CLIENT REPORT SEPTEMBER 2014 REVIEW
Chartwells at The University of Texas at Dallas
01 Catering Highlights - Career Event
- Dr. Conley Farewell - Ribbon Cutting Ceremony
Career Event
Dr. Conley Farewell Ribbon Cutting Ceremony
02 Residential Highlights - Ribbon Cutting
Dining Hall West’s first month was a great introduction into the new “normal” for residential dining on campus. As expected, the close proximity to the residence halls is a driving factor in the new numbers for this year. Unlike the SU Dining Hall’s experience when serving all three meals, dinner
is now by far the busiest time period. Breakfast numbers have also
increased, nearly doubling compared to past years when served in the Student Union. Some of the most popular stations include the home zone station, wok and the hummus bar. Overall, about 19,000 meals are served each week in the new Dining Hall West and about 2,500 are
Dining Hall West Ribbon Cutting Ceremony
03 Meal Plan Highlights
- To-Go Container Distribution - Meal Plan Sales
In order to increase voluntary meal plan participation, to-go containers were placed in every on-campus apartment, along with a meal plan handout that included a coupon, and a to-go brochure. A total of 849 coupons were redeemed by students during the coupon time period. The initiative, as well as upselling during orientations helped
increase meal plan sales by over $94K compared to fall 2013.
se ea
50% inc r
residential
380
total
1200
1100
total number of meal plans purchased by residential students
1000
2014
2013
800 se ea
25% inc r
700
600
500
98
se ea
11% dec r
-39
1632
2149
400 se ea
se ea
71% inc r
300
22
73% inc r
meal plans purchased in 100,000
900
56
200
.68% inc 31 r
se ea
100
2014
2013
COMET 19
2014
2013
COMET 14
2014
2013
2014
COMET 10
2013
GREEN
2014
2013
ORANGE
commuter
total
120
110
total number of meal plans purchased by commuter students
100
3 % dec r
80
-2
24
28% inc r
60% inc r
se ea
se ea
15
306% incr
se ea
se ea
90
55
2014
2013
70
60
192
50
40
se ea
5% inc r
30
1
285
20
10
se ea
2014
2013
COMET 19
2014
2013
COMET 14
2014
2013
COMET 10
2014
2013
GREEN
2014
2013
ORANGE
48% inc r
meal plans purchased in 10,000
517
93
04
The introduction of the new retail locations
on campus has helped to bring a fresh new
Retail Highlights
feel to the dining program. The introduction of
- Einstein Bros Ribbon Cutting
the north side of camps, providing a quick
- Create Opening
Einstein Bros. Bagels helps to serve
breakfast option to faculty, staff and students working and residing in the area. For patrons preferring to order ahead and pick-up their
Einstein’s fare, new 10-minute parking spots have been installed. Papa
John’s late-night
has also been a popular option, with an average of 137 pizzas ordered each night. Some of the most popular options purchased at the new
C-Store include Icee’s, F’Real shakes and Power Bars. Create has been a very popular
location for students and faculty looking for a vegetarian-friendly option, as well as a great
salad spot and serves an average of 200 patrons daily. The Outtakes
Wall Mall continues to
be a spot for on-the-go
patrons needing a quality, quick bite. The Buffalo
Chicken Wrap at Outtakes,
as well as the Chef Salad
are the most popular items to-date.
EBB Ribbon Cutting
Create Opening
05 Pub Highlights - LTO Sales
- New Menu
The Taj Mahal Chicken sandwich was the first limited time offer of the semester, selling over 400 plates and driving an additional $2,500 in sales to The Pub for the month of September.
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06 Social Media Updates
- Facebook Page Likes -UTD Dining -The Pub
-Twitter Follows
The most popular social media post from September was regarding the opening of Jason’s Deli in the School of Management.
UTD Dining Facebook 742
previ o
702 us
5.4%
UTD Dining Twitter
279
010 2,
2.6%
58 s2
previou
2,063
previous
The Pub Facebook
7.5%
07 Associate Recognition
- Chartwells Years of Service
- UTD Dining’s New Catering Chef
Nicholas Mitchell Comet Catering Chef
The Comet Catering team is excited to welcome Nicholas Mitchell as the new catering chef. Nicholas comes to us most recently from P.F. Chang’s where he served as Sous Chef in their Dallas location. Nicholas also has a long history with Macaroni Grill, where he moved up the ranks during his nine year tenure. Nicholas hold a Bachelor of Science Degree from Charleston Southern University and is excited to join the Chartwells team at UT Dallas. “Working at a university is a completely different from any other culinary positions I’ve had so far, I’m excited to challenge myself help take the catering program to a next level.”
Chartwells Years of Service Associate Recognition This month we recognize
Brain Webb for being with Chartwells for five years.
Brain had dedicated years of
hard work to Chartwells, and for that we thank him.
SEPTEMBER 2014