NACUFS 2020 Submission

Allison Dining Commons Northwestern University Dining

Residential Dining Services

Official Entry Form

1

Essay The goal of the transformation of Allison Dining Commons was to encourage students to eat, work and play together; features include communal dining to collaborative break-out rooms and ideas such as coffee bars for quick bites on the run, as well as inviting restaurant concepts designed to encourage students and faculty to spend time together lingering over a meal.

With that in mind, we’ve created multifunctional dining spaces that have clear identities and unique features but are not overly specialized.

2

A simple “cookie-cutter� dining experience that would be duplicated across campus would not have worked at Northwestern University, but rather create welcoming destinations around campus that students seek out for their food, drink and social experiences. We believe Allison Dining Commons contributes to enhance a sense of identity and highly coveted aspect of living on campus

Table of Contents

01

02

03

Entry Form

Essay

Table of Contents

04 Menu Temperatures HACCP Practices Waste Tracking Recipes Production Records

08

10

11

12

Merchandising and Presentation

Marketing

Nutrition and Wellness

Additional Considerations

Food Presentation Service Layout

Social Media Project Description Inclusive Dining Impact on the Community

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Menu

Recipes CHE 18 Curried Chickpea Hash with Broccoli and Spinach (105616)

Revision Date: Oct 24, 2019

Eastern inspired healthy and flavorful one dish meal.

Category: Main Entree-Vegetarian Entree

The menu features at Allison Dining Commons have been engineered to include recipes featuring plant forward dishes, from the Pure Eats station which features dishes that avoid gluten and the top 9 allergen ingredients, to the popular 500 degrees station serving up pizza by the slice.

Menus are unique to servery and change daily. The comfort station features lean proteins, whole-grain dishes and seasonal produce. Guest Chef Station takeovers, and pop-up Teaching Kitchens create student engagement. Menu inspirations come from local farmers, industry trends as well as guest feedback received allowing for globally inspired and locally procured dishes.

Production Area: Hot Entree Source: CHE Resident-Core 80 Prep Time: 20 mins Cook Time: 15 mins

Portion: 3/4 cup

Minimum Batch: Maximum Production:

(*) Indicates servings have been adjusted in accordance with assigned batch sizes.

Step 1

Ingredients

Potatoes, Fresh, Peeled, Shredded (7063)

75 Servings

2 qt, 3-1/4 cup

2 qt, 3-1/4 cup

2 qt, 3-1/4 cup

2 lb, 5-1/2 oz

2 lb, 5-1/2 oz

Onions, Red, Fresh, Diced (4257)

EP

1-3/4 cup, 2 tbsp

1-3/4 cup, 2 tbsp1

-3/4 cup, 2 tbsp

AP

3 tbsp, 2-1/4 tsp

3 tbsp, 2-1/4 tsp

3 tbsp, 2-1/4 tsp

Ground Ginger (7374)

AP

2 tbsp, 1-1/2 tsp

2 tbsp, 1-1/2 tsp

2 tbsp, 1-1/2 tsp

P

1 tbsp, 2-3/4 tsp

1 tbsp, 2-3/4 tsp

1 tbsp, 2-3/4 tsp

Minced Garlic Cloves, Fresh (2893)A

3

75 Servings

Curry Powder (7368)

Spinach, Chopped, Frozen, Thawed (7424)A

2

AP

75 Servings

P

2 tsp

2 lb, 5-1/2 oz

2 tsp2

tsp

Kosher Salt (7411)

AP

Cayenne Pepper (7393)

AP

1 tsp

1 tsp1

Oil, Olive (4206)

AP

3/4 cup, 3 tbsp

3/4 cup, 3 tbsp

3/4 cup, 3 tbsp

Beans, Garbanzo, Canned, Drained, Rinsed (562)A P

2 qt, 3-1/4 cup

2 qt, 3-1/4 cup

2 qt, 3-1/4 cup

Broccoli, Fresh, Chopped (1062)

EP

3 qt, 3 cup

tsp

Sizzling Chicken3Fajitas (8405) 3 qt, 3 cup qt, 3 cup

Revision Date: Jul 20, 2018

Flavorful Chicken and Peppers in a Tortilla

Category: Main Entree-Chicken Entree Method efer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service.

Combine hash browns, spinach, onion, curry powder, ginger, garlic, salt, and cayenne in a large bowl.

2H eat olive oil in a large skillet over medium heat. Add potato mixture and press into a layer. Cook without stirring until Portion: 1 serving crispy and golden brown on bottom, 5 to 6 minutes.

Production Area: Hot Entree Source: Eurest

Step 1R

3R

Prep Time: 30 mins Cook Time: 15 mins

(*) Indicates servings have been adjusted in accordance with assigned batch sizes.

educe heat to medium low and stir in chickpeas and broccoli, breaking up the chunks of potato, until justIngredients combined.

Step Press back into an even layer. Cover and cook an additional 6 - 7 minutes.

Hold hot for service at a temperature of 140F degrees or higher.

Tortilla, 6" Flour (7581)

1

Kosher Salt (7411)

3 Recipe Notes: Date (s) In Menu: Dinner Mon, Oct 21, 2019

50 Servings

AP

100 ea

100 ea

AP

2 tbsp, 1/4 tsp

2 tbsp, 1/4 tsp2

Grilled Chicken Breast, 4 oz (7777)

AP

12 lb, 8 oz

12 lb, 8 oz

Ground Black Pepper (7390)

AP

2 tbsp, 1/4 tsp

2 tbsp, 1/4 tsp2

50 Servings 100 ea tbsp, 1/4 tsp 12 lb, 8 oz tbsp, 1/4 tsp

AP

1/2 cup, 1 tsp

1/2 cup, 1 tsp1

/2 cup, 1 tsp

Lemon Juice (3533)

AP

3/4 cup, 1-1/2 tsp

3/4 cup, 1-1/2 tsp3

/4 cup, 1-1/2 tsp

Worcestershire Sauce (7213)

AP

1 cup, 2 tsp

1 cup, 2 tsp1

Minced Garlic Cloves, Fresh (2893)

AP

4-1/4 oz

4-1/4 oz

Ground Black Pepper (7390)

AP

1-1/2 tsp

1-1/2 tsp1

Cayenne Pepper (7393)

AP

1/2 tsp

1/2 tsp1

/2 tsp

Canola Oil (4208)

AP

1/2 cup, 1 tsp

1/2 cup, 1 tsp1

/2 cup, 1 tsp

Cooking Spray, Pan Coating (7952)

AP

1 oz

1 oz

Green Bell Peppers, Fresh, Julienne Sliced (6267)

AP

8 lb, 4 oz

8 lb, 4 oz8

lb, 4 oz

Onions, Fresh, Julienne Sliced (4216)

AP

8 lb, 4 oz

8 lb, 4 oz8

lb, 4 oz

Canola Oil (4208) 2

Minimum Batch: Maximum Production:

50 Servings

Step

cup, 2 tsp 4-1/4 oz -1/2 tsp

1 oz

Method

Copyright Š 2020 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed,HFS# 001: Prepared Hot for Hot Service 1R efer to HACCP Plan Form downloaded or printed from this website, are proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written Preheat grill to 400F degrees. Brush each chicken breast with oil and permission of CGNA.

CHE 44790 - Northwestern University

season with salt and pepper. Grill chicken breasts on both sides until internal temperature reaches 165F degrees. Cut into 1/2 inch strips. Chill rapidly to below 40F Page 31 of 143 degrees. Cover, label, date, and refrigerate until needed. n a clean food container combine lemon juice, olive oil, worchestershire sauce, black pepper, cayenne pepper, and garlic.

Place chicken strips in marinade and cover. Refrigerate for a minimum of 30 minutes to blend flavors.

3I n a seasoned kettle or skillet, saute onion and green pepper 3-5 minutes over medium high heat or until al dente, tender but firm. Remove from pan, cover and hold above 140F degrees for service.

4R eheat chicken to 165F degrees. To assemble: near one end of tortilla, portion 2 ounces of hot prepared chicken, top with 3 ounces of hot pepper/onion mixture. Roll tortilla with meat and vegetables on the inside edge. Place seam side down. Serve two tortillas per order. Serve at 140F degrees or higher.

2I

Prepared hot for hot service Portion size: 2 fajitas Recipe Notes: Date (s) In Menu: Dinner Mon, Oct 21, 2019

Copyright Š 2020 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA.

CHE 44790 - Northwestern University

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Page 115 of 143

Temperatures Production Records MenuWorks Week At A Glance Report

CHE ALLISON HALL Winter 2020

Sunday

Monday

Tuesday

MenuWorks Week At A Glance Report

Report Run By:MITCHELL PHELPS Run Date: Feb 03, 2020 Northwestern University (44790)

Wednesday

Thursday

CHE ALLISON HALL Winter 2020

Week 4

Friday

Saturday

Glazed Carrots, SR end

Curried Roasted Vegetables end

Brown Basmati Rice ChickpeaP ilaf end

Parmesan Cauliflower end Steamed Cauliflower end

Steamed Cauliflower end

Smashed Black Beans end

Roasted Vegetable Medley end

Green Beans end

Parslied Red Potatoes end

Red Smashed Potatoes end

Roasted Vegetable Salad end

Steamed Rice end

Garlic Breadstick end

Herbed Quinoa end

Carrots with Ginger end

miso roasted carrots end

Braised Greens end

Chimichurri Pork Loin end

Tuesday

Carrots, Fresh, Baby, 1.6 oz end

Monday

Thursday

Friday

Saturday

Chicken and Shrimp Quinoa Jambalaya end

Manicotti with Marinara end

Chicken Tikka end

Spaghetti and Meatballs end

Pork Loin with Apricot Glaze end

Sausage and Black Bean Pasta Bake end

Voodoo Pasta with Andouille end

Pasta Alfredo with grilled chicken and broccoli end

Kerala Pork Curry end

Baked ziti with Turkey Meat Sauce end

Indonesian Chicken, Coconut Curry end

Jollof Rice end

Corn Succotash with Lima Beans end

Roasted Vegetables end

Brown Rice end

SR Carrot & Yellow Squash Medley end

Fennel Mashed Potatoes end

Vegetable Medley end

Curried Broccoli end

Herb Roasted Potato Wedges end

Sauteed Vegetable Medley end

Red Beans and Rice end

White Rice end

Marinara Sauce end

Herb Roasted Pork end

Lunch : Comfort 2

Dinner : Rooted 1 Coconut Curry Quinoa Stew end

African Chickpea Stew end

Szechuan-Style Eggplant end

Sweet Potato Korma with CoconutM ilk end

Lemongrass Corn Stir Fry end

Bean and Tomato Chili end

Tofu Stir Fry, Garlic Sauce end

Cilantro Brown Rice end

Roasted Vegetables end

Brown Rice end

whole wheat pita chips end

broccoli tofu stir fry end

Baked Potatoes end

Zucchini with Cherry Tomatoes end

Curried Cauliflower & Chickpeas end

Red Rice end

Lentil Bulgur Pilaf end

Fried Zucchini end

Snap peas & Peppers end

Garlic Toast end

Sauteed Green Beans end

Garlic Breadstick end

Roasted Sweet Potatoes end

Squash, Zucchini, Peppers and Carrots end

Garlic Breadstick end

Honey Lemon Carrots end

Chipotle pepper, portobellos, and white beans with tomatoes end

Edamame & Carrots end

Lunch : Rooted 1

Dinner : Rooted 2 Thinly Sliced Cucumber Salad end

Steamed White Rice end

Braised Red Cabbage end

Broccoli Rabe end

Creole Strawberry Salad end

Red Cabbage & Apple Salad end

basmati rice end

Spicy Sweet and Sour Rice Noodles end

Mexican Corn end

Rosemary Roasted Mushroom end

Braised Red Cabbage end

Chickpea Salad end

Sweet Potato & Apple Salad end

Kohlrabi Slaw end

Vegetable Coconut Curry Salad end

Run Date: Feb 03, 2020 Northwestern University (44790)

Tuesday

Wednesday

Thursday

Friday

Saturday Sage Rubbed Pork Loin end

Dinner : Comfort 1

Seared Orange Sriracha Tofu end

White Bean and Kale Stew end

Cauliflower Steak, Tomatoes end

Vegetable Lentil Loaf end

Thai Basil Tofu end

Spanish Green Rice end

Fried Rice end

Olive Oil Mashed Potatoes end

Herbed Quinoa end

Spanish Rice end

Stir Fry Bok Choy end

Sauteed Kale end

Steamed Corn Kernels end

Gingered Carrots end

Steamed Broccoli end

Broccoli Rabe, Garlic and Chilies end

Sauteed Squash end

Brown Rice end

Chimichurri Farro Salad end

Chayote Avocado Salad end

Four Bean Salad end

Rainbow Fruit Salad end

red quinoa fruit salad end

Chickpea Cucumber Salad end

Roasted Mushroom Salad end

Page 108 of 119

MenuWorks Week At A Glance Report

Report Run By:MITCHELL PHELPS

Page 7 of 119 CHE ALLISON HALL Winter 2020 Sunday

Monday

Tuesday

Wednesday

Week 1 Thursday

Friday

Saturday

Breakfast : Comfort 1

Tofu Thai Curry Pasta end

Pork Carnitas end

Fish Vera Cruz end

Pork Tikka Masala end

Meatloaf with Brown Gravy end

Red Curry Grilled Chicken Breast end

Scrambled Eggs end

Scrambled Eggs end

Scrambled Eggs end

Scrambled Eggs end

Scrambled Eggs end

Scrambled Eggs end

Scrambled Eggs end

Grilled Jamaican Chicken Breast end

Lime Cilantro Grilled Chicken end

Coq Au Vin end

Chicken Makhni end

Roasted Herb Chicken end

Pineapple Pork Curry end

Stewed Chicken in Spicy Cream end

Egg White, Potato, Spinach, & Tomato end

Vegan Tofu Breakfast Skillet end

Mixed Herb Scrambled Eggs end

Chilaquiles Egg Scramble end

Veggie Fritatta end

Breakfast Enchiladas end

Mushroom and Cheese Frittata end

Pork Sausage Patty end

Turkey Bacon end

sausage link end

Biscuits and Sausage Gravy end

Country Ham end

Turkey Sausage Links end

sausage link end

Potatoes O'Brien end

Sweet Potato Puffs end

Lyonnaise Potatoes end

Turkey Bacon end

Roasted Potatoes end

Parmesan Potato Wedges end

brussels sprout hash end

Roasted Cauliflower end

Onions and Peppers end

Curried Vegetable Chickpea Hash end

Tater Tots end

Grits, Jalapeno Cheese end

Maple Roasted Carrots end

Herb Roasted Mushrooms end

Sauteed Squash end

Basmati Rice with Saffron and Basil end

spicy black beans end

Rice Pilaf end

White Rice end

Seasoned Green Beans end

Vegan Drunken Noodle Sauce end

Roasted Red Potatoes end

Country Style Green Beans end

Spanish Rice end

Red Smashed Potatoes end

Coconut Curried Corn end

Mashed Potatoes end

Steamed White Rice end

Fragrant Lentil Rice end

Steamed Corn and Peas end

Fresh Steamed Carrots end

Roasted Garlic Kale end

Roasted Mixed Vegetables end

Steamed Carrots end

Roasted Broccoli end

Steamed Broccoli, Cauliflower end

Garlic Roasted Potatoes end

Braised Greens end

Steamed Cauliflower end

Parslied Red Potatoes end

SR Garden Rice end

Korean Style Spinach end

miso roasted carrots end

Portobello and White Bean Ragout end

whole wheat pasta primavera end

Thai Curry with Tofu end

Eggplant Pomodoro Pasta end

Grits end

Cajun Lentil Stew end

Chinese Black Rice end

Dinner : Comfort 2

Dinner : Rooted 1 Dal Spinach Curry with Coconut Milk end Parslied Rice end

Coconut Curry Quinoa Stew Sweet Potato and Spinach end Vindaloo end Couscous w Parsley end

Basmati Rice with Peas end

Marinara Sauce end Whole Wheat Penne end

Honeydew Water end Lemon, Lime Water end Breakfast : Comfort 2

Breakfast : Rooted 1 Tofu Scramble end

Ratatouille end

Pancake Mix end

Spicy Tofu Breakfast Bowl end

Garlic Roasted Broccoli and Cauliflower end

Pancake Mix end

Pancake Mix end

cilantro lime rice end

Pancake and Waffle Syrup end

Peas and Carrots end

Vegan Enchiladas Verde end

Roasted Brussels Sprouts end

Quinoa, Black Bean & Corn Pilaf end

Pancake and Waffle Syrup end

Avocado and Black Bean Enchilada end

Chickpea and Date Tagine end

spanish red rice end

Dinner : Rooted 2 Broccoli Rabe end Red Cabbage And Apple Salad end

Moroccan Chickpea Salad end Roasted Cauliflower end

Broccoli with Garlic end Carrot and Daikon Salad end

Steamed Green Beans end Black Bean, Mango and Avocado Salad end

Grilled Brussels Sprouts with Lemon end

Braised Baby Bok Choy end

Sauteed Brussels Sprouts end

Sweet Corn Salad end

Rwandan Tomato Onion Salad end

Jicama Watercress Salad end

Cubed Cantaloupe end

Cubed Cantaloupe end

Dinner : Fruit & Yogurt Cubed Cantaloupe end

Cubed Cantaloupe end

Cubed Cantaloupe end

Cubed Cantaloupe end

Cubed Cantaloupe end

Bold indicates menu item displays on dining websites Copyright © 2016 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA.

Page 18 of 119

Chickpea Salad end

Bold indicates menu item displays on dining websites Run Date: Feb 03, 2020 Copyright © 2016 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are Northwestern University (44790) proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA.

Bold indicates menu item displays on dining websites Copyright © 2016 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA. Week 1 CHE ALLISON HALL Winter 2020 Monday

Vegan Black Bean Spinach Enchilada end

Ginger Edamame end

Chickpea Salad end

Chunky Vegetable Salad end Report Run By:MITCHELL PHELPS

MenuWorks Week At A Glance Report

Cauliflower Fried Rice end

Lunch : Rooted 2

Black Bean and Corn Salad Red Cabbage & Apple Salad end end Red Cabbage And Apple Salad end

Spinach, Kale and Shallots end

Ginger Garlic Green Beans end

Classic Hummus end

Sunday

Wednesday

Week 1

Sunday Kerala Pork Curry end

Lunch : Comfort 1

Dinner : Comfort 2 Garlic & Herb Breadstick end

Report Run By:MITCHELL PHELPS Run Date: Feb 03, 2020 Northwestern University (44790)

Vegan Black Bean Spinach Enchilada end Quinoatmeal with Soy Milk end Breakfast : Rooted 2 Pancake and Waffle Syrup end

Vegan Black Bean Spinach Enchilada end

Garlic Broccolini end

Bold indicates menu item displays on dining websites Copyright © 2016 Compass Group North America. ("CGNA") All Rights Reserved. The contents of this website, including all information viewed, downloaded or printed from this website, are proprietary and confidential to CGNA and may not be copied, used or disclosed without the express written permission of CGNA.

Page 1 of 119

5

Waste Tracking

6

Temperatures

HACCP Practices

Production Records

7

Presentation & Merchandising 8

Merchandising and presentation of menu items is an important element to the success of the program. Menu items are presented to highlight the seasonal colors, textures and meal option. Menu items are arranged to feature entrees with available side options, to allow for guests to create their own unique plate with suggested servings provided to continue to educate on maintaining balanced eating.

Service Layout

Flame Station featuring grill favorites such as burgers, hot dogs, veggies

Avoiding Gluten Station featuring waffles, cereals, assorted breads

Soup & Salad Bar Station featuring fresh vegetables, cheeses, dressings

Pure Eats Station featuring food items avoiding gluten & the top 9 allergens

Food Presentation Menu items feature seasonal, bright flavors offering nutrient dense entrĂŠes and side dishes.

9

Marketing

10

Campus emails, digital messaging, meeting with various dining advisory boards, and direct communication with those affected with severe allergies.

A Grand Opening event was held to introduce the newly renovated location, guests enjoyed meeting our Local vendor partners, and various giveaways items. As the dining program continues to evolve, guests are encouraged to provide feedback via our Text2chat feedback channel as well as one of the Happy or Not kiosks.

10� digital PID (product identification ) were introduced to ensure transparent nutritional content and macro ingredient information. Vegan, Vegetarian and Avoiding Gluten icons are also included

Nutrition & Wellness

Northwestern University continues to aim for an inclusive dining experience: serving students delicious, high-quality food, with healthful choices that meet their food restrictions. Within Pure Eats, dining menu items avoid gluten and top 9 allergens.

11

Additional Considerations Social Media Social media is becoming a bigger promotional tool every day, especially amongst Generation Z. As the world gets smaller through technology, people are reaching out to their social networks from their homes, on-the-go, and while doing other activities. From your iPhone, android, or lunch on the Dine on campus page , and see what is going on at The CafĂŠ this weekend quickly information can be transferred and downloaded in the palm of your hand!

12

13

14

Teaching Kitchen/ Innovation Cooking Lab space used for events such as the Mini Chef Series and our Native American Cuisine Teaching Kitchen

Certified Kosher Station featuring Falafel Sandwiches, Pasta and Chicken Pot Pie

Pizza Station featuring pizza inspired by flavors from around the globe

15

Project Description Compass Group’s investment into Allison Dining Commons added more inclusive menuing options, improved quality and a focus on sustainability. Allison Dining Commons is donned the Foodie Lab featuring new concepts such as a dedicated Teaching Kitchen space, Pure Eats, a concept dedicated to avoiding gluten as well as the most common food allergens: peanuts, tree nuts, shellfish, wheat, soy, eggs, dairy and sesame. Allison Dining boosts large communication efforts surrounding sustainability including an onsite greenhouse/growing tower to encourage plantbased menu options. Allison also houses a dedicated Kosher station to further define an inclusive dining experience for guests.

16

Inclusive Dining Most Northwestern Dining facilities are located within residence halls, but they aren’t just for students. Faculty and staff are encouraged to break away from their routines to check out what’s new. Dining commons are now thought of as community spaces.

Providing better spaces for students and staff to gather, rest, study, and connect with their peers in order to drive the student experience and the sense of community on campus. Allison Dining Commons offers an inviting place where guests receive a great meal while engaging in the campus experience.

17

Construction Allison Dining Commons was nominated as the 2020 CBC Merit Award Finalist for the Interior Build-Out category. The program recognizes the most outstanding construction projects from the past three years in the Chicagoland area and that acknowledges the construction industry’s ever-changing landscape.

Watch our submission video here: www.bit.ly/2TOnUSs

18

19

Impact on The Community 20

Compass Group is not just Northwestern’s dining service provider – we are a member of the community and actively promote the well-being and involvement of local businesses and farmers in Evanston, Chicago, and the greater community.

Northwestern Dining and Compass have committed to increasing local sourcing, meaning food and ingredients originate from within 150 miles of campus.

Within the first year on campus, 20% of Northwestern Dining food was sourced locally from small businesses, area farms and womenand minority-owned businesses.

21