Cornerstone - July Edition by Miami University Finance and Business Services Marketing

Cornerstone // F&B UPDATE This fall, F&B will be introducing two new concepts with exciting menus. The first is Curve. Curve will replace Mein Street at ASC and will feature a variety of Southwest style, Indian and Korean fare. This menu was selected after running limited time offers at Mein Street and hearing the customers rave about the new options.

N E WS L E T T E R

Build Your Own Fajitas....$6.99 (Each fajita served on a fresh flour tortilla with cheese, lettuce and sour cream)

(Choose up to 4)

Chicken 170 CAL dsgn

Beef

170 CAL dsgn

Shrimp 170 CAL dsgn

TOPPINGS

New Concepts & Menus

SE RV IC E S

PROTEINS

C A MP U S

Pico de Gallo

Extra Fajita...........$3.75

Habenero Salsa

Extra Protein........$2.00

Black Bean Salsa

Extra Toppings....$.99

170 CAL dsgn

Mango Salsa 170 CAL dsgn

The second new concept is Sundial Pizzeria and Bistro. Sundialâ&#x20AC;&#x2122;s menu is growing bigger and better with the addition of bistro pasta dishes that have been fine tuned by the culinary staff to bring delicious Italian favorites to the concept. Youâ&#x20AC;&#x2122;ll notice a menu revamp as well as new design elements to the space itself at Sundial.

To the Campus Services Team As we prepare for the fall semester, we find our-

So many good answers because of the ever present

We will continue to experience this uncertainty

selves experiencing something that we have

positive attitudes of the Campus Services team. You

over the next several weeks but together we will

never experienced before. So many questions.

are all positively solving the opportunities that we

exceed all expectations.

Where are we going to store the extra tables

are experiencing. This demonstrates, to me and the

and chairs? How is this going to work? Are we

entire university, that we can accomplish anything

doing everything to keep everyone as safe as

that we put our minds to. I appreciate everyone

possible? How can we make this experience the

taking this challenge on with a smile and with the

very best it can be in our current state? Would

best interest of our students, faculty, and staff in

we be satisfied if we were the customer? So

mind.

many questions and so many good answers.

Thank you for all that you do. Love & Honor

Geno Svec Executive Director of Campus Services Chief Hospitality Officer

Cornerstone

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Scott Haas - General Food Service Manager | 30 Years

GET Mobile Ordering

Neila Hanges - Conf. & Event Planner | 17 Years

// F&B U PDATE

David Hughes - Trans./Delivery Asst | 3 Years

In order to help limit the amount of person-to-person interaction that is necessary, select a la carte locations will begin offering a mobile or online ordering option through the GET app beginning in August. Everyone with a Miami ID will be able to order ahead, pay online, and pick up at designated locations. Most menu options that are

Joshua Ellis - Bldg. & Grounds Asst. | 2 Years

Mary Johnson - Executive Chef | 14 Years Pat King - Food Service Asst. | 18 Years Mary Logan - Cook | 13 Years

available in person will also be available on the app, but not all. As with the implementation of the kiosk ordering stations in Armstrong, we welcome any and all feedback so that we can continue to improve the process as we move forward.

Connect With Us! Visit: MiamiOH.edu/Campus-Services

Cashless Campus // MU CAMPUS UPDATE

As of July 1st the campus has transitioned to cashless campus. As part of Miami's new protocol to create a healthy and safe environment for all our students, faculty, staff and guests, Miami is moving toward a cashless campus. This is just another layer of reducing the spread of viruses. What does that mean for Campus Services? Beginning this fall semester we will transition away from taking cash as a form of payment at all our Campus

Services operations. Vending has already eliminated the cash option on all machines. Concessions will work through this process depending on if and when athletic events occur. All other areas will transition out cash boxes at registers throughout the semester. Signage and messaging will be communicated all over campus as this cashless process will take place everywhere.

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MIAMIOH.EDU/CAMPUS-SERVICES

Fall Dining New Look

Chef Ginny's No-Churn Delights

// F& B UPDAT E

// F OOD & BE V E RAG E UP DAT E

To ensure the safety of employees and our customers, F&B will have several changes throughout campus. All locations will reopen with social distancing practices in place and additional sanitizing procedures. In the commons locations, there will be sanitation stations in each location for customer’s use and a newly appointed student Wellness Ambassador position who will strive to help maintain a healthy, clean dining area for all customers. In lieu of plates and cutlery, all food will be served in compostable to-go containers regardless of if the customer chooses to eat within the dining facility or not. Additionally, all food will be served by employees instead of customers serving themselves. Markets across campus will also have ready-to-go meal package options available for one buffet meal swipe as an alternative to entering the dining commons.

For some of us, ice cream is absolutely essential any time of year. Summertime, however, is THE season to indulge in homemade ice cream. It used to be that making ice cream was an act of devotion – keeping the bucket full of ice and rock salt while cranking until you thought your arm would fall off. But the payoff was always so worth the effort. It’s gotten easier over time, thanks to equipment upgrades, culminating in upscale ice cream makers that don’t even require ice or elbow grease. But, the good news is that we don’t need any special equipment to make really good ice cream at home. I hope you have fun using these recipes to create your own delicious, personally crafted frozen extravaganzas.

Student Housing Move-In Updates for Fall 2020: // HO US I N G UP DAT E To help maintain physical distancing, we will have a staggered move-in schedule for students this fall. Students will be assigned a specific move-in day and time. New students will be assigned a day and time between August 10 and August 14, and returning students will be assigned to a day and time between August 12 and August 16. Students will learn their exact move-in day and time when they get their housing assignment email this summer.

No-Churn Chocolate Ice Cream

Yield 5 cups (Recipe courtesy of the Food Network)* You’ll need a 9x5x3 inch metal loaf pan, chilled 1 14-ounce can sweetened condensed milk ½ cup unsweetened natural cocoa powder 1 tsp pure vanilla extract Pinch of salt 2 cups heavy cream, cold 1. Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. This mixture will be very thick. Set aside. 2. Whip the cream with a mixer on medium high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened cocoa mixture into the whipped cream until well blended. (Try not to over-do - this will deflate the whipped cream and make for a heavier ice cream) 3. Pour into a chilled metal loaf pan and freeze, covered, until thick and creamy, like soft serve, about 2 hours. This is when you’d want to stir in any add-ins like crushed Oreos or chunks of fresh fruit. Continue to freeze, covered, until solid and scoopable, about 3 hours or more. *The Food Network website has lots of no-churn recipes like Rocky Road and Lemon Shortbread, as well as classic Vanilla.

No-Churn Raspberry-Peach Sorbet (Dairy Free/Vegan) Yield: Serves 8 (Recipe courtesy of Real Simple)

2 10-ounce bags frozen raspberries 1 cup frozen sliced peaches ½ cup sugar Pinch of salt 1. Place raspberries, peaches, sugar and salt in a food processor and pulse until coarsely chopped. Continue to process until completely smooth, scraping down the sides as necessary. 2. Transfer to an airtight container and freeze until firm, at least one hour.

Chef Ginny Thiell Executive Chef of Catering

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Chef Frank's How to Make a Toasted Roll // F& B UPDATE Learn how to make the delicious Miami favorite Toasted Roll while hearing more about its history too.

Watch the video below to find out more!

Retail Reopens and Madness Sale // R ETAI L UPDAT E With the return to campus getting closer and closer, the reopening of Brick & Ivy is right around the corner! In preparation for this return, our store has been doing everything it can to ensure a safe and enjoyable shopping experience.

13th-17th and all prices will be updated accordingly. Additionally, to kick off the reopening, all faculty and staff will receive 30% off online or in-store throughout the entire month of August!

In the coming months, you can expect some exciting promotions from Brick & Ivy! Our store will begin July with the annual Madness Sale, offering significant discounts on everything from clothing to accessories. The sale will run online from July

More information about the Madness Sale is available on Brick & Ivyâ&#x20AC;&#x2122;s website! Details about other promotions upon the return to campus will be available soon.

Miami PUZZLE

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