Dining.tamu.edu
D e c e m b e r 2 0 1 6 E d i t i o n
An Inside Look:
• Letter from Lee • Wow Cards • HR reminders
Howdy, Just a closing note to offer my many thanks for all of your efforts this semester. We were successful in serving over 2.5 million guests over the last sixteen weeks and it would not have happened if it was not for the incredible team work displayed each and every day in some of the busiest residential and retail operations in the country. Serving the Aggies of Texas A&M University is truly a special honor and I am in hopes you will all return next semester and assist us in keeping our tradition of making each semester better than the one that came before. Next semester we will be opening a fast casual café operation in the new Vet Medicine building. This location is absolutely beautiful and should be an exciting addition to our account. In addition, we will begin construction of the Commons Resident Dining operation and anticipate it being completed by August 1st. On behalf of the entire management team, we wish you the happiest of holidays and a fantastic New Year. Warm Regards, Leland Rapport Vice President of Operations youfirst Newsletter / December 2016
April
April
donations (cans, clothes, shoes, electronics, etc.) Bring all items to HR.
of April with a birthday breakfast! 9am-‐10am
April
April
• Holiday 1strecipe 5th • Health tips Birthday Breakfast! Spring Cleaning Company wide cleaning Help us celebrate all • Decorating tips & more! event. Bring in any birthdays for the month
11th
Monday Kickstart All employees join in the conference room for an inspirational goal-‐setting lecture. 10am-‐11am
15th
Friday Fanday Wear a t-‐shirt from your favorite sports team! You might have more in common with your coworkers than you think!
April Events April
April
Earth Day Afternoon company meeting held outside! Games and snacks provided. 3pm-‐4:30pm
April Luncheon Join us in the break area for a catered luncheon. Our thank you to all employees for your hard-‐ work! Noon-‐1pm
22nd
27th
Wow Cards
Cody Begg, Director of Operations
Fall Reflections
Courtney Hill, District Director of Marketing & Guest Experience Fall has been a whirlwind and I cannot thank each of you enough for your contributions. The last few weeks have been full of fun events including our first Farmer’s Market on the Fish Pond. We welcomed vendors from across the Brazos Valley and had a tremendous turnout. We look forward to hosting many more in the future. Thanksgiving Day, our Duncan team hosted the 33rd annual Thanksgiving in the Brazos Valley. Managers and staff alike joined over 200 volunteers to prepare and distribute over 1,000 meals to needy individuals in our community. This worth-‐while event was rewarding for all who joined in! These events and others rounded out a semester full of activity. As we head into the holidays, take time to rest and enjoy time with family and friends. Next semester is sure to bring more excitement and activities and I look forward to having each of you be a part of the good times ahead!
Holiday Decorations and More!
Bethany Erwin, Director of Operations for Catering
The holidays can be a very stressful time for all -‐ extra hours shopping and trying to get the perfect items for everyone. The last thing you want to do is come home to a ba-‐humbug of a home, but you may not have time to go all out. Here are a few recommendations to brighten up your home and make it holiday ready. Simplify-‐ Keep it simple and don’t clutter up your home with busy-‐ness. You can’t enjoy everything if there’s too much going on! Begin with a blank palette: if you can, leave your decorations in storage until you decide a theme or idea you want to build upon. Then pull out only what you need; you don’t have to use all of your decorations! Use color in unexpected ways-‐If you’re decorating on a budget, color goes a long way! If you have a favorite decoration or collection of objects that are in one color you like, then you can use them as a starting point for introducing color elsewhere in your room. One idea is to place cranberries in a vase with a holiday candle; it will add a pop of color, holiday flavors and give you that “cran-‐do attitude” to help you get through the season. Go natural-‐Incorporating natural objects — evergreens, fruit, boughs, berries, even bark — it’s on trend and works well in both contemporary and traditional settings. Rustic items such as birch bark as an underlay on a place setting or pine cones on the table are nice additions. Enjoy-‐I know it may be hard, but try to remember to slow down and enjoy the moment. This time of year is about spending time with loved ones and celebrating with them. Take a deep breath and have fun!
Our WOW card initiative is well under way and we have seen some great success stories from the program. But that’s not how we roll at Texas A&M! We don’t let anything be ‘good enough’. We can ALWAYS be better, so we are going to take the WOW Card challenge up another level next semester! We appreciate everyone’s hard work and look forward to another great semester and we want all of you to be rewarded for great service and above-‐the-‐call-‐of-‐duty performance. If at any time you stop a manager on campus and ask them to show you a WOW card and they are unable to produce one, you automatically get 2 WOW Cards. For every time confirmation report that you go without any time clock violations (missed punch, late punch, short lunch, etc) you will automatically receive one WOW card. Select students will be given WOW cards next semester, secret Wow shoppers, and will hand out WOW cards as they have great experiences. We look forward to another great semester. We are committed to providing a WOW experience to every guest at every meal. Happy Holidays!
Enjoy a Safe Holiday Season
Karen Tomas, Director Quality Assurance/ Safety Holiday Safety is an issue that burns brightest from late November to mid-‐January, the time when families gather, parties are scheduled and travel spikes. By taking some basic precautions, you can ensure your whole family remains safe and injury-‐free throughout the season. Watch Out for those Fire-‐starters Turkey Fryers While many subscribe to the theory any fried food is good – even if it's not necessarily good for you – there is reason to be on alert if you're thinking of celebrating the holidays by frying a turkey. The Consumer Product Safety Commission reports there have been 168 turkey-‐fryer related fires, burns, explosions or carbon monoxide poisoning incidents since 2002. CPSC says 672 people have been injured and $8 million in property damage losses have resulted from these incidents. NSC discourages the use of turkey fryers at home and urges those who prefer fried turkey to seek out professional establishments or consider new oil-‐less turkey fryer. For those who don't heed that advice, please follow these precautions: Set up the fryer more than 10 feet from the house and keep children away Find flat ground; the oil must be even and steady to ensure safety Use a thawed and dry turkey; any water will cause the oil to bubble furiously and spill over (see video at right) Fryer lid and handle can become very hot and cause burns Have a fire extinguisher ready at all times
Candles and Fireplaces
About 2,200 deaths were caused by fires, burns and other fire-‐related injuries in 2013, according to injury facts 2015, and 12% of home candle fires occur in December, the National Fire Protection Association reports. Increased use of candles and fireplaces, combined with an increase in the amount of combustible, seasonal decorations present in many homes means more risk for fire. Never leave burning candles unattended or sleep in a room with a lit candle Keep candles out of reach of children Make sure candles are on stable surfaces Don't burn candles near trees, curtains or any other flammable items Don't burn trees, wreaths or wrapping paper in the fireplace Check and clean the chimney and fireplace area at least once a year
Traveling for the Holidays? Be Prepared
Many people choose to travel during the holidays by automobile, with the highest fatality rate of any major form of transportation. In 2013, 343 people died on New Year's Day, 360 on Thanksgiving Day and 88 on Christmas Day, according to Injury Facts 2015. Alcohol-‐impaired fatalities represented 31% of the totals. • Use a designated driver to ensure guests make it home safely after a holiday party; alcohol, over-‐the-‐counter or illegal drugs all cause impairment • Make sure every person in the vehicle is properly buckled up no matter how long or short the distance being traveled • Put that cell phone away; distracted driving causes one-‐quarter of all crashes • Make sure the vehicle is properly maintained, and keep an emergency kit with you • Be prepared for heavy traffic and possibly heavy snow if you are traveling north. Remember, when guests are staying in your home, make sure areas have night lights or easy-‐to-‐reach lamps in case they need to get up during the night. Whether you are visiting someone else's home or you have guests in your home, make sure all medications are kept up and away and out of sight from young children. I would like to take this time to congratulate all of our Safety Bingo winners this semester. We had lots of fun and will continue this in the spring semester. I am wishing everyone and your families a safe and happy holiday.
youfirst Newsletter /December 2016
Important HR Reminders Scott Bauer, Human Resources Manager
The semester is coming to a close and Christmas is in the air. Winter break is upon us when we all get some much needed and deserved rest. I want to thank each of you for your hard work, dedication and loyalty to Chartwells. As your units are getting ready to close for the winter break, I want you to start thinking about the end of this semester and the beginning of next semester. Here are few things you’ll need to do: 1. Confirm your name, address, phone number and email address with your manager before you leave. Your W-‐2 for 2016 taxes will be mailed to the address on file as of December 31, 2016. 2. Temporary Reduction letters will be available from your manager. 3. Human Resources will be conducting mandatory meetings for all associates on January 18 & 19 at 2pm at Ag Café, Duncan Dining Center, MSC and Sbisa Dining Hall. We will be taking care of signing mandatory documents, verifying personal information and obtaining ID cards & name tags. More information will be forthcoming in the Spring Semester. Please put these important dates on your calendar. Enjoy your holiday break and I look forward to seeing each of you at the start of next semester! Merry Christmas and happy New Year!
Sand Art Brownie Mix Marc Cruz, Senior Executive Chef Can you believe it? The end of the fall semester is already here! So while you’re dealing with studying for finals, don’t stress anymore about Christmas gifts for friends and family or fighting the holiday hustle and bustle. Make the perfect holiday gift in your home or dorm: Sand Art Brownie Mix! These brownies are so good. I always keep a few jars on hand to add to gift baskets or use as hostess gifts. The jars can be decorated by covering the lids with holiday material and tying a ribbon with the recipe around the top to hold it in place. Hope you enjoy. Happy Holidays!!
youfirst Newsletter / August 2016
Ingredients:
• 1 cup plus 2 tablespoons all-purpose flour • 1/2 teaspoon salt •Ingredients 2/3 cup packed brown sugar • 2/3 cup sugar
• • • •
1/3 cup baking cocoa 1/2 cup semisweet chocolate chips 1/2 cup vanilla or white chips 1/2 cup chopped pecans
ADDITIONAL INGREDIENTS: Do not add in jar • 3 eggs • 2/3 cup canola oil • 1 teaspoon vanilla extract
Directions:
1. In a small bowl, combine flour and salt. In a 1-qt. glass container, layer flour mixture, brown sugar, sugar, cocoa, chips and pecans. Cover and store in a cool dry place up to 6 months. Yield: 1 batch (about 4 cups total). 2. To prepare brownies: Preheat oven to 350°. In a large bowl, whisk eggs, oil and vanilla. Add brownie mix; stir until blended. 3. Spread into a greased 9-in.-square baking pan. Bake 2530 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Yield: 16 servings. youfirst Newsletter/December 2016
3 Tips to Eating Healthy Chanika Moses, Dietitian
Do you ever feel as though a sweet tooth or craving for salty foods is holding you back from your health goals? The good news is that with a few simple changes to your eating and cooking habits, you can still eat right while including these occasional treats. Start building a smarter plate by choosing fruits and vegetables, whole grains, lean protein and low-‐fat dairy — foods that are packed with the nutrients you need without all the added sugars and solid fats. In addition, you can help reduce your risk of high blood pressure, heart disease and stroke by eating less sodium. Eat Fewer Foods High in Fat Go for leaner cuts of ground beef, turkey and chicken. Cut back on processed meats such as hot dogs, salami and bacon. Grill, broil, bake or steam foods instead of frying. Cook with healthy oils such as olive, canola and sunflower oils in place of partially-‐hydrogenated oils or butter. Select low-‐fat or fat-‐free milk, yogurt and cheese. Rethink Your Drink Switch to water or unsweet teas, and have sweet teas, low-‐fat or fat-‐free milk or 100-‐percent fruit juice in moderate amounts. For additional taste, add lemons, limes or cucumbers to water or drink unsweetened carbonated water. Eat fresh fruit for dessert instead of cakes, cookies or pastries. Buy foods with little-‐to-‐no added sugars, including unsweetened applesauce or unsweetened whole-‐grain cereals.
Recipe of The Month:
Cut Back on Sodium Instead of salt, use herbs and spices to season foods. Do not add salt when cooking pasta, rice and vegetables. Read the Nutrition Facts Label to compare the sodium content of high-‐sodium foods such as pre-‐made foods, frozen meals, bread, canned soups and vegetables.
Lacinato Kale Salad With Roasted Squash • 1 pound peeled/seeded butternut squash,
• 1/4 cup fresh lemon juice
Portion Size. Does it matter? cut into 1/2-‐inch cubes (about 4 cups) • 3 tablespoons flaxseed oil Portion size almost always comes up when talking how to eat w ell and weight loss. • about 3 tablespoons extra-‐ virgin olive oilWhy is portion s•ize s1 o 1important? /2 bunches Lacinato kale, washed and
• Sea salt
patted dry
What is portion size? Freshly ground epper • p4 ged gooat cheese, o4r oz would be When we say portion size we are usually talking a•bout the amount of ab flack ood p that we eat at a given time. You ut o4unces oz of cahicken n your plate sahaved t lunch. • 4 l arge s hallots, t hinly s liced ( 1 1 /2 c ups) crumbled the portion size. The amount we eat is often different from “serving size” you would see on a nutrition label. For example, a “serving” or cups of pasta, but the • 1/3 cup toasted hazelnuts (1 1/2 ounces), portion we eat at dinner may be 1 ½ cups of pasta.
roughly chopped
How does portion size impact how we eat? Preheat to 350 dwegrees. Place squash on acan parchment-‐lined Most of us are not very good at estimating how much 1. food we are oeven ating unless e measure it. Certain things impact how much bwaking e eat wsheet. ithout us noticing, like the color of the plate, size of the plate and if the plate has a rim. That because these details how much food we al oad onto e p also tend to eat Drizzle with 1 1is /2 tablespoons olive impact oil, and sprinkle with pinch of osur ea plates. salt aW nd epper; more when we start with a larger portion on our plates, leading to eat more than we meant tto. toss well. uRs oast until golden brown, ossing halfway through, about 45 minutes. Better Portioning eanwhile, place wshallots on a pcups archment-‐lined sheet, aynd drizzle ith amount that To get familiar with serving sizes and what they look l2. ike M on a plate, practice ith measuring at home. Start bmaking eals by serving ourself a mw easured 1/2 tablespoons il, aond sprinkle pvinch of salt nd pepper. you think will be enough and only go back for more if remaining you are still 1h ungry. For example: oalive 1/2 ocup f brown rice, 1w cith up a of egetables, a taeaspoon of butter, 3oz of Roast until brown, tossing halfway through, about 30 minutes. chicken. This practice can help you get better at estimating portion and scalad an also help ycou understand how much food you oril, eally need (not want). Controlling 3. In asize large bowl, ombine lemon juice, flaxseed 1/2 teaspoon salt, and a the portion you eat can help control the number of calories you tpinch ake in, owf hich c an h elp w ith w eight c ontrol. S ee p ortion s ize h elpers b elow. pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-‐inch
ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes. 4. Add vegetables, cheese, and nuts to kale. Toss well to combine.
youfirst Newsletter / December 2016
Final Well Wishes for the Semester Donald Koshis, Director of Operations Team, We had a lot of challenges in our work last year and with your support and dedication, we have achieved success in all endeavors. During this holiday season, I wish you all a wonderful Christmas and very prosperous New Year. Sincerely, Don Koshis
Happy Holidays!
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