UMBC February 2019 Report

NFEeBwRsUlAeRtYter

UMBC DINING

INSIDE THIS ISSUE: ASSOCIATE APPRECIATION, POP-UPS, SUPERFOOD DEM1O// SUM&BMC DOinRingE!

CELEBRATIONS WHAT’S UP

This month we celebrated Associate Appreciation • Associate Appreciation
Day, legume superfoods, and a new Cultural Cuisine • Instagram Success
series in partnership with UMBC’s student orgs! • February Superfood
We also spread the love with a few Love, Chartwells • True Grit’s Featured Events
events across campus. • Retail Innovations
• Love, Chartwells
In retail, we hosted three pop-up events this month • We’re Making Connections
including a Grain Bowl pop-up using superfoods, a • Valentine’s Campaign
Pho pop-up at Admin and a WinterFEST Thai Stir • Dietitian Report
Fry at the Skylight Room! • Associate of the Month
• Looking Towards March
Tim Dunn and Nicole set up a few demo stations
during the month including a DIY Trail Mix for
Luvapalooza and a Powerful Food demo for the
Graduate Student Association!

2 // UMBC Dining

ASSOCIATE

Appreciation

On Friday, March 1st we celebrated
Associate Appreciation Day! We made
“Thank You” cards and handed out candy
to all of our associates. We appreciate
everything our team does to make sure
our program is successful, and are grateful
for them!

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BE A STAR 2019 NOMINATIONS

Erskine Coclough Quaina Reid Lanae Brown Ashley Cook Corey Everson
Community Pillar People Pillar Culture Pillar
Cuisine Pillar Ideas Pillar

Congratulations to all of our five pillar nominees for Be a Star 2019! This year, our managers and associ-
ates alike nominated their peers that they felt best expemplifies one of the five Chartwells pillars. All of
them are incredibly deserving, and we look forward to the results!

INSTAGRAM SUCCESS

13 Likes 21 Likes 25 Likes | 16 Comments 33 Likes 27 Likes 25 Likes 22 Likes

34 Likes | 3 Comments 25 Likes 28 Likes 30 Likes | 2 Comments 47 Likes | 1 Comment 16 Likes 20 Likes | 1 Comment

This month we received 366 likes on 14 photos posted to our Instagram feed. We continue to grow this platform, in-
creasing our following by over 2.5% since last month! We now have 711 followers on the @umbcdining Instagram ac-
count! We have begun to explore the art of food photography with our graphic designer, Mai Teage, and have a renewed
focus crafting more advanced composing in our imagery for the platform.

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SFEuBpReUrAfoRoYd

This month’s superfood was
Legumes! Every Tuesday of the
month we hosted a new legume
recipe at True Grit’s! Nicole
even hosted her Superfood
Dietitian Demo this month on
black bean cupcakes - a new
alternative way to create a
dessert using legumes that is
healthier for you!

Plant Power! Legumes are so nutrient packed, they play double duty
as both a protein and a vegetable.

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FTeRaUtEurGeRdIT'ES vents

We hosted Lunar New Year Happy Oscars! We decid- This month’s DIY was We featured a variety of

on February 5th at True ed to switch up our Prime cupcakes! Guests gathered legume recipes acrossPlant Power! Legumes are so nutrient packed, they play double duty
Grit’s during dinner from Selection this month by at Helen’s bakery station in as both a protein and a vegetable.

campus to celebrate our

4:30-8pm! We decorated making it an Oscar party! True Grit’s and enjoyed on monthly superfood! Every

True Grit’s with balloons and On Sunday, February 24th February 18th during lunch! Tuesday at True Grit’s we

had a menu of potstickers, during dinner students featured a special legume

sesame rice noodles, spring could upgrade their meal to superfood dish for students

rolls, and more! Steak Oscar with mashed to try and enjoy!

potatoes with crab, and

6 // UMBC Dining asparagus.

NEW SERIES ALERT:
CULTURAL CUISINE!

This semester we have developed a new series called “Cultur-
al Cuisine” in which we partner with a UMBC Student Org to
create featured traditional menu of their choosing! During the
event, the org is invited to table at True Grit’s and promote their
org while speaking about the dishes!

In February, we featured Kanda Meatballs from the African Stu-
dent Association! In March, we are partnering with the Chinese
Student Association for items such as Honey Walnut Shrimp,
Dumplings, and more!

CULTURAL CUISINE CUPCAKE DECORATING

This month we started our brand new Cultural Cuisine se- Here are some shots from our DIY series this month! Our
ries in partnership with UMBC Student Orgs. This month feature was Cupcake Decorating, and Helen set up a great
we partnered with the African Student Association to spread near the bakery in True Grit’s with three varieties of
feature Kanda Meatballs on February 27th! It was exte- cupcakes, three choices of icing, and an array of sprinkles
mely well received and we look forward to partnering with for students to mix and match!
the Chinese Student Association next month!

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IRnEnToAvILations WinterFEST
Thai Stir Fry in
Skylight!

This month we put On February 25th we Outtakes featured the It’s WinterFEST! Chef 6.99
our superfood to good decided to host a Pho Epic Mediterranean salad AnnMarie Walker,
use with a Build Your pop-up at Admin that for the month of Feb- Wild Greens’ featured
Own Grain Bowl at the went so well we contin- ruary, ADD A BEVERAGE TO MAKE IT A COMBO!
Commons Outtakes on ued it for the rest of the
February 19th! week!
salad this month was the

Quaina Reid, and Theresa Taste of the Middle East

McNair hosted a Thai salad.

Pop-Up in the Skylight

room!

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VALENTINE’S DAY:
SOCIAL MEDIA!

For Valentine’s Day this month we created trail mix jars for Out-
takes in the Commons! We had four varieties, a sweet mix, a sour
mix, a candy heart jar, and a red hot hearts jar! Students really
seemed to enjoy them, and we sold two dozen the first day!

We also hosted a social media contest on Instagram, letting stu-
dents know if they followed us and tagged their Valentine in the
post, they would be entered to win a free jar! We had 17 partici-
pants!

GRAIN BOWL POP-UP

We continue with our monthly pop-ups here at UMBC, this
time featuring GRAIN BOWLS! Students were incredibly
excited! We made sure to use our superfood legumes with
the edamame topping, and used picked veggies from our
FYUL recipes! Students went crazy for it, and we sold 60
bowls during the lunch rush! We love these pop-ups and
look forward to experimenting with them more this spring!

PHO AT ADMIN

A hot topic for Student Dining Committee has been the
desire for Pho! On February 25th we experiemented with
a Pho pop-up at the Admin Coffee Shoppe. It went over so
well, that we decided to extend it the entire week of Febru-
ary 25th-March 1st. We will look to it in the future as part of
our rotating specials through Admin.

9 // UMBC Dining

CWoEn'nReEcMtioAnKsING

On Wednesday, February 10th, campus closed due to the Surprise! On February 15th we served up some chocolate
snow. We thought the snow removal crew could use a treat, covered marshmallows to current and future Retrievers that
and gave out hot chocolate to each crew member as they left were having lunch at True Grit’s!
True Grit’s after their lunch!
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LUVAPALOOZA POWERFUL FOOD

On February 13th we joined Luvapalooza on Main Street! February 28th Chef Tim and Nicole hosted a Powerful Food
Nicole had an information table set up with a Do it Yourself demo for the Graduate Student Association. They educated
Trail Mix bar, explaining to sudents how to create their own students on our superfood legumes and different ways you
with all of their Valentine’s Day chocolate! can serve it including composed salads, burrito wraps, and
more!

11 // UMBC Dining

SAVE A SWIPE & RECYCLEMANIA

Each semester we partner with Retriever Essentials We partnered with Sustain-
for the Save a Swipe program to aid students facing ability Matters for the kickoff
food insecurity. Students can sign up to donate of RecycleMania on Monday,
either 5 or 10 meals from their meal plan that go to February 18th!
the Counseling Center to be distributed to stu-
dents in need on a special card. This semester, we During the event, Marios and
had 42 students sign up and donate 375 meals! Melanie provided information
about our wellness and sus-
tainability programs on cam-
pus, we invited students to
plant our next round of seeds
into our Hydroponic Garden
at True Grit’s, and we served
up local mushroom sliders!

12 // UMBC Dining

RDIETepIToIrAtN Health Week” event. Executive Chef Tim Dunn and I pro-
vided a food demo, focusing on functional foods that target
energy and recovery goals.

* Completed allergen training with dining and retail staff.
Reviewed food safety and allergen awareness information,
also reviewed procedures and protocols in managing guests
with specific dietary needs and if guest is having an allergic
reaction.

* Developed new brochure with Marketing Director, Morgan Mantell, and * On the Blog: “Sweets in February” – post focused on how
Graphic Designer, Mai Teage, highlighting wellness and sustainability initiatives to incorporate sweet treats into a healthful eating pattern,
through Chartwells on campus. particularly around holiday events, such as Valentine’s Day
when chocolates are more readily available.
* Created original education handout, “3 Steps to Healthier Relationship with
Food”, with Graphic Designer, Mai Teage; handout provides guidance on hav- * Superfood event/Social media:
ing healthier relationships with food and promoting mindful eating.
o Implemented new social media strategy to incorporate
* Hosted table at Office of Health Promotion’s annual Luvapalooza event. Of- more content focused on self-empowerment, mindful eating,
fered DIY Trail Mix Station to attendees in order to highlight healthful snacks and body kindness.
during American Heart Month.
o Hosted superfood table event at True Grits. Offered
* Hosted “Heart Healthy Breakfast” at True Grits with oatmeal pancakes. Mighty Mocha Black Bean Cupcakes to highlight how super-
Engaged with students on benefits of high-fiber dishes and positive impact on food legumes can be incorporated into baked goods to create
heart health, and showed students how to add healthful toppings to pancakes. better-for-you desserts.

* Collaborated with Graduate Student Association to participate in their “GA * Counseling appointments completed (initial and follow ups):
10

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OURTeam

Ricky Brown is a cornerstone of our unit. He brings the best out in the asso-
ciates. He leads the front line and multitasks to ensure the best in service and
efficiency in an extremely fast paced environment. He is a peacemaker and
a mentor. Ricky works hard to make the new associates feel comfortable and
to train them to do their job the correct CFA way. With Ricky working I know
that the front line will run well, audits will be a breeze and the associates will be
on point. He has the respect of not only the staff in the UC but also all over
the campus, as he is always willing to lend a hand. I would like Ricky to receive
the recognition he so richly deserves.
- Jen Kocourek, UC Manager

I recommend Shawinqua Simmons, Evening Shift, True Grits Outtakes for February Associate of the Month. Shawni works the register, gets
stock, stocks, and stays busy her entire time on the clock. There is no just standing behind the register waiting for the next customer. She stays
occupied putting items on the shelves, fronting items, keeping the store clean, and takes care of the customers all with a smile on her face. She
helps keep other staffers busy by ensuring that there is stock brought from the storeroom, and the store always looks good the next morning
after Shawni works until 3am.
- Jim Blank, True Grit’s Manager

14 // UMBC Dining

SPRINGING FORWARD

2019 NATIONAL eer1os
NUTRITION MONTH®
He i the wor
EXPLORE DIFFERENT FLAVOR COMBINATIONS! with oo .

sweet • sour • umami • bitter • spicy Share your experience at

#OneMillionActsOfGood

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15 // UMBC Dining