With the 2015-2016 Academic Year, Dining Services has made significant strides in our continuing effort to provide a dining program that is healthy, satisfying, and fresh while complementing the campus initiative to provide a student experience that promotes student learning beyond the classroom. With the addition of a Unit Marketing Coordinator, provided by Sodexo, the Dining team had additional resources to build an Intern program that integrated student learning with Dining programs and needs in the areas of Graphic Design, Health and Wellness, Marketing and Sustainability. Not only did these students share their talents and fresh ideas with the Dining program but their efforts fostered greater collaboration with campus clubs and organizations enhancing a sense of ownership among the student community regarding Dining at Keene State. Another highlight of which we are very proud is the honor Dining Services shares with Keene State College as the only nationally recognized organization recognized by the Environmental Protection Agency for outreach and education efforts related to reducing food waste. Keene State College has received three regional EPA awards since the inception of the EPA’s Food Recovery Challenge, including the Outstanding Achievement in Food Waste Prevention in 2012, and both the 2013 and 2014 Demonstrated Commitment to Improving Sustainable Food Management Practices Awards. We are proud to share with you the highlights of our collaboration with Keene State College. Sincerely, Josef Quirinale General Manager, Dining Services
Customer Service
3
Sustainability
9
Student Insights
13
Health and Wellness
17
Innovation
21
Driving our Performance
25
CUSTOMER SERVICE
Aryana O’Connor
“Speaking with the student as though they were the only person in the room allows me to focus on their needs. “They need to leave feeling better than they did coming in!”
Cassie Brooker
“I deliver with a smile and make sure they leave with a smile!”
Robert LaCoste
“The fact that I can do a variety of jobs helps deliver customer service at any given time.”
Mike Hall
“I want to serve consistent quality food.”
John Miller
“I try to treat the customer the way I want to be treated.”
Kayla LaCoste “You want to make them feel welcome and able to speak up for themselves.”
John Wilson
“I’m here to put the serve back into customer service!”
Laurie Prentice
“I always strive to be helpful to the client and answer questions to the best of my ability .”
Mitchell Hietloa
“There’s a lot to customer service, but making sure all customers’ accommodations are met is my goal.”
Kathy Steiner
“Meeting and greeting and answering questions is what I consider good customer service.”
Lee Filimonov
“I work in the dishroom and bring clean dishware to the students!! That’s what I deliver.”
(Pepi) Maria Josefa Christopherson “Customer Service is about putting the “wow” back into service. I want to open the door so others feel comfortable talking to me and to feel like they have a home away from home.”
Paul Areias “I want to make people happy!”
Carol Lepisto
“My Customer Service is getting the client what they want and serving the students as though they were family. I want to treat people the way you want to be treated.”
Joanne Jackson “I know what they like, they ask for something, I do it. They get it!”
Russell Wells I serve by being attentive and taking customers needs in a timely manner.”
How do you deliver Customer Service? Jack Norton “Customer service is everything. If you don’t deliver customer service, the students will feel neglected. 3/4ths of your responsibility is customer service; the other is putting out a good product.”
CIRCLE OF EXCELLENCE SODEXO EXPERIENCE WINNERS
June
Jesse Judd
Retail Cook (also District)
July
Mike Cascagne Receiver
August
Marty Lee
Vending (also District & Regional)
September
Cote Chamberlin-Trombley Cook (also District)
October
Tina Perkins
Catering Office Manager
November
Josh Bemis
Cook-Night Owl CafĂŠ
December
Colby Labrie-Pregent
Retail Cook (also District & Regional)
January
Heidi Bernard Cook
February
Tim Gantt
Catering Supervisor
March
Karla Castillo Argueta Server
April
Shaina Dunchus Catering
(also District, Regional & NATIONAL)
Each month we nominate a Keene State Dining employee who has displayed exemplary customer service as a Sodexo Experience Winner. As a unit level nominee they are entered into the District pool. If they win the District nomination then they are entered into the Regional and National selection pools. We are proud to have had five District winners, three Regional winners and a National winner this year.
Catering Services We pride ourselves in overseeing seamless events all the time. Our high-profile parties have expanded our adaptability to host a variety of customers. From large annual employee dinners to trade shows, the Catering team is always busy preparing and planning.
Our attention to detail prepares us to meet the needs of each client. Every level of accomodation is factored into decisions leading to event preparation, food presentation, artistry and atmosphere.
The Surprise Someone program offers an array of packages perfect for celebrations and sending congratulations from a far. We were among the first of Sodexo campuses to present these unique packages and have seen a great deal of success marketing them at Orientation and when we have opportunity to connect with parents.
The planning and preparation needed for our concessions stand requires a keen understanding of our audience and their needs at any given event. We have a variety of offerings and can accomodate concessions at any location.
Student Meeting Services is a helpful resource students can access online that provides food options for hosting gatherings on campus. We have created an easy to use manual for clubs to select menu items for their scheduled meetings to better integrate our services with their student needs.
Conference services is an integral part of our impact in the community as we have the ability to meet the needs of our clients. We are conveniently located on campus and are able to provide housing along with offering a variety of themed events. We offer receptions, retreats, camps, and other large group events throughout the year.
HI Rebecca, I just wanted to give you a little feedback regarding our tour of your dining hall with Chef Rich. As I feel, major Kudos are due to Keene State and your dining program. Of all the schools we have toured to this point, Keene State is by far the most progressive when it comes to accommodating a student with Celiac disease. As I mentioned in prior emails, we tour the dining hall before we even go on the school tour, so imagine our delight when we finished the tour of the dining hall with Chef Rich and then went onto to tour the school with a student tour guide that shared with us that she too has Celiac. She indicated the dining hall was one of the major contributing factors her decision to attend your school. Honestly up until this point we have left most college tours feeling discouraged with the dining options. Keene was the first school that my daughter has left feeling like she could dine safely in your dining hall. Please pass on this feedback to whomever would benefit from it. Also, please thank Chef Rich for spending time with us and for his commitment to providing healthy dining options for all students. -Parent of prospective student (name withheld for privacy)
Hi Rebecca, Thank you so much for all yours and the staffs help this year! I really appreciate everyone's hard work and effort. Also, I am transferring to another school next year just to be closer to school. I have a box of chocolates from Ukraine that I would love to leave somewhere for all of you to be able to try. Is there somewhere that I can put this? Maybe in the room near the salad? Please let me know when you get a chance. Again, thank you so much for all of your help! Thank you, -Parent of prospective student (name withheld for privacy)
Hi Rebecca, I am so excited about the amount of gluten free food being offered to me and I have absolutely noticed a difference. I have been so excited since I have seen so many yummy desserts, especially the pumpkin pie. YAY. I have been eating the sweet potatoes and I am so pleased with the fact that we will be getting Lactaid ice. My wishes are finally being met and it's all thanks to you. The nuts on my salads will make me a much happier girl as well. Thank you times a million!! Thank you, thank you, thank you!! - Anonymous
Food Allergy Management on Campus For students with food allergies, going away to school presents new
challenges. While Dining Services play a key role in providing allergy-safe options, both the Lesley settlement and the new FARE College Food Allergy Program make it clear that dining is not the whole story.
Here are some ways you can re-assure students with food allergies that your campus cares about their safety and comfort on campus: What resources are available about food allergy accommodations?
Families may start at each school’s website, by typing “food allergy” in the search bar. What comes up at your university when you do this? Place information on food allergy resources under the disability services as well as dining services sections of your website. This makes it easier to navigate the resources available at your university, as well as showing students that you take their needs and concerns very seriously.
Is there stock epinephrine or other emergency allergy medicine available on campus or from emergency personnel on campus?
In certain states, universities are
allowed to maintain stock epinephrine on campus in case of an allergy emergency. While every student with a prescribed epinephrine self-injector should carry it at all times, emergencies can happen. If your state allows you to stock epinephrine, it could further protect your students from deadly emergencies.Visit the FARE website to find out if your state allows stock epinephrine.
What would happen if a student had a food allergy emergency?
Does your university have a
plan and training for allergy emergencies? If a student goes into anaphylaxis after eating a food allergen, who responds to the 911 call? Does the first responder carry epinephrine, or would critical minutes be lost by having to wait to reach the hospital? These questions are all extremely important to students affected by severe food allergy.
American Red Cross Aid
On an early morning in May we received a
call from The American Red Cross notifying us that they would be providing food for first-responders fighting the devastating brush fires in Stoddard, NH and Springfield, VT. With a swift and quick reaction to the request, Sous Chef, Aaron Pouliot, and Controller, Bonnie Blanchard, with other dining staff responded with immediate action. Within three hours we were able to provide plenty of food to sustain the first-responders.
Do our departments work together?
F
ood allergies may be a new topic for some disability services staff. Residence life or housing departments often have experiences with students requesting a cooking dorm. If your campus would benefit from training or assistance in developing an interdisciplinary approach, your local Sodexo campus dietitian, or Sodexo national dietitian Beth Winthrop can assist.
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SUSTAIN(ABility)
Localvore Lunch Lunch Localvore
Not even a generation choosing local foods waslocal overlooked by overlooked many college With a Not evenago, a generation ago, choosing foods was bycampuses. many college campuses. With a greater understanding of how each purchase effects the sustainability the surrounding greater understanding of how each purchase effects theofsustainability of thecommunity, surrounding community, students can internalize these conceptsthese that foster a greater impact as they impact move on KSC. on from KSC. students can internalize concepts that foster a greater as from they move Choosing to purchase locally promotes a safer food supply byfood usingsupply ingredients thatingredients are handled less Choosing to purchase locally promotes a safer by using that are handled less and have less potential Local foods usually significantly greater flavor and are flavor and are and havefor lesscontamination. potential for contamination. Localhave foods usually have significantly greater more sustainable duesustainable to the seasonal of whatnature is available. Choosing foodsChoosing shipped from more due tonature the seasonal of what is available. foods shipped from thousands of miles away requires more energy impacts theand environment very direct ways, thousands of miles much away requires muchand more energy impacts theinenvironment in very direct ways, leading to higher overall withassociated each purchase. While purchasing locally seems to have seems to have leading to “cost” higher associated overall “cost” with each purchase. While purchasing locally a high price tag,a the gained these purchases has minimal tohas no negative impact. highbenefit price tag, the from benefit gained from these purchases minimal to no negative impact. Beyond Localvore, we frequently from purchase 82 different farms and suppliers, try and to always try to Beyond Localvore, purchase we frequently from 82 different farms and and always suppliers, connect with our local with vendors. The buzz of Localvore weaves itself campus and draws connect our local vendors. The buzzlunch of Localvore lunchacross weaves itself across campus and draws many students many and faculty. It not creates sensea of community, butcommunity, it decreases theit decreases the students and only faculty. It nota greater only creates greater sense of but distance between consumer and consumer producer, establishing a greater sensea of value.sense Introducing local distance between and producer, establishing greater of value. Introducing local products to students while in the Dining instills the values thatthe purchasing locally fosters. locally fosters. products to students whileCommons in the Dining Commons instills values that purchasing
Food Waste Collection Food Waste Collection
Changing human behavior can bebehavior challenging the consequences are unseen. In are the unseen. Dining In the Dining Changing human can when be challenging when the consequences Commons, we Commons, are confronted with educatingwith and meeting needs of our students. we are confronted educatingthe and meeting thelargest needs client, of ourour largest client, our students. As we developAs programming reducing food waste, wefood lookwaste, to connect with we developaround programming around reducing we look tostudents connect in with students in significant and significant meaningfuland ways. meaningful ways. As part of Sodexo’s larger sustainability we are connecting students with our over arching As part of Sodexo’s largerplan, sustainability plan, we are connecting students with ourfood over arching food waste education program whichprogram been shaped our shaped studentby Sustainability Mike Valle. ThisMike Valle. This waste education whichbybeen our studentIntern, Sustainability Intern, intervention assessed both pre-plated and pre-plated self-serviceand food options over course of 6the meals. Theof 6 meals. The intervention assessed both self-service foodthe options over course project was carried outwas by carried six students from Dr. Nora from Traviss’ Health course.Health Their course. Their project out by six students Dr.Environmental Nora Traviss’ Environmental baseline measurements were collectedwere fromcollected food on plates returned to thereturned dishroom. two During two baseline measurements from food on plates to During the dishroom. lunch and dinner meals, baseline measurement 350 lbs of food were leavingstudents leaving lunch andadinner meals, a baseline of measurement of 350 lbswasted of foodfrom werestudents wasted from the dining facility. average food per student was lbs orwas 2.240.14 oz per student. Hosting the The dining facility.wasted The average wasted food per0.14 student lbs or 2.24 oz per student. Hosting only one intervention, Food Waste Buffet, asking selected students a 50 question only onethe intervention, the Foodand Waste Buffet, and asking selected students questionnare, a 50 question questionnare, we were able to by food 0.04 lbs, averaged lunchbetween and dinner. wecurb werefood ablewaste to curb waste by 0.04between lbs, averaged lunch and dinner. Food waste is constantly minds and we strive our responsbility reduce foodtowaste Food wasteonis our constantly on our minds to andshow we strive to show ourtoresponsbility reduce food waste with these interventions. service over meals daily andmeals with over pounds of product with these We interventions. We5,000 service over 5,000 daily 14,000 and with over 14,000 pounds of product coming throughcoming our doors eachour week. Weeach are week. committed to creating conscious and conscious responsibleand responsible through doors We are committed to creating students. students.
iCommit Challenge iCommit Challenge The iCommit Sustainability is anChallenge awarenessistool to harnesstool momentum across campuses and campuses and The iCommitChallenge Sustainability an awareness to harness momentum across different Sodexo divisions by showing people’s commitment sustainability. took the opportunity different Sodexo divisions by showing people’stocommitment toWe sustainability. We took the opportunity to present iCommit to our campusto byour running a contest in March and April. The and challenge a to present iCommit campus by running a contest in March April. has Thebeen challenge has been a powerful tool to communicate value of making smallofchanges improve thetoworld. Collectively, powerful tool to the communicate the value making to small changes improve the world. Collectively, these small committments make a huge impact we continue fight towardtobuilding a better planet.a better planet. these small committments make as a huge impact astowe continue fight toward building Some of the commitments madestudents were choosing to walk when the destination is less than a is less than a Some of the students commitments made were choosing to walk when the destination mile away, turning the turning faucet while brushing your teeth, taking showers, and talking to your mileoff away, off the faucet while brushing yourshorter teeth, taking shorter showers, and talking to your neighbor (building a sense of community). others made own creative This neighbor (building a sense ofStill community). Stillthier others made thiercommittment. own creative committment. This initiative was spawned thespawned desire to andtohelp students making small theirchanges in their initiativeby was byeducate the desire educate and begin help students beginchanges making in small lives. If entry numbers is a sign of success, the of iCommit was extremely successful. Wesuccessful. gave lives. If entry numbers is a sign success,challenge the iCommit challenge was extremely We gave away multiple prizes includingprizes tickets to the Museum Science Boston for theBoston students away multiple including tickets toofthe Museum of Science forwho the students who committed to make lastingtochanges. committed make lasting changes.
At Bean & Bagel we purchase At Bean & Bagel locally we purchase locally roasted fair trade coffee roasted fairfrom tradePrime coffee from Prime Roast in downtown Keene. Roast in downtown Keene.
ast year, Sodexo savedSodexo saved Last year, over 1,071,480 pounds over 1,071,480 pounds preconsumer food waste, food waste, of preconsumer ual to the CO2 equalemissions to the CO2 emissions f 47,543 gallons of gas.gallons of gas. of 47,543
82%
82%
of Sodexo accounts, of Sodexo accounts, including KSCincluding are recovering KSC are recovering Sodexo NorthSodexo America North America cooking oil, giving it a oil, second cooking giving it a second produce suppliers carry more carry morelife as sustainable produce suppliers biofuel. life as sustainable biofuel. than 1/3 of their thanproducts 1/3 of their products from local farms. from local farms.
2
moreInthan 75% of than 75% of 2014, more afood served by the seafood served by met our criteria Sodexo met our criteria stainable seafood. from Sustainable seafood.
Sodexo is committed tocommitted to Sodexo is actively contributing activelyto contributing to the ecosystemthe byecosystem by sustaining a diverse sustaining a diverse fishing economy in the fishing economy in the Gulf of Maine Gulf region. of Maine region.
National & State Recognition In November 2014, the United States Environmental Protection Agency recognized Keene Sate Dining Services for our efforts in Education and Outreach on the topics of Food Waste and Food Waste Reduction. The award honors our efforts around our “carrot campaign.” The campaign includes frequent food audits, a “spokesvegetable” and a mascot named “The Carrot,” which tries to convey everything that goes into getting food onto our plates, such as where it’s grown, how it travels and the resources required to do so. “The Carrot” can be seen on fliers and sometimes in person around campus presenting facts about preventing food waste and information about the progress made on campus. We also put together a “waste buffet” a few times per year. After students return their plates at the dining hall, dishroom staff collect any food items that were untouched and put them on display. Enough food is collected to fill a whole table. This visual component of the college’s campaign is part of why it has been so successful. “It makes something that’s kind of like implied or not really tangible and it brings it to life,” says Heather Greenwood, Keene State’s sustainable material management specialist. Keene State has participated in the EPS’s Food Recovery Challenge since it started in 2011. Over the past four years, Keene State has reduced its food waste by 30 tons, according to Greenwood. This is the first national award the college has received from the EPA since joining the challenge. The college was recognized specifically this year for its campaign with Sodexo.
Sustainable Seafood Sourcing
By Rich Blanchard, Sodexo Senior Marketing Manager
Seafood consumption has doubled over the last 40 years. As an important part of healthy diets, fish constitutes 17% of the global population’s protein intake and as these numbers continue to grow Sodexo has made sustainable seafood a cornerstone of its sustainable sourcing approach. Here at Keene State we also take a lot of pride in our ability to serve sustainably sourced fish directly from the Gulf of Maine, which extends from Cape Cod north through the southern tip of Nova Scotia. This is especially prevalent on our Fresh Fish Fridays in the Zorn Dining Commons. Through cooperation from our distributors, we can even post the vessel and fishing port the catch came from! According to the Gulf of Maine Research Institute’s Sustainable Seafood Brand Manager, Kyle Foley, “Living in a coastal region, many people might assume that most of the seafood we eat is from the Gulf of Maine's waters, but in fact, we import a lot of the flaky white fish we eat.” Roughly 91% of the whitefish consumed in the US comes from international waters. With so much abundant fresh seafood nearby, this is a disservice to our local communities and the local fishing industry. Sodexo locations in Maine have partnered with the Gulf of Maine Research Institute to source 100% Gulf of Maine Responsibly Harvested® whitefish by 2020. Through this effort Sodexo is helping to keep spend local which directly impacts the local communities where we serve. Sodexo is even taking an extra step, by furthering our pledge to include only underutilized whitefish, which includes Acadian redfish, Atlantic pollock, dogfish (cape shark), mackerel, and whiting. Colby College and University of New England have already met the 100% sourcing goal. We are happy that Sodexo is leading the way in bringing sustainable and responsibly harvested seafood to colleges and universities like Keene State. Look for more locally sourced seafood on our menu in the weeks and months to come. For more information on sustainable seafood sourcing at Keene State College, reach out to Executive Chef Rich Ducharme (rducharme1@keene.edu). For more information on Sodexo’s commitment and partnership with the Gulf of Maine Research Institute, check it out on youtube.com, Sodexo Maine Coure Commitment.
Connections on Campus Rich Blanchard, our Senior Marketing Manager with Sodexo, was a guest lecturer in Chitra Akkorr’s Research Methods course this semester. He was able to showcase how he has used student insights to shape program development, implementation, and build marketing and business plans as part of his job. Blanchard was also able to convey the present realities of working virtually while staying connected as he works toward branding and strategic communication as a Marketing Manager. We will also be parterning with three professors on campus to help support our operations. We are partnering with Mark Arends, Assistant Professor of Sustainable Product Design and Architecture, Chitra Akkorr, Assistant Professor of Communication and Philosophy, and Lynn Richardson, Associate Professor, Chair of the Art Department. CONNECT WITH US!
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STUDENT INSIGHTS Williams, Laura Graham, Kellie Delande, Jessica Baker
Satisfied Keene State students
Health and Wellness Intern, Carli Davis explains about ideal pre and post workout snacks and Glycogen storage.
Recreation Center attendant
President of KSC Barbell Club, Roger Creekmore
Famous Valley Vegan Chef, Kristin Putt
President of Keene State Jiu Jitsu Club Arian Deihim
OUR INTERNS expanding horizons
COMMUNICATIONS Communication is at the core of all we do. We listen to what our students want and develop an environment to prepare them for success. Using student and intern skill sets, we collaborate to find new directions and focus in our dining programming.
Student Engagement Ben Colombo has engaged students across campus in various ways using his outgoing, personable nature. By targeting student groups to collaborate with Dining Services, Ben has helped developed a network of community members to carry out our Sodexo missions. His leadership with our social media platforms keeps our digital content fresh and relevant to the student body. Through his internship experience, we have capitalized on Ben’s strengths, propelling him further in his work with Dining Services.
Advisory Roles Student input drives our programs at each dining location across campus. The Student Board of Advisors has been influential in connecting us with student desires by guiding us toward a more prominent napkin note board in the DC. Their encourgement has helped us focus on surveying students and redesigning our comment boards. This DC comment board project is currently being developed by a Sustainable Product Design student, Hank Hardina- Blanchette.
HEALTH Food is at the center of heath and wellness. We encourage our students to see these connections through the variety of foods and wellness resources we offer. Using our student team, we have built multiple partnerships around campus.
Health and Wellness Intern Carli Davis drove the ‘Discover Flavors that Fuel’ March event series under the directive of integrating nutrition and creativity. Our March series showcases engaging nutritional demos along with our Smoothie Bike Blender, Molecular Gastronomy, and Build-Your-Own Dessert events. Carli‘s passion is contagious and her ability to educate others has suited her as she leads across campus, informing and working alongside campus groups to develop a multi-faceted approach to event planning and group collaboration. This March we will continue to engage students’ attention with Nutrition-related events.
Dietetic Interns The Keene State College Dietetic Internship program focuses on community nutrition, along with integrating students’ knowledge across multiple fields of their discipline. Carol Anne Simpson joined us this February fulfilling her Foodservice Management rotation as she hosted the event Origins in the Dining Commons. The culmination of her experience showcased her collaboration with our kitchen staff and partnership with the KSC History Club. By providing an avenue to build a skill set around event planning, she developed greater independence, time management and self-direction while working with our team.
Club Collaborations
DESIGN Creativity and Design is in everything you touch—from the literature you read to the spices completing the vibrance of foods on your plate. We have been fortunate to work with an excellent team of two students who are gifted in their trade and are excited to gain real world experience as we offer varied opportunities to partner with us and their fellow interns.
Print & Graphics Without the skills of Alec Zbikowski and McKenna Sherrill, our events, promotion, and visual communications would be lacking in quality and power. The collaborative nature of their work is exactly what they will find as they step into the ‘real world.’ We guide them toward quality and accuracy as the work they produce has a ripple effect throughout campus and their professional careers. The next goal would be to create even more collaborative projects based on the feedback our Interns have shared.
We see the value in developing student partnerships, as they are central to who we serve. We provide a venue to promote club missions and desire to continue this work throughout students’ time on campus. Growth and investment in students’ futures begins well before their time here, and we are another tool to promote sucess beyond their time at KSC. By basing each month around a theme that propels our mission, we used February to promote physical fitness across campus. We hosted two events in the DC, along with a print campaign that showed the value of fitness. Our Marketing Intern attracted much attention through his communications with health minded clubs across campus. The Jujitsu & Barbell Clubs partnered with us as we supported their fitness challenges. We designed water bottles as prizes for student participation and found it powerful to promote health and fitness through community engagement as each event brought the attention of many students across campus.
Why be a Keene State Dining Intern?
SUSTAINABILITY INTERN Mike Valle Environmental Science & Safety Major ‘17
HEALTH AND WELLNESS INTERN Carli Davis Health Science Major (B.S.) ‘17 “You supply us with the tools to make our dreams come to life!”
“Though it hasn’t always been easy, I have had a great time as a Sodexo Intern. I have finally had the opportunity to apply my education and make a difference while learning more along the way. DIETETIC INTERN Carol Anne Simpson ‘17 “KSC was so helpful in preparing me for my future! I strengthened many attributes like independence, time management and self direction while completing my rotation at KSC Dining.” MARKETING INTERN Benjamin Colombo Business Management Major (B.S.) ‘16 “You have shown interest helping me grow as an employee and recognizing my strengths and weaknesses at the early stages has been vital to my success with Sodexo.”
GRAPHIC DESIGN INTERN McKenna Sherrill Graphic Design Major (B.F.A) ‘16 GRAPHIC DESIGN INTERN Alec Zbikowski Graphic Design Major (B.F.A) ‘16 “Pushing myself to have quick turn arounds has helped me to work with others and make their vision come true has been really inspiring. I wish I had done the internship earlier in my college career and been able to work with everyone longer.”
“I’m really thankful for this opportunity to share my talent and improve my skills in the real world.”
SODEXO FUTURE LEADERS NETWORKING OPPORTUNITIES Our five interns at Keene State are part of a larger team of hundreds of marketing, sustainability, and wellness interns across the country. With all of these internships happening at diverse colleges and universities, the ability to network and learn from each other becomes a valuable part of the experience. Once a month we invite all of our interns to a webinar to hear from industry professionals, get exposure to tools and resources for their job, share best practices around the monthly theme. These calls culminate in learning how to apply for jobs within Sodexo and what jobs are available at the end of their experience.
Gabe Bernstein served as a Sodexo Marketing Intern at Muhlenberg College, PA. After graduating in spring of 2015, Gabe interviewed at several Sodexo locations and ended up being hired as a Sodexo Unit Marketing Coordinator at Stony Brook University, one of Sodexo’s newest and largest food service contracts. Gabe was integral in developing widespread communication strategies during a time of dramatic change on campus. Gabe’s time as an intern helped him to build key relationships and skillsets, that he immediately put to use when hired, helping him to make a big impact early in his professional career. Sodexo’s Future Leaders Internship Program is an exciting opportunity for rising college students to turn their leadership potential into valuable professional experience, and get a head start on their career. Internships with Sodexo often result in organization-wide position placements upon completion. The Future Leaders Internship Program provides outstanding exposure to the contract management services industry. Paid internships are offered in full-time summer or part-time spring sessions in these areas of career focus: • Culinary, catering and food service management • Environmental services/Housekeeping management • Facilities/Engineering management In addition, Sodexo offers five accredited dietetic internship programs based in the eastern United States and one offered nationwide through distance education.
MANNERSMITH ETIQUETTE
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Sodexo is proud to offer professional Etiquette seminar through our partnership with Jodi R.R. Smith at Mannersmith Etiquette Consulting. Jodi began promoting better behaviors in 1986 and founded Mannersmith Etiquette Consulting in January 1996, and continues to serve as president. Her extensive background in motivational psychology and human resources has reaffirmed her belief that proper manners and etiquette are an essential part of functioning successfully in today's world. Jodi is a nationally known etiquette expert, specializing in personal and professional conduct, and is sought out by the media for her no-nonsense approach. Jodi has been seen on the NBC Today Show, Good Morning America, the CBS Early Show, and has been quoted in the Washington Post, Wall Street Journal and USA Today. Jodi holds a bachelor’s degree in motivational psychology from the University of Rochester and a master’s degree from Cornell University. She is also the author of three etiquette books. Mannersmith Etiquette Consulting and Sodexo have partnered to offer a series of seminars and programs designed to ensure that learning about etiquette is both educational and entertaining. These programs are a combination of lecture, activities and exercises tailored to the needs and interests of participants. Dozens of seminars are offered, but we have highlighted four of the most popular seminars for colleges and universities here: Seminar 1: Gracious Dining Seminar 2: The Art of Small Talk (A.K.A. Painless Networking) Seminar 3: Power of Professional Protocol (A.K.A. Campus to Career) Seminar 4: Dating Dynamics (A.K.A. Dating 101)
HEALTH & WELLNESS
Health and Wellness
Quality of life is the focus and the foundation for Sodexo’s Plant-Based Culinary Innovations
a
0
a a
W
hen stress and pressure press down on you from all sides, the last thing new students want to worry about is gaining The Freshman 15! Desserts can and should be a highlight of every meal, based around making healthy choices. During National Nutrition Month, Carli hosted a engaging Build-Your-Own dessert night that presented multiple recipes and showed students how easy it is to make healthy desserts in the Dining Commons. We offered five recipes (with recipe cards) including peach cobbler, muddy buddies, cookie dough, and more. These were made with fresh fruit, oats, nut butters, and a few chocolate chips to make delicious health concious desserts. The line wrapped around several tables all night long as students waited to create their own recipe and gobble down their treats. The students were repeatedly shocked that they could create healthy desserts, beyond what was on our menu.
BRAIN FOOD
C
arli Davis, our Health and Wellness intern, has been working hard this past year to increase student interaction with Dining Services. In coordination with the Relaxation Break event hosted by several campus partners, it was her idea to provide high-energy, nutrient dense foods to help students fuel their studying and as they made their own goodie bags. Giving student interns the freedom to use their gifting with us continually drives there innovation, and for Carli, her focus on Health and Wellness and engagement with peers in her campus community.
SUPER FOODS S
uperfoods is hot trend across the country, and we ran with the idea before our corporate headquarters suggested we target these superfoods. As part of Keene State’s initiative in partnering with Sodexo’s Corporate Better Tomorrow Plan, we have been including more plant proteins into our meal options. We strive to inspire creativity with foods and help our students choose wisely throughout the day. Superfoods incorporated more whole grains, antioxidant laden fruits, spinach, kidney beans, mushrooms, and nuts to creatively include more proteins into their diet, thus ensuring the optimal health and variety for Keene State students.
O
ur bright green smoothie bike made its debut across campuses in New England and it stopped here this past April to propel National Nutrition Month on campus. With our unique green smoothie and recipe cards, students took samples as we strategically parked at the Recreation Center. We recruited several “pedal-pushers” to blend the smoothies, including the Vice President of Student Affairs, Kemal Atkins, and a group of prospective students touring campus. Carli used her Sports Nutrition education to help educate others about performance based foods and share her passions and knowledge with others.
Alternative Break Recipe
Book—Our Health & Wellness Intern Carli Davis collaborated with our Registered Dietitian, Rebecca Hunt, to support the Winter Alternative Break trips with some culinary and nutrition wisdom. Although this book was not used for the trips this year, the book offers easy to follow, delicious recipes and tips for eating well while maximizing their food dollar.
G0 GREEN
SMOOTHIE
BIKE
CONNECT WITH US!
CONNECT WITH US! keenestatedining.sodexomyway.com keenestatedining.sodexomyway.com Carli has been an integral part of reaching hundreds of students with our Health and Wellness initatives. We have given her the opportunity to captialize on her outgoing personality, passion and are thrilled about having her back this fall.
INNOVATION
INNOVATION
SURPRISE SOMEONE
Food Tours
As part of an effort to support The Center for Health and Wellness’s Tiffany Mathews, we are embarking on a collaboration to develop a tour of the Dining Commons. As the Coordinator for Wellness Education, TIffany supports all students with wellness iniatives, but is particularly charged with supporting first-year programing for students. This tour will emphasize several skills, including self-advocacy, healthy food choices, and creativity, which we hope will serve students beyond thier time here at Keene State.
O
ur surprise Someone gift program now offers helium filled balloon bouquets to add a special touch to any of our existing offerings. We also expanded our variety with Prime Roast Coffee packages to complement our popular selections. The top sellers are still Cupcake Love, Caring Cakes & CookieGrams, followed by the Celebration Package, Sweet Extravagance, Pizza Party and Brownie Surprise.
INNOVATION Social Media Community
S
ocial Media is a huge part of our communication with the students, faculty and staff. Our current platforms are (Facebook,Twitter, and Instagram) share different aspects of our personality and the services we have to offer. We have seen increased usage across all platforms by sharing relevant and useful information. We seek to educate, celebrate, and challenge our student body with opportunities to engage with us. CONNECT WITH US!
keenestatedining.sodexomyway.com
The Global Chef Program connects students with flavors from around the world, along with exposure to cultural and ethnic traditions. Our leadership in Sodexo’s Global Chef Program has made us a focal point for other schools to learn how to host and celebrate our international Chefs. These biannual events have brought us exposure to many international Chefs, a collection of authentic recipes, and a vast array of traditional culinary skills techniques to the table. We are privileged to work alongside such talent, as well as incorporate their expertise into our own delivery.
GLOBAL CHEF NAVEEN ACHANTA of Visakhapatanm, INDIA
Innovation has overtaken the global economy as the most powerful lever for growth. A recent PwC study found that ninety-three percent of executives indicated that organic growth through innovation would drive the greater proportion of their revenue. Sodexo wants to help “OUR PARTNERS” navigate coming trends by inviting innovation pioneers to share their expertise and ideas for growth on college campuses. With this information, Sodexo can best collaborate with our clients in order to deliver on our Quality of Life Brand promise. In July, Sodexo will introduce Sparking innovation, a new video and discussion series for you, our University partners. Our goal is to inspire conversations, strengthen partnerships, and encourage strategic growth through new and relevant information presented by industry through leaders and experts.
B
odacious Burgers was the first Elite Event run at Keene State. We took a concept from “corporate” and tailored it to our audience. The students only paid an extra $3.00 for a huge ¼ lb locally raised beef burger with restaurant suave and massive portions of onion rings or waffle fries. We also had over a dozen topping of your choice to experience the awesome Bodacious Burger. While serving over 250 people each night, the themed dinner sparked curiosity, initiated conservations and satisfied a hungry crowd.
Each session is designated to be executed within an hour. The program will consist f a video on a designated topic, with the remainder of time used for discussion, greetings, and dining (if applicable). Each time a new Sparking Innovation topic is released, Sodexo Managers will invite clients to meet for video viewing and discussion. Menu Transparency and lean Labeling is the First topic of Sparking Innovation, which will be rolled out in July 2016. The video is presented by Betsy Craig, CEO and founder of MenuTrinfo (R), LLC, a company dedicated to protecting lives and promoting brands, as she talks about what universities need in the way of transparent information, as well as the legal aspects of clean menu and nutritional labeling. This Sparking Innovation video will discuss the growing concern over food allergens in our country. Following the video, there will be a discussion with Sodexo managers about how we can help improve the Quality of Life for food allergic students and their parents feel safe about on-campus Dining.
CONNECT WITH US!
keenestatedining.sodexomyway.com
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Driving our Performance Meal Plans The Meal Plan structure with the Platinum Plan as the requisite plan for all students living in traditional housing continues to prove very satisfying and beneficial to the meal plan financial structure. Meal Plans
2014-2015
2015-2016
Variance
Revenue 2014-2015
Revenue 2015-2016
Variance
Fall
3,423
3,090
(333)
$5,591,868
$5,005,857
($586,001)
Spring
3,096
2,852
(244)
$5,065,904
$4,600,061
($465,843)
TOTAL
6,519
5,942
(577)
$10,657,772
$9,605,918
($1,051,854)
Revenue decreased 9.9% in Meal Plan sales. This decrease is in direct relation to the lower student population for the year. These sales included Meal Plan Dollars which were available for spend in any of the dining locations. A marketing campaign was designed to reach out to all students not on a requisite plan to outline the value and benefits of having a plan. Even though there was a decline in the mandatory Platinum/basic plan by 16% over the previous year, there was a 9.4% increase in Voluntary Meal Plans. Mandatory M.P.
2014
2015
Variance
Fall
2408
1,988
(420)
2015
! ! !
2016
Spring Voluntary M.P. Fall
2211 2014 1015
1,863 2015 1091
(348) Variance 76
Spring
2015 885
2016 987
102
Total M.P.
2014-2015
2014-2015
Variance
6,519
5931
(590)
Meals Served Below is an illustration of the number of meals served. The number of meals available (based on 19 per week) and the number of meals served decreased. 2014/2015
2015/2016
Variance
Total Meals Served
974,110
857,521
(116,589)
Total Food Cost
$2,710,093.00
$2,452,723.00
Average Plate Cost
$2.78
$2.86
($257,370.00) $0.08
Customer Count The percentage of meals served to meals available increased when comparing the past year to the previous year. With close to 350 less students or an overall 10% reduction in population, Retail showed only a 7.3% decline in sales over the previous year.
2014-2015
2015-2016
Variance
Meals Available
1,627,874
1,365,996
(261,878)
Meals Served
974,110
857,521
(116,589)
Participation
59.84%
62.8%%
2.96%
Retail Through the following efforts: • labor scheduling restructuring • food sales pricing increase resulting in a $.09 average check increase • careful menu design to offset the increase in the cost of food, lowering overall food cost by 4.4% • 3% increase in cost of labor $150,289 was delivered to the net sales line for September through the end of May 2016 before controllable and non-controllable expenses.
Retail Revenue
2014
2015
Variance
YTD 2015
YTD 2016
$837,779.39
$797,622.31
($40,157.08)
$1,707,808.98
$1,582,263.52
2015
2016
Variance
$869,229.59
$784,641.21
($84,588.38)
Labor Cost
$766,262.00 45% $553,812.00 32.5%
$641,807.00 40.6% $572,278.00 36.2%
Net
$386,935.00
$225,496.33
($161,438.67)
Fall
Spring Food Cost
Retail CC
2014
2015
Variance
YTD 2015
YTD 2016
Variance
Fall
189,410
172,064
(17,346)
369,331
336,192
(33,139)/9%
2015
2016
Variance
Avg. Check
Avg. Check
Variance
179,921
164,128
(15,793)
$4.62
$4. 71
0.09
Spring
Variance ($125,545.46) 7.3%
Catering
In an effort to closely monitor the cost of providing catering for off campus clients, the management team provided a ‘budget’ spending plan for each event based on the expected sales. Event Staffing Charts were built for both Service and Culinary and a projected dollar amount for food spend was established in order to keep close watch on costs. After food and labor, the following outside events netted a total of $61,183.89, an increase in profit of $15,005.95 or 32.5%. Through event post mortems, we are able to refine our services, event to event in order to reduce costs. Zorn Dining Commons
Chamber of Commerce UNFI MEN WHO COOK WOMEN"S EXPO CHESHIRE MEDICAL EMPLOYEE SERVICE KHS Prom ConVal Prom MC2 Charter Schools NLAS Cheerleaders CMC Cancer Survivor NEGASC Day 1 NEGASC Day 2
Catered Event Summary TOTAL attendance 390ppl 600ppl 400ppl 600ppl 260ppl 400ppl 600ppl 200ppl 187ppl 400ppl 118ppl 115ppl
TOTAL cost $15,413.80 $29,474.52 $2,087.25 $1,297.95 $6,228.79 $2,487.35 3287.89243 $2,333.40 $1,968.27 $3,442.34 $5,452.05 $5,716.69
TOTAL charge $23,110.18 $51,224.52 $4,161.50 $4,484.50 $11,387.98 $5,527.40 $7,418.50 $2,704.00 $2,907.50 $8,846.00 $7,871.88 $10,730.24
TOTAL profit $7,696.38 $21,750.01 $2,074.25 $3,186.55 $5,159.19 $3,040.05 $4,130.61 $370.60 $939.23 $5,403.66 $2,419.83 $5,013.55
Total Profit 2016 $61,183.89 Total Profit 2015 $46,177.94 profit increase/loss over previous year $15,005.95