UMBC November 2018 Report

NNOewVEsMleBtEtRer

UMBC DINING

INSIDE THIS ISSUE: INTERNATIONAL EDUCATION WEEK, THANKSGIVING1,/&/ UMMOBCRDEin!ing

CELEBRATIONS WHAT’S UP

This month we celebrated two team members • 10 Year Awards
that hit 10 years with Chartwells Higher Ed! Mary • Instagram Update
Barnett who works in our Business Department, and • Superfood Mushrooms
Chef Rachel Faulkner, our True Grit’s Chef, both hit • True Grit’s Featured Events
their decade of service! • Retail Innovations
• Mac & Cheese Pop-Up
Events are in full-swing, with a packed calendar full • We’re Making Connections
of one-offs, food holidays, and pop-ups! • New in Technology
• Nicole’s Dietitian Report
We have a couple new tech updates with dining • Celebrating Our Team
involving Alexa and allergens, hosted our biggest • Looking Towards December
dinner or the year (Thanksgiving at True Grit’s) and
continue to surprise and delight guests with our
retail pop-ups!

2 // UMBC Dining

Food Trucks! We hosted Food Truck Wednesday on November 14th. This
time, we shook it up a little with the location - some commuters and pro-
fessors expressed a desire for trucks to be featured closer to the Perform-
ing Arts and IT side of campus. We hear you!

We asked our partners (Kooper’s Chowhound Burger Wagon, Icedgems,
B’More Greek Grill, and RB Grill) to head over to the pathway between
PAHB and ITE.

Two students approached me and told me how happy they were that the
trucks were here closer to them! It was a successful day and we look for-
ward to hosting more in that location in the future.

ATEwN YarEAdRs Mary Barnett
Business Office & HR
Mary Barnett
Rachel Faulkner
Ms. Mary has been a part of the UMBC community since 1990! She used to work at the Pub True Grit’s Executive Chef
(now called the University Center) and is the glue that holds our business department togeth-
er - handling everything from inventory numbers, to sales and HR. She’s always a welcoming 3 // UMBC Dining
presence first thing in the morning in our offices. In her spare time she enjoys making memories
with her grandchildren.

Rachel Faulkner

Rachel knew that food was a passion of hers from a very young age. She’s always enjoyed prepar-
ing meals for her family, and eventually helped open the Sheraton Hotel downtown. Rachel has
prepared meals at places such as the Stouffer’s Hotel, the Tremont, Cross Keys, and the Marriot.
She also spent time at the Brass Elephant and Harrison’s Pier 5. Rachel joined the UMBC com-
munity in 1996 as the Catering Chef, and has since moved to the Executive Chef of True Grit’s!
In her spare time, Rachel enjoys watching Lifetime and Boxing, and having family and friends
over to enjoy her cooking!

We opened up the month with a zero-mile sourced salad at The Skylight
Room! In the past few months, we have been growing three types of let-
tuce, tomatoes, peppers, basil, and rosemary in our Hydroponic Garden.

One November 1st, guests has the chance to enjoy the produce for the
first time in the Skylight Room. Chef Tim made salad right at the table,
pulling the lettuce from the garden, washing it, and constructing a salad.
He even made a rosemary-basil vinaigrette to top it from the garden as
well.

Students and staff alike enjoyed the event and we look forward to more
similar events in the future!

INSTAGRAM SUCCESS

39 Likes, 1 Comment 25 Likes, 1 Comment 9 Likes 21 Likes, 1 Comment 35 Likes, 3 Comments 34 Likes 35 Likes

32 Likes, 1 Comment 15 Likes 39 Likes 17 Likes 19 Likes 27 Likes 17 Likes

This month we received 398 likes and 7 comments on 15 photos posted
to our Instagram feed. We continue to grow, reaching 650 followers - a
little over a 1.5% increase in followers during the month of November.

34 Likes

4 // UMBC Dining

SNOuVpeErMfBooEdR

This month’s superfood was mushrooms! Every Tuesday of the month we hosted a
new mushroom recipe at True Grit’s ranging from mushroom burgers to spaghetti
squash with mushrooms, turmeric baked mushrooms, and more!

5 // UMBC Dining

FTeRaUtEurGeRdIT'ES vents

Restaurant Week was This month’s FYUL theme This month’s DIY was a Every Tuesday this month

celebrated at True Grit’s was Immunity! On Sat- stuffed spud bar! Guests we featured a new mush-

from November 5-9th. urday, November 3rd we gathered around and en- room dish! We enjoyed

We served up dishes from served up a Spiced Chicken joyed customizing their own mushroom burgers, tur-

some of our celebrity chef and Lentil Hummus bowl spud on Sunday, November meric-spiced mushrooms,

partners including Chef Jet, during brunch. 18th. and more!

Chef Oringer, and more!

6 // UMBC Dining

Chef Tim served up PB&J
on November 26th, in-
viting guests to customize
theirs with over 10 types of
peanut butter and 15 types
of jellies!

Strip Loin with Mushroom FRIENDSGIVING
Tarragon Sauce
It’s our biggest event of the year! On November 16th we started the day with a Thanks-
Mushrooms from Taylor Farms in Greenville, PA giving lunch pop-up in the Skylight Room! Unfortunately due to weather, it was cut
short. However, we still opened at True Grit’s and had the largest Friendsgiving turnout in
Maryland Fried Soft Crabs years, hosting three complete stations and carving turkey with all of the fixings!
with Coleslaw
7 // UMBC Dining
Soft Blue Crabs from ProFish, Washington D.C.

This month our Local
Market Thursday was tied
into Prime Selections,
serving up local mush-
rooms with the steak and
local crabs!

IRnEnToAvILations

This month at the Com- Double up and save! Every month we rotate We opened up the Don’t forget the drinks!

mons Outtakes we ran Now until the end of the specialty salad at Wild holiday bakery at Au Bon Au Bon Pain also fea-

the FYUL hummus and the semester, grab two Greens. This month, we Pain, bringing back favor- tured pumpkin and mo-

water bundle. 20oz waters for 3.00! featured a tomato and ites such as gingerbread cha lattes this month!

cucumber salad topping! trees and raspberry-filled

cookies!

8 // UMBC Dining

MAC & CHEESE POP-UP Staff enjoying
their Awake
Our monthly pop-up in retail for October was Mac & Cheese treat with
Wednesday! Students could purchase a bowl of mac and cheese for Boost orders!
a meal swipe in Outtakes and then customize them with a variety of
toppings including jalapeños, scallions, bacon, chili, sour cream, pulled 9 // UMBC Dining
pork, and more!

CWoEn'nReEcMtioAnKsING

Lillian Cavanaugh won the Amazon Kindle for her partici- Be sure to also check out all of
pation in the Voice to Vision Customer Satisfaction Survey the amazing things UMBC Study
this year! Lillian was randomly selected from our list of 760
participants. Abroad is doing to celebrate
International Education Week!

@UMBCStudyAbroad

10 // UMBC Dining

INTERNATIONAL EDUCATION WEEK

We celebrated International Education
Week with daily features in True Grit’s!
Chef Tim Dunn opened the week with
his Irish Shepherd’s Pie, we partnered
with ASA to create Jollof Rice, Za
from Hissho sushi taught students
how to roll sushi, and Nicole ended the
week preparing her favorite Filipino
dish, Arroz Caldo, with the Filipi-
no-American Student Association.

11 // UMBC Dining

NEW IN TECHNOLOGY

what’s for lunch at
True Grit’s at UMBC!

what is True Grit’s at
UMBC serving for
dinner today?

what is True Grit’s at Boost launched their Awake for Have an allergy? Now guests can create an
UMBCschool serving Finals campaign on Monday, No- account on dineoncampus.com/umbc and
for breakfast today? vember 26th. While supplies last, identify their allergy and it will filter through
receive a free Awake Chocolate our menus for them! It will also create an
New this semester is our Alexa App! Now, from your Bite with any Boost order. allergen card that they can save to their
own personal Alexa you can add a Dine on Campus Apple/Andriod wallet to show our associates
gesture. Guests canwww.dineoncampus.com/umbc now say, “hey Alexa - what’s so we can better serve them!
for lunch at True Grits at UMBC?” and Alexa will be
prompted to run through our menus!

12 // UMBC Dining

Chartwells Higher Ed created a holiday video featuring some of their
accounts and their Love, Chartwells events! UMBC Dining is proud to say
we were featured twice!

RDIETepIToIrAtN Article encourages families to remind their students of
on-campus resources to help manage stress during midterms
Guest lectured for PHED class, providing sports nutrition presentation to and upcoming finals.
first year student athletes. * Allergen Training: Training focused on understanding gluten,
* Provided sports nutrition presentation to softball team. Presentation was encouraging dining staff to understand what menu items in their
immediately followed by an educational dining hall tour to provide hands on respective stations contains gluten. Also focused on differences
experience to implement nutrition recommendations. between Celiac Disease and gluten intolerance and sensitivities.
* Participated in International Education Week by contributing Filipino menu * On the Blog: “Let’s Chat About Carbs”; Blog post clarifies
item, “Arroz Caldo”. Menu item was discussed and selected with UMBC the role of carbohydrates in our diet and its importance in our
Filipino American Student Association. Over 30 guests served. health.
* Hosted workshop during Residential Life department meeting. Workshop * Superfood/Social Media event: Developed and posted social
focused on functional ingredients that can strengthen immune system. Focus media content for Superfood Tuesdays each week, focusing on
was on inexpensive adaptogens that be easily purchased at all grocery stores mushrooms. Also hosted “Instagram contest”, challenging stu-
and can be easily incorporated into drinks and baked goods. dents to identify different types of edible mushrooms. 1 winner
* Hosted nutrition and wellness table with Peer Health Educators. Provided selected and awarded $5 dining gift card.
nutrition education handouts on snacking, eating at buffets, and eating for an * Counseling appointments completed (initial and follow ups):
active lifestyle. Also provided sample food journals, explaining importance of 21
enhancing awareness and mindful eating.
* Contributed article to Family Connection Newsletter: “Managing Stress”; 13 // UMBC Dining

TOUeaRm

I would like to nominate Gloria. take their dishes so that they can continue studying and not
Every now and then I see her have to worry about cleaning up. Great example of great guest
dishing out for students while services.
they’re still at their table. Yester-
day I saw her dishing out for two Nicole Arcilla
students who were done eating Registered Dietitian
but obviously still busy studying
and working. Gloria approached
the two students and offered to

14 // UMBC Dining

Calendars

LOOKING FORWARD TO DECEMBER

STEAK +
CHEESE

POP-UP CHICKEN +
VEGGIE
AVAILABLE

DECE PURCHASE YOUR
MBER
TICKET
5TH
@ COMMONS
11AM-2PM OUTTAKES

MEAL OR
SWIPE
6.25

Any Regular
Sized Coffee

15 // UMBC Dining