JANUARY 2020
inside:
+ Student Success Stories + 2020 Food Trends + Catering Innovations
communication / executive message
table of
contents:
letter from the ceo
Fresh Starts The start of the New Year often feels like the beginning of the fall semester – full of fresh ideas and opportunities. I have always looked at January as a time to set goals, challenge myself and rejuvenate my mind and body. Things are no different here at Chartwells where our teams are coming back together after winter break to collaborate, set benchmarks and strategize on plans for the coming semester. Throughout the year we are always exploring ways to innovate, test and incorporate better ways to serve our students and our guests. This year we are kicking things off with a
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Letter From The CEO
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Student Success Robotic Rollout
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Sizzling Hot Trends
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Innovations in Catering
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Cutting-Edge Culinary
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LSU Performance Nutrition Center
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Compass Group Makes Top Lists
#2020FoodTrends event to set the stage for new culinary innovations. This event gave our guests the opportunity to explore new, trending tastes, flavor palates and unique food combinations. I am not sure who had more fun, our guests or our culinarians who loved being able to tap into their creativity and test new recipes and trending ideas. We hope you enjoy reading through this edition of Chartwells Monthly and seeing first-hand where the future of culinary will take us in 2020.
Lisa McEuen
On the Cover President & CEO, Chartwells Higher Education Dining Services
NYU Eats’ Instagrammable (and super portable) Chkn & Cone is a big hit on campus!
Introducing Launch! This first-of-its-kind platform affirms our commitment to leading our industry with a culture of shared growth and investment in student and client-partner success. Both a collaborative vehicle and crowd-sourcing initiative, we will bring together industry experts to discuss and solve for current and future industry challenges and opportunities.
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CHARTWELLSMONTHLY.COM | JANUARY 2020
Stay tuned for more information in the coming months!”
student success story / people
Student Success
Robotic Rollout
ZOOMZOOM!
Starship Robot food delivery system has launched on the University of Houston campus, and reception has been out of this world! University of Houston Supply Chain
Wow, 11 locations – how did
and Data Analytics Interns, Adi V. and
you tackle that scope?
Rami D., led the analytics efforts to
We utilized existing data to predict
launch Starship Robot delivery. Here’s what they had to say: Tell us about your involvement
when volume and delivery times would peak and valley. We communicated with operators and robot runners to staff accordingly. Also, under our
So, how has it been since the launch?
mentor’s guidance, we recruited runners
The launch of the robots was a huge hit.
and developed schedules, analyzing
Our attention to detail and continuous
the busiest locations to ensure that
auditing led to a successful launch day.
We ensured that menu functionality
they had adequate coverage.
Students have been posting regularly
worked seamlessly with the 11 outlet
How did this rollout relate to your
with the Starship Robots. Our main goal was to streamline communication between the Starship launch team and dining managers.
operations. We also identified issues and resolved them during testing.
Sweet!
internship?
on social media and some videos have even gone viral!
One task we faced was re-designing the menu system. We imported and cleaned all data, reorganized it according to restaurant managers’ needs and transferred it to the Starship Robot Delivery team.
JANUARY 2020 | CHARTWELLSMONTHLY.COM
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innovations / food trends
Sizzling Hot Trends The latest and greatest in the food industry! Chartwells hosts #2020FoodTrends so guests can taste for themselves. Check out the hottest trends in food! Chartwells #2020FoodTrends event invites guests to see and sample what’s sizzling hot in the industry. With themed pop-up tables, small plate samplings and station takeovers, we aim to wow students and staff with Insta-worthy dishes. We’ll also be surveying and polling them to vote for their favorites. That’s a great way to integrate winning meals and snacks into dining hall menus and retail LTOs throughout the semester.
#2020FoodTrends
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CHARTWELLSMONTHLY.COM | JANUARY 2020
catering / innovations
Innovation in Catering Dishing Up Delight
Chartwells catering service features masterful chefs creating memorable cuisine. Let the hungry crowds happily gather! UNIVERSITY OF TEXAS AT DALLAS
Shine the Spotlight Catersource Magazine has nominated Chartwells UTD Catering for a prestigious 2020 ACE (Achievement in Catering Excellence) Award. Chartwells at University of Texas-Dallas is now in the running for the best “On-Premise Catering-West.” Winners will be announced at a star-studded ceremony on March 12 in Las Vegas, Nevada. UTD Catering’s shining submission was Chartwells’ HE’s inaugural Walk of Stars, an event that celebrated the company’s high-performing associates of 2019. With support from Central and West teams, UTD Catering hosted an event that showcased Southern hospitality. But there were challenges. Walk of Stars was on the same day and in the same venue as another large event. The team had less than two hours to transform the space from
Catering Chef Michael Tyler and Senior Executive Chef
a barbecue picnic for 2,000 to an elegant affair.
Gene Christiano had to change dessert plans. In spite of
In addition, weather forced outside activities inside and
it all, two months later, UTD is still receiving compliments.
the backdrop for the welcome photo booth was missing
UTD Catering applauds the support teams and leaders for
(the team created an alternative just in time). As the re-
their assistance, including Valerie Vo, Chef Joe Lombardo
ception began, some equipment gave out, so Executive
and Chef Andreas Pias. Good luck, UTD Catering!
JANUARY 2020 | CHARTWELLSMONTHLY.COM
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culinary / sustainability
Cutting-Edge Culinary Four Chartwells’ Northeast partners won the Kendall Foundation Prize for Kelp Farming – helping to cultivate more edible sea vegetables. NORTHEAST UNIVERSITIES
Help for Kelp Four Northeast Universities – Eastern Connecticut State,
to support the weight of all that glorious seaweed. The
Massachusetts Maritime, Northeastern and UMass Dart-
universities planted two types of spools with different
mouth – partnered with Atlantic Sea Farms in ME and
hatchery methods: low density and high density. Densi-
Stonington Kelp Company in Connecticut to help grow
ty refers to the spacing between kelp blades. Later this
more of these environmentally friendly, nutritious greens.
year, they will measure growth rates and share them
Thanks to their collective Kendall
with hatchery biologists to determine the success rates
Foundation Prize for Kelp Farm-
of each method. Let’s grow, undersea greens!
ing, they’ve already out-planted their long lines and added a Chartwells Higher Education line. Buoy markers have also been added to the kelp lines
Buoy markers help support the weight of all that glorious, nutritious seaweed”
High Honors for 71 UNIVERSITY OF ARKANSAS
Seniors of Significance The University of Arkansas Alumni Association named Chartwells’ intern Kalindi Cordero as one of its “71 Seniors of Significance.” The Alumni Association selected students based on their academic achievements, leadership skills and extracurricular campus and/or community activities. Recipients were honored at a January 30 ceremony and received a special gold cord to wear at graduation ceremonies in May. Way to go, Kalindi; your team is so proud!
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CHARTWELLSMONTHLY.COM | JANUARY 2020
campus partnerships / culture
LSU Performance Nutrition Center Feeding the LSU ‘Fighting Tigers’ football team is no small feat, but Chartwells is up to the challenge. LOUISIANA STATE UNIVERSITY
Hold That Tiger! As the LSU football team was having great success on the field this season, so were LSU Performance Nutrition Center (PNC) Executive Chef Michael Johnson and PNC Director Briggitte Mosley. This hard-working duo was working tirelessly to create the same family focused, winning culture at the new facility, which opened August 1, 2019. These Chartwells’ associates and their team helped fuel the Tigers to a National Championship and are now an integral part of the recruitment program for all student athletes. Their focus and food philosophy: Responsible food sourcing, scratch cooking and
As Coach O would say,
One Team. One Heartbeat. Geaux Tigers!”
seasonal menus. As Mosley says, “We strive for balance between being a performance nutrition center and a home away from home for our student athletes.” As for the future of the PNC, sustainability is a top priority as well as plans for planting their own garden.
Super nutritious and tasty food fuels this fierce team.”
Award-Winning Compass Group
Forbes and Fortune magazines recently recognized Compass Group. Third year in a row”
Top in the industry”
Forbes named Compass Group
Fortune named Compass
among “America’s Very Best
Group one of the “World’s
Employers For Diversity 2020.”
Most Admired Companies.”
JANUARY 2020 | CHARTWELLSMONTHLY.COM
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Chartwells Higher Education Dining Services • 2 International Drive, Rye Brook, NY 10573 Media interested in any additional details for content published in Chartwells Monthly can contact Meredith Rosenberg. Meredith.Rosenberg@compass-usa.com Phone: 914-935-5326 Web: www.ChartwellsHigherEd.com • www.ChartwellsMonthly.com • www.DineOnCampus.com Privacy and Terms of Use All content © Chartwells USA. © 2020 Compass Group USA, Inc. All rights reserved. Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopic.design
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