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

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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

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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

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306%

incre

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2013

1632

2014

2149

517

31.6

8% in

crease

20132014

285

192

9348%

incre

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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.

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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