. New outdoor furniture features create a uniform look with other new university housing terraces. •A new passenger elevator inside the front door has a glass wall, allowing viewing of the original stone building. •O n the main level, demolition of a wall and installation of glass between the main dining room and servery allows customers’ visual access to food prepared fresh at individual venues when they enter the front doors. This also increases dining room space and offers flexible seating options. Separate entrance and exit points provide better traffic flow through servery.

A remodeled exterior and front entrance enhances the Carson Gulley Center’s appearance. New landscaping offers green space and updates pedestrian walkways as well as an ADA accessible entrance at street level. New outdoor furniture features create a uniform look with other new university housing terraces.

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New Palladian windows were installed into previously brickedover original stone arches to allow more natural light into the space and offer views of Lake Mendota.

•N ew Palladian windows were installed into previously bricked-over original stone arches to allow more natural light into the space and offer views of Lake Mendota. •R emoval of old tiled walls in the dishroom exposed original stone walls that are now a unique feature in the new dining and meeting space.

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•N ew dishwashing operation allows for greater efficiency.

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•N ew walk-in coolers and freezers for Flamingo Run convenience store are more time-efficient for loading new products and maintain beverage temperature better than stand-alone coolers.

•T he second level event space’s new carpeting and wood flooring installation better reflects the overall character of the building, which was also echoed in the complete rebuild of the rooms’ vaulted ceilings.

M E N U FE AT U R E S NEW WOOD-BURNING-STYLE PIZZA OVEN Centrally located behind servery allows customers to see oven flames DELICIOUS Menued and made-to-order sandwiches, subs, wraps, salads and paninis

•C ompletely new and efficient HVAC system utilizes chilled water to cool the building.

QUE RICO! Burritos, tacos, quesadillas and nachos

•T he lower level holds a front desk and mail operations for three residence halls, residence life staff offices, a new lounge, music practice room, and a meeting room for 12.

GLOBAL KITCHEN Mediterranean and other featured entrées from around the globe

(Below) Multiple ceiling treatments allow for different conceptual spaces within the servery to indicate separate food venues. Barrel vaults and wood treatments on the ceiling showcase architectural details of the building.

CAPITOL CITY PIZZA Hearth oven-baked signature pizzas FLAMINGO RUN Convenience store favorites

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KIMBALL DINING HALL RENOVATION at Holy Cross

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uilt in 1932 Kimball Dining Hall has seen generations of students, faculty and staff frequent its space. The first renovation in 20 years includes a transformation and reconstruction of the 3,800-square-foot serving/production area, a minor revamping of the 12,100-square-foot dining room and entrance/receiving area, and a redesign and new equipment installation for the production kitchen, including 2,500-square feet of storage. “Customers immediately see action cooking as they enter the dining hall,” says Linda Nardella, director. “Staff can now showcase their culinary skills, which creates a more exciting, lively servery environment in this residential board-plan facility,”

HIGHLIGHTS •T he project takes on a rustic industrial theme with exposed structures and ducts. •T he entire servery design is inspired by casework design and finishes. •E limination of the existing ceiling created a more open environment. •U pon entering dining hall, customers see immediate visuals of action cooking at servery stations. •S hapes delineate stations to help students recognize the increased menu variety and selection, and compliment the foodservice equipment layout and cooking at each station. •K neewalls between stations act as vertical dividers; ceiling clouds at staggered heights over serving stations differentiate them. •B ricked-in pizza oven compliments the rustic industrial theme, creates an interesting accent wall between white subway tiles, and helps showcase the whole process of making pizza. u

Students find whatever their tastebuds desire at the new stations.

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M E N U FE AT U R E S CLASSICS/ENTREES Featuring macaroni and cheese and chicken parmesan, a carving station for rotisserie chicken every night, and world cuisineinspired dishes such as curries, jambalaya, risotto and Korean beef STIR-FRY Featuring creamy polenta, kimchi, quinoa pilaf, Thai tofu BREAKFAST Make-your-own waffles available all day

The project takes on a rustic industrial theme with exposed structures and ducts. The entire servery design is inspired by casework design and finishes.

STATIONS • Grill • Pasta • Soup • Pizza • Deli • Allergy-Friendly • Desserts • Salad

A student, Olivia White, tests the app to place an order.

ooking for a new way to enhance students’ and guests’ dining experience, the University of Oklahoma Housing and Food Services department introduced a mobile ordering application for campus restaurants.

To use this service, guests download the free app, which is available for both Apple and Android devices. Then they enter their Sooner Card or credit card number and place their order. When the order is ready, guests receive a text message that indicates the order is available for pick up. “Students can use their meal plans on the app in the same way they use them when they walk up to a location,” says Buchanan.

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“ We know students and our guests are busy,” says Frank Henry, director of Food Services. “Our goal in implementing a mobile ordering service on campus is to provide a solution that allows them to spend less time waiting in line at our dining operations. Our staff is excited to add mobile ordering to our workflow and processes because they know our guests will be excited about the added service.”

" When evaluating our operations, menus, and services at both our Norman and Oklahoma City campus locations, we always look for opportunities to add value, variety, and convenience to our guests’ experience,” says Dave Annis, director of Housing and Food Services and university associate vice president. “Bringing a mobile application to our campus allows us to add all three of those. Customers now have a choice in how they order and they can place their order whenever and wherever they choose.” " By using the app, our guests will be able to order in advance of arriving at the operation," says Amy Buchanan, assistant director, marketing and communications. While there will still be a wait time before their orders are ready, they are not spending time waiting in lines.”

Mobile ordering will be integrated into dining locations in multiple phases at the Norman and Oklahoma City Health Sciences Center campuses. The first phase, which went into effect September 2, implements mobile ordering at eight locations. Promotional activities included information placed during the launch at tables in hightraffic areas on campus, raffles, social media, and advertising campaigns. u

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at University of Oklahoma A Dining Director and Dining Nutritionist Face Off on Nutrition Issues in Campus Dining.

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Building Business with a Mobile App

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Enhancing Sustainable Practices

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at the University Maryland A DiningofDirector and Dining Nutritionist Face Off on Nutrition Issues in Campus Dining. Visiting the farm (left to right): Zimri Diaz, Mary Hummel, Colleen Wright-Riva, Guy Kilpatric, Shulamit Shroder, and Karyn Owens.

xperimentation in sustainable practices continues at a more ambitious and sophisticated level at the University of Maryland in College Park. The newest pilot program is the Terp Farm project, which will result in fresh, local produce for dining halls, the mobile dining food truck, and food-insecure members of the campus and College Park community.

FARMERS CAN EXTEND GROWING SEASONS

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The project is a collaborative effort among University of Maryland Dining Services, the Office of Sustainability, and the College of Agriculture and Natural Resources (AGNR). Dining Services leads the project and the university’s Sustainable Food Working Group. Dining Services’ sustainability and wellness coordinator, Allison Gail Lilly, manages the project and Terp Farm’s team, which includes Guy Kilpatric, a lead agricultural technician, and three students from the College of AGNR. “We are excited about the collaborations that have resulted from Terp Farm and we’re actively seeking other ways to engage the entire UMD community in this project,” Lilly says. Students from the Department of Plant Science and Landscape Architecture contribute information about designs for the farm, crop selections, planting schedules, post-harvest handling and sanitary measures to meet food safety goals. Students in a course offered by the Institute of Applied Agriculture develop enterprise budgets to determine which crops will be most profitable to grow on the farm. In addition, students from the Department of Communication’s event planning seminar organized a kick-off event to celebrate the opening of the farm.

The pilot for the Terp Farm project currently includes access to two acres of field production, located 15 miles from campus, and a high tunnel, a 30-by-90-foot unheated greenhouse donated by Rimol Greenhouse Systems. “This tunnel enables farmers to extend the growing season by providing protection from cold weather and allowing famers to create a more controlled environment for food protection,” says Lilly. “On campus, we will be using the produce grown for targeting units and meals, such as 251 North’s Harvest Station and the Green Tidings mobile dining food truck.” The grant funds the three-year pilot’s infrastructure costs. Dining services funds the staff positions and marketing efforts related to the project. The College of Agriculture and Natural Resources provides access to the land, shared equipment, and utilities. Lilly anticipates that additional high tunnels will be constructed next year. “Terp Farm project was developed from our Sustainable Food Working Group and Sustainable Food Commitment (see http://dining.umd.edu/greendining/food),” Lilly says. “Dining services is committed to source 20 percent sustainable food by 2020 and support education and engagement in sustainable food on campus. Terp Farm is another step toward these goals.” u

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Emphasizing Sustainable Practices with a Hoop House and Gardens

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at University A Dining Directorofand Dining Nutritionist Face Off on Wisconsin-Milwaukee Nutrition Issues in Campus Dining.

Students work at the campus garden to grow produce used by Restaurant Operations.

urthering its commitment to sustainability and its practice in daily operations, the University of Wisconsin-Milwaukee’s Restaurant Operations department is continually adding initiatives through local food purchasing, resource recovery (recycling), composting food waste, energy reduction, and continuous exploration of ideas to promote and support sustainability initiatives.

"Restaurant Operations worked with the sustainability office to build UWM’s first hoop house,” says Brian Vetter, associate director of Restaurant Operations. “We compile approximately 2,000 to 4,000 pounds of produce and paper waste per week, and the hoop house is handling approximately 40 percent of this and turning it into compost. We’re also looking at building more hoop houses and working with our grease collection company to pick up remaining compost that we are unable to handle.” Workers perform tests to see if products can be grown during winter months for year ‘round availability.

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A raised-bed campus garden and a rooftop garden are also solely run by Restaurant Operations and utilized by staff serving their customers. “The gardens have been operating for six years,” Vetter says. “We are now getting full harvests regularly and harvesting is centered around the fall season to maximize use for our incoming customers.” Two fulltime staff and a few student staff work at the gardens to plant, harvest, and perform upkeep duties. One full-time staff member also runs a large farm and works as a latenight supervisor during the academic year. As an active member of the campus green team, Restaurant Operations sets goals and charts the progress of their efforts to become more sustainable.

The hoop house allows Restaurant Operations to serve fresh produce year ‘round.

During training, Greenberg conducts a menu line-up. He reviews plates that trainees prepare and encourages them to talk about the cooking process, what they learned, and what they might change about the recipe if they were to offer it at one of dining services’ operations.

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ometimes the most obvious solutions are simple, but hit the perfect note. At the University of Iowa, healthful salads, and careful training are keeping programs fresh and intriguing.

At Burge Market Place in Burge Residence Hall and Hillcrest Market Place in Hillcrest Residence Hall, a section of the salad bar is dedicated to healthier offerings. “We’ve been doing this for three years, and continue to change the offerings,” says Barry Greenberg, executive chef. The composed salads feature whole grains, rice, beans, whole grain or multi-grain pastas, and vegetables. “We offer three salads a day at lunch and dinner and rotate the salads through a four-week cycle menu,” Greenberg says. “We know they’re popular based on feedback we receive and how much product we need to order to keep up with demand.”

ON-GOING TRAINING Another way the University of Iowa dining services team keeps programs fresh is to emphasize on-going training. “In addition to sanitation and basic training required of our full-time chefs and cooks, we hold a cooks training day where the cooks are teamed up and cook non-menu items,” Greenberg explains. Thirty-two full-time culinary professionals participate by attending, coaching or facilitating.

In past years dining services has developed its own menus for training days and also brought in vendors’ chefs to contribute to training. Recently, vendor chefs from one company demonstrated a flavor layering session, and two chefs from The National Pork Board taught dining services chefs about underutilized pork cuts and creating recipes that use pork products. “We hold a training session like this once right before each semester kicks off and we will do something similar in January,” Greenberg says. “We accomplish a number of things,” Greenberg says. “The staff get to cook together in a different environment that may not be their kitchens or they are teamed with a new work-mate. “The cooks get to try different techniques and utilize different products. Most importantly, they get the opportunity to taste new items and learn in the process.” Greenberg offers advice to others offering this type of training: “I suggest that your senior culinary staff participate in developing the curriculum for the training exercises. Allow the cooks to present their food and talk about their recipes with the rest of the group. Try to keep it loose and have some fun while everyone learns techniques and, or about, new cuisines.” u

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Keeping Programs Fresh & Intriguing

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empting customers of all ages, cuisine featuring flavors found around the globe continues to boost meal plan participation and increase retail sales. Nowhere are global flavors more prevalent than on college campuses where culinary staff delight their customers with dishes that are familiar to some and an introduction to others. The ingredients in these dishes spark conversations among culinary staff and customers, which contributes to building a strong sense of community on campuses with diverse demographics. “Campus Dining Today” invited six culinary professionals, one from each NACUFS region, to submit two of their favorite dishes featuring global flavors. The recipes here are tried and

truly popular on their campuses. Their selections may be appropriate for your operations (you are welcome to use them) or may ignite your creativity to develop new recipes that will send customers on a culinary exploration they’ll long remember. One contributor, Todd Sweet, executive chef at Philbrook Dining Hall at the University of New Hampshire, explains the significance of offering global flavors: “My colleagues and I are continually exploring the cuisines of different cultures and offering our students new dishes that we discover in our research.” We’ve found that the key to success is to keep the dishes as authentic as possible, and not underestimate the students’ sense of adventure.”

View the recipes online at NACUFS.org/cdt

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Submitted by Paul R. Houle, CEC, assistant director of culinary operations and executive chef for Dining Services, at the University of Colorado-Boulder, Continental Region.

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Continental Region

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Marinated in a yogurt marinade, kebobs stay moist when cooked a la minute. Serving with vegetables also contributes flavor and color to the finished dish.

Persian Cuisine

Persian Chicken Kebob and Jeweled Rice, served in the University of Colorado-Boulder’s Center for Community’s Persian Ghaza micro-restaurant

Persian Ghaza micro-restaurant at the Center for Community features authentic hand-made kebobs and a flatbread bar accompanied by a bounty of traditional dips, spreads, preserves, and stews from this ancient region.

Turmeric is one spice in the marinade. Typically used in its dried, powdered form, turmeric is also used fresh, like ginger. Mostly found in savory South Asian dishes, though occasionally also in sweet dishes, it gives other ingredients a rich, yellow color.

“The Persian Chicken Kebob and Jeweled Rice are a great cross-section of the cuisine,” Houle says. “The chicken kebobs are cooked over an open-flame to enhance their flavor. Flavor is also enhanced by marinating the kebobs in yogurt, which also helps them to stay moist. The rice is soaked overnight to decrease cooking time and to produce a fluffier rice.” Another tip Houle offers to enhance flavor and texture is to cook the kebobs a la minute and keep in a steam well for a very short time. “The rice is best if cooked in a rice cooker in continuous batches,” he says. u

Houle became assistant director of Culinary Operations and executive chef after spending 13 years in progressive positions within University of ColoradoBoulder’s culinary operations.

Michael Uddo, Sodexo chef for the 1834 Club and Olive Blue Catering, Tulane University, Southern Region.

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Southern Region

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This classic Quail Gumbo recipe includes okra, sausage, and quail, as well as spices and hot sauce.

New Orleans, Louisiana Cuisine

Quail Gumbo and Cochon de Lait with Corn Pudding at Tulane University

New Orleans native hailing from a family rich in culinary history, Uddo has a long resume of honoring and advancing New Orleans cuisine for over 20 years. The Quail Gumbo recipe is derived from his childhood experience. When he was 14 yeers old, Uddo’s older brother acquired a piece of Louisiana property located between Mandeville and Covington, owned by William Rankin. (Uddo recommends reading the full history in “Huey Long’s Louisiana Hayride: The American Rehearsal for Dictatorship 1928-1940”.) Uddo and his twin brother helped clear the land. “This is a story of city boys learning how to be country boys and survive,” Uddo says. The brothers put in a vegetable garden and learned to hunt and fish. “We’d hunt for quail during the day and take the leftovers from the day before to make a quail gumbo. We lived by the campfire and cooked for a long time out there.”

Cochon de Lait with Corn Pudding requires cooking marinated pork butt for 6 hours.

(Right) Uddo displays the Quail Gumbo. Joining the Sodexo team at Tulane University at the start of 2011, Uddo is currently the Chef for 1834 Club and oversees all catering operations on campus. He was named by the American Culinary Federation as a Top 25 Chef in Louisiana for 2012.

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The Cajuns of southwest Louisiana have always enjoyed their pork, but consider Cochon De Lait (French for “Pig in Milk”) to be a special treat and use many traditional cooking methods to acquire the desired flavors and textures. Uddo’s Cochon de Lait requires cooking marinated pork butt in a cast iron Dutch oven for six and a half hours before shredding the meat and cooking it for another hour. The cochon gravy is spooned over the meat and corn pudding, a traditional New Orleans accompaniment for debris, which is the meat that falls off when slicing beef or pork items. u

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Later, Uddo became a student of Le Cordon Bleu London, then returned to New Orleans. Within four years, he was working directly for Executive Chef Emeril Lagasse at Commander’s Palace the year it was ranked the #1 restaurant in the United States. He has created and managed three of his own dining concepts in both New Orleans and Atlanta.

Submitted by Louis Logan, executive chef, Millersville University, Mid-Atlantic Region

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Mid-Atlantic Region

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Marinated Baby Back BBQ Ribs with Dijon Mustard Sauce and Slow-Cooked Collard and Kale Greens with Smoked Turkey bring a touch of African American cuisine to customers.

African American “Soul Food” Cuisine

Marinated Baby Back BBQ Ribs with Dijon Mustard Sauce, and Slow-Cooked Collard and Kale Greens with Smoked Turkey, both of which are served in the main dining hall.

hef Louis Logan explains that African American cuisine, also known as “soul food” is as American as apple pie. “The flavors that make this cuisine so unique originated out of necessity,” he says. “During the time of slavery the food that was made available for the slaves to eat was definitely less than desirable. However, with their resiliency and creativity, the slaves developed ways to enhance the flavors of common garden vegetables and meat scraps from the farm animals. They developed ways to make the available food palatable and, in some cases, somewhat of a delicacy. For a century after the abolishment of slavery, many African Americans lived in poverty, so this creative style of cooking continued and has become ingrained in our culture today.”

“From what I can remember, my mother and paternal grandmother had very little contact with each other, but on any given Sunday, for me dinner was a toss-up as to who was having the best meal,” Logan says. “They both had a gift for cooking; I never saw either of them use a cookbook or measure an ingredient but the dinners they produced would put a smile on the face of anyone lucky enough to stop by their homes, which were always open to family and friends. I have no doubt that my love for cooking came from these two women. The desire to make people happy and the satisfaction of knowing my cooking is enjoyed has motivated me from the beginning of my career and still does today.” The tastes of African American cuisine are derived from extracting the flavors from a variety of

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(Right) Louis Logan and Edward Nace, director of dining Services, sample the dishes. Logan’s cooking career started when he joined the U.S. Air Force after high school. He later worked as a culinary professional at several large hotel chains before joining college dining as the executive chef at Messiah College in Grantham, PA. For the past 10 years, he has been executive chef at Millersville University.

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ingredients and using them to build a complete dish. “Slaves were only given the parts of the pig that were considered to be unusable, but they learned to develop those parts into a distinctive and delightful meal,” Logan says. “Today ribs are common on many tables, but they are definitely the most popular among people who enjoy the true spirit of this cuisine.” u

Submitted by Petra Mart, multi-unit manager, Purdue University, Midwest Region

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Midwest Region

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Lemongrass’s Kung Pao Tofu is a vegetarian variation to a traditional dish often made with chicken.

Chinese Cuisine

Kung Pao Tofu and Tea Eggs are served at Lemongrass, a retail concept in the Purdue Memorial Union. Kung Pao Tofu is offered on a rotating menu Monday through Friday every other week. Tea Eggs are served three to four times a week.

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e offer these dishes to all of our customers W because we have a large number of Asian students,” Mart says. “Many customers are looking for more traditional and authentic dishes.” The name Kung Pao, meaning palace guardian, is believed to be derived from the title of a late Qing Dynasty official and governor of the Sichuan Province in southwestern China. “The classic, spicy, stir-fry dish is made with chicken, peanuts, vegetables, and chili peppers, but we replaced the chicken with tofu since we were looking for a vegetarian entrée,” says Mart. The Kung Pao Tofu contains Szechuan peppercorns, Chinese black vinegar-aged for a rich, mellow, malty, woody, and smoky flavor, and the classic Shaoxing rice wine. “We use fresh ginger and garlic in this dish, which makes a big difference compared to using

Lemongrass’s Tea Eggs give customers an opportunity to taste the authentic, savory Chinese food.

powdered spices,” Mart says. “Also, sesame oil is almost a must in Asian cooking.”

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The recipe’s tofu is marinated, baked, and cooled before being added last in order to add extra flavor and help maintain the pieces during stir-frying. The sauce is made ahead of time for convenience.

Tea Eggs are a traditional Chinese snack food commonly sold by street vendors in most Chinese communities throughout the world. Cooked in soy sauce and anise star to give distinct Asian flavor, tea eggs are also known as marble eggs because cracks in the egg shell create darkened lines with marble-like patterns. u

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At Purdue’s Lemongrass, (left to right) Misty Brummet, operations supervisor, Jacob Culbertson, cook, and Petra Mart, multi-unit manager, take a moment to review details before service begins. Mart started at Purdue in February 2005 as the retail dining chef and moved to her current position managing four in-house concepts in the Purdue Memorial Union in 2008.

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Submitted by Todd Sweet, executive chef at Philbrook Dining Hall, University of New Hampshire, Northeast Region

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Northeast Region

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Served at the allergy-friendly concept, Seasons, Chana Masala is offered once per four-week cycle.

South Asian/Indian Cuisine

Chicken Tikka Wrap is served at the toasted sub concept, Foundations, every day. Chana Masala with Basmati Rice is served at Seasons, the allergy-friendly concept, once per four-week cycle. Both are platforms at the Philbrook Dining Hall, an AYCTE facility at University of New Hampshire.

niversity of New Hampshire students demand authentic ethnic dishes and respond positively to bold flavors and dishes they perceive as healthy. “The idea for the Chicken Tikka Wrap came from street food called the Kati Roll, which I tasted in New York City,” says Sweet. “It reminded me of an Indian burrito, and burritos are always popular among students. It seemed like a natural fit for the toasted sub concept.” The Chicken Tikka Sandwich uses the freshly griddled tenders that are held hot at Philbrook’s toasted sub concept. The garnishes are held chilled until assembly to order. Chana Masala fits with Sweet’s drive to include meatless offerings that provide a high level of acceptability. “Both of these dishes begin with a base of spices that are toasted in oil to open up the flavors,” Sweet says. “Aromatic ingredients

Sweet has been in his position and at the university for 15 months. He prepares Chana Masala at the allergyfriendly concept, Seasons.

are then layered on top of the cooked spices, followed by tomatoes, cilantro and other finishing components. These dishes share some ingredients and techniques with each other, which helps simplify staff training.”

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The Chana Masala is based on a technique that Sweet learned from an Indian line cook with whom he worked 10 years ago on a cruise ship. “I’ve been making most of my curry dishes based on his instructions ever since then,” Sweet says. The Chana Masala can be preprepped, chilled, and re-thermed. All that is needed for service on the steam table is a final garnishing. Sweet says the key to the basic curry sauce is to cook the spices slowly until they become fragrant. “If they are undercooked, they’ll taste harsh and one-dimensional. If they are overcooked, they’ll taste bitter. The best method is to grind the whole spices into powders fresh every day. The rice benefits, like most steamed rice, from an overnight soaking before cooking. This ensures even cooking and a great texture.” u

Served at the toasted sub concept, Foundations, Chicken Tikka Wrap is offered daily.

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Pacific Region

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Submitted by James Green, executive chef with Bon Appetit, University of Portland

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Lamb Tagine is a slow-cooking, intense yet mellow and well-balanced stew.

Moroccan Cuisine

Lamb Tagine and Chermoula served at the global station in Bauccio Commons at University of Portland

elected for their large flavor profile and ease of preparation, these North African dishes contain ingredients that spice traders caravanned across the desert centuries ago,” says Green. For both dishes, Green insists that using fresh ingredients is crucial to its success. The lamb tagine is a slow-cooking, intense-yetmellow and well-balanced stew. The prunes soak up the fragrant spices, and long, slow-cooking turns the lamb fork-tender. “If we make the tagine early in the day and hold it during the meal period, the flavor intensifies,” Green says. The dish’s name, tagine, is named after the type of North African earthenware in which it is made. Chermoula is a marinade for fish or chicken and the foundation of a number of Moroccan dishes. “We cook Chermoula in small batches,” Green says. “It’s very important to bloom spices to release the oils and get maximum flavor.”

Green has been in his position at the University for 15 years.

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(Right) Chermoula is is a marinade for fish or chicken and the foundation of a number of Moroccan dishes

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Spices in the tagine include cinnamon, ginger, turmeric, saffron thread, and sesame seeds. The chermoula also includes ginger and saffron threads, as well as garlic, coriander (also known as cilantro), cumin and cayenne pepper. u

N U T R I T I O N

A Dining Director and Dining Nutritionist Face Off on Nutrition Issues in Campus Dining.

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By Kathy Egan, RD and Linda Nardella

inda Nardella is director of dining at College of the Holy Cross. Linda earned her bachelor’s degree from Bentley University where she majored in business and was a varsity scholarship athlete. After Bentley, Linda pursued her passion for food by attending the Culinary Institute of America in Hyde Park. Linda began her career at Holy Cross in 1991 as the chef and rose to director, a position she is proud to have held for the past 14 years.

CAMPUS DINING

Kathy Egan is a registered dietitian nutritionist with more than 20 years of food service management experience. With her arrival on campus in 2011, she became the first dietitian within Holy Cross Dining. Her responsibilities include: the food allergy program, nutrition informatics, marketing, and community nutrition education. In 2003, under Linda Nardella’s direction, Holy Cross Dining Services created a food allergy program, long before the issue became a nationwide focus. That choice pushed Nardella’s team in a positive direction with nutrition, and prompted the addition of a registered dietitian to the department's leadership. Their food allergy program now serves over 100 students and has significantly improved customer satisfaction survey results. All this is a result of responding to the nutrition concerns of their students. This discussion between director and dietitian illustrates the challenges of balancing operational needs with a nutrition-focused philosophy. LINDA NARDELLA: If you don’t absolutely love working in college and university dining—it could drive you crazy. The demands placed on campus dining are incredible. Residential dining is supposed to support the emotional, physical, and psychological health of individuals—and the community as a whole. We are often referred to as the “home away from home” for students. Like their parents, we juggle the demands of giving them what they want, while hoping that they also get enough of what they need. Of course, we do this while trying to be as fiscally, environmentally, and socially responsible as possible. This is no small feat! KATHY EGAN: Of course, we’re also faced with the challenge of a soaring number of special dietary needs, like food allergies, gastric disorders, diabetes, or other medical diets. Our customers are more educated and more confused at the same time.

Linda Nardella (right), director of dining at College of the Holy Cross, and Kathy Egan (left), assistant director of wellness/promotion. LN: That is so true. Where do you think we are going? What is the next trend in nutrition? KE: There’s no easy answer to that. Fortunately, the connection between diet and health is now accepted as fact, but there are so many different opinions about what is a healthy diet. Popular diet trends and fads confuse consumers; our customers are continually changing, making things even more complicated. I don’t just mean the every four year turn-over of students, but also how the individual person morphs over the course of their time on campus.

KE: I know. I guess I would say proceed with caution. The first thing would be to decide what we want to measure. There are lots of peer-reviewed journal articles that measure nutrition knowledge and attitudes of college students. And, there is some evidence that students with more nutrition knowledge tend to make better nutrition choices. I would love to do our own research study, with a control group and some type of intervention, but that would take some time.

KE: Our culture is loaded with mixed messages and confused psyches around food. We are all human. It is normal to start the day with the best of intentions, then life happens. Lots of people start the day with either no breakfast or some skimpy breakfast, then end up going to lunch late and stressed—it all adds up to impulsive eating. I do it sometimes myself, even though I know better! On top of that, behavior messaging is tricky! Eating disorders are still a huge problem on college campuses and healthy* food messages can come across as making people feel shame or guilt.

Students with special dietary needs have an array of options in the dining halls including vegetarian, vegan, nut-free, dairy-free, and gluten-free.

LN: From a nutritionist’s point of view, what do you make of the customer responses regarding healthier menu options? KE: In the industry overview, nutritional content is an area where we can all improve. Nationwide, customers are telling us that it is very important (4.41 on a scale of 1-5), and yet they are not satisfied with what we are giving them (3.54, also on a scale of 1-5). A summary of results in the NACUFS survey also tells us that this gap has “been the case over the last several years.” LN: I think for us, the recent improvement in survey results is a result of increased trust. We’ve shown the students that we are truly concerned about their health. We’ve gotten creative—offering healthier, more nutritious options that are also delicious. As a chef, I know it is possible to make food that has eye appeal, tastes great, and keeps our bottom line in order. It’s not always easy, but it can be done. KE: I think nutrition education really helps, too. Before our renovation, we improved the customer satisfaction with nutrition content by nearly 10%, simply by increasing nutrition information and making a few menu changes. Now, with our updated facility, we should be able to take that number even higher. LN: Going forward, how should we measure healthy options on our menus? It seems like it is all about perception. KE: It may be about perception, but if perception is driving customer behavior, then we need to approach the issue from both an analytical and a behavioral

N U T R I T I O N

LN: We need information to help us make decisions quickly, and information specific to food service. Let’s look at our NACUFS customer satisfaction surveys. Students have been telling us for years that they want healthy choices, but when it comes down to it, burgers, pizza, fries, and chicken fingers are still the most popular items on our menus. How does that make sense?

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LN: I get it. Being nutrition-focused in campus dining is no longer just a trend. It’s something we just have to do. But healthy choices are a relatively small percentage of our sales, how do we justify the costs? You know I love benchmarking and it is important to have measurable goals, but this nutrition stuff is hard to benchmark!

point of view. Our current menu management software gives us a numerical rating that is the acceptability factor for each recipe. We could use this information when writing healthier menus. Let’s create a cycle menu category using the recipes for grains and veggies with the highest acceptability factor (AF), then set a goal of improving the AF for all that category.

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LN: Absolutely! I don’t see why we can’t include that in the way we look at our menu mix. We already look at a lot of components; let’s add nutritional value as another key element. It’s not enough to just put veggies and grains on the menu, it needs to be veggies and grains that people actually eat! This will result in better health for our customers, more improvement in our customer satisfaction and a healthier bottom line for us. KE: I think we are on the right track. Our new Lean & Green station is extremely successful! Every day we are offering creative dishes from each of these categories: greens, grains, and beans. So far, sautéed kale is the superstar, closely followed by creamy polenta. I know those AF numbers are going to soar. u

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Save the date for 2015 nutrition webinar series All webinars are 4:00 - 5:00 p.m. EDT Tuesday, April 7: Marketing to students with food allergies* Tuesday, April 14: Cultural Food awareness* Tuesday, April 21: Strategies to Reduce Meat Portions* Tuesday, April 28: Today’s Vegetarian/Vegan/Flexitarian* *topics subject to change

conference

he 56th NACUFS national conference allowed attendees to B’More Innovative in Baltimore. With more than 1,100 attendees representing more than 200 schools and nearly 300 exhibitors, the conference covered a wide variety of topics related to campus dining.

With topics such as marketing, benchmarking, and more, members were able to see how imperative it is to stay on top of the trends in dining services. Conference attendees learned how collegiate dining is changing and how to address the questions and comments from students, faculty, and staff. Sessions also focused on subjects such as sustainability, nutrition, food allergies, going local, and catering. Attendees left the sessions with practical advice on how to implement what they learned on their own campuses. Along with the education opportunities, many members were recognized for their contributions to the association and industry during awards ceremonies throughout the week. (More on the award winners can be found on the following pages.) To cap off a great week, the closing event, TailGreat at Ravens Stadium, allowed attendees to wind down with good food, good conversation, and good friends. What was learned throughout the conference will not soon be forgotten.

Thank you to the 2014 National Conference Committee for showing us how to “B’More Innovative” and making the conference possible.

C O N F E R E N C E

NATIONAL

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2014 NACUFS

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THANK YOU TO THE

2014 NATIONAL CONFERENCE SPONSORS

DIAMOND

Agilysys Basic American Foods Blue Bunny/Wells Enterprises Hobart Hormel Foods Corporation Hubert Company The J.M. Smucker Company Kraft Foods, Inc.-Foodservice Division Peetâ&#x20AC;&#x2122;s Coffee & Tea Porter Khouw Consulting, Inc. Tyson Foods, Inc. Ventura Foods, LLC

SILVER

PLATINUM

ACOSTA Foodservice Alto-Shaam, Inc. Bakergroup Foodservice & Hospitality Consultants Brakebush Brothers, Inc. Campbell Soup Company Capitol Cups, Inc. Coca-Cola North America Computrition, Inc. ConAgra Foods Dole Packaged Foods LLC Ecolab, Inc. Elite Global Solutions Idahoan Foods, LLC Indian Harvest InnovAsian Cuisine Ent LLC Jennie-O Turkey Store Pacific Natural Foods Partners By Design, LLC Performance Food Group Rich Products Corporation Robert Rippe & Associates, Inc. Signature Solutions By LogoWorks Webb Design

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GOLD

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DOUBLE DIAMOND

GOLD

Agilysys Ali Group North America Basic American Foods Capitol Cups, Inc. Elite Global Solutions Hobart Hormel Foods Corporation Hubert Company The J.M. Smucker Company Foods KelloggAdvancePierre Company Atlantic Natural Foods, LLC Kraft Foods, Inc. - Foodservice Division Aurora Systems McCormick forInformation Chefs Bagcraft Papercon Peet’s Coffee & Tea BSI, LLC PepsiCo Foodservice Porter Bunge KhouwOils Consulting, Inc. Choice Inc. Organic Teas Tyson Foods, Dirty Potato Ventura Foods, LLCChips Dole Packaged Foods, LLC Fabri-Kal Corporation Good Greens Good Source Solutions Idahoan Foods, LLC Agreenozzi InnovAsian Cuisine Ent, LLC Alto-Shaam, Inc. Foods J & J Snack Bakergroup JonesFoodservice Dairy Farm & Hospitality Consultants Brakebush LandBrothers, O’Lakes, Inc. Inc. Bunn Corporation Lakeside Manufacturing, Inc./Multiteria Campbell Soup Company Litehouse, Inc. Coca-Cola North America National Food Group ConAgra Foods Inc. PARTech, Ecolab,Partners Inc. By Design, LLC Green Nature Phillips Marketing Foods, Inc. Hershey’s RC Ice FineCream Foods House Robert of Balsamic Rippe & Associates, Inc. Jennie-O Store SeaTurkey to Table Jim’s Organic Coffee T.W. Garner Food Company Kitchens To Go/Carlin Manufacturing Tapingo Lavazza Premium Coffees Teatulia Organic Teas McIlhenny Company Wells Enterprises, Inc./Blue Bunny MercerYum! Cutlery Brands Nestle Dreyer’s Ice Cream Company Pacific Natural Foods Perdue Foodservice Performance Food Group QuickLabel Systems Chef Revival Rich Products Corporation T. Marzetti Company Signature Solutions by LogoWorks Simplot Sun Coffee Roasters UltraFryer Systems Webb Design

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BRONZE

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2015 NACUFS NATIONAL CONFERENCE

SILVER

JULY 22-25, 2015 Join your association friends and colleagues in Indianapolis next year, and get ready to Fuel Up! at the 2015 NACUFS National Conference. Learn more at www.nacufs.org/conference.

IN KIND

The 2015 National Conference Committee encourages the crowd to join them in Indianapolis next July.

IN COLLEGIATE DINING

Sharon Coulson University of California-Davis

RICHARD LICHTENFELT AWARD R. Cameron Schauf University of Rochester

DARYL VAN HOOK INDUSTRY AWARD Jon Garrett Premier REACH

Collegiate foodservice is a demanding profession worthy of special attention. Each year, many NACUFS awards and recognition opportunities celebrate success in culinary arts, menu design, merchandising, marketing, nutrition, and service to the association and the industry. NACUFS congratulates the 2014 recipients outlined in the following pages.

DAVID R. PRENTKOWSKI DISTINGUISHED LIFETIME MEMBER AWARD Shirleta Benfield University of Oklahoma

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Recognizing

THEODORE W. MINAH DISTINGUISHED SERVICE AWARD

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INDIVIDUAL HONORS

REGIONAL PRESIDENTS’ AWARDS

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Continental Region Kelley Williams, Brigham Young University Mike Kosevich, Montana State University-Bozeman Mid-Atlantic Region Edward Nase, Millersville University Dan Esposito, West Virginia University

Pacific Region Robert Holden, University of California-San Diego Vaughn Vargus, University of California-San Diego

Midwest Region Bruce Haskell, Michigan State University Terry Waltersdorf, Faith Baptist Bible College

Southern Region Terry Baker, Vedda Hsu, and the 2014 Regional Conference Committee, Oklahoma State University Lisa Eberhart, North Carolina State University

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Northeast Region Rafi Taherian, Yale University Garett DiStefano, University of Massachusetts-Amherst

STUDENT EMPLOYEE OF THE YEAR Michelle Leonetti, Cornell University

CL ARK E . DEHAVEN SCHOL AR SHIP AWARDS The Clark E. DeHaven Scholarship Trust, established in 1990, honors Clark E. DeHaven, NACUFS’ first executive director. Its purpose is to provide merit scholarships to students at member institutions who are committed to pursuing careers in accredited programs in the foodservice profession or related areas.

2014 RECIPIENTS

Cynthia Arias-Dowling Kansas State University

Carissa Hohider University of Akron

Jessalyn Strahm Kansas State

Bernice Sem Western Carolina University

SUSTAINABILI T Y AWARDS The Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations. These awards support the globally accepted triple bottom line philosophy, a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as “people, planet, profit.” WASTE MANAGEMENT Gold: Washington University at St. Louis Silver: University of Western Ontario Bronze: University of California, Berkeley PROCUREMENT PRACTICES Gold: University of Massachusetts - Amherst Silver: Michigan State University Bronze: Purdue University

OUTREACH & EDUCATION Gold: University of Montana Silver: Washington College Bronze: North Carolina State University MATERIALS AND RESOURCES Silver: University of Connecticut GREEN STUDENT CHAMPION Kathleen Hunt, University of Utah SUSTAINABILITY GRAND PRIZE University of Montana

Matthia Joseph Accurso CCC, from the University of Massachusetts was awarded first place in this year’s competition, winning the Culinary Challenge and a gold medal from the American Culinary Federation (ACF). Accurso’s dish was titled, “Slow Cooked Lobster with Lobster Kale Tortellini, Citrus Glazed Carrots, Celery Root, and Fennel Butter Sauce.” He also won the people’s choice award. Thomas Schraa of the University of Maryland took second place with a gold medal for his dish “Lobster Stew.” ACF silver medals were awarded to Eric Diaz of the University of Utah, Edward Glebus of San Diego State University, and Martin De Santiago, Jr. of Rice University. A bronze medal was awarded to Scott Turley of Grinnell College. Three ACF certified chefs judged the competition. Judging criteria were based on the taste of the finished product, the demonstration of cooking skills and culinary techniques, and the practice of organizational skills, including sanitation principles.

Above: Contestants from all six regions participated in the 2014 Culinary Challenge. Right: Matthias Joseph Accurso from the University of Massachusetts was the winner of the 2014 Culinary Challenge.

Top: The winning dish: Slow Cooked Lobster with Lobster Kale Tortellini, Citrus Glazed Carrots, Celery Root, and Fennel Butter Sauce. Right: Three ACF certified chefs judged the competition.

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The 14th annual Culinary Challenge showcased the skills of chefs at member institutions in an exciting, live-action competition, presented at the NACUFS national conference. The contestants, chosen in regional culinary challenges, each had 60 minutes (with an additional five minutes for plating) to produce four portions of a creative entrée using live Maine lobster as the mandatory ingredient, with side dishes and sauces, to create a nutritionally balanced plate.

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CULINARY CHALLENGE

C-STORE BEST IN T HE BUSINESS AWARDS R E C O G N I T I O N

Recognizing leadership in product mix, marketing, layout, design, and great new ideas, the C-Store Best in the Business Awards competition provides an opportunity for college and university campuses to share stories of their latest improvements and highlight their retail and convenience store best practices.

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NEW STORE DESIGN INNOVATION Winner: Virginia Commonwealth University Honorable Mention: Loyola Marymount University UPDATING YOUR EXISTING C-STORE Winner: Syracuse University Honorable Mention: University of Akron THE HYBRID C-STORE Winner: North Carolina State University MERCHANDISING IN YOUR RETAIL VENUES Winner: Pepperdine University Honorable Mention: Eastern Michigan University FOODSERVICE APPLICATION Winner: Vanderbilt University Honorable Mention: University of California-San Diego

NUTRI TION AWARDS BEST VEGAN RECIPE This biennial contest celebrates colleges and universities that incorporate creative and healthy vegan recipes on their menus.

Gold University of Illinois at Urbana-Champaign

Vegan Quinoa Lasagna

Silver Michigan State University

Vegan Mac and Cheese Bronze SUNY Geneseo

Black Bean, Sweet Potato, and Red Quinoa Soup

MOST INNOVATIVE WELLNESS & NUTRITION PROGRAM This annual contest recognizes colleges and universities that have implemented a unique and effective nutrition program during the year.

Gold Boston College Silver University of Illinois at Urbana-Champaign Bronze University of Texas at Austin Honorable Mention (tie) Western University Brecia University Cornell University

Judges spent several days in the NACUFS office in Okemos, Mich., poring over more than 150 entries for this year’s awards. Sixtytwo gold, silver, bronze, and honorable mention awards were presented to the “best of the best” in the contest’s six categories. The grand prize winners were announced at the conference and are featured in the following pages.

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Collegiate foodservice is a demanding profession worthy of recognition. The Loyal E. Horton Dining Awards contest is a highly competitive peer recognition program. The awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services.

2014 LOYAL E. HORTON DINING AWARDS

RESIDENTIAL DINING CONCEPTS

CATEGORY WINNERS SMALL SCHOOL

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Gold Concordia College

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GRAND PRIZE:

UNIVERSITY OF MICHIGAN Hello. I’m Chef Buzz. For 10 years, I’ve been cooking here at East Quad, home to the Residential College and the Michigan Community Scholars Program. Which means I’m serving a clientele like nowhere else on campus. These students are the ones who are into new food trends before anyone else. They’re out to change the world, starting with what they eat. So when we started planning the new dining hall, I knew the concept had to be theirs as much as mine. Turns out, we both had the same vision: reinvent the dining hall as a tasting menu. Seven micro-restaurants, serving scaled-down plates, cooking right at the station. Different menu every day. As a chef, I love that I can focus on just one or two perfect dishes at each station. The students love the restaurant environment. And the small plates are ideal for experimenting — chefs and students are all about that. They wanted it as local and sustainable as possible, and we made it happen. They wanted clean, urban design, and the place is a knockout. So, welcome to East Quad. Come see what we — chefs and students — have created together.

Silver Hendrix College Bronze Manhattan College MEDIUM SCHOOL

Gold Azusa Pacific University LARGE SCHOOL

Gold University of Michigan Silver University of Massachusetts Bronze Harvard University Honorable Mention Michigan State University

2014 LOYAL E. HORTON DINING AWARDS

CATEGORY WINNERS SMALL SCHOOL

RESIDENTIAL DINING— SPECIAL EVENT

Bronze Washington College Honorable Mention California Institute of Technology MEDIUM SCHOOL

Gold University of Wisconsin - Stevens Point Silver Northern Michigan University Bronze University of Dayton Honorable Mention SUNY at Geneseo LARGE SCHOOL

Gold Montana State University - Bozeman University of California - Berkeley Virginia Tech Silver University of Wisconsin - Milwaukee Bronze University of Georgia Honorable Mention University of Wisconsin - Madison

GRAND PRIZE:

UNIVERSITY OF WISCONSINSTEVENS POINT University of Wisconsin-Stevens Point (UWSP) transitioned to self-operation in 2009, following decades of contracted dining. Here at UWSP Dining and Summer Conferences (DSC) our primary objectives were to improve food quality and service; develop the student employment program; and create local food and sustainability initiatives that support the environmental mission of the university. Our results have been very impressive. Educational Benchmarking Institute (EBI) scores increased from 4.40 to 5.32. Student employee numbers jumped from 100 to 450, and local food purchases in AASHE-Stars report are 41 percent. We serve more than 450,000 meals per year at our all-you-care-toeat, Elizabeth Piffner DeBot Residential Dining Center. Our special event philosophy includes celebrating food, creating fellowship, and exploring culinary history. Jolablot, the mid-winter Viking Feast, was developed following these principles as we journeyed back in time to when Vikings explored the world’s oceans and rivers for trade and conquest. The feast was filled with eating, drinking, singing, dancing, and storytelling. During the feast, Vikings wore their best clothes, they drank from a horn, and many visited each other’s long houses to sit by the fire telling stories on a wooden bench.

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Silver Brigham Young University - Hawaii

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Gold Hendrix College

2014 LOYAL E. HORTON DINING AWARDS

RETAIL SALES— SINGLE CONCEPT

CATEGORY WINNERS SMALL SCHOOL

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Gold Hendrix College

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GRAND PRIZE:

UNIVERSITY OF SAN DIEGO The University of San Diego is a Roman Catholic institution with 8,321 undergraduate, graduate, and law students. We are in Princeton Review’s “Best 378 Colleges” and ranked number 18 in “Best Campus Food.” La Paloma is a dining retail unit within USD Dining, part of the selfoperated Auxiliary Services department with the Business Services division of campus. Our credo is: “Enjoy globally inspired, simple, sustainable, local food for your mind and body.” A 2013 remodel allowed for a more in-depth, sustainable menu, improved traffic flow, additional seating, and lively décor. Our menu is innovative yet simple, with sustainable, local food at its core. We support the university’s commitment to academic excellence by serving as the first dining facility that can be utilized as an academic lab. Through our Catholic identity, La Paloma strives to be better stewards of Earth and its resources. Food products are sourced from as many local and eco-friendly vendors as possible. This includes farms that have organic and sustainable practices, meat sources that are certified hormone and antibiotic-free meat sources, companies that adhere to sustainable practices such as seafood caught with the “pole & line” method, and more. Foods are proudly made from scratch whenever possible with high-quality “clean ingredients.”

Silver United States Military Academy Bronze Concordia College MEDIUM SCHOOL

Gold University of San Diego Silver Johnson County Community College Bronze Azusa Pacific University LARGE SCHOOL

Gold Cal Poly Pomona Foundation Silver Carleton University Bronze Stanford University Honorable Mention University of California - San Diego

2014 LOYAL E. HORTON DINING AWARDS

Gold California State University - Channel Islands MEDIUM SCHOOL

Gold University of San Diego Silver University of Dayton Bronze Azusa Pacific University LARGE SCHOOL

Gold University of Kansas Silver Vanderbilt University Bronze Binghamton University Honorable Mention Miami University

GRAND PRIZE:

UNIVERSITY OF SAN DIEGO La Gran Terraza is the University of San Diego’s flagship restaurant offering full-service dining in a bistro-style setting. Farm-to-table California cuisine is available for lunch and dinner. Menus change weekly and the restaurant is open for dining and catered events for both on and off campus constituents. It is a popular gathering place known for an array of special events and holiday festivities. The Grand Dining Room is a comfortable, yet refined, atmosphere. The highly configurable floor plan, two-sided fireplace, and expansive views of Tecolote Canyon and Mission Bay make it a great place for dining and catered events. O’Toole’s is a favorite spot for our students. In the evenings, we offer local craft beers and an extensive wine list that boasts many alumniowned wineries. Our terrace allows one to dine al fresco, while taking advantage of year-round sunshine. Our experienced culinary team creates innovative, high-quality meals with local, fresh ingredients that are procured and prepared in an eco-friendly manner. One of our best assets is our knowledgeable and gregarious wait staff. Our vision is to provide engaging, memorable culinary experiences, while supporting the university’s mission to advance academic excellence.

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SMALL SCHOOL

RETAIL SALES—MULTIPLE CONCEPTS/MARKETPLACE

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CATEGORY WINNERS

2014 LOYAL E. HORTON DINING AWARDS

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CATERING— SPECIAL EVENT

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GRAND PRIZE:

YALE UNIVERSITY In the 312-year history of Yale University, there had been only 22 presidents of this prestigious institution. The talented team at Yale Catering was offered the responsibility of creating a memorable inaugural experience for our 23rd president, Peter Salovey. It began as the entire Yale Dining team welcomed the incoming president under a formation of residential college flags held by our chefs. With energetic cheers, impassioned speeches, and presentation of a giant cake spectacularly decorated as the Yale “Y,” the new president shared glowing praise for our work. The finale was an evening of phenomenal food, and festive music in a classical historic Yale setting. Outside the Beinecke Plaza, under towering Yale tapestries and Commons’ grandly illuminated columns, our guests enjoyed cocktails and delectable hand-passed hors d’oeuvres. The creative reception menu included seasonal vegetables and local tuna, lamb, chicken, and beef. Guests entering from the colonnade were welcomed by a fanfare of trumpets and the exquisite architecture of Commons. The striking decor of the room reflected the unique historical elegance of Yale. Each beautifully dressed table provided a stage to showcase the exceptional culinary creations of Yale Catering.

CATEGORY WINNERS SMALL SCHOOL

Gold United States Military Academy Silver Concordia College Bronze Marist College Honorable Mention California Institute of Technology MEDIUM SCHOOL

Gold Buffalo State College Silver University of San Diego Bronze College of the Holy Cross Honorable Mention College of the Holy Cross LARGE SCHOOL

Gold Yale University Silver Texas Tech University Bronze Kennesaw State University Honorable Mention University of Riverside

2014 LOYAL E. HORTON DINING AWARDS

CATEGORY WINNERS SMALL SCHOOL

CATERINGâ&#x20AC;&#x201D; ONLINE MENU

Bronze Hendrix College Honorable Mention Concordia College MEDIUM SCHOOL

Gold Millersville University Silver Johnson County Community College LARGE SCHOOL

Gold Cal Poly Corporation Silver West Virginia University Bronze Oklahoma State University Honorable Mention University of Illinois at Urbana - Champaign

GRAND PRIZE:

COLLEGE OF SAINT BENEDICT Our business strategy in creating our catering menu was to meet the expectations and needs of both our internal and external customers. We also needed to be aware of our local competitors, their offerings, and price structure. Our menu supports our business strategy by offering various meal types and price points to accommodate students, departments, and external customers. With our campus guests using our services frequently throughout the year, we also needed to make sure we had enough selection to keep the menu interesting. We have a different pricing scale for internal events versus external events, which allows us a higher profit margin on our external guests. We define success with highly satisfied customers in regards to food quality, appearance, presentation, and the service received during their event. We use online surveys to track our customer satisfaction. Our returning customer base provides confirmation that we have been successful. Sustainability is an important component on our campus. We no longer offer bottled water, but instead provide tap water. The campus is equipped with hydration stations. There have been two new breaks added, which include a bakery of the day item. This allows for groups to order items already being prepared for another event, instead of making several different types of baked goods. We also have adjusted our portion sizes, particularly in desserts. Consistent and high quality food and service has distinguished us from other catering departments in our area. The word of mouth recommendations from our customers has been our best form of advertising. We are most proud of the full package that we can offer for an event, from planning stages to execution. The talent and accommodating nature of our staff, high quality menus, and hospitable service create successful events.

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Silver Ashland University

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Gold College of Saint Benedict

F E AT U R E

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a standard of excellence, achievement, etc. against which similar things must be measured or judged.

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Department collects and analyzes data on colleges in order to create Title: Scott Berlin, Director of Dining and feedback reports that compare colleges’ Hospitality Services enrollments, financial aid, finances, and other variables. NACUFS benchmarking Based on this data, in 2012 the Chronicle of Higher participation: 2005 Education published an analysis of connections between nearly 1600 four-year colleges and invited readers to see where their college fit in an interactive map of the data. This is a tradition of benchmarking that is becoming the norm within Higher Education – and its reach into the campus dining industry is no exception. Benchmarking, or establishing a standard by which you can compare your dining service, enables you to clearly measure the progress of program changes, create improvement processes, as well as provide stakeholders with information about how your program stacks up with others. Effective benchmarking can become a catalyst for campus recognition and increased budget. So how can you do it well? The National Association of College & University Food Services (NACUFS) offers three benchmarking surveys: operating performance,

salary, and customer satisfaction. Participating in the survey can help you establish a standard of excellence, from which you can make goals and program changes. “Campus Dining Today” spoke with four benchmarking participants who offered advice on how to enhance a program through benchmarking.

1 . GA U GE Y OU R PE R FOR M A NCE It’s difficult to know how well you are doing without a good comparison. When you’re driving on a highway at 65 miles per hour, that might seem a reasonable pace. When you look out the window and realize you’re actually on a race track where everyone is driving 105 miles per hour – you start to draw different conclusions about your own performance. NACUFS benchmarking surveys not only help you gauge your own performance from year to year, but also enable comparisons with other similar colleges or universities. Many people are intimidated by data. Cam Schauf, director of campus dining and auxiliary operations at University of Rochester, cautions, “You have to realize that it’s not bad if you’re behind. It’s an indicator that

F E AT U R E

(Left) Team Green, a student group of dining interns at the University of Rochester that focuses on sustainable initiatives on campus, coordinated 9 other student groups to table during the Wilson Day local dinner event to educate students on various initiatives. From Left to Right, Rachel Sanguinetti, Daniel Diaz-Etchevere, and Gabryella Pulsinelli.

Title: Cam Schauf,

Director, Campus Dining Services and Auxiliary Operations

you should ask more questions and NACUFS benchmarking look at the story behind the data.” UNIVERSITY of CALIFORNIAparticipation: 2005 Schauf uses the NACUFS customer SANTA CRUZ (UCSC) service survey on a regular basis (Above) Local Prune Plums served Title: Scott Berlin, to identify and communicate key Director of Dining and as the base of a Fall fruit crisp at issues to his campus. He segments Hospitality Services the Wilson Day local dinner at the by unit and then identifies areas for change or University of Rochester NACUFS benchmarking improvement based on the student feedback, then participation: 2005 uses that while doing his planning for the year. Schauf (Right) After recommends “using the data as a backbone…branching the Wilson Day out to find out why, then applying that knowledge to WESTERN MICHIGAN local dinner at make improvements.” UNIVERSITY the University of Rochester students 2. D E VELO P A N EXECUT IVE S Titles: UMMA RY Judy Gipper, were invited to visit Director of Dining Services An executive summary allows you to highlight the the reflection wall in most relevant data for your institution and it the student union Kelseyshare Patterson, of Nutrition Services, with stakeholders to encourage positive Manager change. The where they could learn Western Michigan University executive summary helps establish a case for changes more about the city of benchmarkingRochester and enjoy in funding, process, attitude, behavior NACUFS and more. participation: 2001 desserts from a Judy Gipper, director of dining services at Western local bakery. Michigan University, writes an executive summary that looks at their rankings over time, and compares it to rankings of all NACUFS members. The summary also segments by dining unit to track performance. Compile the data most valuable to your institution into an executive summary. “We’ve been benchmarking since about 2001

Visit BALL STATE UNIVERSITY Title: Jon Lewis,

Director of Campus Dining

NACUFS benchmarking participation: 2006

NACUFS.ORG

to order your copy of the 2014 webinar series on Benchmarking! (Left) Events throughout the year allow students to experience new cuisine at Western Michigan University.

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UNIVERSITY of ROCHESTER

Title: Scott Berlin, Director of Dining and Hospitality Services

NACUFS benchmarking participation: 2005

and analyzing our performance,” says Gipper. “Accountability will be increasingly important. In these times of limited resources and high needs, we will be asked to demonstrate effectiveness across a university. Dining Services will of ROCHESTER beUNIVERSITY a part of that.” Schauf, 3.Title: F OCam C US ON

AC HI EVABLE GOALS

F E AT U R E

Director, Campus Dining Services and Auxiliary Operations

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WESTERN MICHIGAN UNIVERSITY Titles: Judy Gipper,

Director of Dining Services

Kelsey Patterson,

Manager of Nutrition Services, Western Michigan University

NACUFS benchmarking participation: 2001

NACUFS your benchmarking Knowing benchmark is half UNIVERSITY the of CALIFORNIAparticipation: 2005what you improve battle. How and SANTA CRUZ (UCSC) depends a great deal on your Title: Scott Berlin, resources and sphere of influence. Director of Dining and The executive summary can help improve Hospitalityyour Services sphere of influence. However, you’ll still need NACUFS benchmarking to set incremental goals for improvement. participation: 2005

At Ball State University, Jon Lewis, director of campus dining, uses data from NACUFS WESTERN MICHIGAN benchmarking surveys to expand resources UNIVERSITY BALL STATE UNIVERSITY for new initiatives. He provides a one-page Titles: summary of the survey results to his vice Title: Jon Lewis, Judy Gipper, president, who Services then asks him to choose Director one of Campus Dining Director of Dining question to focus on during the year. This NACUFS benchmarking Kelsey year, hePatterson, says, he’s focusing on fresh food. participation: 2006 Manager of Nutrition Services, Western Michigan University

The goal for the year is to get a better score NACUFS benchmarking onparticipation: fresh food 2001 than last year. Compared to the NACUFS sample, they were ahead of the industry as a whole on this item. However, when using themselves as a benchmark, Lewis saw they were down from previous years. He was able to highlight the issue with the vice president, and empower the executive chef to develop a program to emphasize and add fresher items where it made sense.

With input from students, Western Michigan University implements new menu options in their dining halls.

Students have easy access to great food on the go at Western Michigan University.

BALL STATE UNIVERSITY Title: Jon Lewis,

Director of Campus Dining

NACUFS benchmarking participation: 2006

New venues bring new foods to students at Ball State University.

Data from the NACUFS benchmarking surveys can also be a powerful tool for changing services and offerings. Based on feedback from the NACUFS customer service survey, Dining Services at Western Michigan University decided to make changes to their Marketplace Grille. They started offering sandwiches and soups to-go, extending service until 11 p.m., and offering a hot food option. To take this to the next level, they’ll be measuring the (Below) An action station success of this new initiative by monitoring usage, with Chef Reynolds draws feedback from next year’s survey, and feedback from students at Ball employees. Kelsey Schuring, registered dietician for State University. WMU comments, “We are not always reacting; we try to be proactive and stay ahead of the game.”

Students have many different options at Ball State University.

(Below) Students enjoy a variety of different cuisines from around the world at the University of California-Santa Cruz.

At the University of California – Santa-Cruz (UCSC), benchmarking data combined with efficiency statistics support decisions related to remodeling and service improvement. “We make good decisions, and we have data to support that,” says Scott Berlin, who has participated in NACUFS benchmarking surveys for the past nine years. When survey results showed negative feedback for mismatched offerings in their online menu, Berlin’s department changed internal practices to ensure more timely updates. Survey results later showed the changes improved customer satisfaction, and ultimately resulted in the development of a digital menu board for real-time updates and continued improvement. Every area of the university is under pressure to demonstrate the value it offers to each student. Judy Gipper at WMU explains, “I have to constantly be aware of how we are performing. It is of critical importance that we deliver quality service that

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4. E N HA N C E D E C ISION - M A K IN G AND T IE TO IN ST IT U T ION A L M ISSIO N

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Focusing on this one area is a great way to track success while not taking on an impossible task. Not only can this help with customer service, it boosts employee morale to work on achievable goals and demonstrates commitment to improvement across the board.

meets and exceeds industry standards. This matches Western Michigan University’s intense focus on the student.” Benchmarking data not only supports decisionmaking and change, but helps illustrate progress and demonstrate how campus dining contributes to the institutional mission.

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5. C EL EBRATE AND COMMUN IC AT E YO UR S UCCESS

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Small improvements can make a big difference in customer satisfaction and employee morale. Berlin (UCSC) shared UNIVERSITY of ROCHESTER that each of his operations creates target goals by which they evaluate management and performance. They give Title: Cam Schauf, an annual award to the operation with the Dining overall highest Director, Campus Services and Auxiliary rating. “How you rate this year and Operations what you did to improve are results that are always shown in the data, and NACUFS benchmarking this helps to communicate with upper administration as participation: 2005 well as to globally have happy customers,” Berlin remarks. Cam Schauf (University of Rochester) recommends communicating changes with students. “You Asked For It” signs are a way to help students see that their requests are heard. Following this type of change process shows a full cycle of understanding and acting on data, and satisfying both student and stakeholder needs.

UNIVERSITY of CALIFORNIASANTA CRUZ (UCSC) Title: Scott Berlin, Director of Dining and Hospitality Services

NACUFS benchmarking participation: 2005

Themed programs attract students to the dining halls at the University of California-Santa Cruz.

WESTERN MICHIGAN

UNIVERSITY Participation in the NACUFS benchmarking survey can also help build national recognition for your program Titles: among stakeholders as well Judy as peers. Lewis (Ball State Gipper, of Dining Services University) is able to show Director their program is ahead of the national average on 23 out of 25 indicators—which Kelsey Patterson, Manager of Nutrition proves without a doubt that their program isServices, successful. Western Michigan University

NACUFS benchmarking participation: 2001

Upcoming BENCHMARKING surveys

BALL STATE UNIVERSITY

Title: Jon Lewis,

Director of Campus Dining

NACUFS benchmarking

2006 Aprilparticipation: 11: Operating Performance Benchmarking Survey

May 31: Salary Survey

September 25: Customer Satisfaction Benchmarking Survey

Special dietary needs, such as vegetarian or vegan, are accommodated with different options at the University of California-Santa Cruz.

C O N F E R E N C E S R E G I O N A L

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Regional Conferences NACUFS is composed of six regions, each with a regional council and committees that develop programming within the region. One of the educational programs each region offers is a regional conference, an opportunity for NACUFS institutional and industry members alike to gather for education, professional development, and networking. Be sure to save the date for the upcoming regional conferences for 2015.

Gettysburg College Gettysburg, Pennsylvania Located in southern Pennsylvania and the site of the fiercest battle in the Civil War, join us in Gettysburg for the 2015 Mid-Atlantic Regional Conference. Hosted by Gettysburg College, learn how to build your leadership skills to ensure a successful career in your future. We look forward to seeing you in the spring!

Brown University Providence, Rhode Island The smallest state in the union is just teeming with Big Ideas. From top-notch culinary experiences, to cutting-edge community art happenings and more, Providence, Rhode Island is a unique location to build your network and share knowledge. Co-hosts Brown University, Johnson and Wales University, Rhode Island School of Design, and the University of Rhode Island hope you join us and share your Big Ideas!

University of California-Santa Cruz & San Jose State University Santa Cruz, California Join us for a wave of information at the 2015 Pacific Region Conference and find out what bright ideas this sun-soaked city will inspire! Get a taste of Santa Cruz at our opening reception at the unique Hotel Paradox, attend various interest sessions, learn about sustainable food at Viridis Aquaponics, and watch the heated Culinary Challenge.

March 26-28, 2015

S O UTHERN RE GION: March 11-13, 2015

North Carolina State University Raleigh, North Carolina The state of college foodservice is changing! Join us on the campus of NC State University in scenic downtown Raleigh, North Carolina as we explore how you can fuel your campus for academic success with fresh new ideas for your dining operation. Hear from our keynote speakers about menu and customer service innovation, tour our award-winning facilities, learn from industry experts and enjoy an exciting line up of activities we have planned here in Raleigh.

CON T IN E N TA L R E GIO N: March 29-April 1, 2015

MIDWEST R E GION : March 22-24, 2015

University of Nebraska-Lincoln Lincoln, Nebraska Join us as we make Today’s Vision Tomorrow’s Reality at the NACUFS Midwest Regional Conference. Joel Sartore and Larry Johnson headline as our keynote speakers, showing participants the importance of sustainability, building a positive corporate culture, leadership, and customer service. Our educational sessions, Showcase, and Culinary Challenge are sure to be exciting and dynamic. There will be no shortage of food, fun, and friends in Lincoln this spring!

University of Montana Missoula, Montana Join us for a Taste of Montana and sample some local cuisine, such as elk, trout, and pheasant, and, of course, great microbrews and wines. Celebrity chef Anne Cooper will headline our general sessions. You won’t want to miss our Showcase and the competitive Culinary Challenge. Be on the lookout for more information coming soon. We look forward to seeing you!

C O N F E R E N C E S

PAC IFIC R E GION :

March 18-21, 2015

R E G I O N A L

NORTH E AST R E GION :

March 8-10, 2015

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MI D -ATL A N TI C REGION:

JANUARY 2015 C A L E N DA R

9 21-24 23 31

Deadline: National Conference Interest Session Proposals Foodservice Directors Symposium, Chef Summit, Operator Roundtables Deadline: Foodservice Management Internshipsâ&#x20AC;&#x201D;Student Applications Deadline: National Reco

N AC U F S

FEBRUARY 2015 13

Deadline: Clark E. DeHaven Scholarship Applications

MARCH 2015

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6 8-10 11-13 18-21 22-24 26-28 29-April 1

Deadline: Summer Institute Applications Mid-Atlantic Regional Conference Gettysburg, Penn. Southern Regional Conference Raleigh, N.C. Northeast Regional Conference Providence, R.I. Midwest Regional Conference Lincoln, Neb. Pacific Regional Conference Santa Cruz, Calif. Continental Regional Conference Missoula, Mont.

APRIL 2015 1 1 1 1 7 10 14 21 28

Deadline: C-Store Award Entries Deadline: Sustainability Award Entries Deadline: Nutrition Award Entries Deadline: Loyal E. Horton Dining Awards (Categories 1-6) Nutrition Webinar Series, Part 1 Deadline: Operating Performance Benchmarking Survey Nutrition Webinar Series, Part 2 Nutrition Webinar Series, Part 3 Nutrition Webinar Series, Part 4

MAY 2015 For a full calendar of events and more information on NACUFS programs and professional development opportunities, visit

www.nacufs.org

16-19 31

National Restaurant Association Show NACUFS Reception on May 17 Deadline: Salary Survey

JUNE 2015 1-6 7-12 15-20 22-27

Foodservice Management Institute Buffalo, N.Y. Planning Institute Austin, Minn. Leadership Institute Solon, Ohio Human Resources Institute Bloomington, Minn.