At the Table | Summer 2024 Edition by Chartwells Higher Education

nourishing innovation and impact

FOREWORD

BY EVA WOJTALEWSKI

CHIEF EXECUTIVE OFFICER

CHARTWELLS HIGHER EDUCATION

As we eagerly anticipate the start of the fall semester, I am filled with joy as our teams prepare for students’ return to campus. The energy that a new academic year brings is truly invigorating, and I look forward to visiting and meeting more of our valued client partners as we continue this journey together.

Our teams are never complacent and work tirelessly to keep innovation at the forefront of everything we do. Recently, we had the distinct pleasure of hosting our first company-wide Innovations Week, where we showcased our approach to data-driven solutions that have been rigorously tested through a series of pilots. It is with great pride that I open this edition of At the Table magazine, which highlights the remarkable efforts and insights of our team.

Discover our new retail concepts, thoughtfully crafted from insightful data trends to meet the evolving preferences of consumers. Explore our revamped residential dining experiences, designed to elevate communal dining and strengthen connections among students. Additionally, take a look at our summer initiatives, which reflect our commitment to supporting and enriching the communities we serve.

Your trust empowers us to push boundaries and explore new possibilities in the culinary world. We are always striving to exceed your expectations, and I am excited to continue reaching new heights together. Thank you for your ongoing support and collaboration.

Eyeing Trends: The Boba Tea Craze

Innovating for the Future of Campus Dining

Targeted Engagement Drives Student Retention

Heritage Kitchen Brings Authentic Local Cuisines to Campus

Exploring Kitchen Robotics with “The Beastro”

Fresh Food Trends of Summer and Beyond

A New Take on the Communal Student Dining Experience

Perfect Strangers Program Helps Students Make Friends

Certified in our Sustainability Commitments

Culinary Exploration Fuels Innovative Menuing

Year-Round Nourishment for our Communities

A Fully Inclusive and Accessible Catering Event

Boba

is the latest trend making its way across dining! Beyond traditional tea drinks, these bright bubbles are adding textures and flavors to a wide variety of foods, including these chocolate faux sushi cups filled with coconut and topped with raspberry boba pearls, created by the University of Arkansas Ozark Catering Team.

EYEING TRENDS: THE BOBA TEA

CRAZE

INNOVATING from within

Boba tea has taken the world by storm, becoming a significant cultural phenomenon particularly cherished by Generation Z and Generation Alpha college students. Originating from Taiwan, this beverage consisting of blends of different teas, milk, and tapioca pearls (boba) has transcended its regional roots to become a global trend. Its popularity is especially pronounced among college students, who value it not only for its unique taste and variety but also as a social and cultural experience.

Recent studies indicate that 94% of individuals aged 20-29 purchased boba tea in the last three months*. Furthermore, our 2023 Voice to Vision student survey revealed that boba tea was the number one preference on our campuses, tied with Mexican cuisine. This demand is highest among international students, who seek familiar comforts from home. Boba tea’s rise in college dining reflects its status as more than just a drink; it represents a convergence of culinary innovation and cultural inclusion.

To keep pace with this trend and cater to our diverse student body, we have developed our own internal boba tea concept with three distinct marketing packages: Boba Q, Boba Bar, and Happy Boba.

The boba tea craze is more than a passing fad; it is a testament to the dynamic and inclusive spirit of today’s students.

Behind the scenes:

This summer, we hosted our first-ever company-wide Innovations Week from June 25-27, showcasing the latest advancements and creative solutions for campus dining.

Over three days, our teams presented the latest innovations backed by data trends and insights from Gen Z and Gen Alpha students. Highlights include programming to support first-year and first-generation students, a new, immersive dining experience, the addition of globally-inspired and high-protein menus, and a new catering experience. These developments are set to be introduced or piloted starting in fall 2024, promising to elevate the dining experience right on your campuses. By engaging with student feedback and leveraging data-driven insights, we continue to push the boundaries of campus dining, ensuring a vibrant, nourishing, and inclusive environment for all students.

Serving up new flavors INNOVATIONS WEEK 2024

Something delicious for fall

College students today crave diverse, culturally rich dining experiences, reflecting the increasing globalization of campuses. According to a recent survey, 78% of students expressed a desire for more international cuisine options* Additionally, with 55% of students actively seeking to include more protein in their diets* for better energy and academic performance, our high-protein menu items are more crucial than ever. This summer, we focused on innovating our

menus by incorporating more global recipes and high-protein dishes. New menu items like this high-protein spicy cheddar pumpkin orzo, or the globally infused red curry laksa noodle soup meet our evolving student body right where they are.

Learn more about how we are supporting our students’ high-protein needs on page 32!

Source: https://ific.org/media-information/press-releases/2023-food-healthsurvey/

Source: International Food Information Council (IFIC)

SpicyCheddar Pumpkin Orzo

urry Laksa NoodleSoup

INNOVATING FOR THE FUTURE OF CAMPUS DINING

WE HOSTED OUR FIRST-EVER INNOVATIONS WEEK , WHICH SHOWCASED THE LATEST IN ADVANCEMENTS AND CREATIVE SOLUTIONS FOR CAMPUS DINING

SUPPORTING STUDENTS FROM DAY ONE

TARGETED ENGAGEMENT DRIVES STUDENT RETENTION

First Year Eats is an innovative initiative designed to offer an inclusive experience for incoming college students. The program, tailored specifically for first-year and first-generation students, aims to foster a sense of belonging and connection from the very beginning of their college journey.

In 2023, we surveyed 72,000 students and found that 62% of students believe dining helps them spend more time with friends and build connections. Leveraging this insight, First Year Eats employs a variety of engaging events and strategic initiatives to support freshman and first-generation students in their academic, social, and personal growth.

First Year Eats encompasses several key components:

Monthly Activations: These exclusive events connect first-year students with their peers and the campus environment. For instance, at Wichita State University, Chartwells dining interns organized a Coffee Walk and Talk, offering an intimate tour of campus dining options. Similar monthly events, like Mix & Mingle, allow students to interact with dining team members and campus groups.

Partnerships: Collaborations between Chartwells and campus units enhance student support and

well-being. At the University of Florida, Florida Fresh Dining partnered with the Machen Florida Opportunity Scholars Program for National First-Generation Day, where first-generation students learned about campus resources and dining options.

Customized Plans: Each campus develops a unique plan tailored to its students’ needs. George Washington University, for example, hosted themed meal series with international cultural elements, such as a New Orleans themed brunch with jazz music and beignets, and a Spooky Mic Night featuring finger foods like pierogies and Philly cheesesteaks.

Year Two and Beyond: Students are encouraged to become ambassadors in their second year, continuing their involvement with First Year Eats.

Throughout the year, our teams conduct surveys to assess the program’s impact and make continual improvements. Currently in pilot, First Year Eats is set to expand to more campuses in the coming year.

A DELICIOUS and inclusive PARTNERSHIP WITH SPANISH TRACK ORIENTATION

Wichita State’s Spanish Track Orientation used First Year Eats to offer a bilingual lemonade stand to ensure inclusivity during welcome events for first-year students, serving up popular flavors like blueberry mint and hibiscus limeade. The event emphasized creating a welcoming atmosphere for first-year and first-generation students alike, while fostering connections through food, drinks, and diverse activities.

A Smooth(IE) Partnership with CAMPUS GROUPS

Our team at the University of Memphis uses First Year Eats as a tool to increase orientation participation. With summer sessions including campus partnerships, smoothies, prize wheels, coupon books, random giveaways, and more, this program is completely integrated into our campus partnership to drive first-year and first-generation student success!

NEVADA DINING’s COMPREHENSIVE FIRST-GENERATION EXPERIENCE

The University of Nevada, Reno (UNR) is enhancing student life with First Year Eats. Collaborations with campus departments and off-campus organizations connect students to resources, including a JED Foundation Wall in the dining hall for mental health. Engagement is boosted by recruiting Nevada Dining Ambassadors and hosting biweekly Wolf Pack Foodies sessions.

TEAMS FIND INNOVATIVE WAYS TO ENGAGE FIRST-YEAR STUDENTS TO FIND DINING RESOURCES DURING ORIENTATION EVENTS.

Heritage Kitchen Brings Authentic Local Cuisines to Campus

LEADING THROUGH SHARED TABLES

CAL STATE EAST BAY HIGHLIGHTS CULTURAL CUISINE WITH HERITAGE KITCHEN

Heritage Kitchen, a program managed by Food Fleet under Compass Group, stands as a celebration of local culinary traditions and cultural diversity.

The program’s primary goal is to honor the rich culinary histories of diverse local partners, amplifying their unique food cultures to enrich guest experiences.

This approach not only fosters community spirit but also promotes small businesses, particularly those owned by women and minorities.

Overall, Heritage Kitchen exemplifies a symbiotic relationship between culinary authenticity, community engagement, and business success. By spotlighting local food traditions, the program creates memorable dining experiences that resonate deeply with guests while championing the visibility and success of small, diverse businesses.

Heritage Kitchen at Cal State East Bay

In a pioneering move, Cal State East Bay recently introduced the Heritage Kitchen program, collaborating with Food Fleet to bring a taste of Hawaiian-Asian fusion to campus. This initiative saw the arrival of Fire & Rice, a local food truck that swiftly captured the hearts and palates of the university community.

Fire & Rice, a cherished family-owned establishment, emerged as a beacon of culinary innovation, blending traditional Hawaiian flavors with Asian influences. Their menu showcased a vibrant array of offerings, from the beloved musubis to the tantalizing K-pop chicken and the irresistible poke nachos. However, the true star of their repertoire was the reinvented musubi—a rice ball reminiscent of Japanese onigiri adorned with fresh, locally sourced ingredients.

The response from Cal State East Bay was nothing short of enthusiastic. Students, faculty, and staff

alike flocked to experience the novel flavors, transforming the campus into a bustling hub of culinary exploration. The event was complemented by an inviting seating area with traditional Hawaiian music.

Buoyed by the overwhelming success and positive feedback, organizers eagerly anticipate welcoming Fire & Rice back next semester. It promises another opportunity for the CSUEB community to savor and celebrate the distinctive fusion of Hawaiian and Asian cuisine that Fire & Rice expertly delivers. As this innovative partnership continues to flourish, Cal State East Bay remains at the forefront of enriching campus life through diverse culinary experiences.

NEW ROBOTIC MACHINE CREATES MEALS IN SECONDS

A REVOLUTIONARY NEW RETAIL CONCEPT

In a groundbreaking move, Florida International University (FIU) has introduced The Beastro by Kitchen Robotics, revolutionizing campus dining and setting a new standard in culinary innovation. Located at the 8th Street Campus Kitchen, The Beastro represents a pioneering integration of advanced robotic technology into traditional kitchen operations. This debut positions FIU as the first campus in the nation to embrace such cutting-edge culinary automation.

The Beastro’s capabilities extend far beyond mere meal preparation; it autonomously manages dish creation right in front of the student’s eyes, promising enhanced efficiency, reduced wait times, and minimized food waste. The grand opening ceremony, highlighted by a ceremonial ribbon-cutting, celebrated this significant leap forward in campus dining.

In collaboration with Panther Dining, The Beastro underscores FIU’s commitment to blending innovation with convenience and culinary excellence. Students now have access not only to nourishing meals but also to an immersive dining experience where technology seamlessly enhances the enjoyment of exceptional cuisine.

By adopting The Beastro, FIU anticipates meeting the diverse dietary needs of its student body fostering a more sustainable approach to food

service. This initiative reflects FIU’s proactive stance in embracing transformative technologies that promise to redefine the campus dining landscape, setting a precedent for universities nationwide.

Our teams finish off the robot’s creations.

The ribbon cutting of The Beastro.

The Beastro grand opening event.

EXPLORING KITCHEN ROBOTICS WITH THE BEASTRO

Botanical Lemonades

Our teams at Carnegie Mellon University mixed up their latest catering event with the newest beverage trends. Featuring a spread of botanical lemonades, this event was the hit of the summer.

FRESH FOOD TRENDS OF SUMMER AND BEYOND

OUR CHEFS ARE KEEPING AN EYE ON HOT TRENDS THAT CAN BE FEATURED IN-HOUSE TO REFLECT STUDENT PREFERENCES AND FEEDBACK.

REFRESHING SUMMER BEVERAGES

This summer, cold beverages with global and botanical flavors are all the rage. Popular choices include wellness-focused drinks like lavender and elderflower lemonades, and hibiscus coolers. Dirty sodas made with real cane syrup, non-coffee caffeinated drinks, and boldly unsweetened options like cactus rose soda and cucumber mint seltzer are also trending. Spicy pineapple kombucha is another exciting addition to the mix.

NEWSTALGIA IN DINING

”Newstalgia” taps into the trend where 40% of global consumers seek flavors and products reminiscent of the past.* Convenience, nutrient-dense whole foods, and nostalgic flavors drive this movement. Trending items include upscale pizza bagels, gluten-free almond flour choco tacos, and grown-up versions of childhood treats. Read more on page 20 to learn about our all-new program Supper Club, which leans into this trend.

*Source: McCormick FONA Report

WHAT ABOUT fall trends?

We see even more third-culture cuisine with global fusion, on-trend beverages, and fall seasonal flavors - reimagined! See page 8 for more on what we have been crafting in the kitchen this fall!

A NEW TAKE ON THE COMMUNAL STUDENT DINING EXPERIENCE

In this era of “newstalgia,” everything old is new again.

- 2024 FoodBytes Trend Report, Datassential

SUPPER CLUB BRINGS NOSTALGIC DINING TO COLLEGE CAMPUSES

TRANSFORMATIVE EXPERIENCES RIGHT ON CAMPUS

Supper Club reimagines campus dining with a nostalgic touch, focusing on fostering meaningful connections by transforming everyday dining hall experiences into elevated and inviting communal spaces. Building off the success of JoyFul, this innovative program invites students to gather around shared tables for memorable meals, creating a sense of community and connection.

With themes like Dim Sum, Regional BBQ, Sunday Brunch, Pasta Dinner, and Mezze, the menus cater to diverse tastes, offering something special for everyone. Imagine savoring pan-fried chicken dumplings or chili lime crispy chicken wings at a Dim Sum night or enjoying a hearty Sunday Brunch with friends. These themed dinners are designed to be more than just meals—they’re events that bring people together.

The idea behind Supper Club is

simple: create a space where students can enjoy good food and great company. Whether it’s a themed dinner, a cooking workshop, or just a regular night, Supper Club brings people together to share stories, laughter, and delicious meals. Dining locations are adorned with fresh flowers, cloth napkins, and elegant decor to elevate the experience, making each meal feel like a special occasion.

Starting this fall at select schools and expanding nationwide in spring 2025, Supper Club promises to make every meal an occasion to remember. It’s not just about the food—it’s about the connections made and the memories created around the dinner table. Supper Club is set to rede-

fine the campus dining experience, blending tradition with innovation to create unforgettable moments for students.

54% of students said that dining events help them adjust to college life. - 2023, Chartwells Voice to Vision Dining Survey

PERFECT STRANGERS IS PERFECTLY Received

NEW PROGRAM HELPS STUDENTS MAKE FRIENDS

UChicago Dining has launched an innovative initiative called Perfect Strangers: A Dining Experience, aimed at fostering community and connection among students. This program gathers students from diverse backgrounds for memorable evenings of cuisine and conversation at selected partner restaurants within Hyde Park and Bronzeville, which features diverse area chefs, including minority and women-owned businesses.

During Perfect Strangers events, students step out of the campus dining environment and into a vibrant Chicago restaurant, where they can experience local and global flavors. Together, they’ve tried everything from Spanish cod fritters at Bronzeville Winery to shrimp and grits at Peach’s and Chettinad masala at Lilac Tiger.

During these excursions, students also learn what makes these cuisines special as well as the cultural component behind them and their chef creators.

Looking ahead, UChicago Dining plans to refine the program by carefully vetting partner restaurants and optimizing event timing to maximize participation.

Students participate in the first-ever Perfect Strangers event at UChicago.

NEW FOOD AND FRIENDS

Come along with us to experience a perfectly executed Perfect Strangers event at a local Chicago restaurant.

GOING GREEN AT CAL POLY

PROGRAM BECOMES FIRST IN CALIFORNIA TO EARN 4-STAR CERTIFIED GREEN RESTAURANT DISTINCTION

Eight Cal Poly San Luis Obispo dining locations were recently named Certified Green Restaurants® for their sustainable practices, building, and food waste reduction methods.

These certifications mark each location’s environmental accomplishments and show how the dining team continues to strive to make sustainability part of their dining program, from sourcing local ingredients to reducing plastic water bottles.

The Green Restaurant Association, the leading organization on sustainability, named several locations as Certified Green Restaurants®:

Mingle + Nosh: 4 Star

Balance Cafe: 4

Noodles: 4 Star

Vista Grande Express: 4 Star

Brunch: 4 Star Certified Green Restaurant

Hearth: 3 Star Certified Green Restaurant®

Streats: 3 Star Certified Green Restaurant®

Sweet Bar: 3 Star Certified Green Restaurant®

The Green Restaurant Association measures environmentally friendly restaurant practices on a scale of 1 to 4 Star, with 4 Star being the highest. In California, only ten locations are 4 Star Certified Green Restaurants®, with five locations on Cal Poly’s campus.

The dining team has made sustainability a core part of the student dining experience. The team partners with a local composting program to convert their food scraps into biogas renewable energy and nutrient-rich compost.

In addition, the dining team has built sustainable practices into the core of their dining experience, including giving out 5,500 complimentary reusable tumblers to first-year students, serving approximately 2,000 meals per week in reusable containers in the Vista Grande Complex, and composting approximately 25,000 pounds of food waste a year.

The Cal Poly San Luis Obispo dining team is proud to support low-impact dining and align with the university’s Climate Action Plan to reduce greenhouse gases, ensuring that sustainable food is part of the future of campus dining.

Student enjoys sustainable meals across Cal Poly’s campus.

CERTIFIED IN OUR SUSTAINABILITY COMMITMENTS

Culinary Exploration Fuels Innovative Menuing

WINNER WINNER, PLANT-BASED DINNER

Chef Aaron Pegorsch’s plant-based burger won the Copper Pot.

CHEFS SHINE IN SHOWDOWN

Fresh Ideas celebrated its annual Copper Pot culinary competition, highlighting the exceptional skills of its chefs. The event, a tradition that underscores the company’s passion for food and creativity, featured a challenge focused on the comparison of animal and plant-based proteins, reflecting the growing trend of plant-forward diets among students.

The competition’s finalists—Human Resources Manager Samantha Jedlow for Fresh Ideas, Greg Owens from Greenville University, Shackeel Butters from Doane University, and Aaron Pegorsch from Southwestern College—were selected from a pool of over two dozen chefs through a rigorous preliminary round.

In the final showdown, each chef had 60 minutes to prepare two burgers with identical seasoning and preparation methods: one using animal protein and the other a plant-based alternative. Equipped only with their cooking utensils, the chefs utilized fresh ingredients, electric appliances, and charcoal grills provided by the Fresh Ideas culinary team.

The chefs’ creativity and skill were on full display as they crafted and presented their dishes to the judges, which included Fresh Ideas’ CEO Matt Clervi, VP of Culinary Chef Carl Lovett, Executive Chef Cheyney Andrews, and Hungry Planet’s

Executive Chef Freddie Holland. Each chef explained their ingredient choices and cooking techniques, impressing the judges with both taste and presentation.

Chef Aaron Pegorsch’s BBQ pork burger and its plant-based counterpart emerged as the judges’ favorite. Freddie Holland noted the remarkable similarity between the plant-based and animal protein versions, saying, “I can’t tell the difference between the plant-based burger and the animal protein version.”

The Copper Pot competition exemplifies Fresh Ideas’ commitment to culinary excellence and innovation, celebrating the creativity and talent of its chefs while empowering them to explore new culinary frontiers.

Join us on September 8-14, 2024 on your campus as we celebrate our many chefs and culinarians during Chef Appreciation Week!

year-round NOURISHment for OUR COMMUNITIES

we are giving back

OUR TEAMS USE SUMMER TO STRENGTHEN THEIR COMMUNITIES

SUNY Plattsburgh HOSTS TEACHING KITCHENS FOR ALZHEIMER’S SUPPORT

The dining team at SUNY Plattsburgh collaborates with a local Alzheimer’s support group to host Teaching Kitchens sessions, where guests learn new culinary skills and create dishes such as fruit salsa, charcuterie, pesto pinwheels, and more. This partnership enhances participants’ cooking abilities and fosters community engagement and support for those affected by Alzheimer’s.

ASSISTING IMMIGRANT COMMUNITIES

AT Worcester

Chefs and operators from Worcester Polytechnic Institute and Worcester State University donated 120 boxed lunches to the Friendly House of Worcester, supporting its mission to promote neighborhood health and welfare, especially for recent immigrants.

HUSKY eATS PARTNERS WITH TRIO

UPWARD BOUND SUMMER CAMP

At Michigan Tech University’s Wooden Spoon Cook-off, students from the TRIO Upward Bound program showcased their culinary skills. Hosted by the Husky Eats dining team, four teams prepared meals with an elevated picnic theme. Team Tech Titans won with their fruity-filled cake, earning custom prizes. The event emphasized educational enrichment and culinary creativity.

CRAFTING CATERING EXPERIENCES FOR ALL

WICHITA STATE UNIVERSITY PARTNERS WITH LOW-VISION SUPPORT GROUP, ENVISION

The catering team at Wichita State University recently had the honor of serving at Mark Arts, a premier Wichita venue, for Envision’s annual employee luncheon. Envision is known for supporting individuals who are low vision or blind, enhancing their mission of providing care and accessibility for all.

The team collaborated to create a meal for them that was both delicious and inclusive. The chefs meticulously plated each dish with identical orientation, ensuring consistency for all attendees. During the entrée service, each plate had the chicken facing 6 o’clock, allowing those who are low vision or blind to know exactly where each item was located.

These thoughtful accommodations underscore

the team’s commitment to accessibility, setting them apart from local catering options. Providing an accessible culinary experience, while uncommon, is essential for the community at Envision. We are proud to support Envision’s mission and do our part to build a more inclusive world.

Envision associates arriving at Mark Arts for the catered luncheon. All dishes were plated identically in orientation for an inclusive dining experience.

Ooey gooey butter cake with salted caramel sauce.

A FULLY INCLUSIVE AND ACCESSIBLE CATERING EVENT

ATHLETE DINING GUIDES GROUND PROGRAMS

At the University of North Carolina, Asheville (UNCA), registered dietitian Maggie Sullivan is ensuring student athletes have the resources and guidance needed to reach their goals. Over the summer, Sullivan and the UNCA team developed a sports nutrition guide inspired by the US Olympic Committee’s Food and Nutrition Services Department.

This guide teaches athletes how to build a nutritionally balanced Athlete’s Plate, also known as a Performance Plate, which includes the right portions of carbohydrates, fats, protein, and fruits and vegetables. By emphasizing nutrient balance over macro tracking, the guide

EAT TO COMPETE OLYMPIC-LEVEL NUTRITION

FUEL FOR THE FUTURE

At the University of Maryland Baltimore County (UMBC), campus dietitian Adam Sachs, a certified specialist in sports dietetics, is raising awareness about optimal nutrition for athletes. Recognizing that athletes expend energy faster than the average student, Sachs emphasizes the importance of simpler, high-calorie foods, hydration, and high-sodium options to balance electrolytes.

To help student athletes make informed meal choices, Sachs and the dining team introduced the Eat to Compete signage in dining halls. These signs highlight meals that meet athletes’ nutritional needs, featuring at least 15

educates athletes on the impact of carbohydrates and protein on their bodies, empowering them to make choices for optimal performance.

This dining guide marks the first step in delivering athlete-specific dining solutions at UNCA and is part of a broader initiative to support athlete well-being.

grams of protein, one serving of vegetables, and a 3:1 ratio of carbs to protein. This initiative makes it easier for athletes to select foods that support their performance and goals.

With these convenient indicators, student athletes can confidently choose meals that enhance their performance, ensuring they get the necessary nutrients to fuel their rigorous activities.