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Chartwells Monthly September 2016Back-to-School EditionnoissiMInMove-BusPhotoarsityn Univet AuburInside:President’s Circle Award Winners New YouFirst Program
communication / executive messageletter from the ceoWelcome Back to CampusFall Opening is easily one of my favorite times of year here atChartwells Higher Education. There is an air of expectation andanticipation across all of our campuses—not only from our studentbody, but also from their families, our clients and our associates.I remember vividly my experience as a parent in settling my twochildren, Cassie and Brian, into their college experience. I was soexcited for them and filled with an overwhelming sense of hope,because those days seemed to mark the start of their lives.Lisa McEuenPresident & CEO,Chartwells HigherEducation DiningServicesIt’s an incredible time here at Chartwells and this summer was noexception. In July, we hosted our first-ever National Summit in the“Windy City” of Chicago, bringing together our associates fromnear and far for two days of inspiring talks and group activities. Itwas held on the banks of the Chicago River, where we also debutedour first-ever President’s Circle Awards, recognizing associates whogo above and beyond everyday expectations.table ofcontents:2Letter from the Editor3Chartwells on Campus4New Dine on CampusWebsite5New YouFirst ProgramSustainability Award6President’s Circle Awards9New FacesNew Accounts10Contact ChartwellsThis summer we also celebrated several successes, which you can read about in this specialBack-to-School edition of Chartwells Monthly. We announced a new YouFirst program,launched an all-new Dine on Campus website, and welcomed many new faces.I look forward to welcoming you all back as I travel throughout the semester.Lisa McEuenPresident & CEOChartwells Higher Education Dining Services6President’s Circle AwardsAwardsGreen Mountain College has been re-certified as a 3-StarCertified Green Restaurant.The University of Utah has won the NACUFS ContinentalRegion Culinary Challenge for the third year in a row.9New Faces Around Town2CHARTWELLSMONTHLY.COM SEPTEMBER 2016
news / communicationChartwells On CampusThe Future of Pizza is Here24-Hour Pizza ATM at Xavier Universityn Late-night pizza has always been a staple of college life,but fresh pizza in the middle of the night is not always easyto find. That is, until now.This fall, Chartwells at Xavier University debuted America’sfirst ever 24-hour pizza vending machine, providing studentswith a late-night pizza option. Hungry students in the popularFenwick Place Resident Hall now have access to freshly madepies any time of the day.While the machine is automatic, the pizza is still hand preppedand loaded daily by the Xavier dining team, offering thesame quality of pizza as the traditional dining hall. The onlydifference is that the machine automatically heats up thepizza, instead of manually by an associate.The machine itself holds up to 70 pies and can dispense a fullycooked, 12-inch pie within three minutes of ordering. Usingthis advanced technology, Chartwells at Xavier University isable to offer students what they want, when they want it, nomatter the time of day.Mission Move-InTiger Dining Embraces Auburn Culturen This fall, the Chartwells team at Auburn University broughtinnovation to move-in day, which made this special timeamong students, families, and friends even more memorable.This year’s Mission Move-In was designed to welcome students to campus with fun, interactive activities on move-inday. It was also an opportunity for dining services to promote their offerings by providing students and parents withbottles of fresh, cold water to enjoy while they moved intotheir residence halls.An exciting element was a vintage photo bus, entitled Memories in Motion. This ultra-hip, vintage Volkswagen bus cameequipped with fun, interactive props that celebrated schoolpride with signs that said, “I Love Auburn,” and “Go War Eagles.”Students were encouraged to take photos with their newroommates and their families as a memory of their first dayas a college student. Each session came with a photo stripthat was branded with the Tiger Dining logo and social media tag, #wherehungrymindsgather. To promote communityliving, Tiger Dining also brought in local DJ, Nellie Vanelli,who spent the day playing pop music and encouraging students (and even parents) to sing and dance along as theyunpacked their belongings. Sam Holt, Director of Marketingand Guest Experience, said, “It was a fun touch that helpedrelieve some of the tension that goes along with moving forboth the students and the parents.”As the on-campus dining services partner, Chartwells has anopportunity to impact the lives and memories of students,and this year’s Mission Move-in was truly made memorableby the great Auburn team!SEPTEMBER 2016 CHARTWELLSMONTHLY.COM3
communication / newsChartwells on CampusExplore the New Dineon Campus Websiten This past summer, we were pleased to debutour new, dynamic Dine on Campus website. Thenew site continues to offer the same features ourguests know and love, but in a clean and moderndesign that our Generation Z guests have becomeaccustomed to in the marketplace.Each website is customizable to the University’sbranding and utilizes large imagery to infuse campus life into the website.During development, Google Analytics was usedto determine the most efficient layout of the site,making sure that popular, revenue-generatingfeatures were the most prominent. The ability toadd declining balance dollars directly to a cardcan now be completed right from the homepage. The day’s menu and hours of operationare located right above the page fold, allowingour guests to view this information at a glance.Not only is the site easier to use for our guests,but a full reconstruction of our back-end contentmanagement system was completed as well, makingsite maintenance a breeze. This allows our marketers to focus on other tasks, such as enhancingthe guest experience and creating promotions.Dine on Campus is just the first of two new customer-facing applications we will be deployingthis year. In November, we will also be launchingour brand-new mobile application that will workin conjunction with our Dine on Campus website and offer the ability to purchase meal plansdirectly from mobile devices.The newly designed Dine on Campus website4CHARTWELLSMONTHLY.COM SEPTEMBER 2016The PokéMart menu wasdesigned to resemble thescreen of the app andfeatured Pokémon-specificmenu items.The University of West Florida embraces the Pokémon Go craze.Pokémon Go Lures in Guests atUniversity of West Floridan Pokémon Go, the new augmented reality mobile game has beenspreading wild throughout the country and participation at our collegecampuses has been no exception.This summer, the University of West Florida decided to take advantage ofthis new craze sweeping its campus by turning their popular Starbuckslocation into a “PokéMart” offering Pokémon seekers a place to chargetheir cell phones and hydrate during their hunt.A special PokéMart menu was designed to encourage fans of the app topurchase a branded beverage to accompany them on their hunts. Eachdrink on the menu was curated in house and was only offered at thatlocation. 44 Pokémon drinks were sold during the month of August andthe most popular drink was the MysteryBerry Refresher, which is stillrequested regularly.“The most exciting aspect of running the Pokémon special was getting tomeet new customers who only stepped inside after seeing our chalkboardsign on the path,” says Danielle Rudd, Director of Marketing and GuestExperience at UWF. “While not every new customer ordered from thespecialty menu, we were able to generate awareness surrounding ournew location and promote the student-focused amenities offered in ourStarbucks such as lounge spaces for group gatherings, study tables, anda plethora of electrical outlets.“Compared to previous promotions, such as the launch of the new CitrusGreen Tea Latte last Spring, the Pokémon promotion was much moresuccessful as it brought our guests and associates closer together andincreased sales during an off-peak month that typically yielded lower salesvolume. Although Pokémania has died down on campus, the marketingteam at UWF is continuously looking for ways to capitalize on new trendsand technologies in the marketplace.
awards & recognition / peopleCelebrating Our PeopleChartwells Launches New YouFirst ProgramTheWow CardYouFirst, Chartwells’ associate engagement strategy, focuses on improving key business outcomes by being intentional about how we hire, train, communicate with,and recognize associates at all levels. This approach involves treating associates andmanagers as strategic partners with active responsibility for Chartwells’ performancein safety, guest/client satisfaction, productivity, waste management, food cost, shrinkage, and more. It also means Chartwells is committed to creating a loyal, engagedworkforce through creating a culture of caring.This year we completed a rebranding of YouFirst,focused on gathering, developing and rewardingour associates. As part of this rebrand, new toolsand resources were developed and a full trainingprogram was rolled out to our associates sothat all members of the team could effectivelyuse the platform.The Wow Card is just one of the tools rolledout in the new program to recognize andreward those associates who go above andbeyond their everyday duties. Pictured above:Chartwells CFO Darryl Lomax.The new Social Stars campaign highlights and celebratesChartwells associates on popular social media sites.UMass Dartmouth Wins Sustainability AwardSince its inception in November 2015, Freight Farms has been making a significantsustainability impact at the University of Massachusetts Dartmouth. Growing over5,000 heads of lettuce each semester, Freight Farms produce is incorporated intoover 2,000 meals per day.This year, University of Massachusetts Dartmouth was selected as a bronze recipientfor procurement practices in the 2016 Sustainability Awards given by the NationalAssociation of College and University Food Services (NACUFS).More than 55 colleges and universities across North America submit entries andare judged by a team of dining professionals, including foodservice directors andsustainability coordinators. Congrats to the UMass Dartmouth team!FREIGHTLETTUCETYPES GROWN:– ALKINDUS–– STAR FIGHTER –– GREEN STAR –FARMS2,000 MEALSSERVED WITHFREIGHT FARMSLETTUCE PER DAY5,000 HEADSOF LETTUCEGROWN PERSEMESTER3,100 HEADSCAN BEGROWNAT ONE TIMEat the University ofMassachusetts DartmouthFREIGHT SIZE: 40 FTSEPTEMBER 2016 CHARTWELLSMONTHLY.COM5
people / awards & recognitionIntroducing the First-EverPresident’s CircleAward WinnersDuring this year’s first-ever National Summit in Chicago we were proud to honor thefollowing individuals who embody the values of our brand pillars with an induction intothe newly created and exclusive President’s Circle.PEOPLEGREG MORAN // 2015-16 has truly been an outstanding year for Greg Moran. Recently promoted to Regional Director, he has been instrumental in the successful sellingand opening of Florida Gulf Coast University that was so flawless, it inspired a client towrite a letter to our CEO Lisa McEuen. An instrumental part of that success was selectingan all-star team and taking calculated risks—something Greg does regularly as he seeksto do what is best for his associates’ careers. Greg makes tough decisions about peoplethat pay off with increased client and student satisfaction.HENRY HOWARD // As a member of the Central Support Team, Henry Howard takesevery opportunity to have an influence on our associates seriously and regularly seeks totravel with field-based team members, making a point to meet with every member of theteam from dishwashers, to cashiers to Regional Directors of Marketing. Understandingthe impact a positive comment or a moment of recognition can have, Henry passionatelyleads a broader conversation to make Chartwells a better place to work, while simultaneously always giving his all to the team he is both a part of and the team he leads. Hetruly embodies the culture of the business Chartwells is trying to drive and is an examplefor others to follow in treating people with care and concern.TONY HEIN // Tony Hein began his career as a kitchen manager for the Old Spaghetti Factory, working at eleven different locations, and eventually becoming one of itsGeneral Managers. He came to Chartwells in 2001 as a dining hall manager and thenbecame the Director of Operations holding this position for many years. In October of2012, he was promoted to Regional District Manager and has since lead the team to aCenters for Excellence designation through his focus on innovation, ability to coach andmentor his leaders, and believe in his team. When he's not on campus, Tony is a humblementor and an inspiration for the People Pillar.6CHARTWELLSMONTHLY.COM SEPTEMBER 2016
awards & recognition / peopleChartwells CEO & President Lisa McEuen presents a President’sCircle Award to Michael Paulus of Bowling Green State University.COMMUNITYLORI LIMING // Lori has a wide vision as it relates to the campus community andhas done a tremendous job leading OnSite/InSites at several operations this past yearlearning what is important to a campus community and finding ways to deliver. Lori hasled several community events that have made a difference to thousands of people inneed. Her influence has driven initiatives that not only set teams up for success but alsoseparate Chartwells from the competition.BERNIE LANG // Bernie has been providing wide-ranging financial support and insightas part of the Chartwells Finance team for more than a decade. He has a tremendousunderstanding of the higher education commercial model and acts as a go-to resourceto many within the sector, regardless of their functional discipline. This year, he has madetremendous strides in helping build relationships with the Compass Field Accountingand Foodbuy groups. Chartwells is fortunate and grateful to have such a talented andcommitted associate on its team.MICHAEL PAULUS // Michael Paulus is able to listen to guests, satisfy their needs,and deliver the WOW experience with every meal served. Bowling Green State University(BGSU) students are always his first priority. He has created a model at BGSU that worksso well that representatives from many schools have visited the campus seeking to adoptsimilar models. He is constantly thinking about what he can do to accomplish the nextWOW experience for BGSU guests and keep customer satisfaction scores high.The students are highly concerned about the planet, so BGSU has adopted many successful sustainability programs. Parents have often commented that BGSU was chosenspecifically because of the attention to special dietary needs. Michael’s forward-thinkingability is definitely his strongest asset and his stellar leadership benefits everyone he leads.CUISINECHEF JOE LABOMBARDA // Over this past year, Chef Labombarda has workedcollaboratively throughout the organization to infuse innovation into Chartwells’ culinaryinitiatives. He has partnered with, supported, and trained unit culinarians and operatorsto bring culinary visions to life. Chef Joe has helped with the rebranding of the catering program, The Gathering, and continues to dedicate himself to ensuring CompassCommunity Council conferences are a culinary success. He does all of these things andmore, with an unwavering enthusiasm for creating locally sourced, made-from-scratchfoods and a let’s-get-it-right mentality. He is truly an inspiration to culinary leaders whodemand only the best of themselves and desire to create exciting culinary experiencesthrough superior quality cuisine.continued on page 8 SEPTEMBER 2016 CHARTWELLSMONTHLY.COM7
people / awards & recognitionCULTURECOURTNEY HILL // Courtney Hill has lived the Culture Pillar of our brand everyday since she came on board in 2014. Facing challenges head on has always been herapproach. Courtney has always believed that success was not just an option, but instead,was the only outcome visible from the very start. By assimilating that approach into herday-to-day management and leadership style, she has reshaped the Chartwells brandon the campus she leads.Her results have been nothing short of outstanding, increasing voluntary meal plan sales,implementing new meal plan programs, rebranding seven internal concepts and developing two new concepts. There has not been a single initiative or challenge Courtneyhas not taken head on.DANNY DAWKINS // Danny has taken on the challenge of being a District Managerhead on from day one. Having taken over a territory previously managed by an operator with 25 years in the business, Danny hit the road with tremendous energy, passion,exuberance, and a positive outlook to maintain all of the business, improve the financialresults, grow his territory, and win over each of his clients and management teams.From the onset, his approach has been to be an enabler for his managers and a trustedconfidant for all of his clients. He has improved the district’s profitability, DSO and safetyresults, as well as selling three accounts in 2015. He is a tireless worker and gives of himselffor the benefit of Chartwells each and every day.MICHAEL WINNICK // Michael is the “go-to guy” for his region as a key resourcefor Webtrition, staff, new account openings, and numerous special projects. He has anincredible level of tenacity, persistence, and dedication along with an uncompromisingexpectation of high standards. He is a resource, mentor, trainer, and problem solverfor almost every account leader in the region. Michael epitomizes the Culture of theChartwells organization and is always up for a challenge.STACEY SCLAFANI // Stacey recently led an incredibly important new accountopening at Rutgers University in Newark, New Jersey. Culture can only be taught byexample and Stacey’s work ethic and sense of urgency with all aspects of the operationhas transcended the team she leads. It’s this Culture that makes us successful, especiallywith all of the moving parts that are involved in opening a new account.Congratulations to all ChartwellsPresident’s Circle Award winners!8CHARTWELLSMONTHLY.COM SEPTEMBER 2016
1234New Faces Around Town1.3.2.4.SALLI DARDEN, Vice President of Marketing andCommunications – Salli has over 15 years of seniorlevel marketing leadership experience in brand management,concept development, innovation and strategy. She has ledhigh-performing teams to develop new business opportunities,experiences and outcomes within the business dining industry.Salli has a unique multi-disciplinary skill set in not only marketing and strategy but also in operations and culinary withan MBA from Drexel University and a Culinary Arts degreefrom the Culinary Institute of America.CHEF DANIEL BARASH, Vice President of Culinary –Daniel has over 20 years of experience, ranging fromfine dining to casual and quick service multi-unit restaurantportfolios, including global accountability for multiple brands(4,500 – 7,000 units) for a 1 billion company.Daniel is known for his intellectually curious mind, a disciplinedfocus on execution and an unwavering passion for food. Heaccelerates new thinking and elevates culinary strategy toremain ahead of ever-evolving consumer trends. He has aB.S. in Culinary Arts from Johnson and Wales from which heis also scheduled to complete his MBA in 2017.ANDREA JOHNSON, Director of Retail Strategy – Withus since April 1, Andrea Johnson joins us in the newlycreated role of Director of Retail Strategy. Responsible for expanding retail operations and implementing our internal andexternal brand strategy, Andrea has already hit the groundrunning in her new role. She has 15 years experience in allavenues of retail, from operations to new restaurant openings,and has spent the last few years focusing on growth management and transition strategies.JOE FISCHIONI, Regional Vice President for Chartwells,West Region – Joe Fischioni joined Chartwells in March2015 as Regional Director, having held positions of increasingresponsibility in business dining, conference centers and healthcare. During his tenure with Chartwells, Joe has made a significantimpact on regional performance through exceptional personalcommitment, participative team leadership and operationalexpertise. Joe earned his Bachelor of Science in Hospitalityand Tourism management at Grand Valley State University.In his new role as Regional Vice President of the West Region,Joe oversees Chartwells business across the West region.Chartwells Welcomes New AccountsChartwells is pleased to introduce its new partnershipsand welcome everyone back to school!ALABAMAUniversity of North AlabamaMINNESOTASaint Cloud State UniversityFLORIDAFlorida Gulf Coast UniversitySouthwest Minnesota StateUniversityINDIANAHuntington UniversityPENNSYLVANIAKings CollegeMASSACHUSETTSBabson CollegeTEXASUniversity of Texas ArlingtonMICHIGANEastern Michigan UniversitySEPTEMBER 2016 CHARTWELLSMONTHLY.COM9
Chartwells Higher Education Dining Services 2 International Drive, Rye Brook, NY 10573Media interested in any additional details for content published inChartwells Monthly can contact Meredith Bracken.Meredith.Bracken@compass-usa.comPhone: 914-935-5326Web:www.ChartwellsHigherEd.com www.ChartwellsMonthly.com www.DineOnCampus.comPrivacy and Terms of UseAll content Chartwells USA. 2016 Compass Group USA, Inc.All rights reserved.Chartwells Monthly production by:Kaleidoscopic, Inc.www.kaleidoscopicinc.comLike Us:Follow ellshighered/Watch Us:Link In With on-Follow Us:@ChartwellsHEChartwells Magazine is the proud winner of three 2012 LACP Magellan Awards. Platinum Winner: Employee Communications Category Most Engaging Communication: Worldwide Special Achievement Award 7th Place Ranking: Top 50 Worldwide General Competition
Starbucks such as lounge spaces for group gatherings, study tables, and . The new Social Stars campaign highlights and celebrates Chartwells associates on popular social media sites. 6 PEOPLE GREG MORAN // 2015-16 has truly been an outstanding year for Greg Moran. Re-
