Dining.tamu.edu
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November 2016 Edi7on
An Inside Look: April
LeWer from Lee Healthy Holiday Tips Thanksgiving Recipe
• Safety Updates 1st • “Movember” Spring Cleaning • Company & much more! wide cleaning
event. Bring in any dona<ons (cans, clothes, shoes, electronics, etc.) Bring all items to HR.
Dear Associates, As the final stretch of the fall semester nears and we prepare for the approaching holiday season, I would like take this opportunity to once again express my most sincere apprecia<on for all of your contribu<ons this semester. The bar was raised again this year and as such, Fall 2016 will definitely be one for the record books. Addi<onally, I would like to ask that you take a few minutes to reflect on how we can con<nue to improve the guest experience in your opera<on when we return in January. To help get the process Monday Kiickstart started, let me offer a few of the easiest ways you can turn a good guest experience nto a great one: All e mployees join Ciatch n the • Always greet the guest with a genuine smile and an unscripted welcoming introduc<on. conference room for an yourself and your fellow team members using the robo<c introduc<ons sinspira<onal uch as, “can I help you”, goal-‐seOng “next”, or sta<ng “welcome to ….” to every guest. Try to correct the gree<ng w hen t he next guest lecture. 10am-‐11am approaches. • Always thank your guests for visi<ng your opera<on or wish them a great day. Let them know they are appreciated. • Add personal touches to your conversa<on such as wishing them good luck on their exams • Repeat your guest’s order twice, when taking the order and when delivering it to them to ensure we limit errors. Errors are frustra<ng to the guest, especially aLer wai<ng in our long lines. • Help to ensure the facili<es are properly maintained throughout the day when you are entering or exi<ng the building. Tell a manager if you find floors, tables, exteriors or bathrooms in need of aWen<on. All of these in combina<on, will definitely take the guest experience in your opera<on to the next level. In closing, I wish you the happiest of holidays and send a reminder to not forget to be grateful and Earth D ay thankful for the truly important things in your life: health, family and friends. ALernoon company mee<ng held outside! Games and snacks Warm Regards, provided. 3pm-‐4:30pm Leland Rapport Vice President of Opera<ons
April
11th
April
5th
Birthday Breakfast! Help us celebrate all birthdays for the month of April with a birthday breakfast! 9am-‐10am
April
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
22nd
NewsleKer / November 2016 youfirst
April
27th
April Luncheon Join us in the break area for a catered luncheon. Our thank you to all employees for your hard-‐ work! Noon-‐1pm
Thanksgiving in the Brazos Valley
Thanksgiving By: Donald Koshis, Director of Opera7ons There is always something to be thankful for. How oLen do you just stop and take a deep breath and realize how much you have to be thankful for? Some of the most important thing that you should be thankful for are taken for granted. During this upcoming holiday season, take a few minutes and think about the family, friends, health, food, and opportunity that you have to be thankful for. Be thankful for what you have and work hard for what you don’t have.
By: Courtney B. Hill,
Regional Director of Marke7ng & Guest Rela7ons
Chartwells is proud to host the 33rd Annual Thanksgiving in the Brazos Valley. This long-‐standing tradi<on was started by Danny Morrison of Epicures Catering and has become a part of the Chartwells tradi<on at Texas A&M. We partner with Epicures to provide meals for those in the community who cannot afford them. Many of the recipients are community members who cannot leave their homes and depend on the kindness of others to deliver a warm meal to them. Hundreds of volunteers, including many Chartwells team members, show up each year to prepare the food that is then boxed and delivered to these community members. We are excited to once again host this worth-‐while program at Duncan Dining Hall. If you or anyone you know would like to volunteer, please reach out to your manager for details. This is a great opportunity to give back. The warm feeling, knowing that you have done a selfless act, is indescribable. So talk to your manager, and join us on Thanksgiving day for Thanksgiving in the Brazos Valley.
Recipe of The Month:
Lacinato Kale Salad With Roasted Squash • 1 pound peeled/seeded buWernut squash, • 1/4 cup fresh lemon juice
It’s Movember!
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cut into 1/2-‐inch cubes (about 4 cups) 3 tablespoons extra-‐virgin olive oil Sea salt Freshly ground black pepper 4 large shallots, thinly sliced (1 1/2 cups)
By: Cody Begg, Director of Operations
youfirst NewsleKer / November 2016
• 3 tablespoons flaxseed oil • 1 1/2 bunches Lacinato kale, washed and paWed dry • 4 ounces aged goat cheese, shaved or crumbled • 1/3 cup toasted hazelnuts (1 1/2 ounces), Movember! Each Nroughly ovember our management team chopped
partakes in a fundraising and awareness event called 1. Preheat oven to 350 degrees. Place squash on a pm archment-‐lined baking MOVEMBER! For the onth of November wse heet. will b e raising Drizzle with 1 1/2 tablespoons o live o il, a nd s prinkle w ith a p inch o f s ea s alt a nd pepper; funds for Men’s health by growing facial hair to raise toss well. Roast un<l golden dona<ons brown, tossing alfway through, faor bout minutes. and hraise awareness the 4c5 ause. Our team is called Chartwells-‐TAMU and can be found on the link below. 2. Meanwhile, place shallots o n a parchment-‐lined baking sheet, and drizzle with remaining 1 1/2 tablespoons This olive oil, awnd sprinkle ith a pinch f salt and epvents epper. the year e w ill also w be adding Moovember and Roast un<l brown, tossing halfway t hrough, a bout 3 0 m inutes. “get fit” challenge. Take the Move challenge and get physically ac<ve during Movember. What is the Move 3. In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a challenge? It's whatever you make it. Run a race. Learn to pinch of pepper. Cut 2 inches off boWom of kale, and slice leaves crosswise into 3/4-‐inch rock climb. Work out in costume. Try something new, beat ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale your own personal and funds men's health. with dressing, squeezing un<l leaves are soL. Let bsest, tand for raaise t least 30 mfor inutes. Join our to team!! 4. Add vegetables, cheese, and nuts kale. Toss well to combine. hWps://us.movember.com/ Our team site is below. Join us today! hWp://moteam.co/chartwells-‐tamu
Distinguished Alumni Gala By: Bethany Erwin, Director of Operations for Catering
Healthy Holiday Tips With Chanika By: Chanika Moses, Dietitian
The holidays are coming fast! It’s <me to celebrate and feast! As the holiday season
approaches, so do all the many tempta<ons of social gatherings and the abundance of food around us. But, before you feast, here’s a few <ps on how to eat healthy during the holidays. If you’re a guest at a party or a holiday meal, remember to enjoy moderate por<ons of high calorie childhood holiday favorites. Even low calorie foods add up to excess when you consume too much. Make only one trip to the buffet table, but make it count by being selec<ve. Choose only the foods you really want and keep your por<ons small. OLen a taste will sa<sfy a craving. Remember sharing the holiday spirit can also mean sharing your holiday treats. This will cut your calories in half and double your pleasure by spreading the seasonal spirit. Skipping meals before a big event can lead to unwise decisions at the buffet table. Take the edge off your appe<te with a low-‐fat protein snack, soup or a few pieces of fruit, or eat healthful mini-‐meals throughout the day. This will take the edge off of your hunger so you won’t arrive hungry. Also, try to balance your ea<ng during the day with your holiday ea<ng at night. Eat small, low calorie meals during the day so you can enjoy higher calorie holiday foods during the evening. If asked to bring a dish, make sure it a low calorie healthy choice. This way you will know that at least one item on the buffet table is a nutri<ous op<on. Good choices include raw vegetables with low fat yogurt or low fat coWage cheese dips, or a plaWer of fresh fruit. Drink more … water, that is. A good rule is to sip a glass of water for every alcoholic drink – it will help you feel full and avoid dehydra<on. Enjoy a non-‐alcoholic beverage such as sparkling water with a twist rather than wine, champagne, or a mixed drink. Sparkling water fills you up and doesn’t supply any calories. Let’s discuss ways to sneak in some exercise throughout the holiday season. When you are at the mall take advantage of the space and keep moving… it is the perfect place to stretch your legs and get some walking in. Also during the holiday season remember to try to plan ac<vi<es with your family and friends that involve fitness. Staying commiWed to your exercise rou<ne helps lower blood pressure, raises your energy level and helps you maintain a healthy weight. Staying ac<ve provides many benefits to our health. In order to maintain your wait through the busy holidays, you don’t want exercise to be the one thing you give up. youfirst NewsleKer / November 2016
I can not tell you how proud I am to have lead such a wonderful team for the Dis<nguished Alumni Gala. This event is our most high profile event each year and could not have been done without your help. You all came willing, ready, and able to do whatever was needed of you cheerfully. I want to say thank you to each and every one of you for taking <me out of your busy units to help make this event happen flawlessly. Whether it was helping recruit new people, working the event, or staying late to ensure that the cleanup was done properly; you guys came through. We served each course in record breaking <me and the client feedback received was fantas<c; they could have not been more pleased with the event! I have received several texts, emails and notes at how impeccable everything was! You demonstrated what true teamwork is about and I have never been so happy to be apart of this team and, more importantly, the Chartwells family.
A Texas Thanksgiving Ingredients Brine for Smoked Turkey: Favorite 2 gallons of tap water By: Marc Cruz, Senior Executive Chef
As fall has come upon us, so have the holidays! Thanksgiving is a holiday where family and close friends get together in the kitchen to create a feast for the many thankful events we have had throughout the year. So one of the favorites I’d like to prepare is the main entrée, “The Smoked Turkey”. This is one that my family will not let me get away from every year and is a must in our household! Let me share my recipe, so that you can incorporate this into your Thanksgiving Feast.
youfirst NewsleKer / August 2016
1 cup Brown Sugar 1 cup Molasses 1 cup Honey 1 ½ cup Salt ¼ cup Favorite BBQ Rub 3-‐4 Bay Leaves Fresh Thyme Bundle 1 Tbsp. Whole Peppercorns
Ingredients
To season the turkey: 1 cup Kosher Salt 1 cup Granulated Garlic 1 Tbsp. Poultry Seasoning
Turkey BuKer Injec7on: 1 s<ck real buWer 1 cup chicken broth 1 Tbsp. hot sauce 1 tsp Granulated Garlic 1 tsp Cajun Seasoning (I used Louisiana brand)
Directions
I like to brine my turkeys for 24 hours prior to smoking. If you want to skip the brine, it will turn out just fine. I do think that the brine creates a moister turkey and I highly recommend it if you have the <me. Recommended size is a 10-‐12# turkey, which tends to cook more evenly and will feed about 10 to 12 people. In a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, bbq rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. I make this the night before and refrigerate un<l <me to brine. Place the turkey in a large pot and pour brine over turkey adding an extra gallon of cold water. Remove turkey from brine and rinse then pay dry. Remove all pieces from the cavity and stuff with apples, celery and onion, this not only adds flavor but adds mass to help the turkey cook even. First rub the outside of the turkey with oil to help the seasonings s<ck to the skin and keep the outside from geOng to dark. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of your favorite BBQ seasoning The next step is to inject the turkey. You can use a store bought injec<on like Tony’s Creole BuWer, but I created my own version. Melt the buWer in a sauce pan and add the chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk the ingredients together and remove from heat once incorporated. It doesn’t need to come to a boil. Let the injec<on cool and shoot it into the turkey. Hit the breast in 3-‐4 loca<ons on each side and do the same for the legs and thighs. Before placing the turkey on the smoker, use butcher twine to secure the legs and wings. Let your bird come to room temp (about 30 -‐ 45 minutes) and then it's <me for it to go on the smoker. Your smoker needs to be up to opera<ng temp (275 -‐ 300) and then you can place the turkey on a rack -‐ breast side up. It normally takes about 3 -‐ 3 1/2 hours to get it to the proper internal temp of 165 degrees, but as you know some cookers cook differently. Enjoy and Happy Holidays!! Senior Execu<ve Chef
youfirst NewsleKer/November 2016
Distrac7ons that Cause Workplace Hazards By: Karen D. Thomas
In a perfect world, employees don’t have to worry about straining their backs, slipping and falling, or cuOng themselves with a sharp object. They’d be provided with excellent training not only once but daily. Here at Chartwells, we do safety training weekly and monthly to protect our associates. Just think, if Personal Protec<ve Equipment (PPE) could be worn in a maWer of seconds like a super hero shield and would have built-‐in chemical radar, heat detectors, and alarms to warn you of a hazard. Would you wear it? If only we could be resistant to impacts, fire, cuts, chemical, hot steam and all nega<ve vibes in the world. Okay, I went a bit overboard there. You get the idea. Every employee wishes for a job where they’re provided with training and PPE that ul<mately shield them against all hazards in their workplace. You are so lucky to have your wish come true as we provide both to make sure you return home safe to your family and loved ones every day. Yet there is s<ll a catch, any premium training and state-‐of-‐the-‐art PPE would be useless if a worker couldn’t manage to exorcise one of the most threatening factors on the job: distrac7ons. That’s right, sta<s<cs shows that distrac<ons are a major culprit in many workplace injuries. 1. Mental Distrac7ons and InaKen7on Have you ever replayed in your mind unpleasant scenes at home while opera<ng equipment on the job? Perhaps something big happens to you this weekend and you’re an<cipa<ng its wonders while literally climbing stairs or on a step stool or handling a knife. Maybe one or two <mes you’re mixing chemicals and you decide to have a liWle chat with a co-‐worker. No harm in that right? Think again. Mental distrac7ons o\en lead to inaKen7on. You could miss no<cing that co-‐worker close to you pushing a cart, emptying trash or accidently spilled something onto the floor just because you’re too engrossed over that argument you had with your children or your loved ones. Whether you’re worrying, daydreaming, or chaOng, mental distrac<ons can be likened to hazards or defects in machines that you need to secure with “guards”. Will yourself to tag these mental distrac<ons with a NO ENTRY sign, close the “door” and focus on the work at hand. If that’s all too hard to do, then you may consider taking a break and geOng some fresh air to blow those distrac<ng thoughts away or finishing that nice chat with a co-‐worker. If the work is urgent, then you could tell yourself to forget about personal maWers first and deal with them later by coming up to a co-‐worker (possibly your supervisor) and sharing with them your difficulty in geOng rid of that thing (or person) that tortures you to the very core of your being. 2. Poor Housekeeping Apparently if godliness is next to cleanliness, safety is next to the laWer as well. Just imagine how distracted you’d be if your worksta<on is cluWered with unnecessary items in your areas. Do you need to remove the empty dirty food pans, maybe too much product to be prepared out at once leaving liWle work space free. Are you looking at your cellphone every 3 seconds to see the latest tweet. Does your work space have the right tools for you to do your job? So befriend that broom and sweep all those visual distrac<ons before they do something nasty. An organized and clean work sta<on with the proper tools set-‐up before you begin your job du<es makes for a safer more produc<ve way to complete your responsibili<es. But since we’re stuck in this imperfect side of the universe, all we can do is do our job and do it safely. Of course, that means geOng rid of everything that can make us lose or lack focus. While some factors in the workplace can play a role in causing distrac<ons, the fact remains that more occupa<onal hazards spring from unsafe acts than from unsafe condi<ons. In truth, much of the safety of employees lies in your own hands. So think straight, follow safe procedures and you don’t have to worry about hur<ng yourself before each work day .Remember safety is up to each and everyone of us.
youfirst NewsleKer / November 2016
MIT Program
By: Aaron Atkinson My journey through the Manager in Training program has reached halfway, and I owe a big thank you to all who have helped me reach this point in my career. I have enjoyed working with you all, and I have learned so much in such a small amount of <me. I wanted to share just a few things about myself and to give a quick update on how the MIT program is going. I am a Texas A&M graduate and former member of the Aggie Band so Texas A&M is very near and dear to my heart. During my <me as student, I was fortunate enough to work for Chartwells in the Starbucks at Hullabaloo Hall. For some, this is probably where we first met, and odds are, I s<ll remember your favorite drink. Fun Facts: Chef Marc likes the Coffee Frappuccino and for Mr. Lee, Pike Place roast only filled half way. That's important. It took me forever to figure out why he wanted it only filled half way (so it doesn't spill when he rides on the golf cart with Cody). For those of you that I have met since the start of the MIT program, I can't thank you enough for taking the <me to show me how your units operate and for allowing me to be the "new guy" and work alongside you. Whether it was our efficient Ag Cafe, the skilled baristas in Starbucks, or our <reless Catering team who doesn't rest un<l every client is happy, I have truly seen how everyone embraces the values that our company lives by. Trust, Passion for quality, Win through teamwork, Responsibility, Can-‐do aOtude, and Diversity, you all embody these values and it truly shows in your work. For those that I have not met yet, I am making my way around campus and hope to work with you very soon! A special thank you to everyone who has helped me along the way thus far, it has been exci<ng and a pleasure working with you all, and I know that the next half of the program will be just as great.
th We are the 12 Man…