September 2014 Review

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.

ENTRÉES ce of small side

choi Comes with your

or salad, unless

noted otherwise.

ndwich on ee Cheese Sa ether and ser ved Grilled Thr ese melted tog ar and Swiss che

PUB

Hot ndwichar Jack Smokinhipotle BBQ HoagiceetopSa ped with Chedd

U N E M

T HE

4.99

edd Provolone, Ch Texas Toast.

C

potle BBQ sau s tossed in a chi ranch dressing.

Chicken tender ed veg gies and tomato, shredd cheese, pickle,

Tenders Crispy Chickendry or tossed in your choice of chipotle BBQ ders ser ved r sauce.

Four crispy ten or sweet & sou nal hot sauce sauce, traditio

TERS STAR Made Salsa

Fish & Chips Beer Batteredfried to a golden brown and served with tartar sauce

3.99

white fish Beer battered r. and malt vinega

dillas inside a war m Spinach Quesa lted Cheddar Jack cheese togetherside . oom and me

salsa as the

ps & Spinach, mushr cream and chi se4.99 flour tortilla, served with sour o.

Hou lapeñ & sh ja e s fr i and hip , sautéed uesmoato, green chil illa C ar Jack cheese Quesadillas h melted Chedd &Q ved with Tort s ed to p ic i peño tortilla. Ser d h rved with 99 Your choice of chicketognethorerbeeinsif wit : h . c side. de a war m jala a 6 eso the C as u a n q sals i a & e on chips ith ill Sp to. S peppers and oni o de gallo and Torhttortilla chips w house-made pic withpinach and toma s sour cream, our a s e re s p F hick auce with r ied C a curry s ad o 6.99 a bre Curpreas sautéedd. in d pit r grille e f k l a o ic re Ch ab mp choice s. d pit grille an Sa h your ry stick ranesauce serveodtwstiitcks and cele r e t i Medmus & tzazcikuci umber, carr Fries

SIDES

Hum s: sliced ie veg g

ADS

WR

SAL APS &

Onion Rings Salad cheese, house-made croutons, carrot Si5de.99Puuceb, Ch eddar Jack aine lett

6.99 5.99 5.99 5.99

5.99

2.99 2.99

2.99 tom la. il iced Rom $1. d chicken for Wrapbuffalo sauecde,ind a flour tort n and tomato. Ad e k p g and hic wrap alo C ch dressin cheese, 99aesar Salad utons and shredded parmesan cheese Buff hicken withnrad nCheddar Jack rap cheese tossed in Side5.C cro yc ea , house-made 2.99 an sar W n for $1.

Crisp ed lettuc Romaine lettuce e a r mes g. Add chicke a d p C d in Caesar dressin n and shre sed e e tos c . u k c i lett r tortilla e h in a ce, ed C st, rom a flou i sau Grieldl chickengbarenad wrapped in tzazik 6.99 and p a nion r o Grill dressin d W , re ar s s to e a a u m C umm umber, to r $1. en H ttuce, cuc hicken fo ed e Garmdus, romauinretolertilla. Add c redd e of 3.99 colate Cak s, sh uton ur choicPub Cho.99 ate sauce.

Hum ed in flo 4 zled in chocol e cro yo p colate cake driz -mad ad and cho e s d rm wrap Wa u a l bre ho se Sa cheese, h garlic e Hou ddar Jack erved wit Pub Cheesecak ped with your choice of strawberry, caramel Pubine lettuce, Cnhaend toma$to1,. s e top 3.99 cak ese 9 d che a r e e io s 9 tos New Yor Rom , red on icken fo ad. k styl 5. eese, arlic bre colate sauce. ts ch n ch g carro g. Add d a mesa ed with or cho l r in a s a s p v S dre nd er aesar croutons a chicken. S d tosse kenuceC, house-mpaeddewith grilled c i lives h 6.99 ata o C . tt top ato,

SWEETS

The Pub opened with a m le $1 and refreshed menu, new IN DRINKS aine d kala ken for TA N Rom dressing U ic se an O F chee . Add ch ar s e ta a fe C read ion, 1.55 rlic b ad d on table tops and updated hours. ducts. k Sal umber, re ed with ga Coca-Cola pro 24 oz assorted Greainee lettucev,incuaigc rette. Serv Rom alsamic The new menu includes customer b with ERS requests, like hummus and chips DRESSINGBaSlsamic Vinaigrette BURG rd, r, Honey Musta & queso, along with adaptations n, eese, Caesa BleounioCh 5.99 Rancanh, d red le , pick mato of menu items based off of patron e, to rger shredded lettuc u B ey with n, 5.99 TIME OFFERS onio feedback, such as the option of Turky patty, toppmeed seed bun. d red ED le an se. a e e LL LIMIT , pick F e Turk on a ses h to A c a t m d ithou ce, to ser ve adding chicken to salads. The Pub also lettu with or w r d e e d 5.99 wich ce, Burg ith shred vailable lettu 5j.9M9ahal Chicken Sand dded r seber Ta Pubpatty toppeadmwe seed bun. A e 4 hre s g ber cto , r published the four limited time offers 6.99 8-O ee s chtem n.

Beef on a ses s Bu Sep ndwich d Bistro Beef Sa Swimsushroom Ssewsisame seederbu6 - November 1 ser ve & 4.99 a Octob m ed that will be available during the semester, akes dded hroo ith sauté erved on shre21 Zucchin9i Panc ng, ber ri vem No n Muspatty toppaenddwred onion, s 5.99 3 e io n uc November 6.9 an o Sandwich Q sa Beef , pickle all of which are based off of Business e BB The American gerdar Jack cheehsec,hber to r ipotl1- December 19 u b toma it eese , Ched rvedDew cem n Ch ith bacon onion, se Excellence recipes.

Texa y topped w le and red 99 e, ®

.

ted ise no therw $1. less o r e, un n patty fo all sid ea b sm f ck o la e te a b choic your r substitu o s with Come beef patty Add

Available while

patt , pick Beef , tomato ce lettu as Toast. x e on T

lack

c i sau bun. tzazik ame seed us or es umm ed on a s h f eo rv choic onion, se your d red with ped ickles an y top ,p

Bean tt

B

r urge

supplies last.

6.

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