Dining.tamu.edu
An Inside Look: • Welcome back gree-ng from our VP of Opera-ons • Chartwells at Texas A&M cares about your safety and the preserva9on of Aggie Tradi9ons • Manager in Training Program • How to survive September • Health -ps and much more!
Welcome Back!
By: Leland Rapport, Vice President of Opera9ons Welcome back. I hope everyone had a great summer and is coming back to campus ready to make this the best academic year yet. This fall semester will open many exci-ng changes to the campus landscape, which I will highlight below: • We have opened a new café in the newly constructed Vet-‐Med academic building. The café will be serving fresh, made to order burgers, sandwiches, and salads. • Smoothie King has opened their third loca-on on campus, located next to the Panda Express in the MSC. • The MSC Food Court underwent another sta-on re-‐ imaging that will assuredly be met with excitement from our returning guests. • We have opened our third Starbucks on campus, located in the new LLC Building just outside the Corp of Cadets Quad. We have added two new new food trucks to campus bringing our total now to six subcontracted trucks. They will be located across the street from the Commons and on the pa-o in the Pavilion neighborhood. The Commons foodservice opera-on and the C-‐Store that closed at the end of the spring semester in 2015 will s-ll be under renova-on this school year. youfirst NewsleWer / August 2016
August 2016 Edi9on
April
April
Spring Cleaning Company wide cleaning event. Bring in any dona-ons (cans, clothes, shoes, electronics, etc.) Bring all items to HR.
Birthday Breakfast! Help us celebrate all birthdays for the month of April with a birthday breakfast! 9am-‐10am
April
April
1st
11th
Monday Kickstart All employees join in the conference room for an inspira-onal goal-‐se]ng lecture. 10am-‐11am
5th
15th
Friday Fanday Wear a t-‐shirt from your favorite sports team! You might have more in common with your coworkers than you think!
The complex is undergoing a two year renova-on and will re-‐open for the fall semester in 2017. Without the Commons opera-on, we saw a tremendous increase in the volume of business in our exis-ng opera-ons. With that in mind, I ask that you con-nue to focus on the same three areas as last year: customer service, safety, and quality assurance, with a special emphasis on safety. With your renewed focus last year, we saw improvements in our customer service scores, reduced accident claims by 60%, and greatly improved our third party QA audit scores versus the previous year by 28%. April Luncheon Earth DIay In closing, extend my most sincere thank ou for aa rea Join us in tyhe break A[ernoon company great 2 014-‐2015 s chool y ear a nd f or a ll o f y our for a catered luncheon. mee-ng held outside! con-nued upport year. thank you to all Games asnd snacks for this coming Our
April Events
April
April
provided. 3pm-‐4:30pm
employees for your hard-‐ work! Noon-‐1pm
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27th
Safety Moment
By: Karen D. Tomas, Director of Quality Assurance and Safety
We Say Howdy!
Welcome back to a new and exci-ng school year. I hope you enjoyed the -me with family and friends this that summer. As you know or will come to know, Chartwells has SAFETY for their associates as the number one priority in the workplace. We would like to see all associates return home safely each day. This why we have a goal of zero tolerance and why par-cipa-on is required for weekly and monthly training topics. These topics cover personal safety in the work place along with the personal protec-ve equipment required when doing your daily tasks.
By: Courtney Hill, Director of Marke9ng
All associates are required to wear slip resistant shoes on their first day of repor-ng to work and each and every day therea[er. You will also be required to wear a cut resistant glove when handling sharp objects. You will receive the required training to know what protec-ve items are needed when performing tasks during orienta-on. To ensure your safety, all managers have been trained to coach and assist you in helping keep the work environment safe. Each unit also has their own safety champion to assist with concerns you might have as they arise on the job. I do look forward to seeing you all in your units, keeping safety a living, moving part of our culture. Welcome back, you have been missed.
Looking to the Future
By: Don Koshis, Director of Opera9ons
You may have realized that this common phrase is o[en used not only on campus at Texas A&M, but also in the surrounding community. According to their website, “Howdy” is the official gree-ng of Texas A&M University. It is our way of ensuring that no one feels like a stranger. The exact origin on this tradi-on is not known. However, “Howdy” is what sets us apart as the friendliest campus in the world. There’s no bejer way to greet family, friends, team members and guests. That’s why, we say HOWDY!
Jim Lovell said it best when he stated, “There are people who make things happen, there are people who watch things happen, and then there are people who wonder what happened. To be successful, you need to be a person who makes things happen.” As a Chartwells team member, who do you want to be? Have you heard about the Chartwells Manager In Training program? This program has led to the promo-on of many hourly employees to salaried managers over the past year. If you have an interest in hearing more about this excep-onal program, please come speak with me. The future is yours. Hope to chat with you soon. youfirst NewsleWer / August 2016
“Wake Me Up When September Ends” By: Cody Begg, Director of Opera9ons
The fall in College Sta-on is like no other -me of year. The city is ramping up with new residents, returning faces and hundreds of thousands of visitors. Traffic is crazy, there is never enough parking, lines are long, new students are lost and pa-ence runs short. And that’s just our customers! On our teams, it’s even harder. Some of us are a lijle rusty from the summer break, many of us got used to the summer pace, and there are many new members that just started their first few days with us and are trying their best to get trained and find their way. We are really busy! Our jobs are really tough! It feels like the lines NEVER go away. Then on top of that, we have to work fast, think slow and stay safe, greet our guests, and smile. S-ll, it’s GREAT TO BE BACK! Here are ten quick hints for surviving the Hustle of September: 10. Establish Sleep PaWerns – Don’t try to survive on no sleep… We will get cranky! 9. Embrace the Free Lunch – Ea-ng Well Balanced and Healthy will help you balance energy levels and avoid the peaks and falls of the day. 8. Allow extra travel 9me – Nothing is worse than star-ng your day by running late. 7. Put on your raincoat at work – Some-mes it is best to just let it roll off instead of ge]ng stressed.
Recipe of The Month:
6. Ask ques9ons – It’s OK to ask ques-ons! It is way less stressful than trying to guess. 5. Relax on your days off – Re-‐charge your bajeries.
Lacinato Kale Salad With Roasted Squash • 1 speason! 3. Cheer for the Aggies! – A[er all its football ound peeled/seeded bujernut squash, • 1/4 cup fresh lemon juice
4. Break the Ice – Making small talk with our co-‐workers and guests like, “Hi, how is your day going?” is surprisingly refreshing. cut into 1/2-‐inch cubes (about 4 cups) • 3 tablespoons flaxseed oil 2. Be Prepared – Opening and Closing Checklists, prep lists, daily rou-nes, and instruc-ons all make our jobs easier and much less stressful. • 3 tablespoons extra-‐virgin olive oil • 1 1/2 bunches Lacinato kale, washed and 1. Have Fun! We are on the greatest campus in tshe • Sea alt country. Feeding the Aggie Spirit! pajed dry • Freshly ground black pepper • 4 ounces aged goat cheese, shaved or • 4 large shallots, thinly sliced (1 1/2 cups) crumbled • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped
September. Half way there, keep it up! By: Chanika Moses, Die99an
1. Preheat oven to 350 d egrees. Place squash on a parchment-‐lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle ith a pa inch of b sea salt and opf epper; Are January resolu-ons a forgojen memory? Many health-‐related resolu-ons start w strong t the eginning the year, toss well. Roast un-l golden brown, tossing halfway through, about 45 minutes. but unfortunately, they lose steam. Use September as a -me to revive your mo-va-on. Finish this year strong by swapping big, unrealis-c ideas with m2. ore realis-c palace nd asjainable Feel good baaking bout saheet, ny changes you are Meanwhile, hallots on ag oals. parchment-‐lined and drizzle with making, even t he ny o nes! remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast un-l brown, tossing halfway through, about 30 minutes. 3. In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a I"will"eat"healthier." I(will(have(a(glass(of(milk(or(water(instead(of(a( pinch of pepper. Cut 2 inches off bojom of kale, and slice leaves crosswise into 3/4-‐inch ribbons (you should have 1soda(with(dinner.( 2 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing un-l leaves are so[. Let stand for at least 30 minutes. I’m"going"to"lose"50"pounds." I(will(set(a(time(each(week(to(walk.( 4. Add vegetables, cheese, and nuts to kale. Toss well to combine.
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youfirst NewsleWer / August 2016
You’re Hired, Now What?
By: ScoW Bauer, Human Resources Manager Welcome back to those of you returning from your summer break. I hope you enjoyed your break and are coming back refreshed and ready to jump into the semester. Those of you who are joining us for the first -me, a big hearty welcome aboard! You are in for a great adventure aboard one of the finest food service companies in the industry. All of you are a valued and integral part of our success at Texas A&M. Texas A&M’s storied past is filled with rich history and enduring tradi-ons that have impacted countless lives and all of us have an important role to play in shaping its future. We are making exci-ng changes to the way that we hire, onboard, train, and develop our associates. In keeping with one of A&M’s tradi-ons, we conducted our first New Associate Fish Camp to welcome our new associates and to familiarize them with the campus. At the same -me, we introduced AMP, the Associate Mentor Program, to help make the transi-on to Chartwells as easy as possible. Our success depends upon the success of each us, so proper training and development is a high priority. Open communica-on and fair treatment of all associates are key policies implemented to show our commitment to you. Diversity and Inclusion are closely held values that celebrate our differences to help us a build a bejer team. Senior Leadership, your manager and Human Resources are commijed to making your return, or your first day of employment, a rewarding -me in your life. Now that you are part of our team, we eagerly look forward to your contribu-ons to fulfilling our vision and mission here at Texas A&M! youfirst NewsleWer / August 2016
Team Players
By: Bethany Erwin, Director of Opera9ons
Everyone has heard the phrase, work as a team, but what does this really mean in your units and why would you want to? There are daily challenges in any and all units, and a strong team environment will always act as a support. A team that works well together understands the strengths and weaknesses of each team member. When you work as a team you show respect to others by accep-ng their input and diversity; you embrace the strengths and weaknesses of each member and work together to ensure that you work stronger together. Work life gets easier!
A few examples of how you can be a team player: • Treat others with respect and support the job they are there to do • Be commijed! Show up and put the effort in to make your team look great • Be flexible. Nothings wrijen in stone and be ready to bend as your team may need • Be prepared – listen and act on what you hear All of these are simple and you can execute today! Look beyond your piece of the pie and look at the whole pie and ask yourself how can I make it bejer? “Coming together is a beginning. Keeping together is progress. Working together is success.”-‐Henry Ford
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Providing a Wow experience for our guests every day and every meal.
Summer Seafood
By: Marc Cruz, Campus Execu9ve Chef
Grilled Salmon with Watermelon Feta Salad
Living here in Texas, you might wilt in these humid • English or Persian Ingredients: Prep 9me: 15 min summer days, but your Cucumbers-‐ 1/3 lb., Cook 9me: 10 min • Salmon-‐ 1 lb. appe-te isn’t going sliced Total 9me: 25 min • Shallots-‐ ½ bulb, diced anywhere. Outside, • Mint-‐ 2 sprigs, sliced in • Orange Juice-‐ 1/4 cup Serves: 4 chiffonade dining for yourself and • Red Wine vinegar-‐ 2 tbsp. • Mixed greens-‐ 4 oz. • Soy Sauce-‐ 1 tbsp. friends can seem easy: (Try arugula) • Dijon Mustard-‐ 2 tsp. sandwiches and chips for • Feta-‐ 2 oz., crumbled • Honey-‐ 2 tsp. beach picnics, hot dogs • Watermelon,seedless-‐1 • Olive Oil-‐ 1/4 cup and hamburgers for /4 cubed backyard and park 1. Make orange vinaigreje-‐ dice shallots and mix with orange juice, vinegar, barbecues, but what soy sauce, Dijon, and honey, then whisk in olive oil. (Can be done three about all the meals in days ahead) between? On an evening 2. Marinate salmon-‐ pour ¼ cup of vinaigreje into a baking dish that can fit a[er a long day of work the salmon. Rinse and pat dry salmon, coat in vinaigreje, and leave non-‐ or on a quiet weekend skin side down. Cover baking dish with plas-c wrap and marinate for at a[ernoon, firing up the least 30 minutes and up to 1 day. (Can be done 1 day ahead). 3. Watermelon/ Cucumbers/Mint-‐Prep as directed above. (Can be done up grill just for yourself to 2 days ahead). won't always cut it. We know you don’t want to stand around in a hot kitchen, but there's no need to resort to pricey (and greasy) takeout meals. Try this refreshing dish that is perfect for summer days and summer appe-tes, and definitely won’t hNave you s/tanding over a hot stove or grill for more than 30 minutes. youfirst ewsleWer August 2016
youfirst NewsleWer / August 2016
WELCOME BACK!