SEPTEMBER MONTHLY SPECIALS
FIRESIDE CAFÉ|GRIDIRON GRILL
SKYLIGHT MARKET | LOWER LEVEL MSC
BURGER OF THE WEEK
GRAB & GO: Convenience and ready-to-eat foods
BLUE DEVIL GRILL: All-American fast food menu items
BUNS & BOWLS: Subs and salads made to order
FIRE & STONE PIZZERIA: Brick Oven pizza by the slice
BREW DEVILS: Full line of Starbucks beverages, smoothies, ice cream treats
Week of September 1 - Bistro Burger
Week of September 8 - Pepper Bleu Cheese Burger
Week of September 15 - Salsa Burger
Week of September 22 - Cowboy Burger
Week of September 29 - Black & Blue Burger
Monday-Friday 7 a.m. - Midnight | Saturday-Sunday 10:00 a.m. - Midnight
CAFE | UPPER LEVEL MSC
SKYLIGHT MARKET | SEPTEMBER SPECIALS FIRESIDE
GRIDIRON GRILL: Breakfast and upscale sandwiches | Monday-Friday 7:00 a.m. - 3:00 p.m.
BLUE DEVIL GRILL (DOLLAR MENU)
Week of September 1 - Chicken Ranch Wrap
Week of September 8 - Corn Dog
Week of September 15 - Grilled Cheese
Week of September 22 - Fries
Week of September 29 - Chipotle Wrap
BUNS & BOWLS (SUB OF THE WEEK)
Week of September 1 - Chicken Parmesan
Week of September 8 - Club
Week of September 15 - Meatball
Week of September 22 - Siracha Chicken
Week of September 29 - Seafood
POBLANO'S: Mexican favorites | Monday-Thursday 10:30 am. - 8:00 p.m. | Friday 10:30 a.m. - 3:00 p.m.
INNOVATIONS: Pasta & Asian cuisine | Monday-Thursday 10:30 - 8:00 p.m. | Friday 10:30 a.m. - 3:00 p.m.
COMFORT ZONE: Midwestern and Stout’s favorite comfort foods | Monday-Friday 10:30 a.m. - 3:00 p.m.
HERITAGE DELI: Upscale sandwiches and salads | Monday-Friday 10:30 a.m. - 3:00 p.m.
RETAIL DINING OPERATIONS
UNIVERSITY LIBRARY EXPRESS: Quick service of coffees, sodas, sandwiches and more
Monday-Thursday
9:30 a.m. - 5:00 p.m.
FIRE & STONE PIZZERIA (PIZZA OF THE WEEK)
JARVIS HALL EXPRESS: Grab-and-go service with the best from Expressway Carts and the Heritage Café
Monday-Thursday
7:00 a.m. - 5:00 p.m.
Friday
7:00 a.m. - 2:00 p.m.
Week of September 1 - Bahn Mi Pizza
Week of September 8 - Thai Chicken
Week of September 15 - Taco
Week of September 22 - BBQ Chicken
Week of September 29 - Deluxe
NORTH POINT MINI MART : In between meals and popular grocery items for north campus residents.
Sunday
10:00 a.m. - 7:00 p.m.
Monday-Thursday
7:00 a.m. - 12:00 a.m.
Friday
7:00 a.m. - 7:00 p.m.
Saturday
10:00 a.m. - 7:00 p.m.
JARVIS HALL EXPRESS
Value Combos - Treat Yourself Right!
Purchase any sandwich or salad for $3.00 and make it a combo
for an additional $1.29.
Each combo includes fresh homeade potato chips and a
delicious bakery bar.
You will find some of the most popular Heritage Deli items ready
to combo here!
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
COMMONS MINI MART: Grab-and-go foods as well as popular grocery items for south campus residents
Sunday
10:00 a.m. - 7:00 p.m.
Monday-Thursday
7:00 a.m. - 8:00 p.m.
Friday
7:00 a.m. - 7:00 p.m.
Saturday
10:00 a.m. - 7:00 p.m.
NORTH POINT LATE NIGHT: Late night snacks for north campus residents
Sunday 7:30 p.m. - 12:00 p.m.
Monday - Thursday
8:00 p.m. - 12:00 p.m.
HEY BLOCK PLAN MEMBERS!
For only ONE MEAL at Jarvis Express
» Super Sub Sandwich, Homemade Potato Chips, and Pumpkin Bar
» Cranberry Turkey Sandwich, Homemade Potato Chips, and Pumpkin Bar
ALSO CHECK OUT DAILY SPECIALS AT THE FIRESIDE CAFE AND SKYLIGHT MARKET!
COMMONS MINI MART
NORTH POINT | SEPTEMBER SPECIALS
Week of September 8 - Turkey & Cheese on a Bun
Week of September 15 - Any Jumbo Muffin
Week of September 22 - Cappuccino or Hot Chocolate
Week of September 29 - Ham & Cheese Sandwich
NORTH POINT MINI MART
NORTH POINT MINI MART & LATE NIGHT
Sunday - Peppercorn Chicken Sandwich
Monday - Chicken Snack Wrap
Tuesday - Junior Hamburger
Wednesday - Corn Dog
Thursday - Grilled Cheese
20 oz. slushie only $1.00
BLOCKPLAN
a message from
University Dining Services
September 2014 Edition
COMMONS & NORTH DINNER EVENTS
University Dining Service (UDS) offers a host of special meals and events during the academic year to treat
students to a change of pace, the chance to enjoy some culinary specialties/favorites and just offer some fun at
dinner! These are served in Commons and North Point Dining Halls. There are six of these this year.
30th Annual Great American Cookout
Tuesday, September 9th
Pizza & Wing – Wide World of Sports Tuesday, October 14th
Thanksgiving FeastTuesday, November 11th
Holiday FeastWednesday, December 10th
Tropical Island Buffet Tuesday, February 10th
A Taste of Brazil
Wednesday, April 8th
When most of these meals/events are offered a great deal of time and effort go into re-arranging and redecorating
the dining and service area. The time needed to prepare for these events is between the hours of 2 p.m. and 4
p.m. Due to this preparation students are advised that on special meal days they may not have access to full lunch
service between 2 p.m. and 4 p.m. in the cafeterias, with no service from 3:30 p.m. – 4 p.m. Our convenience
operations in these buildings, North Point Mini Mart & Commons Mini Mart, will remain open for grab and go.
If you have ideas for these events in terms of menu items and/or entertainment please share them with UDS. You
can share these ideas via the WEB site: www.uwstout.edu/dining utilizing the “contact us” e-mail option.
2
SEPT
3
» Memorial Student
Center "Backyard
Bash" 5:00 - 7:00
p.m.
» Meet Menomonie
5:00 - 7:00 p.m.
» Classes Start
SEPT
» Great American
Cookout 4:00 - 7:00
p.m.
SEPT
» Steak Night @
Commons & North
Point
9
23
COMMONS CAFETERIA ADDS SPECIAL DIET PANTRY
UW-Stout Dining Services is excited to announce that a Special Diet Pantry is being developed to better meet
the needs of UW-Stout students with food allergies and intolerances, including students with gluten and lactose
intolerance as well as specific food allergies. This will be located at the Price Commons, adjacent to the main
service line.
The Special Diet Pantry is set up as a self-service area where students can serve themselves a variety of foods. We
have some food products that will be available all the time: bread products, cereals, taco items, pasta and pasta
sauce, deli meats, cheeses, nondairy cheeses, potato bar, pancakes/waffles, pizza, etc.
In addition we have some food products that will be available on a cycle basis: meats/entrees, dessert items.
The Special Diet Pantry will be available during all meal periods, all hours and assistance can be sought if needed
from a Student Manager or full-time Lead Worker. Items are expected to be self-service to compliment the other
components of any meal obtained in the main service area.
SAMPLE BAR WEEKLY –
GIVE US FEEDBACK!!
University Dining Service (UDS) offers a
host of special meals and events during
the academic year to treat students to
a change of pace, the chance to enjoy
some culinary specialties/favorites and
just offer some fun at dinner! These
are served in Commons and North Point
Dining Halls. There are six of these this
year.
Medical documentation of a food allergy or intolerance (milk, egg, peanut, tree nut, fish, shellfish, wheat, soy,
lactose, gluten) will continue to be requested in order to best assist students with food allergy/intolerance and
to individually meet your needs for safe foods. Once medical documentation is received individuals will be given
access via their ID card to this Special Diet Pantry. There will be an orientation for each student who plans to use
the Pantry after an initial meeting Lisa Eierman, R.D. for University Dining.
Tuesday – September 16th
Siracha Chicken
To schedule an appointment with Lisa, you may call 715-232-3599 or e-mail her at eiermanm@uwstout.edu
Tuesday – September 30th
Spicy Asian Noodles
12 oz. fountain beverage w/build your own burrito
VALUE MENU
SEPT
UDS will post signs as far in advance as is practical, make such notation on this monthly menu and ask students
for their understanding when these days occur.
NORTH POINT LATE NIGHT
$1.OO
MONTHLY EVENTS
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
Tuesday – September 23rd
Garlic, Sage and Olive Oil Mashed Potatoes
SEPTEMBER 2014 | NUTRITION NEWS YOU CAN USE
WELCOME TO UW-STOUT AND
UNIVERSITY DINING SERVICES!
Whether you are a new or returning student, welcome to UW-Stout’s
University Dining Services (UDS)! I’d like to take this opportunity to
inform you of ways UDS helps students stay healthy while eating in
the Commons and North Point cafeterias. For some students, this
is the first time you are choosing what to eat at meals on your own.
These guidelines will help you make more nutritious choices to keep
your body (and mind) operating at its best capacity.
GENERAL GUIDELINES | Here are some suggested guidelines to help
you choose a healthy diet.
» Watch your portion sizes and choose amounts according to your
hunger level – don’t be tempted to overfill your plate just because you
can serve yourself as much you want.
» Eat at least 5-9 servings per day of fruits and/or vegetables. To
add more fruits and veggies to your diet choose 100% fruit juice for
breakfast, add fruit to cold cereal or yogurt, eat a side salad daily
at lunch and choose the cooked vegetable served at the Kitchen
Classics area in the dining room. Keep your room stocked with fresh
fruit, “snack” packs of canned fruit, baby carrots or other raw veggies
(instead of less healthy snacks like chips or candy).
» Add in some whole grain foods like 100% whole wheat bread, whole
grain breakfast cereal, multigrain pancakes, whole grain tortillas,
whole grain pasta, brown rice, and whole wheat pizza crust.
» Limit desserts/sweets to two times per week. In place of a high
fat, high calorie dessert, choose fresh fruit or non-fat frozen yogurt
instead.
» Choose skim or 1% milk and drink at least 24 ounces per day (that
is equal to two glasses of milk in the dining rooms).
» Choose lower fat entrees such as baked fish or chicken, baked
potatoes, salad bar topped with vegetables and low-fat dressing, a
deli sandwich made on 100% whole wheat bread or a turkey taco
for meals.
HOW CAN I FIND OUT MORE ABOUT THE
NUTRITIONAL CONTENT OF FOOD SERVED ON
CAMPUS OR GET HELP WITH MY EATING PLAN?
UDS provides several resources to help students choose a more
nutritious diet.
» Visit our website at www.uwstout.edu/dining to access information
about the calorie, carbohydrate, protein, fat and fiber content of
foods served on campus. » You can access the “analyze your
plate” link on our website and enter what you ate at each meal and
the computer will calculate the amount of calories, fat and other
nutrients you consumed. The website also contains PDF copies of
nutritional information brochures for all of our dining operations on
campus.
» Check out the “nutrition information station” located at the entrance
to the Commons and North Point cafeterias for books, pamphlets and
other information related to nutrition.
» UDS also has booklets for Commons/North Point and brochures for
the Expressway carts available detailing nutritional analysis of foods
served.
» Meet with Lisa Eierman, RD for personal nutrition counseling
regarding healthy eating habits, weight control advice, or if you have
specific dietary needs that you would like help with. Lisa is on campus
on Mondays, Wednesdays, and Thursdays.
HEALTHIER OPTIONS OFFERED IN THE COMMON
AND NORTH POINT CAFETERIAS INCLUDE:
» Salad bar includes dark green spinach, low fat cottage cheese and
yogurt, and fat free French and Italian salad dressing.
» Deli area includes light and multigrain bread and low fat meats such
as ham, turkey and roast beef.
» Tacos and More area includes turkey and vegetarian “meat” fillings
and whole wheat tortillas.
» Our deep fat frying oil contains no trans-fatty acids.
» We offer skim and 1% milk, water and 100% orange and apple juice
in the beverage area. We also carry soy and lactose-free milk.
» Higher fiber breakfast cereals offered are Cheerios, Honey Nut
Cheerios, Raisin Bran, granola and oatmeal.
» Omelets can be made with egg substitute (no fat, no cholesterol).
» Grilled chicken and vegetarian burgers are served at the Grill area.
» Specialty bars include pasta bar with whole wheat pasta (choose
meatless sauce), stir and wok (choose brown rice) and baked potato
bar.
» All cooked vegetables are unbuttered.
» Fresh fruits and raw vegetables like carrots are available at meals.
» Reduced fat salad dressing and sour cream is used.
» Non-fat frozen yogurt is served.
REGISTERED DIETICIAN LOCATED ON CAMPUS
Lisa Eierman, R.D. is employed by University Dining Services to answer your nutrition questions or address dietary concerns. Lisa can be
contacted by phone (232-3599) or email (eiermanm@uwstout.edu). Her office is located in Room 160 of Merle Price Commons. Lisa is on
campus on Mondays, Wednesdays and Thursdays.
REUSABLE "TO GO" CONTAINERS - HOW DOES IT WORK?
EATING OUT? CUSTOMERS ENCOURAGED TO THINK TWICE!
The Reusable Container Program is in place to minimize the use of disposable dinner
ware for those needing the convenience of a “to go” meal. A “to go” meal is intended
to be eaten outside the dining room and at no time can a participant decide to “dine
in” the dining room. A “to go” meal is allowed only one entrée. Applicable charges
for the meal will be charged to the participant but no “to go” fee will be applied if all
conditions of exchange program are met.
As a participant in the reusable container program the diner purchases the reusable
“to go meal” kit. Current Price is $8.00. Kits for sale at North Point Mini Mart and
Commons Mini Mart.
UW-Stout cafeterias continue to offer the “to go” option to customers. This service
has been available for a number of years and we offer it two different ways: In
compostable containers a better environmental approach than the old containers and
since 2011 a reusable container, the best choice for “to go” cafeteria meal service.
However, individuals should still consider “dining in” as the best environmental choice
available. Please think twice about taking your meal to go. 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
forced to make all decisions at once. You will be given the opportunity to socialize with
friends and possibly meet others building your network within the campus community.
Kit Includes: a plastic 3-compartment hinged container (when used for a meal the
container must be able to close, and user must open for examination at cashier stand
upon check-out), a set of silverware (knife – fork – teaspoon), a 22 oz plastic glass
(used only for beverages – no food is allowed; a cover is provided by cashier)
UDS does support “dining in” for all the right reasons although we recognize the
occasional need with today’s busy schedules – to dine outside the cafeteria also.
Please make your decisions for the right reasons and always consider the environment
in your decisions.
The diner agrees to return all components, reusable container, plastic glass, and
silverware setting to dining service exchange location. Upon exchange, kits must be
clean and free of food debris/residue.
STUDENTS, SPEAK UP!
In return for used but clean items the diner will then obtain a validation card with
dated receipt to obtain all components again on their next visit to a cafeteria location,
Commons or North Point.
Kits cannot be re-used even if cleaned, they can only exchanged for a validation card
to obtain next set of items. This is to assure that proper sanitation of the kits occurs
to meet health codes.
Failure to return any part of the kit will result in a charge for the missing piece. No
refunds will be given for “found” components of the kit.
Charges for components are: Container $5.00 | Silverware $0.25/item | Cup $3.00
When entering the dining room the diner must show their validation card with dated
receipt attached to server before being served. At the cashier stand the cashier will
collect validation card and receipt, charge for the meal itself and provide 22 oz glass
& lid. Diner may help themselves to knife, fork and spoon.
Any diner using a container without validation and exchange will be charged a new kit
fee by cafeteria cashier.
DINING EXCELS! | NATIONAL BENCHMARKING RESULTS | SPRING 2014
University Dining Service is seeking students to serve on a University Dining Service
Advisory Committee, which meets once a month. Representatives from both the oncampus population as well as students living off campus are being sought.
Each month this committee will assist in evaluating food items at the meetings.
Weekly they have the opportunity to provide feedback on current operations through a
secret shopper program. As we plan future facility and menu changes the students on
this committee act a student representatives for the rest of the student body.
If you are interested please call Ann Thies, Director of Dining Service, 715-232-2134.
UNIVERSITY DINING “STUDENT POWERED”
University Dining Service payrolls over 400 students during the school year to run all
aspects of our dining operations. This is 90% of our work force! A broad variety of job
duties and openings can now be found in any of our operations for fall.
Students who work in Dining feel it is a great place to work as evidenced in this survey
data of 308 student employees, spring 2014. When asked how would you rate morale
within University Dining Service? 52% - High | 47% - Average | Only 1% Low
Benefits of working for University Dining Service:
Flexible Hours | You can WALK to work | Competitive Wage – Starts at $7.60/hour
and earn raises | Meal & Beverage Provided when minimum hours worked | Meet
lots of other students
Each spring University Housing conducts a survey of satisfaction utilizing the services
of Educational Benchmarking Inc., (EBI) which includes questions to assess key
dining factors among the residence hall students. The Dining ratings are shown in
graph format below and exceed all industry averages for every factor by a good margin
on the seven point scale. The result placed UW-Stout – 14 of 296 colleges or in the
top 5% of all participants for overall satisfaction.
IT'S EASY TO APPLY! Ask any cashier for an application, get application off our web site
www.uwstout.edu/dining- use the “Student Employment” button, or call one of
the following numbers Commons 715-232-1577 | North Point 715-232-1582|
Memorial Student Center 715-232-1482 | University Catering 715-232-3463
University Dining Service is more than 90% staffed with student employees – hats off
to our great dining team!
TUESDAY, SEPTEMBER 9, 2014 | 4:00 – 7:00 P.M. | SOUTH CAMPUS MALL
SURVEY COLLECTION STATISTICS:
294 Universities Participated
1607 Surveys @ UW-Stout
Scale for Responses 1 (low) to 7 (high)
30TH ANNUAL GREAT AMERICAN COOKOUT
Not Only Great Food! But Also… Meet Campus Administrators! Meet Your Neighbor!
PLAY GAMES! LEARN ABOUT UNIVERSITY RECREATION!
UW-Stout Mean
All Institutions
THE MENU:
1/3# Grilled Pub Burgers
Grilled Chicken Fillet Sandwich
Boca Burgers (Veg symbol)
Tangy Potato Salad
Locally Grown –Menomonie Sweet Corn on the Cob
Creamy Italian Pasta Salad
Veggies & Chips w/Dip
Jumbo Chocolate Chip Cookies
Mint Chocolate Brownies
Lemonade & Punch
Cost: Baseline $2.60 | Flexline $6.70 | Cash $7.90 | Block Plan 1 Meal
*North Point cafeteria service will be closed offering only ala carte services during dinner.
*Rainsite: Meal served in Commons and North Point Dining Room.