Reflecting on 2015 - Chartwells Monthly

Chartwells Monthly | December 2015
Reflecting on 2015
welcome
table of
contents:
president’s message
Wishing You a Joyous Holiday Season
As we approach the end of another year
as 2016 draws near, it is a perfect time to
reflect on the journey we have taken to
get to where we are now and what we
have accomplished.
This past year was filled with some positive
changes needed to support the transition to
our new brand image and to be the place
where hungry minds gather on campus.
Because of the efforts of our phenomenal
teams, Chartwells flourished in 2015. Our
operations teams have supported over 270
college and university campuses. And our
management and sales teams have made
great strides in expanding our business and
continuing our growth. I want to express
how much I appreciate each Chartwells
member and that I recognize we wouldn’t
be where we are without the support given
by every one of our associates.
We have earned a great reputation as a
trusted partner to our clients. And we want
our reputation for excellence to contin-
ue to spread to the
next generations of
students coming to
campus, as well as to
the communities we
serve. In our upcoming
editions of Chartwells
Monthly, we’ll have
some exciting news to share and the plans
we have for a bright future.
2
Welcome Messages
3
2016 Be-A-Star
Recognition Program
Launched!
Diversity & Inclusion
4
News
7
Healthy Holiday Tips
8
Peta2 Report Cards
10
Contact Chartwells
On behalf of Chartwells Higher Education
Dining Services, I wish all of our associates, clients and guests a joyous holiday
season and a healthy, Happy New Year!
Best Regards,
Steve Sweeney
President and CEO,
Chartwells Higher Education
Dining Services
Chartwells’ Holiday GreetingPlease enjoy our
With the holiday season upon us, I can’t think of a better way to close out the end of the year
than by sharing Chartwells’ annual holiday video card with our readers. As we look forward
to 2016, Chartwells’ legacy will be reaching new heights. Our teams will be focusing on our
mission to be the place where hungry minds gather
with intentions to enrich our students’ dining experience at every meal. Please enjoy our holiday card
and have a happy and safe holiday season.
Click here to view a holiday greeting
from Chartwells Higher Education
Dining Services.
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ChartwellsMonthly.com | December 2015
Patti Girardi
Vice President of
Marketing & Creative
Services, Chartwells
Higher Education
Dining Services
recognition program
The 2016 Be-A-Star
Recognition Program is Here!
The 2016 Be-A-Star recognition program
components have been posted to our
sector Be-A-Star MyCompass page here.
We have made the 2016 program effortless so teams can concentrate on managing operations. Submissions are easy
and more associates will be recognized
for going above and beyond their daily
responsibilities.
Click here to access the welcome video
on the Be-A-Star landing page, and visit
MyCompass to access all program support
documents.
DIAC Resources
Five Jewel Toolkit
Start preparing your Five Jewel Award submission
now by checking out our new Five Jewel Toolkit!
The kit includes:
n Resource Guide: A comprehensive guide exploring
the background, submission requirements, and best
practices of the Five Jewel Award
n Quick Reference: A one-page overview of program
requirements and resources
Kristine Andrews
Communications
Director/
Be-A-Star Facilitator
Chartwells Higher
Education Dining
Star 1 submissions are due January 15th,
2016. But don’t worry because your associates and teams will be recognized
for their efforts covering the 2015 fall
semester! Units should complete the Star
Associate submission form posted to My
Compass to nominate four associates.
Additionally, a team award will be given
to units that have excelled in building a
stronger safety culture using this form
and have met the Safety Program criteria.
Simply load the completed forms to the
Be-A-Star website so your regional judging
committee can select winners.
For Star 2, more Star Associates will be recognized and teams
that support meal plan sales will also be rewarded a little extra
for their efforts.
In Star 3, diversity and inclusion and Compass in the Community (CITC) take center stage. Your Star 3 diversity and CITC
submission is required to participate in the Five Jewel Award
and CITC award opportunities. Check out all of the great resources from the Chartwells Diversity & Inclusion Action Council
available on MyCompass.
n Planning Guide​: A step-by-step monthly planning
resource for you and your team
And mark your calendars! Five Days of Five Jewel, the
Chartwells DIAC’s week-long campaign to help you
create a winning Five Jewel submission, is happening
February 1-5, 2016!
Five Jewel Diversity Moment
Make a Moment Matter was started by the Chartwells
DIAC to create a library of Diversity moments to use
in meetings, trainings, and conversations with peers
and associates. Increasing the knowledge of all of
our associates will ultimately lead to a more inclusive
and successful workplace environment – and it only
takes a moment. Visit the DIAC library each month for
a new pre-made PowerPoint, complete with speaker
notes. This month’s moment focuses on teaching your
associates about the Five Jewel Award!
DIAC Webpage –
A new spotlight each month!
Check out our Chartwells DIAC webpage each month
for Associate Spotlights as well as best practice ideas. Each month we will update our page with a new spotlight to highlight one of our hundreds of fabulous
team members or a celebration in one of our units
that embraces a culture of inclusion.
Happy Holidays from the Chartwells DIAC!
And for Star 4, there are over 60 opportunities to get recognized! All required financial and business goals are listed that
must be met.
Read the program welcome letter to start your Be-A-Star journey by leading the field as greatness grows here!
December 2015 | ChartwellsMonthly.com
3
news
News You Can Use
We received some great news and stories about our dining services teams and associates. See who made headlines here!
The Spirit of Giving at DePaul University
DePaul University in Chicago has a long-time partnership with the St. Vincent
Parish adjacent to the student center. As part of Chartwells’ partnership with the
University, each year Chartwells commits to making a donation to the church and
in the past a donation drive was held at the end of the academic year. Seeing
firsthand the groups of people gathered around the steps of the parish, it became
clear that the need for donations at St. Vincent exists all year round and most
notably around the holidays.
With students getting ready to leave campus for winter break, many were leaving
balances of flex dollars on their accounts. Chartwells at DePaul created a campaign
so students could contribute leftover balances to St. Vincent’s mission to help feed people in need. The inaugural campaign
was met with great success and has sparked a new tradition at DePaul University, raising over $13,000 in just under ten days!
In order to make the donation process easy for DePaul’s student body, Chartwells made it possible for students to
donate any amount, big or small, from their remaining flex dollars. One simple swipe is all it took. Cashiers were the
key to the success, providing guests with their account balances at every transaction and explaining the purpose of the
campaign. The associates were truly the driving force behind all of this.
Campus Dining at Texas A&M
University Help Bring
Thanksgiving to the
Community with Local Caterer
Chartwells at Texas A&M University helped provide Thanksgiving dinner for charity. Chartwells’
Senior Executive Chef Marc Cruz said, “We had
80 turkeys that we roasted off, we made about
300 pounds of green bean casserole, 300 pounds
of sweet potato mash, and received a donation
from Kolache Rolf’s bakery consisting of 1,000
rolls.” Click the links here to read about all of
the press: KBTX TV, Battalion, KAG TV, WTAW.
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ChartwellsMonthly.com | December 2015
Read About Bard
EATS Here!
“Eating Awareness
Transforms Society”
The campus dining team at Bard College has been actively
supporting various campaigns ranging from local food
procurement to carbon reduction. Bard College published
a press release highlighting some of its partnerships and
accomplishments regarding sustainable practices entitled
“Bard College Farm Celebrates Fourth Harvest Season as
Centerpiece of Campus-Wide Sustainable Food Movement.”
Click here to read the press release.
In addition, Bard College’s support for local purchasing is
featured in a case study posted to the Farm to Institution
New England (FINE) website here.
news
Kevin Blaney, Chartwells Higher
Education Dining Services’ Executive
Chef Selected for 2016 Farm to
Institution New England Network
Advisory Council
As posted on the organization’s website, the Farm to Institution
New England (FINE) brings together non-profit, public, and private
entities from Connecticut, Maine, Massachusetts, New Hampshire,
Rhode Island and Vermont. FINE’s Network Advisory Council (NAC)
serves as FINE’s overarching governing body with a goal to “work
collaboratively to strengthen the New England area food system
by increasing the amount of locally grown food served to schools,
healthcare facilities, colleges and other institutions.”
Chartwells’ Executive Chef Kevin Blaney was selected for FINE’s
advisory council and commented, “When I was approached to
participate on FINE’s Network Advisory Council I knew it was a
perfect fit. As Chartwells Higher Education Dining Services focuses
on Generation Z filling college campuses, the research we have
seen indicates a strong need by these students for easy to prepareand-eat meals made with fresh ingredients instead of processed
ready-to-eat foods. Buying local products supports businesses
that employ families. And students know exactly which farm the
apples, lettuce or dairy products come from, which in many cases
could be right down the road from a campus.”
Executive Chef
Kevin Blaney
Chartwells
Higher
Education
Dining Services
Click here to visit
the Farm to
Institution website.
Click here to
understand the
purpose and background of FINE.
Chartwells Dining
Team Receives Award
from Johnson & Wales
University Miami Faculty,
Staff and Students
Robert Genser, Chartwells’ Director of Dining
at Johnson & Wales University in Miami, was
recently presented with the Award of Excellence for Student Service. This annual award
is usually given to a university faculty and staff
member that goes above and beyond the
call of duty. The crystal award was presented
to Robert in front of JWU staff at an annual
holiday event. Bob said, “JWU presented me
with their award at the annual faculty/staff
appreciation event last week. It really is a
tribute to our team and their performance
throughout the year. It’s a pleasure working
with clients who appreciate our efforts each
and every day!” Congratulations Robert and
the entire team!
December 2015 | ChartwellsMonthly.com
5
news
WSU and Chartwells Partner to Bring
Leafy Green Machine to Campus
While “farm-to-table” is a dining movement that is rapidly spreading, Worcester
State University is the first campus in New England to practice “freightfarm to table” – where the “farm” is an acre’s worth of produce grown in a 40-foot shipping
container placed 100 feet from the dining hall.
Click here to read the entire press release.
Compass Group USA and Canteen Vending Services Announce
American Business Act on Climate Pledge Commitment
CHARLOTTE, NC (December 1, 2015)
- Compass Group is pleased to announce that it has joined the American Business Act on Climate Pledge,
joining more than 140 companies
from across the American economy
to demonstrate an ongoing commitment to climate action.
For more than a decade Compass
Group has strived to make positive
change within the realm of sustainability by supporting local economies,
sourcing sustainable seafood, implementing measures to address climate
change issues and much more. Compass’ sustainability story establishes it
as an important contributor towards
a more sustainable future and as a
model for what is possible within the
foodservice industry.
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ChartwellsMonthly.com | December 2015
“Providing more sustainable food is
what we must do, not only for the
health of our customers, but the
health of our planet,” says Compass
Group USA Chief Operating Officer
Rick Post. “As the largest foodservice
provider in the country, we are proud
to help shape a sustainable path for
our industry.”
Compass Group USA pledges to reduce
CO2e emissions by 43%, equating
to more than 2,000,000 metric tons,
against its 2010 baseline by 2025.
Compass’ foodservice companies will
advance these changes by engineering
menus to create a more sustainable
food supply, promoting responsible
production and waste practices, and
conscious product sourcing and purchasing. Canteen, Compass’ vending
division, will work to reduce CO2e
emissions through the use of more
energy-efficient equipment, upgrading
its fleet, use of a fleet GPS program
and more efficient route scheduling.
Compass Group USA has
signed onto the American
Business Act on Climate
Pledge along with 153 other
companies. A list of companies and more information
can be found by clicking
here. Click here for the complete Compass press release.
health & wellness
Healthy Holidays
Many of us may gain at least one pound of extra weight
between Thanksgiving and New Year’s. While that doesn’t
seem like much, over time that extra weight can really add
up and be difficult to lose. So it pays to choose mindfully
and make overall wise decisions that can help you enjoy the
holidays without worrying about dieting in the New Year!
Check out these tips that can also help beyond the holiday
feasting or if you’re working toward a weight loss goal.
n Eat something healthy and filling before
attending parties such as a lean protein like
chicken, legumes or cooked vegetables.
n If you’re attending a party, offer to bring
an appetizer or dish that’s healthy that you
know you’ll like and eat such as veggies
with dip, whole grain composed salad, or
fresh fruit. Check out the Mississippi Spiced
Pecan recipe (right) from Eating Well if you
need an idea.
Healthy Recipe –
Eating Well
Mississippi
Spiced
Pecans
Ingredients
1 lb pecan halves
1 Tbsp packed dark brown sugar
1 ½ tsp salt
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
½ tsp ground black pepper
½ tsp cayenne
2 Tbsp extra-virgin olive oil
Laura Lapp, RDN
Vice President,
Wellness and
Sustainability Chartwells Higher
Education Dining
Services
n When choosing a cocktail, skip the eggnog
that can be 350 calories per 8 oz or the
White Russian at a whopping 700 calories.
Anything mixed with creamy or fruity mixers
are loaded with calories. For comparison,
a 4 oz glass of wine or gin and tonic is about 100 calories.
n Balance every cocktail by alternating with a glass of water. You
reduce calories and consumption!
n Everything in moderation! With candy and high-calorie treats,
savor one piece and remember it’s better to give than to receive.
n Exercise by supporting a charity walk-a-thon during the holidays.
It will make you feel better in more than one way knowing you
are helping yourself and others at the same time.
Preparation
Preheat oven to 350°F. Spread pecans
on a large baking sheet and roast until
fragrant and lightly browned. Don’t burn.
Combine sugar, salt, thyme, rosemary,
pepper and cayenne in a small bowl.
Transfer the roasted pecans to a large
bowl. Drizzle with oil and toss well to
coat completely.
Sprinkle with the spice mixture and toss
again. Serve warm, or cool and store in
an airtight container. May be stored for
up to 2 weeks.
Nutrition Information
2 Tbsp serving, 107 calories, 11g fat, 0mg
cholesterol, 2g carbohydrate, 1g protein,
1g fiber, 53mg sodium, 58mg potassium
December 2015 | ChartwellsMonthly.com
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recognition
College and University Campus Dining Teams
from Chartwells Make the Grade with Peta2!
According to Kenneth Montville, Assistant Manager of
College Campaigns, People for the Ethical Treatment of
Animals, “Since the launch of the Vegan Report Card
in 2013, nearly 200,000 people have checked out the
survey created by peta2, PETA’s youth division, to see
the ranking of the vegan-friendliness of every fouryear college and university with a dining program in
the country. And this year’s report card is better than
ever, with an improved interactive map and a ‘dean’s list’
that allows students to find the absolute best of the best
when it comes to vegan dining.”
Ken added, “Each school was supplied with a survey to fill
out via email. Each question focused on a different aspect
of the vegan college dining experience—the presence of
hot vegan entrées, non-dairy milks, and desserts as well
as all-vegan stations or dining locations. Each question is
assigned a point value which translates into an A through
F letter grade when the total points are tallied. Schools
who failed to fill out the survey were graded on publicly
available information and student feedback.
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ChartwellsMonthly.com | December 2015
Since the report card was launched, the number of
schools earning an “A” has grown by 111 percent, and
the number of “B” schools has grown by 233 percent.
While some schools are behind the vegan curve, this
year has seen the fewest number of “F”-ranked schools
in the report card’s history.”
A+ Dean’s List Rating Achieved
Pictured Below: Shippensburg University,
Shippensburg, Pennsylvania
Standing: Lindsey Schneck – Chartwells Marketing Director, Kelly Logan
– Student Senator, Christopher Windbeck – Student Senator, Roger Serr
– Vice President of Student Affairs, Madisan Scaw, Samantha Hartey –
Student Senator, Brook Hall – Assistant Director of Retail Sales, Nick Iula –
Director of Dining Services.
Seated: Jerry Howerin – Campus Executive Chef, Gregg Thuemmel –
Director of Reisner Dining Hall, Natasha Zettlemoyer – Assistant Director of
Reisner Dining Hall, John Gaughan – Director of Operations, Robert Hock –
Director of Kriner Dining Hall, Jodi Conrad – Director of Catering.
peta2
Vegan Report Card
Congratulations
to all of the following
colleges and universities that partner with
Chartwells, Lackmann Culinary Services and
Gourmet Dining that received A+, A and B
grades for the peta2 Vegan Report Card!
Bowling Green State University
Shippensburg University
University of North Carolina at Asheville
Kennesaw State University
Massachusetts Institute of
Technology
Simpson University
Towson University
University of Illinois at Chicago
University of Massachusetts – Dartmouth
Washington College
Auburn University
Bard College at Simon’s Rock
California State University – Stanislaus
College of Coastal Georgia
DePaul University
Eastern Connecticut State University
Elmhurst College
Idaho State University
Northern Kentucky University
Northeastern University
Oakland University
Southeast Missouri State University
Spring Arbor University
Trinity College
University of Massachusetts Dartmouth
University of Miami
University of Nevada – Reno
University of North Florida
University of West Florida
Winona State University
Worcester State University
Click here to visit the Peta2 website.
December 2015 | ChartwellsMonthly.com
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Chartwells Higher Education Dining Services • 2 International Drive, Rye Brook, NY 10573
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can contact Kristine Andrews, Chartwells’ Communications Director.
[email protected]
Phone: 914-935-5437 • Fax: 704-295-5919
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