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CLIENT REPORTSEPTEMBER 2014 REVIEW
Chartwells at The University of Texas at Dallas
01Catering Highlights - Career Event - Dr. Conley Farewell - Ribbon Cutting Ceremony
Career Event
Dr. Conley FarewellRibbon Cutting Ceremony
02Residential Highlights- Ribbon Cutting
Dining Hall West’s first month was a great introduction into the new “normal” forresidential dining on campus. As expected,the close proximity to the residence halls isa driving factor in the new numbers for thisyear. Unlike the SU Dining Hall’s experiencewhen serving all three meals, dinner is now by far the busiest time period. Breakfast numbers have also increased, nearly doubling compared to past years whenserved in the Student Union. Some of themost popular stations include the homezone station, wok and the hummus bar.Overall, about 19,000 meals are served each week in the new Dining Hall West and about 2,500 are
Dining Hall West Ribbon Cutting Ceremony
03Meal Plan Highlights- To-Go Container Distribution - Meal Plan Sales
In order to increase voluntary meal plan participation, to-go containers were placed in every on-campus apartment, along with a meal plan handout that included a coupon, and a to-go brochure. A total of 849 coupons were redeemed by students during the coupon time period. The initiative, as well as upselling during orientations helped increase meal plan sales by over $94K compared to fall 2013.
residential
commutertotal
totaltotal number of meal plans purchased by residential students
total number of meal plans purchased by commuter students
mea
l plan
s pu
rcha
sed
in 10
,000
mea
l plan
s pu
rcha
sed
in 10
0,00
0
100
COMET 19
20132014 20132014 20132014 20132014 20132014
COMET 14 COMET 10 GREEN ORANGE
200
300
400
500
600
700
800
900
1000
1100
1200
5622
98
380
-3911%
dec
rease
50%
incre
ase
25%
incre
ase
71%
incre
ase
73%
incre
ase
10
COMET 19
20132014 20132014 20132014 20132014 20132014
COMET 14 COMET 10 GREEN ORANGE
20
30
40
50
60
70
80
90
100
110
120
551524
-2
15% in
crease
3 %
dec
rease
60%
incre
ase
28%
incre
ase
306%
incre
ase
2013
1632
2014
2149
517
31.6
8% in
crease
20132014
285
192
9348%
incre
ase
04Retail Highlights - Einstein Bros Ribbon Cutting - Create Opening
The introduction of the new retail locations on campus has helped to bring a fresh new feel to the dining program. The introduction of Einstein Bros. Bagels helps to serve the north side of camps, providing a quick breakfast option to faculty, staff and students working and residing in the area. For patrons preferring to order ahead and pick-up their Einstein’s fare, new 10-minute parking spots have been installed. Papa John’s late-night has also been a popular option, with an average of 137 pizzas ordered each night. Some of the most popular options purchased at the new C-Store include Icee’s, F’Real shakes and Power Bars. Create has been a very popular location for students and faculty looking for a vegetarian-friendly option, as well as a great
salad spot and serves an average of 200 patrons daily. The Outtakes Wall Mall continues to be a spot for on-the-go patrons needing a quality, quick bite. The Buffalo Chicken Wrap at Outtakes, as well as the Chef Salad are the most popular items to-date.
EBB Ribbon Cutting
Create Opening
05Pub Highlights- LTO Sales - New Menu The Taj Mahal Chicken
sandwich was the first limited time offer of the semester, selling over 400 plates and driving an additional $2,500 in sales to The Pub for the month of September.
SIDESFries
2.99
2.99
2.99
2.99
Onion Rings
Side Pub SaladRomaine lettuce, Cheddar Jack cheese, house-made croutons, carrot
and tomato. Add chicken for $1.
Side Caesar SaladRomaine lettuce, house-made croutons and shredded parmesan cheese
tossed in Caesar dressing. Add chicken for $1.
DRESSINGS
FOUNTAIN DRINKS
Ranch, Bleu Cheese, Caesar, Honey Mustard, Balsamic Vinaigrette
24 oz assorted Coca-Cola® products.
SWEETS
FALL LIMITED TIME OFFERS
Pub Chocolate Cake
3.99
1.55
3.99
5.99
September 8-October 4 Taj Mahal Chicken Sandwich
6.99
October 6 - November 1 Bistro Beef Sandwich4.99
November 3 - November 21 Zucchini Pancakes
Pub Cheesecake
New York style cheesecake topped with your choice of strawberry, caramel
or chocolate sauce.
5.99
December 1- December 19 The American Sandwich
Warm chocolate cake drizzled in chocolate sauce.
Comes with your choice of small side or salad, unless noted otherwise.
4.99
6.99
5.99
5.99
5.99
ENTRÉES
Grilled Three Cheese Sandwich
Provolone, Cheddar and Swiss cheese melted together and served on
Texas Toast.
Crispy Chicken Tenders
Four crispy tenders served dry or tossed in your choice of chipotle BBQ
sauce, traditional hot sauce or sweet & sour sauce.
Beer Battered Fish & Chips
Beer battered white fish fried to a golden brown and served with tartar sauce
and malt vinegar.
5.99
Chipotle BBQ Hoagie SandwichSmokin Hot
Chicken tenders tossed in a chipotle BBQ sauce topped with Cheddar Jack
cheese, pickle, tomato, shredded veggies and ranch dressing.
Spinach Quesadillas
Spinach, mushroom and melted Cheddar Jack cheese together inside a warm
flour tortilla, served with sour cream and chips & salsa as the side.
QuesadillasYour choice of chicken or beef with melted Cheddar Jack cheese, sautéed
peppers and onion together inside a warm jalapeño tortilla. Served with
sour cream, our house-made pico de gallo and chips & salsa as the side.
Available while supplies last.
The Pub opened with a refreshed menu, new table tops and updated hours. The new menu includes customer requests, like hummus and chips & queso, along with adaptations of menu items based off of patron feedback, such as the option of adding chicken to salads. The Pub also published the four limited time offers that will be available during the semester, all of which are based off of Business Excellence recipes.
STARTERS
WRAPS&SALADS
Tortilla Chips & House-Made Salsa
4.99
5.99
5.99
4.99
5.99
5.99
5.99
5.99
6.99
6.99
3.99
6.99
6.99
Tortilla Chips & Queso
Fresh tortilla chips with queso: diced tomato, green chili and fresh jalapeño.
Curried Chickpeas with Spinach
Chickpeas sautéed in a curry sauce with spinach and tomato. Served with
grilled pita bread.
Mediterranean Sampler
Hummus & tzaziki sauce served with your choice of grilled pita bread or
veggies: sliced cucumber, carrot sticks and celery sticks.
Buffalo Chicken Wrap
Crispy chicken with ranch dressing and buffalo sauce, diced tomato,
shredded lettuce and Cheddar Jack cheese, wrapped in a flour tortilla.
Grilled Chicken Caesar Wrap
Grilled chicken breast, romaine lettuce and parmesan cheese tossed in
Caesar dressing and wrapped in a flour tortilla.
6.99
Garden Hummus Wrap
Hummus, romaine lettuce, cucumber, tomato, red onion and tzaziki sauce,
wrapped in flour tortilla. Add chicken for $1.
Pub House Salad
Romaine lettuce, Cheddar Jack cheese, house-made croutons, shredded
carrots, red onion and tomato, served with garlic bread and your choice of
dressing. Add chicken for $1.
Chicken Caesar Salad
Romaine lettuce, house-made croutons and parmesan cheese, tossed
Caesar dressing and topped with grilled chicken. Served with garlic bread.
6.99
Greek Salad
Romaine lettuce, cucumber, red onion, feta cheese and kalamata olives tossed
with balsamic vinaigrette. Served with garlic bread. Add chicken for $1.
BURGERSComes with your choice of small side, unless otherwise noted.
Add beef patty or substitute a black bean patty for $1.
Turkey Burger
Turkey patty, topped with shredded lettuce, tomato, pickle and red onion,
served on a sesame seed bun.
Pub Burger
Beef patty topped with shredded lettuce, tomato, pickle and red onion,
served on a sesame seed bun. Available with or without cheese.
Mushroom & Swiss Burger
Beef patty topped with sautéed mushroom Swiss cheese, shredded lettuce,
tomato, pickle and red onion, served on a sesame seed bun.
Texan Cheeseburger
Beef patty topped with bacon, Cheddar Jack cheese, an onion ring, shredded
lettuce, tomato, pickle and red onion, served with chipotle BBQ sauce
on Texas Toast.
Black Bean Burger
Black bean patty topped with your choice of hummus or tzaziki sauce,
shredded lettuce, tomato, pickles and red onion, served on a sesame seed bun.
MENUTHE P U B
06Social Media Updates
- Facebook Page Likes -UTD Dining -The Pub
-Twitter Follows
The most popular social media post from September was regarding the opening of Jason’s Deli in the School of Management.
2,063
279
742
7.5%prev
iou
s 258
2.6%
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5.4%prev
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UTD Dining Facebook
UTD Dining Twitter
The Pub Facebook
07Associate Recognition
- Chartwells Years of Service - UTD Dining’s New Catering Chef
Nicholas MitchellComet Catering Chef
Chartwells Years of Service Associate Recognition
The Comet Catering team is excited to welcome Nicholas Mitchell as the new catering chef. Nicholas comes to us most recently from P.F. Chang’s where he served as Sous Chef in their Dallas location. Nicholas also has a long history with Macaroni Grill, where he moved up the ranks during his nine year tenure. Nicholas hold a Bachelor of Science Degree from Charleston Southern University and is excited to join the Chartwells team at UT Dallas. “Working at a university is a completely different from any other culinary positions I’ve had so far, I’m excited to challenge myself help take the catering program to a next level.”
This month we recognize Brain Webb for being with Chartwells for five years. Brain had dedicated years of hard work to Chartwells, and for that we thank him.
SEPTEMBER 2014
Chartwells at The University of Texas at Dallas