Emory Dining Partnership Report Card Spring 2014

Delivering on the Experience

Emory University Spring 2014

We are pleased to present the spring edition of our Delivering on the Experience Partnership Report Card, Sodexo’s semester update for the Emory campus.

In this report, you will find information on:  Dining improvements based on student feedback  Nutritional programing and events  Sustainably efforts and partnerships  Customer service highlights and experiences  Student engagement initiatives, unique events, and culinary innovations

Welcome

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Student Insights

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We are proud to be your partner and appreciate the opportunity to help you achieve our dining vision. Our goal is to continually drive student engagement, recruitment and retention by improving Quality of Life for the Emory University campus community.

Sincerely,

Health and Wellness

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Environmental Focus 10 Customer Service

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Innovation

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Todd Schram General Manager

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Student Insights Understanding student trends and expectations is essential to developing solutions and programs that improve Quality of Life for your campus community.

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STUDENT INSIGHTS Face Impacts The Food Advisory Committee of Emory (F.A.C.E.) continues to provide a productive outlet for students and dining management to hold conversations that lead to the improvement of dining services.

Several changes resulted from the feedback given during these meetings:  Food Truck now at Woodruff on Fridays and Saturdays  New Food Truck added to the Late Night mix  Dunkin and Zaya Extended Weekend Hours  Late Night campaign created to better communicate hours & open stations at DUC  Peet's Coffee will replace Jazzman's Fall 2014  Freshens will receive a refresh, including self-serve yogurt bar, noodle bowls, and crepes  Faculty/Staff Dining Dollar Deals in Dobbs  New Central Location will be added to campus dining options  Open 7 days a week and open late!

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STUDENT INSIGHTS WREC and Clairmont Focus groups were held for the two satellite residential locations. In addition to information gathered at the focus groups, FACE comments regarding these two locations were also collected. Menu changes to Clairmont and WREC coming in the fall C-store aspect being added to Clairmont Omelets now served at Clairmont

Requests Being Looked Into Breakfast served later at the SAAC Noodle Bowls Different coffee brand, perhaps Blue Donkey Coffee Different theme nights: Mexican, Asian, Tailgate, ect. Hot, healthy vegetarian options

Rollins’ Blind Coffee Taste Test A Blind Coffee Taste Test at Rollins Café was held in late March to discern what the customers prefer – Café Campesino or Starbucks for next year.

Starbucks was overwhelmingly the preferred taste and is now being served in the café!

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Health & Wellness Advancing the health and wellness of your entire campus community is core to our partnership.

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HEALTH & WELLNESS

On Our Campus A healthy lifestyle goes hand in hand with dining and nutrition. Cristina Caro, our in-house dietitian, led the way in educating students and developing creative ways to engage students, making learning about nutrition fun: Wonderful Wednesday Nutrition Trivia Food Samplings Health Panel Nutrition Videos One-on-One Consults Newsletter Articles

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HEALTH & WELLNESS

On Our Campus National Nutrition Month in March  Trivia Wheel at Rollins Café, Dobbs Market and Wonderful Wednesdays  Pre Recorded Chef Demo and hummus sampling at WW  Live Chef Demo by Chef Chavez and vegan pin wheel sampling at WW  Healthy Eating Partners hosted the trivia wheel in Dobbs Market  National Nutrition Month Video

Click the middle image above to view this year’s nutritional video by Cristina Caro, Emory Dining Dietitian!

Create Your Plate event was held during National Nutrition Month! While Cristina answered nutrition questions, students submitted their healthy plates for the competition & answered nutrition trivia.

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HEALTH & WELLNESS

On Our Campus Meatless Mondays continued to make an impact on campus while communication efforts strived to emphasize the LESS and dining locations worked to offer more variety of meatless options.

Nutrition Trivia at Wonderful Wednesday was a regular occurrence.

Our involvement with Campus Kitchens has proven to be a rewarding experience, allowing dining to contribute in a greater way to the Emory Community. As the program progresses and grows we look forward to continuing to be a part of the process.

As the Healthy Eating Partners program concludes its first year, we could not be more thrilled with the results. The HEPs and students both benefited from the program and hope to continue participating in the years to come! “Peer counseling is effective in disseminating health information because students can identify with one another more easily than with health professionals and faculty. HEPs are friendly faces who share experiences of the students they serve. “ ~ Cristina Caro, Clinical Dietitian - Emory Dining

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Environmental Focus Sodexo is recognized throughout the world for our commitments and initiatives toward sustainability.

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ENVIRONMENTAL FOCUS

On Our Campus Sustainable efforts continue to be at the forefront of our dining initiatives. As we planned events this semester, our continued partnership with Emily Cumbie-Drake, Sustainability Programs Coordinator, and Chad Sunstein, Manager of Dining Operations & Sustainability, allowed us to bring a sustainable messaging and aspect to each particular event.

Programs & Partnerships Highlighting Suitability Sustainable Bites Newsletter Articles

Farmer of the Month

Sustainable Seafood Promotion & Better Tomorrow Campaign

Marketing for Seasonal Food Cooking Demos

Cox Hall— A New Way to Deal with Trash

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ENVIRONMENTAL FOCUS

On Our Campus In 2013, to validate food purchasing, we partnered with Ecova. This past year of collecting data and monitoring purchases shows that 26% of all food purchase are local and/or sustainable.

This unique partnership is one of the few Ecova has Sodexo at a College and University.

Dining Initiatives In 2013, we implemented the following dining initiatives at Dobbs Market Fresh Squeezed Orange Juice Boars Head brand meats and cheese at the Deli Chicken breast available daily Thin crust pizza Fresh berries Hydrations stations Whole wheat alternatives daily Peanut, tree nut, & shellfish free 100% Angus beef

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In the spirit of continuous improvement for sustainability and food enhancements, we will be implementing the following at the Dobb’s Market in the upcoming academic year:    

Grass fed beef for the grilled hamburger patties on the grill Grass fed Top Round Beef Humanely Certified Cage Free Eggs Partnership with the Local Vendors Coalition  An organization who has a partnership with 350 local Georgia Farmers to distribute and deliver their products, largely fruits and vegetables.  Continued and expanded support of H & F bread at Cox Hall

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ENVIRONMENTAL FOCUS

On Our Campus Earth Day was bigger than ever this year with the combination of two events: Earth Day Market Party and Earth Day Festival. Collaboration with the Office of Sustainability and Emory Dining was essential to pulling off these successful, educational events. Despite the rain towards the end of the events, vendors and students alike had a great time!

Supporting Events for Earth Month Included:     

Icommit Recycle Rally (combined with Icommit) Earth Day Lunch 100 Mile Meal Earth Week Market Party Earth Day Festival

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ENVIRONMENTAL FOCUS

On Our Campus Supporting Events for Earth Month Continued:

Featured Vendors at the Earth Day Festival

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ENVIRONMENTAL FOCUS

On Our Campus As the school year was ending, Emory Dining kicked off the Summer Farmers Market Events with the annual Berry Bash on May 6th . In collaboration with Chad and Emily, we were able to create a new cohesive theme to celebrate the fruits of summer at the monthly farmers markets.

Celebrating the Fruits of Summer

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Customer Service As your partner, we understand the impact of customer service on the overall campus experience.

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CUSTOMER SERVICE

On Our Campus Creating Exceptional Student experiences is one of our top priorities as a service provider. Our goal is to go above and beyond while creating a sense of home and comfort here at Emory. Being a part of the Emory Community is important to us and we value the opportunity to reflect those feelings in our service to it.

Because of their dedication to serving Emory, Teresa Minefee, HR Manager of Emory Dining, and Leslie Evers, Retail Manager of Emory Dining, were nominated and became the regional winners of the Spirit of Sodexo.

Happy Customers Receiving Exceptional Customer Service

Humans of Emory featured Teresa Minefee, HR Manager, and Angela Freeman, Queen of the DUC.

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CUSTOMER SERVICE

On Our Campus Annual Employee Service Awards honored 34 employees for their years of service including Marcus Horton (25 years) and the late Alma Billings (20 years).

Customer Service Highlights

Surprise and Delights @ Dobbs Market brought smiles to the students faces.

Dooley’s Ball Partnership allowed for Willy Wonka fun despite the rain

Ms. Kat, a treasured employee at the Law School cafĂŠ, was featured in the student film-Telenovela

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CUSTOMER SERVICE

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On Our Campus Customer Service Highlights Continued

Over 1300 Emory Catering events wowed customers throughout the semester.

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Starbucks Tasting of their new pastry line, La Boulogne, was a welcomed change to the Starbucks pastry offerings.

Twisted Taco kicked off a new comment card reward program.

Dining Newsletters distributed monthly highlighted events, employees, and promotions.

Commencement Brunch showcased our employees talents for serving the masses.

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CUSTOMER SERVICE

On Our Campus

DUC staff, you guys are amazing! Thanks for battling through the cold weather to come to work with such a serving heart and attitude. I’m very thankful. Without you guys, I would’ve starved surviving on granola bars and ramen. Thanks for brightening up the last couple days!

- Jerry H. Sometimes we forget to appreciate the DUC workers, so thank you. Thanks to all the workers, the staff, the individuals who lent a helping hand to those who needed it. God Bless you all. I wish I could give you each a hug, but I’m not much of a “hug initiator.”

-TOO When I found out that the DUC was open despite the snow, I wasn’t surprised. These amazing employees sacrifice so much on a daily basis to help maintain our campus and to keep us students well taken care of. We appreciate you not just for these past few days, but for the things you do daily. Your response to the snow storm was beyond your obligations, and it’s simply given us the opportunity to give thanks where it’s been due. So thank you so much for your hard work and diligence, it has not gone unnoticed.

-K Thank you to the cafeteria staff that kept us well fed through this time, and to all the service workers who performed their jobs with big smiles and cheerful spirits. You could have been enjoying the snow days in any number of ways, but you dealt with us. Thank you.

-Lolade Olowolayemo When I got to the DUC yesterday morning and noticed a woman I didn’t recognize at the front register, I asked her how she was holding up. A smile crept across her face. Without any tinge of self-pity, she told me that she hadn’t gone home last night – that a handful of the mangers had slept at someone’s house near campus, and that they’d be here all day, feeding us. That’s what it means to be selfless; that’s what it means to love. Thank you.

-Ami Fields-Meyer A HUGE thank you so much to all the DUC & Sodexo workers who stayed behind to keep us from being hungry!

-Akshay Goswami Thank you to all of the Sodexo staff who sacrificed a comfortable bed and time with their families and children in order to keep us fed. You’re the best!

-BER Thanks for being up early and braving the cold so we could have some dinner. I really appreciate all you did to keep us safe and fed, on top of all the work you do normally during the year. I’m impressed you all had a smile on your faces!

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Innovation Innovation is the part of our solutions strategy that ensures we are always thinking in front of where we are today.

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INNOVATION

On Our Campus Emory Dining is here to create dining experiences that go above and beyond expectation; to make sure customers get the best and are treated to unique events, programs, foods, and experiences.

This year’s two promotions were Find Your Pinspiration and Send Your Message.

Both of these programs focused on sustainable practices as well as health and wellness.

A student from Emory even won the National Contest for the Pinspiration Promotion!

VIP Dinners for 6 were raffled off at various dining events. The winning students received VIP treatment including two personal Emory Dining Chefs, a 4 course meal, and an unforgettable memory.

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INNOVATION

On Our Campus Emory Dining is pleased and excited to announce changes to the culinary structure at the Dobb’s Market!

Moving to a more culinarian focus will allow us to provide a better experience for our customers. Under Chef Colin’s leadership, we are adding two new positions, Chef de Cuisine as well as Chef de Partie. The next step in our culinary evolution is to redefine the roles of our front line employees as Cooks. Our goal is to bring more culinary talent into our dining operation in order to move toward our dining vision.

Joe Polanco Dobbs Market Executive Chef

Colin Quirk Dobbs Market Culinary Director

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INNOVATION

On Our Campus Multicultural Mondays @ Dobbs Market Emory Dining, the University’s Office of Multicultural Programs and Services, and the Office of International Student Life celebrated the campus’ cultural diversity by hosting “DUC Multicultural Mondays”, a program to promote a connected community through culinary innovations.

Tying together ethnic cuisine and friendships, the monthly events held at Dobbs Market featured different dishes from around the world. Literature about each dish and the culture behind it were also displayed at the corresponding stations.

International Week @ Rollins Two Rollins International Weeks took place this semester. To compliment Rollins’ educational activities, Rollins Café featured ethnic menu items from the countries.

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INNOVATION

On Our Campus To help introduce La boulagne, Starbucks new pastry line, a tasting was held.

This April, Rollins CafĂŠ moved things outside for a change of pace.

Customers enjoyed all the favorites of a spring time cookout while relaxing on the lawn.

Rollins Tea and Coffee Bar teaser version was implemented in early May. The full experience is coming in early fall!

After participating in Taste of Emory for over 5 years, we know what the students want: tasty treats! We served over 2,000 mini desserts at this year’s Taste of Emory!

Limited Time Offers added variety to the menus and featured seasonal and themed items.

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INNOVATION

On Our Campus

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INNOVATION Exciting new things are coming this fall!

Be on the lookout for a new Faculty and Staff dining discount at Dobbs Market, new menus at Rollins, WREC, and Clairmont, as well as new dining venues across campus.

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