InspirationPicking a theme was clearly the first step in planning our meal. We have been looking forward to this project, knowing it gave us an opportunity to be creative and bring out our roots!
Both of us call the Southwest “home”, and knew right away that we wanted to do a Southwestern menu. It took a little compromising amongst ourselves to determine what should be included in our main entrees, since the cuisine differs a little bit between Arizona and New Mexico. We talked with Chef Victor about some of the restaurants he has dined at and enjoyed in the area, went over recipes with Chef Marta, and looked at online-menus from some of the top restaurants in the two states. We also browsed cook books and other web-sites for recipes and ideas to put together our final menu.
In the end, our menu mixed traditional Southwestern dishes and spices with more modern twists on this classic cuisine. With feedback from some of the residents and the staff we’ve worked with, the final product was a success!
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History of the Southwest Cuisine
A multicultural and flavorful history
New Mexico and Arizona became part of the United States in early 1912. For centuries, this region of the country was occupied by Native Americans, Mexicans and Spanish settlers. The Mexican influence on this cuisine comes largely from the Aztecs, who dined on beans, corn, onions, chiles, avocados and chocolate. In 1540, the Spaniards introduced meats like sheep, goats and cattle. Along with cattle came cheese, which is now a staple topping for enchiladas, tacos, burritos, soups, and nachos.
With little rainfall in the desert, crops are limited, and many dishes incorporate similar staple ingredients. Corn is considered the most cultivated crop for the American natives, as they believed a higher being gave the first corn to mankind. It is used in a variety of ways; corn husks wrap around tamales, kernels are ground to form masa (used to make corn tortillas and tamales), and they’re also pressed for oil or milled for flour (cornbread and corn muffins). You’ll also see corn mixed into a variety of dishes like soups, rice, and salads.
The other main ingredient in many dishes is beans. They are served as a traditional side dish, but are also seen in many entrees like tostadas, burritos, salads and soups.
Distinguishing the Southwest cuisine from any other is the use of chiles. Both red and green chiles are native to the deserts of New Mexico, adding color and the unique spicy flavor to these traditional dishes.
Southwestern cuisine is different from Tex-Mex and authentic Mexican food. Tex-Mex foods are typically fried and use more refried beans than the southwestern black beans. Both red and green salsas are used in Southwestern cooking, while Tex-Mex only uses the red salsa. Other differences are seen in the use of regional fresh fruits and vegetables.
As you can see, a variety of cultures and distinguished flavors have been brought together to form this unique style of food. We hope you enjoy our version of these traditional Southwestern dishes.
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Marketing Strategies
Summary of Marketing Strategies
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Since our theme-meal would be the first held at the Wye Oak Pub, we wanted to make sure we marketed the event well! Our target audience would be the “lunch goers” from around campus, and our focus was on advertising the location of the event and the fact that the MOD could not be used.
After collaborating with the managers and Chef de Cuisine (CDC) at our location, we came up with the idea of hosting “information tables” in front of each restaurant on campus during peak meal hours. At these tables we had a sign-up sheet for Residents who were interested in taking a ticket for the event (that they would present the day-of for a Raffle), and we also passed out fliers to those who weren’t sure of their plans. Here is the schedule we laid out for hosting our tables:
Courtney: Windsor: Monday March 3, 3:30 – 5:30 p.m.
Together:Overlook: Tuesday March 4, 11:00 a.m. – 1:30 p.m.Seasons & Wye Oak Pub: Tuesday March 4, 3:30 – 6:00 p.m.
These tables were very successful! While we didn’t have as many people “sign-up” as we initially expected, it was a great way for the Residents to talk to us one-on-one, ask questions, and learn more about the event. They enjoyed the fliers and being able to glance at the menu, and gave us a lot of feedback! In the end it helped us make small adjustments to our menu so that we knew they would enjoy the event as much as possible!
Other marketing strategies that we used included hanging posters on the Dining Event boards, placing a poster and small stack of fliers on the hostess table of each restaurant, advertising on the Riderwood Television Station (provided a poster), reminding other Managers/Dining Admin at the weekly meeting (Thursdays), and placing table tents on all tables in both the Wye Oak Pub and The Seasons restaurants. We also placed a few table tents on the lobby furniture (i.e. end tables and coffee tables) of most buildings.
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Overview: East by Southwest
MenuEast by Southwest
Salad
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Avocado slices, goat cheese & pistachio nuts served over Romaine with a choice of dressing.
(Cilantro-lime vinaigrette, Chipotle Ranch, or House dressings) Soup
Chicken Tortilla SoupEntrees
Red chile Honey Glazed SalmonGrilled Squash, Spinach & Red Onion Enchilada
covered in a green chile sauce or salsa and Monterey Jack cheeseShredded Pork Taco BarGrilled Chipotle Chicken
SidesNew-Mexico Vegetable MedleyCorn bread with honey-butter
Spanish riceDesserts
Caramel Apple EmpanadasSpecialty Drink ~ Sangria
Forecasted RecipesSoup, Sides & Salad
Chicken Tortilla SoupIngredient Initial
Recipe Forecasted
Adjusted
Directions
Diced Cooked ChickenOlive OilGarlicCumin
½ lb
½ tsp½ tsp ¼ tsp
5 lbs
1 cup5 tsp 2.5 tsp
~5 cloves
Cut chicken into small cubes. In a large pot over medium heat, sauté chicken in oil for ~5 minutes. Add in the garlic and cumin, mix well.
Chicken Broth Corn kernelsOnion-Chopped Chili PowderLemon JuiceDiced
2 cans 1 cup2 whole½ tsp 1 tbsp1 can (12 oz)
1.75 gallon9.5 cups19 onions ½ cup½ cup 14 cups
Add broth, corn, onion, chili powder, lemon juice, and tomatoes. Reduce heat to low and simmer for 20-30 minutes.
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Tomatoes Tortilla ChipsMonterey Jack Cheese
8 oz½ cup
5 lbs 5 cups
Break up the tortilla chipsTop soup with cheese
Initial: 8 svgs Forecasted: 75Recipe from: All Recipes.com
Salad Ingredient Initial
RecipeForecasted
Adjusted
Directions
Romaine Lettuce ¾ cup 56 cups Wash and Cut lettuce
Pistachios SugarWater
1 TBSP 4.5 cups2 cups
Combine water, pistachios, and sugar together. Mix well. Bake at 300 for 10 minutes.
Avocados Goat Cheese
1 slice0.5 Tbsp
9 avocados 2.5 cups
Slice avocados. Top Romaine with candied pistachios, goat cheese and avocados
Preheat the oven to 350 F. Heat oil in large skillet and sauté the onion on medium heat.
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Squash-cut into ½ inch cubesZucchini – cut into ½ inch cubesCumin Oregano SaltGarlic Cloves-Minced
2 (6 oz)
2 (6 oz)
½ tsp 1 tsp ¾ tsp2 whole cloves
16.5
16.5
4 tsp8 tsp 6.25 tsp16
Add yellow squash, salt, zucchini, garlic, cumin, oregano, and black pepper.Saute for ~5 minutes, stir often
Green Tomatoes-Sliced Jalapeno Pepper-minced
2
½ pepper
16
4 peppers
Stir in tomatoes and chile peppers. Transfer the mixture to an oven-proof 2 ½ quart casserole dish, cover & bake for 30 minutes.
Cilantro ¼ cup 1 cup Stir in cilantro and serve Initial: 6 svgsForecasted: 50Recipe From: http://www.grouprecipes.com/sr/16051/mexican-ratatouille/recipe/
Spanish Rice Ingredient Initial Forecast
ed Adjusted
Directions
Medium Grain RiceOlive Oil
2 cups
2 tbsp
16 cups
½ cup
In a large skillet, brown the rice in olive oil over medium heat.
OnionGarlic- minced
1 whole1 clove
7 cups3 cloves
Add onion and garlic. Cook onion rice mixture, stirring frequently, for about 4 minutes.
In separate sauce pan, bring stock to a simmer. Add tomatoes, oregano and salt.
Add rice to sauce pan. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes (depending on rice instructions). Turn off heat and let sit for 5 minutes.
Add the garlic and cook until softened. Stir in the flour, cook 2 minutes.
Chicken StockGreen ChileCanned TomatoCumin
½ cup2 cups½ cup ½ tsp
1.5 cups3 cups 1.5 cups1.5 tsp
Add the stock slowly. Add the chile, tomato, cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets too thick. Add salt to taste.
Initial: 3 cups ~ 6 svgs (light on the green chiles) Forecasted: 50 Recipe From: http://www.zianet.com/focus/recipes/REC5.HTM
Honey Butter Ingredient Initi
al Forecasted
Adjusted Directions
Butter 1 lb 2 lb Cut butter into chunks. Place butter into mixer. Beat at low
Increase speed and add honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Prepare all ingredients and place into separate bowls.
Taco ShellsTortillas
6 70 taco shells
Heat in oven at 350 for 5-7 minutes, until crisp. Place in a basket.
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Initial: 6 svgsForecasted: 70
Grilled Squash & Red Onion EnchiladasIngredient
Initial Forecasted
Adjusted
Directions
Preheat oven to 350 degrees
Olive OilCilantro
Sour creamMixed summer squash Mushrooms,
Garlic clovesRed onion
Spinach
1 tbsp1/4 cup , minced1 tbsp1 1/2 cups, cubed
8 oz, stemmed and sliced
3, minced1 large, sliced
10 oz
¼ cup¾ cup
5 tbsp 7.5 cups
2 lbs
5 minced5 large
3 lbs
Heat olive oil in large skillet over medium heat. Add the summer squash and mushrooms; cook for until the mushrooms start to brown. Add garlic, about three quarters of the red onion and continue cooking until the onions turn translucent and the squash is crisp-tender. Add the spinach and red salad onion stems, stirring constantly, until the spinach is wilted. Season with a tsp of salt, cover to keep warm.
Corn tortillas
10 50 Lay out the tortillas on a baking sheet and spray on both sides with cooking oil, and then stack in twos. Bake for 3 minutes or until soft and pliable. Remove and stack in a single pile; cover with a kitchen towel to keep warm.Dip tortilla into enchilada sauce. Fill the center with 2 tablespoons of the filling, then roll and lay seam side down in a 9 x 13 baking dish. Repeat with the remaining tortillas. Sprinkle with shredded cheese and
Preheat oven to 350 F and lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until smoking hot.
PaprikaSalt & white pepperCayenne pepper
Chipotle peppers
CuminThymeOnion powder
½ tsp 1/8 tsp
¼ tsp
2-3, chopped
¼ tsp ground ¼ tsp dried 1/8 tsp
3 tbsp1 tbsp
2 tbsp
40
2 tbsp2 tbsp1 tbsp
Mix together paprika, salt, pepper, cayenne, cumin, thyme, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat evenly with the spice mixture.
Chicken 2 breasts, boneless & skinless
60 Place the chicken in the hot pan and cook for 1 minute. Turn and cook 1 minute on the other side. Place the breasts on the
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prepared baking sheet. Cover with chopped chipotle peppers.Bake chicken in the oven for about 5 minutes, or until juices run clear.
Sour Cream 1 cup 2 cups Mix Sour cream and Lime Juice together. Zest Lime to top sauce.
Caramel Apple Empanadas Ingredient Initial Forecast
ed Adjusted
Directions
Caramel candies- cut into 4 piecesFlourApples-choppedCaramel Topping
10 candies
1/3 cup3 cups2/3 cup
30 candies
1 cup9 cups2 cups
Grease 2 baking sheets. Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; Mix well.
Roll Dough
Milk Butter- Melted
1 pkg (36 count) 1 cup1 stick
3 pkg
3 cups3 sticks
Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tbsp apple mixture onto lower half. Brush edges with milk. Fold dough in half; crimp edges with fork
Green Chile Sauce Vinaigrette Ranch Salmon Enchiladas Chicken
Corn Relish
Garlic 5 cloves 16 cloves 0.05 lb 0.07 lb 0.1 lb 0.1 lb 0.1 lb Cumin 0.5 oz 0.66 oz 0.25 oz 1 oz Chili Powder 4 oz 1 oz (ancho powder?) Cinnamon 0.001 lbs Vanilla Extract 0.16 oz Oregano 1.33 oz 1 oz Paprika 1.5 oz White Pepper 0.5 oz Cayenne Pepper 1 oz Thyme 1 oz Onion Powder 1 oz Dry Mustard 0.25 oz Turmeric 0.25 oz Olive Oil 1 cup 0.03 gal 0.01 gal 0.05 gal 0.1 gal Vegetable Oil 0.06 gal
Dairy
Soup SaladHoney Butter Ranch Tacos Enchiladas Chicken Empanadas Total
1/ 5lb Ground Pepper 32.19 or 6.44 /lb TOTAL $ 5.13
Chipotle Ranch Dressing Yield: 50 ServingsAmount Unit Ingredient Cost per Total Cost 1 oz 1 /14 oz Chipotle Peppers 20.87 1.500.06 lb 5 lb Garlic cloves 6.75 .081
Salt 0.26 / lb0.125 gal 4/1 gal Ranch dressing 10.55 / gal 1.320.0625 gal 9/ .5 gal Milk 2.15 / 0.5 gal 0.2680.28 lb 4/5 lb Sour cream 17.99 / case
0.90/ lb 0.25
0.0375 gal Fresh lime juice 10.46 / gal 0.40 0.5 oz 1 /12 oz Hot sauce 5.11 0.2
Ground Pepper 32.19 or 6.44 /lbTOTAL $ 4.02
Red-Chile Glaze Salmon Yield: 80 ServingsAmount Unit Ingredient Cost per Total Cost 4.5 lb 6/5 lb Honey 88.93 13.331 oz 20 oz Ancho-powder
(chili powder)7.30 0.365
Salt 0.26 / lbPepper 32.19 or 6.44 /lb
15 1/ 10# Salmon 5.29/lb 79.35TOTAL $ 92.7
Shredded Pork Tacos Yield: 70 Servings
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Amount Unit Ingredient Cost per Total Cost 20 lbs Pork Meat 2.01 / lb 40.201.5 lb 20/ lb Shredded Lettuce 0.90 / lb 1.353 lbs Mexican Cheese 1.76 /lb 5.289 each 72 / case Tomatoes 19.26 2.4 1.4 lb 4/5 lb Sour Cream 17.99 / case 1.26
12 each 32-48 / case Avocado 36.80 13.8030 200 / case Taco Shells 12.52 1.8840 24/12 ct
(288 tortillas)Tortillas 17.63 2.45
69 oz 4/ 138 oz Salsa $48.51 6.06 TOTAL $ 74.69
Squash and Red Onion Enchilada
Yield: 50 Servings
Amount Unit Ingredient Cost per Total Cost 0.015 6/1 Gal Olive Oil 42.39 0.111 oz 1 lb Cilantro 12.16 0.760.28 4/5 lb Sour Cream 17.99 / case 0.25
5 lbs 20 lb /case Summer Squash 26.50 6.62 lbs 10 lb/ case Mushrooms 1.74 / lb 3.480.08 lbs Garlic Cloves 0.112.5 lbs 5 lbs/ case Red Onion 5.73 2.8653 lbs 1/ 4 lb Spinach 15.41 or 3.85 / lb 11.5550 6 /120 Corn Tortillas 20.69 / case 1.441 can 6/#10 White Beans 22.94/case 3.82
TOTAL $ 30.99
Chipotle Chicken Yield: 80 ServingsAmount Unit Ingredient Cost per Total Cost 1.5 oz 18 oz Paprika 6.38 0.530.5 oz Salt 0.26/lb0.5 oz 18 oz White Pepper 14.46 0.41 oz 14 oz Cayenne Pepper 5.73 0.4120 oz 1/ 14 oz ?? Chipotle Peppers 20.87 29.81 oz 14 oz Cumin 7.41 0.531 oz 6 oz Thyme 5.74 0.961 oz 20 oz Onion Powder 5.07 0.2580 pieces 40/4 oz Chicken 28.82 57.642 lbs 4/5 lb Sour Cream 17.99/ case 1.801 cup Lime Juice 10.46 / gal 0.65
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TOTAL $ 92.97
Corn Relish Yield: 2 quartsAmount Unit Ingredient Cost per Total Cost 0.125 gal White Vinegar 1.93 / gal 0.241.44 lb Sugar .52/lb 0.750.25 oz 16 oz Dry Mustard 7.35 0.110.25 oz 1 lb Turmeric 7.70 0.102.4 lbs 2.5 lb Corn 1.96 4.906.5 lbs 1/50 lb Onion 17.15 2.221 lb 20 lb Red Bell Pepper 19.40 0.971 lb 20 lb Green Bell
Pepper 20.90 1.05
TOTAL $ 10.34
Caramel-Apple Empanadas
Yield: 105 Servings
Amount Unit Ingredient Cost per Total Cost 2 Caramel candies0.27 lb 1/ 50 lb Corn Starch 15.76 0.0913 113 count Apples 0.19 19½ L Caramel Topping 4.52 / L 2.264 Roll Dough 0.51/ dough ball 51¼ gal 9 / 0.5 gal Milk 2.15 / 0.5 gal 1.075
Butter 1.46/ lb 1.46TOTAL 75
Wye Oak Pub Financial Statement
Theme Meals Purchased 61Cost of Theme Meal $9.95Total Sales of Theme Meal
$606.95
Food Cost Percentage 60%
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Sales from Theme Meal$606.95
Cost of Ingredients $610.81
Profit ($3.86)
** As interns, we cannot include labor costs into this financial statement.
Comparing our event to an “average” Thursday Sales report:
Average Thursday Sales: $554.58
Event Date Sales: $1,010.07
Summary!31
Intern ReflectionHeather Calcote
Going into this project I was a little intimidated. I had never planned a “themed meal” and had certainly never planned or prepared food for a large volume of people. However, I was excited with the opportunity to cook some of our favorite foods (i.e. Southwestern cuisine!) and to work with the staff at the Seasons and the Pub!
We did have some obstacles to overcome, being the first group of interns to host their event in the Wye Oak Pub. We discussed some things with Dining Admin, who were all very helpful when we needed to have things printed and giving us some tips on what people have done in the past. It took some extra marketing strategies to remind Residents of the location and the price, and I think that our information tables communicated that effectively. That was also a great opportunity to talk to people individually about our event, and help them put a face to all the posters and fliers that they were seeing. Most of the Residents were very friendly and excited about the luncheon. On the other hand, we also received helpful criticism on the menu (ex. mostly “too many ‘spicy’ foods”), which we took into consideration.
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Chef Marta was a huge help with the menu. She allowed us to test a few recipes in the kitchen prior to the event, brainstormed ideas for changing certain menu items, and threw in some of her cultural cooking expertise to add some flavor to a few of the final products! I could tell that she was excited for us to learn as much as we could throughout this process, and I really appreciated everything she did both for us and with us.
I also loved working with the staff at the Seasons and the Pub. Both groups were very willing to help when we needed them, and I appreciated that so much. This is a great team that works extremely well together, and it definitely shines through during events like this!
Overall, I definitely think that this is a great learning opportunity for us, as interns, while we’re here at Riderwood. Having little experience with Food Service outside of classroom material/assignments, this was definitely a big eye-opener for me. You really have to look at the event from every angle to make it as successful as you can! We had so much support from the Dining Admin team, our managers and CDC, all the staff that we’ve been working with, and of course the Residents who attended! On the day of our meal it felt great to bring everything together, and to hear compliments about the food and event overall. I had a lot fun talking to everyone who attended and collaborating with the employees to pull this off, Thank you everyone!
Intern ReflectionCourtney Haney
Picking the theme for our meal was the easy part of planning this event. Since Heather and I are both from the Southwestern region of the country we were thrilled when our Southwestern theme got approved. However, picking out the menu items was more challenging than we thought. We both learned more about the cuisine in New Mexico and Arizona and the differences and similarities that are present.
The process of planning a theme meal was a great learning experience. I had planned theme meals previously in college but not to this grand scale. Selling tickets to the event was a bit more stressful having to know the cost that far in advance and trying to advertise the event so early when we had barely just decided our menu. Some of the residents were immediately turned off to the thought of spicy food which was discouraging in the beginning. We soon learned that we
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were doing more than just selling tickets, we were advertising for our event, which helped attract people the day of. I enjoyed planning the decorations for the theme meal. My family was able to participate in helping us plan for the event by sending us decorations native to the area. I think they were just as excited about the project as we were. I was proud to see how everything came together the day of with the help of others. I enjoyed seeing the resident’s reaction to the decoration and the presentation of the event.
I was very nervous about how things would turn out the day of our meal. We did a great job with planning our production which helped relieve some stress the day of. However, I was still more nervous the day of the meal than I have been for any project I have done this far during my internship. I was able to relax and enjoy the experience as soon as I saw the smiling faces of the residents when they showed up. They were very supportive and excited for the event. We received several compliments from the residents and the staff on the food. Some even asked that we do this event again or add some of the items to the regular menu at Riderwood. The staff of The Seasons and the Pub were very helpful throughout the planning, preparation and executing process. They were a joy to work with and I am very grateful for all of their help. It was almost just as important to see their delight with the final product as it was to see the residents’ reactions. Chef Marta was amazing to work with and it was nice that she was just as excited about our menu as we were. She was such a great help to us and we learned a lot about cooking and preparation by having the opportunity to work with her. I would just like to thank everyone at Riderwood that helped us with the planning and executing of our meal. We would not have been able to do this alone. It was an absolute pleasure to work with everyone on this project.
Meal Surveys
East by SouthwestTaste of the Food
Excellent Very Good Good Fair Poor
Decorations
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Excellent Very Good Good Fair Poor
Variety of Entrees AvailableExcellent Very Good Good Fair Poor
Presentation of menu itemsExcellent Very Good Good Fair Poor
Friendliness of StaffExcellent Very Good Good Fair Poor
Overall Experience Excellent Very Good Good Fair Poor
Did you learn anything about Southwestern food and/or history?
Additional comments/suggestions for future themed luncheons: _____________________________________________ ___________________________________________________________________________________________
Thank you for joining us!!!
Survey Tally: East by Southwest
Taste of the FoodExcellent Very Good Good Fair Poor 15 11 3 1 0
DecorationsExcellent Very Good Good Fair Poor 5 10 11 2 0
Variety of Entrees AvailableExcellent Very Good Good Fair Poor 14 11 4 1 0
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Presentation of menu itemsExcellent Very Good Good Fair Poor 16 11 3 0 0
Friendliness of StaffExcellent Very Good Good Fair Poor 24 4 1 0 0
Overall Experience Excellent Very Good Good Fair Poor 15 10 4
Did you learn anything about Southwestern food and/or history?
I knew a lot already. Enchilada was unique to me. The enchilada was different and delicious Yes Not familiar with it. I thought it might be spicy. Good. It was not. I
like to experience different ethnic foods, but Not Indian, Too spicy!
It really can be served to the taste of Eastern feerrivers (?)! Loved the tortillas and flavored nuts. Serve with Southwest music!
I used to live there. Yes, one chile has as much Vitamin C as 6 oranges. No, have been there and eat their food many times. Yes, difference between taco and tortilla. That Santa Fe is the oldest European city west of the Mississippi
River. Santa Fe is sunny 300 days out of the year. New Mexico became a state in 1912. I am from the Southwest and we have different food in San
Antonio, TX. I commend you for trying. I’ve never had spinach in an enchilada before. It was good!
Additional comments/suggestions for future themed luncheons:
I especially enjoyed the coated nuts! Not too spicy, just right! Subtle [decorations], could show more
fine views and SW Indian. Loved the hat costume! This was a great idea and a lot of fun! I would’ve liked a really good chicken enchilada. Corn bread ~
very good! This was great. Have it again (I couldn’t eat it all day)! Great Job! Appears to be very well planned and implemented. Thank you for
the specialty touches! Due to budget consider more arts and crafts for decorations.
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Pulled pork was very good & so was the chicken & salmon. Dessert was also good. One of the best themes!
I would have hot hot-sauces available for those who like heat. Mexican food is not my favorite! Serve more beans….try for fresher cilantro in dishes. Indian
cuisine is a great learning experience. Thank you!
Thank you for joining us!!!
Pictures: East by SouthwestMarch 12, 2009
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Thank You!There is no way that an event like this can be successful without a great team of people behind it, working together. We just wanted to say “Thank You” so much, to all of the staff at The Seasons and Wye Oak Pub, to Chef Victor and to the Dining Admin team. Your help and support meant so much, and we really couldn’t have pulled this off without everyone! The last six weeks have gone by so fast, and we’ve really enjoyed being here and working with this team. Thank you for teaching us, working with us, and giving us such a great experience!
