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MagazineFebruary 2013

This is Chartwells Higher Education Dining Services!

EatLearnLive.com

Welcome

2

EDITOR’S NOTE: This issue of Chartwells Magazine contains some great stories and images from our teams about their accomplishments that

I’m truly proud to share with our readers. We also have new and exciting dining promo-tions from Chartwells’ marketing and culinary professionals.

And as Steve Sweeney mentioned, we are thrilled to announce our Star 1 Grand Prize Winners in our Be-A-Star recognition program. Read on to see these sensational announcements, achievements and promotions.

Kristine Andrews, Editor / Communications Director, Chartwells

Chartwells Magazine • February 2013 • EatLearnLive.com

EAT LEARN LIvE

Focusing On The Future

table ofContents

As we all focus on per-sonal or business goals for 2013, it’s not unre-alistic to think about where we want to be

in one, two or possibly five years from now. Since 1997 Chartwells has devel-oped a strong and successful framework of programs, policies and management style which support our drive to remain the leading foodservice provider in the industry.

Chartwells offers what it believes to be the most flexible, customizable dining solu-tions available for educational clients in the U.S. We focus on distinguishing ourselves from competitors in ways that matter most to our key stakeholders. From our expert chefs to our indispensable hourly and part-time associates, the diversity of our teams provides our business acumen with perspectives and insight we would

not otherwise find. We’re proud to say we want to make a difference with all campus dining programs whether it’s to ensure ecological sustainability through a healthy food system, facilitating community involvement that strengthens local econo-mies or supporting the development of our associates.

Additionally, I am happy to announce that this issue of Chartwells Magazine includes our Star 1 component Grand Prize Win-ners for our national Be-A-Star recognition program. Teams and individuals compete among almost 200 participating accounts and 15,000 associates. Each of our seven regions across the U.S. judges the numer-ous submissions and selects winners from the top contenders. Congratulations to the teams and associates that have excelled in our recognition competition. It is an honor and privilege to recognize outstanding as-

sociates who go above and beyond on a daily basis to serve our students.

In closing, as you plan your future and take on new challenges, I hope you find great satisfaction in realizing your accomplish-ments. It’s what we are doing right and recognizing the great contributions from our teams that benefits our partners, as-sociates and our business.

Regards, Steve Sweeney – President and CEO, Chartwells

We’re excited to announce Chartwells’ exclusive online

Marketing Bootcamp training for manag-ers. It’s an intense 15 hour course available 24/7 365 days throughout the year at a cost of just $5.00! See details on page 9 and click on the enrollment instructions to learn how you can benefit from this great training resource.

Stacey Shaw, Director, Field Marketing Sup-port, Chartwells

EDITORIALS . . . . . . . . . . . . . . 2

AwARDS . . . . . . . . . . . . . . . . . 3

NEw & ExcITINg cULINARY EvENTS . . . . . 4-5

bE-A-STAR wINNERS . . . 6-8

ANNOUNcEMENTS . . . . . . . 9

cONTAcT US . . . . . . . . . . . 10

Welcome Awards!

3EatLearnLive.com • February 2013 • Chartwells Magazine

WINNING IDEA:

Campus Dining Strolling Dessert Cart

The “Together We’re Better” initiative gives associates in each Compass Group operating sector the opportunity to be re-warded for sharing best practices that may improve dining and hospitality services.

Compass Group and Chartwells are proud to announce that Penny and Jose at Trinity College in Hartford, CT are the recent Together We’re Better winners for their strolling dessert cart idea! Read on to learn about this best practice to see if it can be successful at your college or uni-versity dining program.

Winning Submission!Penny Ives, Chartwells’ Board Plan Man-ager at Trinity College, created the idea for the strolling dessert cart. Twice a week the head baker, Chef Jose Montero, prepares a multitude of unique dessert novelties from scratch that students, faculty and staff have come to love. Chef Montero meticulously displays his treats on a dessert cart that he proudly weaves through Mather Dining Hall tempting students with culinary treats.

This idea has been extremely well received

and is a great success based on the weekly interaction it creates between Chartwells’ associates and guests dining on campus. Students are enjoying great scratch baked, freshly made products delivered tableside. Toby Chennette, Chartwells’ Resident Dis-trict Manager at Trinity said, “While it was my pleasure to nominate both Penny and Jose, the students at Trinity College are also winners of this delightful concept.”

To submit your Best Practices for a Better Business and be considered in the monthly contest, complete the Entry Form. Email your completed form to BusinessExcellence@compass-usa.com by the 15th of each month. Visit MyCom-

pass to learn more about the contest, view past winners and to watch the cam-paign video.

Loss Prevention Best Practice ContestShow us how your account maintains con-trol over all aspects of the business and you could win $1,000! Submit your Loss Prevention best practice by March 31st, 2013 to be entered to win. Complete the Entry Form and mail your submission to BusinessExcellence@compass-usa.com. Visit MyCompass to learn more. To learn more about loss prevention, click here.

Winner Announcement!Penny and Jose at

Trinity College

Chartwells at the New Hampshire Institute of Technology received a Commendation from New Hampshire Governor John H. Lynch last October at the Statewide Employer Rec-ognition Ceremony honoring 2012 Employment Leadership Award recipients.

According to award organizers, the Employment Leadership Award is presented annually to 5 New Hampshire employers who recognize the skills and contributions that people with disabilities bring to the workforce. Additional criteria include adopting inclusive policies and hiring practices that allow peo-ple with disabilities to fairly compete for employment. Nomi-

nations are evaluated based on the compa-ny’s efforts to: create opportunities that assist people with disabilities to develop the skills they need to obtain competitive employment; adopt inclusive hiring practices that allow people with dis-abilities to fairly compete for employment; and engage com-munity partners to become a more diverse workplace. Chart-wells applauds the efforts and congratulates the team for their dedication to supporting people with disabilities.

Chartwells at NHIT Honored for Excellence in Disability Employment & Practices

Commendation

for Chartwells

from Governor

John H. Lynch

Welcome to Chartwells’ New Residential Dining Culinary Events for Spring!A fresh new line-up of resident dining culinary events meant to engage, excite and educate students about regional and global cuisine awaits students this Spring.

Chartwells’ proprietary culinary promotion programs in-cluding “Your Region, Your World” and “Infusions Featured Events” guide our professional chefs to create menus based on geographic regions and native ingredients.

New & Exciting

4 Chartwells Magazine • February 2013 • EatLearnLive.com

Inspiration Behind the ScenesThe new culinary event themes were also in-spired by changes in the seasons and how these changes influence the availability of ingredients. From produce to spices and herbs, seasonal in-gredients affect menu offerings and all around costs. Chartwells’ culinary teams are doing more to ensure they use abundant ingredients avail-able in particular seasons or during certain times of the year. These decisions are being made by culinary teams to not only help manage operat-ing costs, but to also attract and satisfy guests with the use of our themed events. In addition, Spring menu suggestions are aligned with Chart-wells’ proprietary Webtrition database, featuring easily searchable codes with each menu item.

From Print to Digital OptionsChartwells has redesigned promotional materi-als with operator ease in mind which includes communications support. Multiple promotion options or communications vehicles include tra-ditional print pieces, digital screens, web solu-tions and social media.

Advertising vehicles such as ceiling danglers, three-sided table tents, window clings and Web-trition PID templates are new and fun.

Robust digital packages for LCD screens, LCD monthly calendars, Facebook pins and Dine on Campus assets are available.

We’ve introduced hashtag communications to create conversation and connect students on-campus and across the country via Twitter and Instagram.

Promotion Redesign AspectsChartwells is introducing “experience-based” images seen here including iconic references to famous travel destinations including London’s Big Ben clock tower, Greece’s beautiful blue dome rooftops, Spain’s quaint street cafés and coast to coast Americana.

All details can be found on MyCompass. Con-tact Tom Lapp with any questions.

TOm lAPPDirector, Same Store Sales Growth, Chartwells

Promotions

5EatLearnLive.com • February 2013 • Chartwells Magazine

Sono: New Retail conceptAre you looking for a new concept to liven up an existing sta-tion? Welcome to Sono, a new concept celebrating Latin cui-sine within the Retail Innovations branded portfolio. Sono of-fers a great combination of Latin flavors. The concept opened with great success and rave reviews. Sales increased 120% in its first pilot location. Sono will replace the Taqueria concept. Contact Business.Excellence@compass-usa.com to find out more information.

The MarketFor National Nutrition Month Chartwells is offering “The Market” concept. Students will be able to recreate certain nutri-tious recipes they eat within campus dining at home by purchas-ing some of the wholesome ingredients on-site. Recipe cards are also provided and specialty grains and heirloom beans from Indian Harvest are promoted. Visit MyCompass to download materials and other National Nutrition Month resources.

Snack SmartSnacking can actually be good for you! Chartwells accounts can feature a variety of “better for you” snacks that can help students stay energized, alert and focused throughout the day. “Snack Smart” features healthy snacks for in-unit retail sales, pre-packaged vending items and recipes for fresh, in house prepared snacks. Visit MyCompass to download the Manager’s Guide with newly added recipes and updated marketing materials.

Educate Students About American Heart Month!Help students Be Heart Smart by letting them know that improving food choices is a great way to lower the risk of heart disease. Fish, nuts, avocados and liquid vegetable oils, such as olive or canola, along with fruits, vegetables, whole grains and beans offer a heart healthy balance of nutrients. Visit My-Compass to download the Be Heart Smart marketing materials.

chef Jet - Modern Asian KitchenChef Jet is a fast, fresh and flavorful quick serve concept based on traditional Asian cuisine. This concept features rice and noodles, lean meats marinated in spicy and savory sauces and an infinite combina-tion of crisp, fresh vegetables topped with tangy seasonings. To download the Manager’s Guide, recipes and marketing materials, visit the Chef Jet MyCompass page.

“choose 3” - create Your comboAllow students to create their own com-bos! Chartwells accounts can feature “Choose 3” in campus cafés to help drive sales of Au Bon Pain Soup and bottled beverages. For one price, “Choose 3” of-fers a small-portion salad or small-portion sandwich paired with an Au Bon Pain Soup and any bottled beverage for a great val-ue. Visit MyCompass to download the Manager’s Guide, recipes and marketing materials.

Check out these great promotions!

6 Chartwells Magazine • February 2013 • EatLearnLive.com

In an effort to recognize exceptional individuals and teams who have truly excelled at Chartwells, we salute their accomplishments through our national recognition program known as “Be-A-Star.”

Our Star 1 Grand Prize Winners were awarded in three category challenges this year based on meal plan sales, retail sales and sustainability enhancements at their account. One YouFirst Star Associate was also chosen based on individual achievements. Each executive management team within set regions across the United States nominates, reviews and chooses overall winners for each “Star Challenge.”

Judging on a regional level gives executive teams the opportunity to learn about the impressive success stories and triumphs taking place at their respec-tive accounts. While it is always a difficult selection process, winning accounts and colleagues are chosen for going above and beyond the challenge require-ments and exceeding expectations in the workplace. The high caliber of our Star 1 winners identified here are excellent examples of our YouFirst commit-ment to providing an outstanding dining experience every day, every meal, for every guest.

Best wishes for continued success to all our winners for a job well done!

Regards,Steve Sweeney – President and CEO, Chartwells

Star1

METRO NY REGION YouFirst Star Associate: Rosa MorenoLackmann Culinary Services at Hofstra UniversityLackmann Culinary Services at Hofstra University is proud to recognize Rosa Moreno as our first YouFirst Star Associate in the 2013 Be-A-Star program! Rosa has a great relationship with all of the associates at Bits ‘n’ Bytes Café in Café Bistro including team members that have been with Lackmann for over 30 years.

Rosa is a Star Associate always looking for ways to improve guest satisfaction. She has been critical in enhancing retail sales at Bits ‘n’ Bytes by adding new grab and go selections to nearby kiosks. One innovative and cost saving idea she helped to implement was providing frozen chocolate covered bananas on a stick which students have truly been enjoying. Rosa recently helped her unit win a retail sales challenge by adding impulse items that increased sales at Café on the Quad by 9% in one week. Congratulations, Rosa and thank you for all that you do!

Hofstra University ★ Double Award Winner ★

Stony Brook University

2012 Be-A-Star Winners: Melissa Pompa (left) – Chartwells at Northern Kentucky University. Robin Bruning – Chartwells at Bowling Green State University.

Amy Rascoe

Director of Marketing, Chartwells at SUNY Plattsburgh

2012 Compass in the Community Gold Award Winner

Look for our Star 2 Winners in May!

ANdY LACkMANNCEO Metro NY Region / Lackmann Culinary Services

Winning teams are awarded $500! Winning associates are awarded $50!

7EatLearnLive.com • February 2013 • Chartwells Magazine

Be-A-Star Winners • YouFirst Star Associates

YouFirst Star Associate: Keren DavyChartwells at Purchase College Keren Davy is Chartwells’ Marketing Director at the State University of New York - Purchase College. She ensures that Chartwells Dining Ser-vices is synonymous with quality and superior guest service through our YouFirst platform. She reports Chartwells’ “Green Updates” to campus committees on which she sits, including Residence Life and Campus Wellness. Keren is credited with expanding Chartwells’ social media presence to enhance guest service, feedback and loyalty. She implemented special dining events at the Main Dining Hall to increase student engagement.

Keren assisted with supporting the 2011/2012 Making Strides of Westchester NY local charity by recruiting 200 members of the campus community to help support the American Cancer Society. Over $2,800 was raised to help fight breast cancer.

Keren also supports the Chartwells’ Northeast Region executive and management teams. She is applauded for her outstanding work on the bi-monthly review which she hand delivers to the client and key administrators. Congratulations!

NORTHEAST REGION

Sullivan County CC

SUNY Plattsburgh

Worcester Polytechnic Institute

GREG COAdyExecutive Vice President

YouFirst Star Associate: James Rice IIIChartwells at Queens University of Charlotte James is a manager for the Queens University of Charlotte Coffee House. Last semester James approached his supervisor with a way to combine beverage and pastry items at a discount that would increase the check average. After calculating costs to show management the math and his method, James was given the green light to implement his idea at the coffee shop. James’ “Perfect Pair” promotion not only increased sales and traffic, but also provided a great combo deal at the delight of guests. Associates became more engaged understanding the different choices and explaining options to guests. Management was sincerely impressed with this effort which truly made James stand out.

The Perfect Pair promotion offers “We Proudly Serve Starbucks” customers a Grande cup of a specific roast of Starbucks coffee with the pastry that compliments the coffee roast at a reduced price. Chartwells salutes James for his tremendous effort!

SOUTHEAST REGION

Emmanuel College

University of North Carolina at Charlotte ★ Double Award Winner ★

FREd HEAvISIdERegional Vice President

YouFirst Star Associate: Jennifer SipalaChartwells at Washington College Jennifer is Chartwells’ Director of Retail Dining at Washington College in Chestertown, MD and has been a member of the dining services team since 2004. She has mastered multiple positions in addition to first join-ing Chartwells as a Catering Manager. She is truly a huge asset to the team and has made contributions in the areas of building teamwork, food cost im-provements, driving sales and increasing guest satisfaction. She has made many strides this year with improvements to the retail area. Jenn is a go-getter and self-starter always helping other associates in all areas of the dining program. She assisted the account during Hurricane Sandy and also coordinated donations to local food shelters and churches. Sarah Feyerherm, Associate VP for Student Affairs, said, “Jenn has always been an incredibly hard worker and ever-willing to collaborate with our office on issues or programs that benefit students. If Jenn says she will do something we can count on the fact that she will. She is a great team member!” Congratulations!

MId-ATLANTIC REGION

Bowling Green State University ★ Double Award Winner ★

Washington College

KEvIN LydEN Regional Vice President

8 Chartwells Magazine • February 2013 • EatLearnLive.com

YouFirst Star Associate: Gert UllspergerChartwells at Carroll University Gert Ullsperger has been a dedicated employee at Carroll University Dining Services for 44 years! Gert is the morning cashier in the Main Dining Room where students often refer to her as “Grandma”. She touches the hearts of many people with her upbeat attitude and positive outlook on life. You can often find Gert asking the students about classes, holiday vacations or welcoming each new student she may encounter. Gert is truly appreciated by her colleagues and always helps out fellow associates to complete work tasks, never missing a day of work. She sings in her church choir, goes out to lunch with her friends and enjoys golfing.

Gert gets involved in various campus events and can be seen attending the women’s basketball games and participating in Homecoming. The women’s basketball team even made “Got Gert?” shirts and created a “Gert Day” which took place on November 21, 2009, in a video seen here. Additionally, Gert was recently involved in promoting an Alumni event with University President Dr. Douglas N. Hastad in a video here. You go, Gert!

YouFirst Star Associate: Layla LoewenChartwells at College of Siskiyous Layla came to Chartwells to learn and excel in the hospitality industry. With a phenomenal, upbeat attitude and positive outlook, she took on the challenge of learning a new phase in her career in campus dining. Layla quickly achieved maneuvering the cold side of the kitchen and in-troduced creative ways to work with extended product. Management rec-ognized Layla’s eagerness to learn and involved her in retail as well as several areas of campus dining operations.

She is an associate with great versatility who excels in various positions. She quickly became a morning favorite among regulars as management witnessed faculty saying, “This is the lady I told you about, she is always smiling, and it’s a great way to start the day!” Fabulous job!

CENTRAL REGION

DePaul University

Missouri State

Northland College

STUART HENNINGRegional Vice President

YouFirst Star Associate: Flint AdamsChartwells at University of Arkansas Flint joined Chartwells as a grill cook and worked hard to become Managing Chef at the University of Arkansas’ Student Union Retail and Catering venues.

Flint has the gift of asking his supervisor, “What if we did it this way?” His innovations have resulted in expanding menu variety for guests, minimizing food costs and reducing waste when preparing specific recipes; a result of Compass Group’s Sous Chef training program. Dining and catering operations at the Student Union have realized 9% increase in sales thanks to Flint’s thinking outside the box. Guest loyalty has increased due to his passion for service and promoting fresh made Friday specials which created curiosity among students, not to mention added sales.

Flint has also received great reviews from catering customers. According to Paul Wilson-Scott, Union Retail and Catering Director, “Flint brings his intensity for quality to every opportunity that has been presented to him. His obvious passion around high profile catering has made him one of our Chancellor’s favorites.” Great work, Chef!

SOUTH CENTRAL REGION

Angelo State

Lamar University

Texas State University

LARRy ORRRegional Vice President

WEST REGION

University of Nevada Reno

University of Utah ★ Double Award Winner ★

dAN TWOHyRegional Vice President

Be-A-Star Winners • YouFirst Star AssociatesRHONNA CASS Executive vice President South Central, West, and Central Regions, Chartwells

Announcements

Marketing bootcampExclusive Online “Marketing Bootcamp Training” Available to all ManagersChartwells is committed to the develop-ment of associates through training and various educational opportunities. The availability of ongoing training for new and current associates supports their job re-sponsibilities and future professional devel-opment. By providing our exclusive Market-ing Bootcamp Training, Chartwells is able to build a highly motivated team to effectively manage marketing objectives that improve services and support our clients.

components:Marketing Bootcamp Training is comprised of 20 individual lessons in two parts that include practical applications for managers. Part I covers marketing fundamentals while Part 2 is comprised of marketing lessons pertaining to meal plans, retail operations and preparing a marketing plan.

How do I sign up?Training is available to all managers through Compass Group’s Online Learning Portal using Compass credentials. Trainees must complete the course in three months. We encourage all managers to take advantage of this learning opportunity. Click here for enrollment instructions. Managers may also register for the course via the Compass Training and Development site.

Chartwells at Green Mountain College Achieves 2 Star Certified Green Restaurant® RecognitionGreen Restaurant Association’s CEO and Founder, Michael Oshman, re-cently contacted Char twells Dining at Green Mountain College in Poultney, VT to notify the team about receiving 2 Star Cer tified Green Restaurant® recognition.

Email message from Mr. Oshman:

“Collectively, Certified Green Restaurants® have implemented

tens of thousands of environmental steps to save water and

energy, reduce waste, use safer chemicals, build green, and

take advantage of 21st century sustainable packaging. If 2012

was any indicator, 2013 will be a strong year for continued normaliza-

tion of implementing environmentally sustainable practices.

Your past environmental accomplishments spur future environmen-

tal innovation and make the supply of green products and services

more easily available. As the new year begins to take form, I want to

personally congratulate you and your team on what you have done

so far and what you continue to do to create an environmentally

sustainable future.

The Green Restaurant Association team is here for you every step

of the way. On behalf of the Green Restaurant Association team, I

want to wish you a successful 2013. Success in your bottom line.

Success in your environmental accomplishments. And success in en-

joying your team, your customers, and

running your restaurant.”

Likewise, Char twells’ Executive Vice Presi-dent Greg Coady added, “Congratulations to the Char twells’ team at Green Mountain College and for implementing innovations that truly suppor t sustainable campus din-ing operations.”

9EatLearnLive.com • February 2013 • Chartwells Magazine

The Chartwells Promise:Nourishing students is not only our business; it is our commitment to the communities in which we serve. Chartwells is a diverse family of dedicated food and nutrition specialists serving the academic community.

We deliver customized solutions that benefit our partners through innovative programs.

Chartwells Higher Education Dining Services 3 International Drive, Rye Brook, NY 10573

Media interested in any additional details for content published in Chartwells Magazine can contact Kristine Andrews, Chartwells’ Communications Director.

Kristine Andrews Kristine.Andrews@compass-usa.com

Phone: 914-935-5437, Fax: 704-295-5919www.EatLearnLive.com

Privacy and Terms of Use All content © Chartwells USA

© 2013 Compass Group USA, Inc.All rights reserved.

Photo Credits and Thanks:Chartwells’ Be-A-Star Champions

Heather at Design Studio 21Laura Weber / Business Excellence Team

University of North Carolina at Charlotte

Chartwells Magazine production by: Kaleidoscopic, Inc.

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