DINING SERVICES
Summer 2014 Newsletter
University Dining Service
National Benchmarks Results
UW-Stout Industry
In October of 2013, University Dining Service administered
customer satisfaction surveys in eight dining operations on
campus: Price Commons Dining Hall, North Point Dining Hall,
HC2 Jarvis Express, Expressway Carts at the Library and Harvey
Hall, Commons Mini-Mart, Northern Express & PM, Skylight
Market/Brew Devils, and Fireside Café.
Summer 2014 Newsletter
These campus surveys were then sent to Industry Insights for
compilation and benchmarking against 115 other foodservice
operations across the nation. A total of 130,027 surveys were
completed from all institutions involved in the benchmarking.
Summary by Type of Operation
UW-Stout Industry
Price Commons Cafeteria
3.91
3.71
North Point Cafeteria
3.77
3.71
HC Jarvis Express
4.07
3.94
Northern Express & PM
4.01
4.03
Expressway Carts/Units
4.15
3.94
Commons Mini-Mart
4.29
4.03
Skylight Market (Food Court)
4.02
3.83
Fireside Café (Marketplace)
4.27
3.88
2
A gap analysis done by the survey provided insight
by operation into those factors which are most
important to customers and would most directly
impact customer satisfaction if a focus were made
in those areas. The top five gap analysis factors for
all UW-Stout dining operations combined are
listed to the right; four of the five are the same for
the industry with a slightly different order.
Contract
Operations
General
Satisfaction
4.03
3.85
3.67
Food
4.04
3.91
3.74
Menu Variety
3.79
3.69
3.53
Value of Food
3.68
3.49
3.30
Service
4.25
4.19
4.02
Cleanliness
4.32
4.24
4.09
Appearance
4.39
4.29
4.20
Sustainability
4.18
4.04
3.89
Hours
4.02
3.86
3.72
Scores were based on a 1-to-5 scale, with 1 being
very dissatisfied and 5 being very satisfied.
UW-Stout’s Dining Service overall rating for every
“factor” is higher than the industry average. Ratings by
operation were higher in 5 of 6 operational types.
Gap Analysis Factors
UW-Stout
Industry
1.
Freshness
1.
Value
2.
Value
2.
Nutritional Variety
3.
Variety of Healthy Menu
Choices
3.
Freshness
4.
4.
Taste
Variety of Healthy Menu
Choices
5.
Variety of Menu Choice
5.
Taste
UNIVERSITY DINING SERVICE
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Personnel Updates
Spring interviews brought us new Student Managers, with changes occurring at each facility and in Catering for the
upcoming year. Please congratulate and welcome the following individuals to the Student Management team:
Price Commons: Amanda Feske
North Point: Matthew Wieczorek, Chris Olson, Nikki Schultz, Tristian Maki
Student Center Retail: Paige Taber, Derek Blomberg
University Catering: Caitlin Schulz, Maria Krebs, Kaylee Platten, Sarah Sofflet, Julia Kyriakides
We wish the best to those Student Managers departing from University Dining Service.
Summer 2014 Newsletter
We have had two retirements since our last newsletter. Marlene Edens, a Cook 2 at North Point, completed her
work at UW-Stout in December 2013. Marlene served UW-Stout and University Dining for 14 years. We wish a
pleasant retirement to Marlene. Recruitment for this position was completed during the spring semester and Nicole
Lenzner was hired as the new Cook 2 at North Point. Nicole has a past history with UW-Stout as a graduate in Hotel,
Restaurant, and Tourism Management in May 2011. As a student she worked as a Student Manager in the Student
Center. For several years after graduation, Nicole was also a front-of-house manager at Sunsets of Wayzata. Please
welcome Nicole to the team.
During the spring semester, Richard (Dick) Buckwheat, Baker at Price Commons, announced his retirement and will
not be returning to Stout in the fall. Dick has served 5 years in Dining Service. Best wishes to him in his retirement.
This position will be recruited for during the summer with a goal to have the new Baker start in early August.
HAPPY BIRTHDAY!!
June
10 - Justin Krahn,
Student Center Unit Manager
August
July
19 - Janie Gilbert, Cook
22 - Lisa Miller, North
Point Service Manager
24 - Kathleen Brown,
Admin. Assistant and
Catering Associate
5 - Carolyn Cleven,
Cook
13 - Brian Kalscheuer,
Price Commons
Service Manager
16 - Scott Bast, Service Lead
27 - Nancy Beguhn, Cook
6 - Laura Giede,
Salad Cook
24 - Jason Horzewski,
Food Production
Assistant
31 - Diane Ternes,
Cook
UNIVERSITY DINING SERVICE
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Cereal Survey Drives Choices for 2014-15
Cereal surveys were distributed in February so students can have a voice in the cereal selections offered for the
academic year of 2014-15. The options on the survey are chosen by availability in the foodservice market for
institutional service, and then grouped by category. The intent is to offer something for everyone, with 15 cereal
options available daily at North Point and Price Commons. The categories are Sweetened and Semi-Sweetened,
Low Sugar, and High Fiber/Bran. For those eating healthier but still craving some sweetness it is important to note
that one of the selections will be a sweetened cereal that also qualifies as a High Fiber cereal. This cereal is Frosted Mini-Wheats. Also, back on the list this year is a chocolate cereal, Cocoa Puffs, which replaces Apple Jacks.
Tabulation of the results by strict popularity in each category is
used to make selections. 476 surveys were completed. Here are
the cereals selected to be offered next year in our two cafeterias:
On February 11, 2014, the Price Commons and North Point
dining halls provided a dinner reflective of Mexican cuisine and
décor for the customers at dinner. 1546 individuals dined at
the meal, with 1065 at Price Commons and 481 at North Point.
General Mills
Reese’s Puffs
General Mills
Cinnamon Toast
Crunch
General Mills
Honey Nut Cheerios
General Mills
Captain Crunch
with Crunchberries
Quaker
Frosted Flakes
Kellogg’s
Froot Loops
Kellogg’s
Cocoa Puffs
General Mills
Frosted Mini-Wheats
Kellogg’s
Cheerios
General Mills
Rice Krispies
Kellogg’s
Special K
Kellogg’s
Kix
General Mills
Raisin Bran
Kellogg’s
Granola
Malt-O-Meal
The menu highlights were: build-your-own tacos with three filling options, Southwest chicken breast with queso
cheese sauce, Spanish and lime cilantro rice, tres leches cake, apple churros, mock strawberry margaritas and
more. Southwest chicken, pork carnita tacos, and
churros were the favorite menu items. Games were
offered to win prize packages.
Ratings:
Excellent
Good
Fair
Poor
Overall
30%
57%
10%
3%
Menu
41%
47%
9%
3%
Entertainment/
Décor
Worthwhile?
23%
42%
32%
1%
94%- Yes
6% - No
UNIVERSITY DINING SERVICE
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Summer 2014 Newsletter
Mexican Fiesta Meal Reflections
Lucky Charms
Roaring 20s Meal
On Wednesday, April 9, 2014, Price Commons and North Point offered a
special meal themed after life in the Roaring 1920s. Decorations
captured some of the glamour and glitter portrayed in The Great
Gatsby, as well as apparel reminiscent of the era. There were 373
diners at North Point and 980 at Price Commons for a total of 1353.
The menu was very popular, with the most popular items being oven-fried
chicken, beef pot roast (as good as Mom’s!), loaded mashed potatoes,
cheese balls, and carrot cake.
Trivia, toss the fedora, spin the wheel, and even a murder mystery to solve provided engagement to learn more about the era
or to just have fun and win some prizes. The biggest hit of the night was the photo booth at each location; over 700 photos
were snapped! Check out the photo album on our UDS website, on our Facebook page (www.facebook.com/UWStoutDining)
or find the entire collection at this URL: https://plus.google.com/photos/111434361864129986263/albums?banner=pwa.
Summer 2014 Newsletter
UDS also now holds the company’s record for most people in one photo booth shot, take a look at that!
Ratings:
Excellent
Good
Fair
Poor
Overall
35%
52%
11%
2%
Menu
27%
53%
16%
4%
Entertainment/
Décor
Worthwhile?
31%
55%
12%
2%
96% - Yes
4% - No
Graduation Buffet Results
Dining Service hosted two graduation buffets on Saturday, May 10, 2014. The buffet times were 11:00-12:30pm and 3:305:00pm to accommodate the two ceremony times. This allows graduates, family, and friends the opportunity to dine before
or after their ceremony.
The buffets were advertised directly to graduates and their home address/parents as well as on the website. Included to
enhance the day is the ability to order a personalized cake and wine or champagne to toast the occasion. The buffet offered
something for everyone, with herb-roasted chicken, baked ziti, cumin-rubbed pork loin, dressing, potatoes, Greek pasta salad,
Caesar salad, apple crisp, and more. The cost was $12.50 pre-purchased.
The early buffet had 211 diners, and the evening buffet 249. Many students and guests complimented the service and felt it
was the perfect enhancement to their celebration.
Midnight Breakfast A Success
The Midnight Breakfast, which was FREE to hall residents, offered a breakfast meal and opportunity to relieve stress by playing
games for prizes. This event was held on the eve of exam week, Sunday, May 11, 2014, from 10:00pm – 12:00am at both the
Commons and North Point Dining Halls. The event was co-sponsored by University Housing.
Event attendees were 583 at Price Commons and 294 at North Point, a
total of 877 individuals. Housing & Residence Life staff kept the games at
both locations going throughout the night and prizes were given out to
many participants. Surveys of participants showed the results (see right).
GRADE:
Overall
A
56%
B
36%
C
7%
D
1%
F
0%
Activities
45%
38%
13%
2%
2%
Menu
39%
35%
24%
2%
<1%
The students made requests for an enhanced menu, especially this year’s breakfast meats. Since the meal is free, we have to
restrict the cost and we will not be able to add this. Hash brown tri-tators, a new addition, received many kudos; we’ll keep
them on the menu. Ratings do indicate many enjoyed the event and that it was well worth the extra
efforts, labor, and cost incurred by the hosting departments, University Housing and University Dining.
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Nutrition and Dietary Habits of Students
A survey was administered in the Price Commons and North Point dining halls in February 2014,
as well as online to capture those who were not dining at the time. The results are used to guide
resources and direction in menu planning, education materials development, and retail product
additions. A total of 526 students participated in the survey; read on for the results.
When asked how satisfied students are with the variety of healthy foods in Price Commons and
North Point, respondents gave an average rating of 3.58 on a 5-point scale. The percentages of
this score are indicated to the right, with 86% of students indicating average or above average.
Very Satisfied
12%
Satisfied
51%
Neutral
23%
Dissatisfied
12%
Very Dissatisfied
2%
The top five choices students indicate they are making or feel are important to a healthy diet for them are:
1. More fruits and vegetables - 94%
2. More whole grains - 67%
3. More lean meants - 61%
4. Decreasing saturated fats - 57%
5. Less calories/trying to lose weight - 58%
When asked how satisfied students are with the amount and type of nutritional information offered in UDS, students gave an average score of 3.59 on a 5-point scale.
Never
4 meals/week
7 meals/week
10 meals/week
14 meals/week
19 meals/week
26%
31%
17%
14%
7%
5%
Dietary preferences when considering level of vegetarianism reflected:
Unrestricted
Partially meatless
Vegetarian
Other
79%
12%
4%
4%
Of the 4% indicating a vegetarian diet: 43% are lactoovo (eat dairy and eggs), 10% are ovo (eat eggs), 5% are
lacto (eat dairy), and 19% are vegan.
The percentage of students who indicated a health condition or allergy affected by diet was 11% of respondents.
Eating Out: Customer Still Encouraged to Think Twice!
UW-Stout cafeterias continue to offer the “to-go” option to customers as a convenience that complements a busy lifestyle.
Although UDS provides compostable and reusable containers for this service rather than foam or paper, individuals should
still consider “dining in” as the most environmentally responsible choice.
By dining in you will be more likely to eat a balanced diet with the ability to select a wider variety of healthy foods and beverages. You will also be able to return for seconds or dessert, rather than be forced to make all decisions at once. You will be
given the opportunity to socialize with friends and possibly meet others, building your network in the campus community.
UDS does support dining in for all the right reasons, but we do recognize the occasional need with today’s busy schedules to
dine outside the cafeteria also.
Price Commons
North Point
Here is a summary of what percentage of diners have taken their
19,477 total to-go meals
8,487 total to-go meals
meals “to-go” from the first day of service in September 2013,
through the last day of classes in December. Participation in the
Of all meals served, 9.1%
Of all meals served, 12%
to-go meal option is up this year, some of which may be due to
were to-go (up from 6.7%,
were to go (down from
the higher counts in the cafeterias and seating being more
fall 2012)
12.8%, fall 2012)
crowded. Unfortunately the number of diners using the
Of to-go meals, 5.0% in
“reusable” meal option is down. Dining Service is looking at ways Of to-go meals, 1.5% in
reusable
containers
reusable containers
to promote and explain this option
(down
from
3.1%
last
year)
(down from 8.1% last year)
more directly to customers.
UNIVERSITY DINING SERVICE
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Summer 2014 Newsletter
When asked about the frequency that vegetarian entrée dishes should be offered at the Kitchen Classics station (lunch and
dinner), given the standard choices at repeating specialty bars, students indicated the following:
Summer Camps and Orientation Events Benefit University
Summer is not as quiet for UW-Stout Dining Service as some might expect. This summer’s camps and conference agenda is a bit
heavier than last summer. Many small international groups will join us. These groups include new students and parents. This
year we have twelve Freshman Orientation days. Most of the visitors and attendees will be provided with meals by UDS. During
the course of the summer approximately 5000 people will attend events, and many others traveling with them will experience
our campus and our services.
There are several reasons that conferences and camps are sought after for summer business:
1. Recruitment. Camps bring to campus many prospective students who, if they
like the campus culture, facilities, and services and have a positive experience while
visiting, may make UW-Stout their school of choice. The families that accompany
them or the adults that attend may also suggest UW-Stout to others.
Happy Anniversary!
July
2002 Danielle Tuschl, Catering Lead
2. Financial. Camps bring in revenue by using the facilities that would otherwise be
August
unused in the summer. This extra revenue will help to cover overhead, which is an
on-going expense even when the majority of students are not on campus. The
1986 Mike Kuhlman, Price Commons
revenue earned in the summer will help keep fees down for students in future years.
Unit Manager
Summer 2014 Newsletter
3. Financial Aid. Summer camps provide excellent opportunities for students to
work on campus, a form of financial aid. The students also may save money as they
may already be paying rent in the summer. In addition they will build a relationship
with the university, which has been found to enhance retention.
4. Expose to Menomonie & Attractions. Adding so many people to the area
through camps and conferences may bring these individuals back for a future visit
or may sell them on UW-Stout.
1999 Brian Kalscheuer, Price
Commons Service Manager
2000 Darlene Frey, Administrative
Asssistant
2000 Laura Giede, Salad Cook
5. Revenue for Local Business. The influx of groups to the Menomonie area brings 2002 Ann Zuerlein, Service Lead
in added revenue for the restaurants, stores, and hotels that see a tremendous drop 2002 Kathy Matthews, Cook
in business over the summer when most students and many faculty are not here
2006 Lynn Bonjour, Service Lead
spending their dollars. This can help keep many businesses viable as 12-month
operations, so they are there to serve the campus population during the school year.
2006 Janie Gilbert, Cook
6. Continuing Education. The reason the university exists is to educate, and
whether the camp is athletic, band-related, adult education, or focused on
engineering like the STEPS program, all events are intended to enhance the
individuals attending through education.
7. Summer Work for Permanent Employees. Without summer business, many
of our 12-month positions would be 9-month.
Many people ask, what is the financial payback of these camps? Revenue to UDS
for last year’s camps and catering totaled $204,968. There is also revenue for other
Student Life areas, such as University Housing, Recreation, Centers, and so on.
2006 Tami Seehaver, Salad Cook
2007 Marty Baumgartner, Storekeeper
2007 Nancy Beguhn, Cook
2012 Paula Prince, Service Lead
2013 Samantha Peterson, Marketing
Specialist
Since many of our camps return year after year, we
June:
encourage you to put your best foot forward when you
encounter an attendee or visitor on campus or in the
 National Rural Institute for Drug &
community. Become an ambassador for UW-Stout and
Alcohol Counselors
the Menomonie area to ensure continued success and  TEACH
growth in this important segment of our business.
 Gymnastics
 Students Today - Leaders Forever
Some of the outside groups confirmed for dining with
us this summer include those in the box to the right:
 Korean ESL
 Brazilian ESL
 African Fellowship
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July & August:





Steps for Girls
Korean ESL
TEACH
Spooner Upward Bound
Metropolitan State
Upward Bound
 Volleyball Camps
 Eastview Marching Band
Staff Spotlight
Dani Tuschl has worked as catering lead at UWStout for 12 years. Prior to coming to UW-Stout,
Dani worked at Don’s Super Valu for 10 years. She
grew up in and currently lives in Colfax, WI. Dani
enjoys reading, playing cards, and spending time
with family. She also enjoys gardening, and has
over 150 varieties of plants and flowers. Dani
enjoys meeting the people she encounters while
working in University Dining Service, and likes a job
that is not boring.
Adam Richards has worked as a cook at UW-
Donna Zerbian received Classified Employee of
the Month for March 2014. As her nomination
stated, “Donna takes it upon herself to organized and
simplify different aspects of her job duties, always
striving for excellence and efficiency. She makes sure
the student employees are aware of the importance
of good customer service; she sets the example for
them. Donna takes pride in every aspect of her job
and continually is striving for excellence.”
Way to go Donna! Congratulations from all of us.
1996, and has been working as a Financial Specialist
in Dining Service since 2002. Darlene’s first job was in the
U.S. Army where she learned how to dig fox holes. Darlene then
worked for a lawn and garden warehouse and in accounts payable
at a lighting company. This was followed by a job with a property
management company. Darlene enjoys making cards, and everyone
looks forward to the beautiful and touching cards she designs for
them. She likes to read mysteries, do puzzles, camp and hike on
their country property, and work on her flower garden. Darlene was
raised on a farm in Spring Valley. She enjoys computers and
software and finds it enjoyable and challenging to learn new things.
Darlene most enjoys and appreciates the strong teamwork that
permeates Dining Service. There are many friendships developed
while working among this strong team where everyone helps each
other reach common goals. Darlene treasures all of her
family and extended family. She has two grown children
and three grandchildren. She also has a 15-year-old at
home along with her and husband, Steve. It might
surprise people to know that Darlene has
been a deer hunter in the past and she has
among her bragging rights bagged a 14-point buck.
Emily Jacobson was a Student Manager at North
Point until she recently graduated this May with a degree in Human Development and Family Studies. Emily is from
Rochester, MN. She may go to grad school and would like to be a
certified child life specialist, working in a hospital with sick children
and their families. Emily likes the atmosphere, flexible scheduling,
and advancement opportunities offered her while employed in
University Dining Service. She likes to read, volunteer, be outdoors,
bike, hike, run, and spend time with family. Emily says she has
learned leadership skills, learned to take risks and try new things,
and has made new friends.
Katie Northup is a Student Manager at Student Center Dining.
Katie is from Elkhorn, WI. She is a Professional Communication and
Emerging Media major. Katie would like to be a web content
strategist. Katie likes working in University Dining Service
because of the flexible hours, being able to advance her
leadership and customer service skills, and ability to work
with other students. Katie likes to read books, go out for
wings, hang out with friends, take naps, watch movies, go for a run,
and chase squirrels. She is a squirrel whisperer.
DINING SERVICES
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DINING SERVICE
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Summer 2014 Newsletter
Stout for 5 years. Prior to this, Adam managed Pioneer Saloon and was in the Marine Corps. He enjoys
outdoor activities, including hunting, fishing, and
football. Adam especially enjoys doing anything with
his kids. He was born in San Bernadino, CA and has
lived all over California. He then lived in Michigan,
Colorado, Vermont, Texas, and finally, Wisconsin.
Adam is an open book, and everyone knows he is
a pushover with his daughter. Adam’s
grandma, Sandy Richards, who worked for
University Dining Service for many years,
influenced Adam’s choice to join UW-Stout.
He is looking forward to going to the
waterpark this summer with his kids.
Darlene Frey has worked at UW-Stout since
University Dining - A Great Place to Work
University Dining Service conducted a survey of all their student employees this spring in all
three facilities: Price Commons, North Point, and the Student Center. The results show that
working in dining service is rewarding and the work environment is positive; many ratings are
up from previous years.
Here are a few facts from the survey, completed by 308 of approximately 400 employees.
When asked if the number of hours worked
per week are acceptable, students said:
Here are the hours on average
that students are working:
Just right - 86% Too little - 10% Too much - 4%
0-5 hours: 2%
5-10 hours: 42%
10-15 hours: 35%
15+ hours: 21%
When asked if rules/policies are realistic:
When asked if rules/policies are fair:
Yes - 98%
More than fair - 24% Fair - 75% Unfair - 1%
No - 2%
Student Manager Ratings
Student Managers received good ratings in various categories of their job performance and skills that they will
carry forward into their next job position upon graduation. The scale used was 1-5, with “5” being “Excellent.”
Summer 2014 Newsletter
Job training was rated:
Very good - 29%
Good - 56%
Fair - 12%
Poor - 3%
Morale was rated:
High - 52%
Average - 47%
Low - 1%
Job Knowledge &
Training Skills
4.50
Fairness
4.54
Tactful & Communication Skills
4.45
Leadership Ability
4.45
Available on shifts
and will pitch in
4.51
Approachable
4.51
Organizational Skills
4.49
Overall Rating
4.49
Student Employees of the Month - Spring 2014
December/January
March
Jordan Budde—Commons
Clint Van Sambeek—North Point
Daniel Folk—MSC Retail
Tyler Anderson– Catering
Hayden Pierce—Commons
Allison Beck—North Point
Derek Blomberg—MSC Retail
April
February
Amanda Mallet—Commons
Laura Sinn– North Point
Sarah Groskreutz-MSC Retail
Jacob Johnson—Commons
Austin Stensen—North Point
Emily Swetlik—MSC Retail
Lauren Ross—Catering
University Dining Service Newsletter
A UDS Publication | Summer 2014
Articles should be submitted to Jim Selz, PC 160.
Not an official document. For information only.
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Not printed at
taxpayers’ expense