UMBC December 2018 Report

NDEeCwEsMlBetEtRer

UMBC DINING

INSIDE THIS ISSUE: POP-UPS, MIDNIGHT BREAKFAST, LOW CARBON DININ1G//,U&MMBCODRininEg!

CELEBRATIONS WHAT’S UP

We hosted a couple awesome events in True Grit’s • Our New Interns
including a Lower Carbon Foodprint collaboration • Instagram Update
with Phillips for a Mushroom burger, a JAFCO • Superfood Winter Squash
sampling, and the ever-popular partnership with • True Grit’s Featured Events
RSA for Midnight breakfast! • Retail Innovations
• Retail Pop-Ups
In retail, we hosted three pop-up events this month • We’re Making Connections
including a Steak and Cheese popup, Iron Waffles at • A Feature on Catering
Admin, and a Stir Fry in the Skylight Room! • New in Technology
• Nicole’s Dietitian Report
This month we celebrated two new interns! Melanie • Celebrating Our Team
Mendez will join us as out Marketing Intern, and • Springing Forward
Marios Levi will join us as our Sustainability Intern
starting in February!

2 // UMBC Dining

OinUtRerNnEsW

Melanie Mendez

Melanie Mendez will be joining us as our new Marketing Intern! Melanie comes to us as a junior Media and Communications Studies major
and an Entrepreneurship and Innovations minor. She is excited to join our team and begin exploring social media marketing, event planning,

and collaborations with student orgs!

Marios Levi

Marios is joining us as a senior Mechanical Engineering major and will be filling our Sustainability Intern position! Marios is passionate about
sustainability initiatives as well as engineering, and spends his free time cultivating indoor mushroom farms and building his own hydroponics!

He is also an active member of the Environmental Task Force on campus.

3 // UMBC Dining

INSTAGRAM SUCCESS

24 Likes 23 Likes 20 Likes 23 Likes 10 Likes

20 Likes 17 Likes 26 Likes 30 Likes 16 Likes

This month we received 209 likes on 10 photos posted to our Instagram feed. We continue to grow this platform, in-
creasing our following by 17% since September! We now have 659 followers on the @umbcdining Instagram account!

4 // UMBC Dining

SDEuCpEeMrBfoEoRd

This month’s superfood was Winter Squash! Every Tuesday of the month we hosted a new squash recipe at True
Grit’s (and the President’s party!) ranging from butternut squash salad with farro and dijon dressing, delicata squash,
and butternut squash gratin!

5 // UMBC Dining

FTeRaUtEurGeRdIT'ES vents
stcudhenot ice

welcome to student choice. your food. your vote.

you chose

WING BAR

SUNDAY, DECEMBER 2ND
BRUNCH 9:30AM-2PM
TRUE GRIT’S

Our students chose! We On December 10th Phillips This month’s DIY was We featured a variety
posted a poll on Twitter
asking students what they was here for our Low-Car- holiday desserts! Guests of squash recipes across
wanted to see featured
at True Grit’s on Sunday bon Dining event and gathered at Helen’s bak- campus to celebrate our
December 2nd, and they
picked wings! served up a Blended Burger ery station in True Grit’s monthly superfood! Every

made of 40% mushrooms and enjoyed our chocolate Tuesday at True Grit’s we

and 60% beef and educat- fountain, creating their own featured a special squash

ed students on sustainabil- dessert! superfood dish for students

ity! to try and enjoy!

6 // UMBC Dining

MIDNIGHT BREAKFAST JAFCO SAMPLING

On Tuesday, December 11th UMBC Dining partnered with Our friends from JAFCO (one of our suppliers) joined us on

the Resident Student Association for Midnight Breakfast! Wednesday, December 12th for a sampling at True Grit’s!

Students were able to show their ID for free breakfast from They brought in new featured items and chefs and directors

11pm-1am! Resident Advisors served up waffles, french from neighboring schools gathered to see their showcase

toast, eggs, danishes, and more to students to celebrate the and learn how they can implement them into their own op-

last day of classes! erations! Their chef, Ralph, created made-to-order Bibim-

bap for students while he was here in the myPantry station!

7 // UMBC Dining

IRnEnToAvILations

STEAK + STIR FRY
CHEESE
THURSDAY 12/13
POP-UP CHICKEN + 11AM-1:30PM
VEGGIE
AVAILABLE FEATURING
Baby Spinach, Snow Peas, Carrots,
Featured Bundle! JOIN US AT ADMIN 5THDECE PURCHASE YOUR Savoy Cabbage, Sliced Red Onion,
FOR SPECIAL IRON WAFFLES Red & Green Peppers, Diced
POP-UP ON DECEMBER 6TH MBER TICKET Tomatoes, Baby Corn, Bok Choy,
Sliced Mushrooms, Broccoli
Basic waffle with topping - 6.29 @ COMMONS
Chicken or pulled pork waffle – 7.99 OUTTAKES Not to be ouPRtOTdEINone, the
Chicken, Shrimp, Tofu
Special K Strawberry Bar We featured an IronCrab benedict waffle – 8.99 MEAL OR
Small dessert waffle - 2.99 Skylight Room also fea-
This month at the& Bottled Water Happy Study Day! Ou11rAmM-o2nPMthly rSeWtIaPiEl p6.o2p5-
3.49 tured a pop-up stir fry on

Commons Outtakes we Our friends from Zico Waffles pop-up at the up in the Commons was December 13th!

ran the FYUL Special joined us on December Admin Coffee Shoppe on a favorite and something

K protein bar and water 11th with samples and December 6th! we heard directly from

bundle! a “Meditation Station” Student Dining Commit-

complete with bean tee - Steak & Cheese!

bag chairs and iPads to

guide students through

meditation.

8 // UMBC Dining

SKYLIGHT
STIR FRY

Quaina served up an awe-

some Stir Fry, prepared

by Chef Annmarie in the

Skylight Room on Decem-

ber 13th!

CHEESESTEAK POP-UP IRON WAFFLES

At our monthly Student Dining Committee meeting, we We wanted to place a renewed focus on Limited Time
heard that students wanted cheesesteaks! On Wednesday, Offers at the Admin Coffee Shoppe and decided to try a
December 5th we hosted a steak and chese pop-up in the pop-up! Iron Waffles (serving chicken, pulled pork, crab,
Commons with toppings including peppers, cheese melts, and dessert waffles) was a success! We sold 45 over three
bacon, fried onions, and more! We sold 124 subs at $6.25- hours and look forward to future events!
$7.75, with an additional $60 in upgrades equating to over
$800 in sales over three hours! 9 // UMBC Dining

Love, Chartwells! This month we hosted three Love, Chartwells Events!
One of these was a scavenger hunt! Since students loved the pumpkin
scavenger hunt for tickets in October so much, we decided to try it again
- this time with candy canes! We attached Love, Chartwells tags to ten
candy canes and hung them around campus. If students found on, they
were invited to return it to the dining services offices for five tickets to the
Autobahn indoor raceway!
The giveaway was conducted in partnership with Coke, and we thought
this the perfect opportunity to allow students to get over some of that
finals week stress!

CWoEn'nReEcMtioAnKsING

Our second Love, Chartwells event was free hot cocoa and a The catering department went around campus and gifted
DIY hot cocoa ornament craft on Study Day, December 11th. some of our clients with boxes of chocolate covered straw-
We set up shop in the Student Org space and invited thirty berries, a giant cookie, and a holiday card. We sincerely
students to make ornaments with us to take home! appreciate all of your business and look forward to serving you
this spring!
10 // UMBC Dining

FRESHMAN LEGISLATORS PRESIDENT’S HOLIDAY
PA R T Y
This month we catered and event in which President
Hrabowski hosted over 100 Freshman Legislators in the UMBC Catering was happy to provide for the President’s
Retriever Room on December 13th for a plated lunch and Holiday Party! We served up an array of fruits and cheese,
beverages. The menu consisted of a Grilled Winter Harvest pastrami smoked salmon, shrimp salad parmesan cups,
Salad (featuring our squash superfood) as well as a fresh caramelized onion mascarpone tarts, mini beef Wellington,
fruit trifle! and more!

11 // UMBC Dining

FLEX CAMPAIGN

We ended the semester with a hard We put together Starbucks
push to capture remaining Flex dol- gift bags during the last few
lars. Students received weekly emails weeks of the semester to
with their balance, cashiers used encourage students to use
created register cards to encourage their Flex dollars. We sold
students to use their balance, as 45 total gift bags!
well as posters, flyers, social media,
a Starbucks banner, and myUM-
BC were all utilized to capture the
remaining Flex dollars.

We ended the semester with a 95%
capture rate!

12 // UMBC Dining

RDIETepIToIrAtN

Re-launched “Brain Fuel Snack Kits” in Outtakes at the Commons. Kits Nicole’s Butternut Squash and Farro with Dijon dressing demo
came in two versions: standard and dairy/nut/gluten-free. Kits provided
healthful snacks, including bottled water, 100% fruit juice, and whole fruit. 13 // UMBC Dining
* Hosted two Instagram contests to increase online engagement. Priz-
es included KIND bar snacks, mini mason jars for portioning on-the-go
snacks, and coupon booklet for Campbell’s products.
* Provided sports nutrition presentation to baseball team.
* 39 completed punch cards submitted this semester for Dietitian Meal
Deals.
* On the Blog: “What You Need to Know about Caffeine” – post discussed
effects of caffeine and what to take into consideration if incorporating into
diet. Also discussed healthful sources of caffeine outside of energy drinks,
as well as alternatives to increasing energy such as good sleeping habits.
* Superfood event: Hosted superfood table and provide samples for su-
perfood dish butternut squash salad with farro and dijon dressing.
* Counseling appointments completed (initial and follow ups): 6

TOUeaRm

Ashley Cook has been a dedicated employee of how “awesome” she is, how friendly her staff are, how she knows them by name
Chartwells and UMBC for over 10 years. She always and their order, and how much faster she has made service this year. Ashley has
maintains a happy helpful upbeat attitude excelling at also recently been recognized formally at the October dining services committee
every station she has worked over these past 11 years. as a star employee.

She moved to our Au Bon Pain station this past year Because of her efforts sales continue to increase at Au Bon Pain year on year in
and has been making a difference ever since. She spite of a new Einsteins station opening nearby.
recently lost a long time team member just prior
to being promoted to unit lead. She has instilled an - Robert William, Retail Manager
atmosphere that is fun loving, light hearted, and wel-
coming at Au Bon Pain all while elevating standards,
quality and speed of service. She has been successful
in doing this while training all new staff.

Her customers love her as is evidenced by how often
this manager receives unsolicited comments about

14 // UMBC Dining

SPRINGING FORWARD

New Spring Innovations for the upcoming semester

15 // UMBC Dining