UMBC October 2018 Report

NOeCwTsOlBeEtRter

UMBC DINING

INSIDE THIS ISSUE: LOVE, CHARTWELLS, HARVEST FEST, COLLABORATION1 S//,U&MMBCODRiniEng!

CELEBRATIONS WHAT’S UP

This month we celebrated three new team mem- • Meet our New Teammates
bers! Tim Graham joined us as our new Event • Instagram Update
Center and Concessions Manager, Deirdre Randall • Superfood Pumpkins
joined our Commons retail management team, and • True Grit’s Featured Events
UMBC alumna, Mai Teage, joined our marketing • Goodsource Pop-Up
department as our new graphic designer! • Retail Innovations
• Wings Pop-Up
Events are in full-swing, with a packed calendar full • We’re Making Connections
of one-offs, food holidays, , and pop-ups! • Harvest Fest
• New in Technology
We continue to grow our campus partnerships in- • Nicole’s Dietitian Report
cluding a superfood demo with a UHS nurse prac- • Celebrating Our Team
titioner, Wellness Week with UHS, and the annual • Looking Towards November
Harvest Fest with Sustainability Matters at UMBC!

2 // UMBC Dining

OUR NEW TimGraham

Teammates EventCenter&ConcessionsManager

Tim Graham - Event Center & Concessions Manager Deirdre Randall
Retail Manager
Timothy is from Westminster, Maryland and attended Elon University and received degrees in Sports Manage-
ment and Business Administration. Tim has managed the concessions at Oriole Park at Camden Yards, M&T Mai Teage
Bank Stadium, and most recently at Ripken Stadium. He recently got married and has a beagle. In his spare Graphic Designer
time he enjoys baseball, golf, and Sour Patch Kids.
3 // UMBC Dining
Deirdre Randall - Retail Manager

Deirdre was born and raised in Annapolis Maryland and is the youngest of 3 and the only girl! She loves foot-
ball and basketball and is a die-hard Redskins fan! She also loves traveling, museums and music of all genres.
She is an active member of her church and when possible, volunteers. Deirdre loves animals and is the owner
of a very energetic beagle/Jack Russel Terrier mix who keeps her on her toes. She is a person who just enjoys
people and making them happy with a smile that just won’t quit!

Mai Teage - Graphic Designer

Mai comes to us as a UMBC alumna with a Bachelor of Fine Arts in Visual Arts. Mai joins the team with an
impressive resume with projects ranging from murals to kinetic sculptures. Prior to joining us, she worked
for three years with a software/website consulting firm in Rockville and the Washington D.C area. Mai looks
forward to serving the UMBC community!

INSTAGRAM SUCCESS

17 Likes, 1 Comment 20 Likes 20 Likes 33 Likes, 4 Comments 21 Likes 20 Likes 23 Likes 12 Likes

34 Likes 18 Likes 17 Likes 33 Likes, 1 Comment 32 Likes 32 Likes, 1 Comment 37 Likes, 2 Comments 30 Likes, 2 Comments

25 Likes 27 Likes, 1 Comment 18 Likes 15 Likes 45 Likes 18 Likes 101 Plays 39 Likes, 1 Comment

This month we received 586 likes, 101 plays, and 13 comments on 24 photos posted to our Instagram feed. We continue
to grow, reaching 640 followers - a 3% increase in followers during the month of October.

4 // UMBC Dining

SOCuTpOeBrEfRood

This month’s superfood was
pumpkins! Every Tuesday
of the month we hosted
a new pumpkin recipe at
True Grit’s. Nicole set up
her demo on October 16th,
serving up Honey-Roasted
Pumpkin and asking stu-
dents trivia about pumpkins
for a chance to win a dining
gift card!

5 // UMBC Dining

FTeRaUtEurGeRdIT'ES vents

We hosted a create your This month’s FYUL theme One of our most popular Every Tuesday this month
own Nacho Bar at True was Immunity! On October events, Decorate Your we featured a new pumpkin
Grit’s as one of our week- 15th we served up sweet Own Donut was back again dish! We enjoyed pumpkin
end events this month! potato waffles during lunch this year with Chef Tim at hash, pumpkin hummus,
Students enjoyed for to give students a boost! the helm. Students cus- and more!
brunch on October 21st.
tomized their own donut
6 // UMBC Dining with toppings ranging from
Reeses too mapled bacon
on October 11th.

Chef Tim celebrated
National Seafood Month
during Prime Selections on
October 24th creating a
specialty shrimp scampi.

We celebrated Taco Happy Halloween! We GOODSOURCE POP-UP
Tuesday this month on celebrated at True Grit’s
October 30th, serving up with Halloween-themed We hosted a pop-up with our partners at GoodSource on
walking tacos! Students entrées including tomato Thursday, October 4th! Their executive chef, Chef Paul Ladou-
were invited to custom- soup with grilled cheese ceur, joined us during lunch from 11am-2pm and served up a
ize their Fritos with taco fingers, Frankencrispies, Curry Bowl station featuring both coconut curried chicken and
toppings! and candy corn pecan tofu! It was incredibly popular and we were glad he could join us!
pie. We had a basket of
pumpkins for students to 7 // UMBC Dining
choose from to carve or
decorate!

IRnEnToAvILations

Outtakes in the Com- This month at True Grit’s Every month we rotate Our FYUL promotion for Hissho Sushi featured
Spooky Sushi from
mons featured some we ran the Skinny Pop the specialty salad at Wild October in the Com- October 15th - October
31st!
Fall-themed snacks and water bundle. Greens. This month, we mons Outtakes was our

including Pumpkin featured our Kitchen Sink vegan Pumpkin Spice

Spice Boom Chicka Pop Salad! Almond Bar!

Popcorn and Halloween

8 // UMBC Dining

WINGS POP-UP Happy
Halloween
Our monthly pop-up in retail for October was Wild Wing Wednesday! from Mondo
Students could purchase wings for a meal swipe in Outtakes and then This month we received 586 likes, 101 playSsu,bs!
customize them with any of our four specialty sauces (created by four and 13 comments on 24 photos posted to
of our chefs)! Students voted on their favorite sauces, which sparked
a friendly competition between our chefs, but in the end out of the 9 // UMBC Dining
peanut butter and jelly, razzmataz, and Jamaican jerk bbq - hot honey
created by our very own Shavonya Bracken won out!

CWoEn'nReEcMtioAnKsING

We hosted Media Day complete with This month we gave out scooters Nicole partnered with one of UHS’s Nick won the scooter in our drawing at
cookies and each school’s logo! through our partnership with Coke! nurse practitioners for her superfood True Grit’s Outtakes!
demo!

On October 23rd Chef Tim surprised Ayo Telli guessed the candy corn for Nicole served up smoothies during her We partnered with UHS for their
students at Engineering with homemade True Grit’s Candy Corn Counting Con- Wellness Week demo at the Commons Well-Retriever Kickback on October
apple cinnamon pop-tarts complete with test! 656 students entered and she won Mainstreet on October 16th! 18th with Food Trucks! Trucks featured
three different types of glazes! the $50 Dining Gift Card with a guess were RB Grill and UMBC alum, B’More
for 780. The correct number was 779! Greek Grill!
10 // UMBC Dining

HARVEST FEST

We participated in the annual Harvest
Fest hosted by Sustainability Matters
at UMBC on October 29th! This
year we switched it up a little, bringing
our Hydroponic Garden and inviting
students to help plant our next batch
of vegetables in the garden. We also
informed students about the new Ozzi
Reusable Container program at True
Grit’s Late Night!

11 // UMBC Dining

On October 23rd we hid 5 pumpkins around campus as part of one of our
Love, Chartwells events this month. If students found them, they would
bring the tag on the pumpkin back to our office for a pair of tickets to Six
Flags Fright Fest! We cross-posted on our social media, giving hints on
Instagram. It was incredibly popular and we got great engagement with
students, asking for hints, answering questions, etc. A pair of students
even messaged us saying they had been searching campus for an hour and
a half for the tickets - unfortunately by that time all of the punpkins had
been found, but we rewarded them with dining gift cards for their efforts!
On Instagram we saw a few pins and comments, and reached about 374
with 9 profile visits. Twitter was even more successful, we got 995 impres-
sions, 76 engagements with a 7.6% engagement rate.

NEW IN TECHNOLOGY

740 Ozzi Containers We hosted a Beats and We have all-new surveys this year! Our new
distributed on opening day! Treats contest this month Voice to Vision surveys feature branching,
where everyone who as well as more detailed, questions! We hope
On Monday, October 29th we launched our Ozzi downloaded the Boost app to gather a lot of great data that will help
Reusable container program! That night, any student was entered for a chance to us continue to improve our dining program.
interested in the program could receive their contain- win Beats headphone or a For a school of this size, the recommended
er for free. We had 740 interested students take part Spotify giftcard! survey count was 600. We received 760.
in the program and are seeing great participation -
getting 20-56 containers returned per night!

12 // UMBC Dining

TICKET WINNERS

RDIETepIToIrAtN o Samples of honey roasted pumpkin to showcase superfood of
the month.
* Provided sports nutrition presentation to Crew Team o Handouts on healthy eating and physical activity while in
* Participated in Annual Health Benefits Fair and hosted a table with two dif- college.
ferent smoothies featuring one basic smoothie recipe and a meal replacement * Attended RSA general body meeting to host “DIY Smoothie”
smoothie. Recipe cards provided. Also hosted table to provide information demo. Educated members on the following:
about staff and faculty meal plan options. o Basic smoothie recipes
* Hosted Superfood Tuesday event in dining hall in collaboration with Toni, o Benefits of including fruits and vegetables in smoothies
nurse practitioner from UHS. Featured the following: o Techniques and important ingredients to include to make
o Samples of honey roasted pumpkin with walnut and feta toppings. meal-replacement smoothies
o Prize wheel for trivia game focusing on facts and benefits of pumpkins. o Sample smoothies provided with recipe cards
o Prizes included raffle for dining gift card, 2 winners selected. Prizes also * Contributed article to Family Connection Newsletter: “Keep-
included various items from UHS. ing up Energy for Midterms”; article focused on tips for family’s
* Hosted table at Retriever Well-Being Festival. Table included the following: to help their students in understanding uses of caffeine and
o First seven attendees to visit table received a free mason jar with berry increasing intake of whole foods instead of energy drinks.
smoothie. Additional smoothie samples were provided to other attendees. * Allergen Training: Focused on recognizing symptoms of
Recipe cards included allergic reactions and reviewed protocols in managing these
situations.
* On the Blog: “5 Things You Need to Know About Plant-Based
Diets”; Blog explained difference between vegan and plant-
based diets, and their benefits. Blog also increased awareness of
“Vegetarian Awareness Month”.
* Counseling appointments completed (initial and follow ups):
27

13 // UMBC Dining

Quaina Reid, affectionately known
by guests and peers as “Little Bit,”
is our October Associate of the
Month! You will see Quaina up in
the Skylight Room, running around
assisting with catering, or helping
out in the kitchen! We are so grate-
ful for all of her hard work and are
glad she’s a part of our team!

TOUeaRm IN THE PRESS

UMBC Dining was featured in the special Be A Star October
Chartwells Monthly issue. This issue highlighted all of the Chartwells
Higher Ed associates from across the country that won awards this
year in categories ranging from culinary associates of the year to
the Chartwells Pillar Awards!

I would like to nominate Quaina Reid as the Associate of the Month
for October. In the last month she has stepped in and covered shifts
in multiple locations where other units were shorted staffed, without
hesitation
She has also taken the time to improve her culinary acumen and is
quickly developing some great garde-manager skills. She is a positive
influence on the moral of the kitchen, and always helps out when
needed.
- Tim Dunn, Campus Executive Chef

14 // UMBC Dining

Calendars

/umbcdining dineoncampus.com/umbc

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

45 Good Morning 6 7 1 2 3
Commuters
11 12 Restaurant Week Student Poll Menu $6 Fridays FYUL Immunity Boost:
Chef Jet at myPantry Lunch, 11am-2pm Spiced Chicken
International Education Week Dinner Dinner, 4:30pm-7:30pm
Chef Tim Dunn’s Irish Fare Korean Tacos Lentil Hummus Bowl
Lunch, 11am-2pm Dinner, 4:30pm-8pm 8 9Restaurant Week: Brunch, 9:30am-2pm

18 19 Chef Oringer (SEB)
Chicken + Potato Hot Tamales Open Mic Night
Late Night Starting at 9pm
Lunch, 11am-2pm
10

Restaurant Week: $6 Fridays
Chef Ne Lunch, 11am-2pm
Dinner, 4:30pm-7:30pm
Mushroom Burger
Lunch, 11am-2pm 16$6 Fridays

Text 2 Solve 13 14 15 Lunch, 11am-2pm 17
Feedback Program Dinner, 4:30pm-7:30pm 24
International Education Week International Education Week Friendsgiving
Text: 667-239-8222 Cameroonian Jollof Rice Roll Your Own Sushi Dinner, 4:30pm-8pm International Education Week
Lunch, 11am-2pm Dinner, 4:30pm-8pm Dietitian Nicole Arcilla’s
for instant answers from 22 Filipino Cuisine
our management team! Superfood Tuesday: 21 Lunch, 11am-2pm
Mushroom Pizza
23
Dinner, 4:30pm-8pm

20

DIY: Spud Bar Peanut Butter Superfood Tuesday: Thanksgiving Break
Brunch, 11am-2pm and Jelly Day Spaghetti Squash with Mushrooms
Lunch, 11am-2pm 29 30
25 and Tomatoes
Dinner, 4:30pm-8pm
True Grit’s
Reopens for Brunch 26 27 28

9:30am Superfood Tuesday: Prime Selections Prime Selections $6 Fridays
Turmeric Braised Mushrooms Dinner, 4:30pm-8pm Dinner, 4:30pm-8pm Lunch, 11am-2pm
Dinner, 4:30pm-7:30pm
Lunch, 11am-2pm

YouFirst November Birthdays
2:25pm

LOOKING FORWARD TO NOVEMBER

15 // UMBC Dining