NOVEMBER 2014 REVIEW
Chartwells at The University of Texas at Dallas
01 1.1 Catering Highlights
- Homecoming
- Hunger Banquet
November was the month of
Homecoming at UTDallas, and Comet Catering was in full force during the weekend. A particular highlight was the spirited “Haute
dog” bar with items like
Homecoming
Temoc & Cheese (a hot dog topped with
macaroni & cheese) and the Whoosh Dog (hot dog topped with chili & cheese). The UTD baker, Marcos, and his team pulled out all the stops for the SUAAB Homecoming Dance as well, decorating cakes for the Star
Wars movies.
In addition to all the fun Homecoming festivities, Comet Catering served for the Office of Student
Volunteerism’s Hunger Banquet. Participants were
given pieces of paper that indicated their “wealth” and different foods were set to feed the different classes. Some ate on the floor, others ate an extravagant meal and the rest ate a modest middle-class meal. -“It was a great experience, one we’ll never forget” Comet Catering Director Valerie Vo said, “We look forward to doing this event in the future.”
Career Etiquette
1.2 Catering Highlights - Chartwells Catering Expo
Comet Catering was honored to host the first
ever Chartwells South Central Region Catering Expo. A variety of foods were brought in, most completely different than the current
Comet Catering offerings. Chartwells
Regional Chef David Seaton worked with the UTD team to create
this over-the-top menu and event.
U N E M ssed items
pa
stations
Gougéres ack Pepper Asiago & Bl on ch ur Foie Gras To ups , on Crepe C ber�� Coulis Spicy Salm os with Blue s & Pistachi rilled Crostini ie r� he C dG e with ey Ketchup Pork Ter�in IPA Mustard Sauce an blano & Hon Roasted Po ith table Chips w ge s ie Ve Fr ot Ro ted ouse-Made Bacon Dus H ith w us Humm Edamame
car
n ving statio
e Bison Rib Ey Center Cut �lée Br amelized to ta Po t ee Bacon, Car Mashed Sw with Pepperlsamic s ut ro Sp l Ba �sse Sautéed Br Shallots and White
salads
d Cheese Barley Sala ay�ag Bleu Moroccan lad with M Sa pe ra G & Walnut
desserts
e St�ffed C Mascar�on a-Stick S’mores-on-
repes, Topp
ed with Ba
nanas Fost
ers
Residential Highlights -Chili Confrontation 2014 -Lunch & Learn
learn this November! With collaboration from Valerie Breaux, a Registered
Dietitian from Morrisons, the event offered students and faculty advice on how to make
smart, healthy dining decisions. “We want to inform patrons of their
In Conjunction with
North Texas Beer Week
Sunday, November 9
options here at UTD. This forum was
Sample 6 chili’s for $20 PLUS cast your vote for the People’s Choice Award!
meant to inform student and factuly and
Enjoy $4 pints of craft beer from Four Corners Brewing Company!
also get them comfortable with asking me, or other members of the culinary team, for help.” -Gene Christiano
Cold Brews
lunch &
Chili Crews
02
UT Dallas hosted its first ever
Texas Chefs Association Chili Confrontation
Great Food And Tons of Fun
The Texas Chef’s Association- Dallas Chapter hosted the
Chili Confrontation 2014 on Sunday, November 9th. The Confrontation took place at Four Corners Brewing Company in Trinity Groves. A number of teams competed for cash prizes and a People’s Choice Award, including our own team from UT Dallas! The UTD
11am to 3pm Four Corners Brewery 423 Singleton Blvd. Dallas, TX 75212 in Trinity Groves
team led by Chef Gene, went home with the People’s Choice Award. The UTD Fireball chili was a deep fried chili ball and was a huge hit for patrons at the event!
03 Retail Highlights
-Create Menu Boards -Homecoming
For homecoming Create offered
the comet
potato special. The
location wanted to introduce a sweet
potato option to get them interested in being more “create-ive”
with their
meal options. During the week of
Homecoming, 30 Comet Potatoes were sold.
Create introduced new menuboards this
month. The menuboards were put in place to help patrons see all the variety of options available.
The large selection of toppings and proteins can be overwhelming to first-time
patrons, and the menuboards allow for easy viewing of what’s available. The boards are also aligned with the organic look of the brand, making the location feel more complete.
04 Pub Highlights - LTO Sales
- Homecoming
For homecoming The Pub offered
the comet
burger special. During Homecoming week 230 Comet burgers were sold.
CIAL E P S B U P
ER G R U B COMETpepper jack cheese, , ith uce Burger w illed onion, lett a , gr mayo on jalape単o le t o ip h &c tomato, n. seed bu sesame
4.99
ha wit s! s e rie com of f e d i s
This months LTO at The Pub was Zucchini
pancakes. Vegetarian options are always
welcome at UTD, and the pancakes were a fun
twist for meal options. Throughout the promotion
148 plates were sold.
Social Media Updates
757 us
767
previ o
05
UTD Dining Facebook 1.32%
The Pub Facebook
- Facebook Page Likes -UTD Dining -The Pub
UTD Dining Twitter 298
previous
2,119
1.72%
89 s2
previou
-Twitter Follows
083 2,
3.11%
NOVEMBER 2014 REVIEW
Chartwells at The University of Texas at Dallas