NOVEMBER 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 November 3rd - Cowboy Burger
Week of November 10th - Black & Bleu Burger
Week of November 17th - Angry Devil Burger
Week of November 24th - Bistro Burger
Monday-Friday 7 a.m. - Midnight | Saturday-Sunday 10:00 a.m. - Midnight
CAFE | UPPER LEVEL MSC
SKYLIGHT MARKET | NOVEMBER 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 November 2nd - Dollar Fries
Week of November 9th - $1 Chipotle Snack Wrap
Week of November 16th - $1 Potato Deluxe
Week of November 23rd - $1 Chicken Ranch Snack Wrap
BUNS & BOWLS (SUB OF THE WEEK)
Week of November 2nd - Siracha Chicken
Week of November 9th - Seafood
Week of November 16th - BBQ Pork
Week of November 23rd - Chicken Parmesan
FIRE & STONE PIZZERIA (PIZZA OF THE WEEK)
Week of November 2nd - BBQ Chicken
Week of November 9th - Deluxe
Week of November 16th - Buffalo Chicken
Week of November 23rd - Bahn Mi
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
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.
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.
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.
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.
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.
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 | NOVEMBER SPECIALS
Week of November 3rd - 20 ounce Cappuccino or Hot Chocolate
Week of November 10th - Ham & Cheese on a Bun
Week of November 17th - Pudding Parfait
Week of November 24th - Any Flavor 20 ounce Cup Seattle's Best
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
Warm up with a homeade bowl of soup 50 cents off all month
a message from
University Dining Services
November 2014 Edition
THANKSGIVING DINNER BUFFET
On Tuesday, November 11, 2014 Commons and North Point Dining Halls will offer a “Thanksgiving Feast” during the
dinner hours. This special meal always receives the highest ratings – so you won’t want to miss it. The menu features
all the traditional foods of this American Holiday.
Prices – Baseline - $2.60 Flexline - $6.80 Cash $8.00 Block – 1 meal.
NOV
» Dining Service
Advisory Comittee
Meets @ 5 p.m. in
room 39 North Point
NOV
» Thanksgiving Feast
Commons & North
Point 4-7:30 p.m.
NOV
» NO CLASSES,
THANKSGIVING
BREAK BEGINS
DEC
» Classes Resume
3
Spiced Applesauce Pork Loin Snicker Salad
Roast Turkey Breast
Jellied Cranberries
Lasagna Roll-Ups (Vegetarian) Pumpkin Pie
Ice Cream
Mashed Potatoes & Gravy
Cherry Crisp
Bread Dressing
Corn
Dinner Rolls
Relish Trays
Baseline: $2.60
Flexline: $6.80
Cash: $8.00
Block Plan: 1 meal
Hot Mulled Cider
THANKSGIVING BREAK HOURS
COMMONS AND NORTH POINT CAFETERIAS
Tuesday, November 25th
• Breakfast and Lunch served
• Dinner with a limited menu closing at 6:00 p.m.
Sunday, November 30th
• Dinner – limited menu closing at 7:00 p.m.
ALL DINING LOCATIONS - CLOSED
Wednesday, November 26th thru
Saturday, November 29th
11
26
1
RETAIL LOCATIONS
Tuesday, November 25th
• Library Express - closed
• Jarvis Hall Express closes at 3:00 p.m
• Commons Mini Mart closed at 6:30 p.m.
• North Point Mini Mart – closed at 6:30 p.m.
• Fireside Café – closed at 3:00 p.m
• Skylight Market – closed at 4:00 p.m.
Sunday, November 30th
• North Point Mini Mart Open 4:00 p.m to Midnight
• Commons Mini Mart Open 4:00 p.m. -7:00 p.m.
• Skylight Market – Open – 4:00 – Midnight
ADVISORY COMMITTEE MEETS
The Dining Service Advisory Committee meets next on Monday, November 3rd at 5 p.m. in Room 39 at North Point Dining. If you
have any concerns, questions or issues you would like discussed at this meeting please contact a representative. All Advisory
Committee members are listed with their e-mail addresses on the UDS Web site under “Get To Know Us”. You are also welcome to
share concerns and ideas with UDS via the comment feature of the Web site or e-mail Ann Thies, thiesa@uwstout.edu
SAMPLE BAR WEEKLY –
GIVE US FEEDBACK!!
Every Tuesday at Commons and North Point
cafeterias we offer samples of new recipes
or products and ask for our customer’s
feedback. Take a minute each of these
Tuesdays in November to try the sample and
tell us what you think.
Tuesday – November 4th
Thai Chili w/ Turkey & Quinoa
Tuesday – November 11th
No Sample Thanksgiving Feast
Tuesday – November 18th
Oatmeal Breakfast Bars
Tuesday – November 28th
No Sample Thanksgiving Break
We also encourage and welcome ideas for
our weekly sample bar, submit them on a
feedback form or on our website: ¬www.
uwstout.edu/dining
NORTH POINT LATE NIGHT
Bosco Bread Sticks - Two for $2.50 - Save .79 cents
$1.OO
VALUE MENU
MONTHLY EVENTS
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
NOVEMBER 2014 | NUTRITION NEWS YOU CAN USE
How Much Water Do We Really
Need to Drink Each Day?
You may have heard the “rule of thumb” to drink 8 glasses of
water each day; however that “rule of thumb “has no scientific
proof to back it up and most of us have more individualized
needs based on body size and energy expenditure through
exercise.
You may be interested to learn that you can count the fluid
intake from the foods you eat which provide about 22% of the
average American’s water intake, according to the Institute
of Medicine and you can also count the water in caffeinated
beverages like coffee and tea to meet your fluid needs. These
beverages don’t have as diuretic effect as once thought.
For most of us, fluid intake is driven by thirst, and when we
drink fluids in response to thirst that keeps our hydration
status and total body water at normal levels. Water makes up
about 60% of our body weight. It has important roles in the
body - every cell in our body needs water to function. Water
transports nutrients and oxygen throughout the body, and
carries away waste materials.
Every day you lose water through your breath, perspiration,
urine and bowel movements. Lack of water can lead to
dehydration, a condition that occurs when you don’t have
enough water in your body to carry out normal functions. Being
dehydrated can impair the regulation of body temperature and
may also impair cognitive performance on tasks.
For your body to function properly you need to replenish your
body’s water supply by consuming beverages and foods that
contain water.
So how much fluid is recommended for an average healthy
adult? The Institute of Medicine determined an adequate
intake (AI) for men is about 13 cups of total beverages per day.
The adequate intake (AI) for women is about 9 cups of total
beverages per day.
Some people need more than the average recommended fluid
intake depending on various factors:
• Exercise – add additional fluids to compensate for your fluid
losses. An extra 1.5 to 2.5 cups of water should be enough for
short bouts of exercise, but if you exercise intensely for over
an hour (like running a marathon) then you need more fluids
depending on how much you sweat during the exercise and
how long the exercise lasts. During intense exercise, a sports
drink is a good choice to replace sodium losses in sweat.
• Hot or humid weather increases sweating and requires extra
ALL-U-CAN-EAT PIZZA AND WING MEAL
UNIVERSITY DINING - INDEPENDENT & STUDENT POWERED
fluid intake.
• Illness – when you have a fever, vomiting or diarrhea your body
loses additional fluids.
• Women who are pregnant or breast-feeding need additional fluids
to stay hydrated.
Remember, some of your fluid intake will come from foods,
especially foods that are high in water content: cantaloupe,
watermelon, strawberries, lettuce, spinach, cabbage, celery,
pickles, squash are over 90% water; yogurt, apples, grapes,
oranges, carrots, broccoli, pears, pineapple are over 80% water.
Beverages like milk and juice are composed mostly of water.
Coffee, tea, and soda also contribute, but limit these amounts for
calorie and caffeine content.
Over Half A Ton Of Wings Consumed!
Generally, if you drink enough fluids so that you rarely feel thirsty
and your urine is colorless or light yellow your fluid intake is
probably adequate. Make water your beverage of choice for fluids.
Have a glass of water or other calorie-free or low-calorie beverage
with each meal and between each meal. When you’re exercising,
drink water before, during and after your exercise session.
The favorite foods were the pizza, wings, fries, and the draft root
beer.
Healthy Beverage Guidelines
From Barry Popkin, PhD, University of North Carolina
1. Water = 20 – 50 ounces per day.
2. Unsweetened tea and coffee = tea -0-40 ounces; coffee -0-32
ounces (caffeine content limits the amount that is recommended.
Limit sweetened tea and coffee drinks to avoid extra sugar.
3. Low- and non-fat milk and soy beverages – 0-16 ounces per
day
4. Non- calorically sweetened beverages (diet soda, artificially
sweetened lemonade, tea, and coffee drinks) = 0-32 ounces per
day
5. Caloric beverages with some nutrients = 0-8 ounces per day of
juices. No whole milk. Sports drinks should be consumed sparingly
except for endurance athletes (0-16 ounces per day) due to the
added sugar content. Alcoholic beverages, 0-1 drink per day for
women and 0-2 drinks per day for men (one drink is 12 ounces
beer, 5 ounces wine, or 1.5 ounces distilled spirits.
6. Calorically sweetened (sugar containing) beverages without
nutrition – no more one 8 ounce serving per day. Energy drinks
fall in this category; don’t mix them with alcohol.
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.
Diners really enjoyed this special dinner meal with all-you-caneat wings and pizza. The Commons served 1364 and North Point
served 504 for a total of 1868 diners
There were eight different sauces for the wings with the most
popular being BBQ and Ranch. Despite the fact this meal was
offered as an all-you-can-eat meal, the numbers may surprise
many:
• 631 pounds of cross trax fries
• 2490 slices of pizza
• 1205 servings of wings, that’s 1002 pounds or a half ton of
wings!!
The decorations, staff uniforms and games reflected the sports
theme. A guest visit by “Blaze” the UW-Stout Athletic Blue Devil
Mascot occurred at each cafeteria. Blaze was very entertaining
with his photo ops, good humor, gifts of magnetic clips and
athletic sports schedules. Games were played at both locations
and prizes awarded. Below is a chart indicating the popularity of
theme and menu as rated by 326 diners that night.
Ratings
Menu
Overall Satisfaction
Entertainment/Decor
Worthwhile?
Excellent
37%
38%
29%
98% - YES
Good
48%
51%
44%
2%- NO
Fair
14%
9%
25%
Poor
1%
2%
2%
Did you know that the Dining Service at UW-Stout is self-operated
and the employees of the department are employees of the State of
Wisconsin. This means the money made on the campus by dining
operations stays here in the Dining Service budget. There is no
emphasis or decisions made to increase profits for shareholders
or a board of directors allowing decisions to be driven by customer
satisfaction and fiscal responsibility to students.
The employee base for Dining Service is over 440 employees. This
includes over 400 students who work in all areas of our operations and
make up 90% or more of the work force serving over 7000 customers
on a typical day during the semester. Of these 400+ students
there are always approximately 35-40 who are also members of the
management team as Student Managers in each facility. Students
gain real management experience in these roles assisting the full-time
management in all areas.
Students who work in the Dining Service are found to be quite happy
with their employment. Many of these students are in management
positions gaining valuable experience for jobs in the future. Student
employee morale has been rated in a 2014 Spring survey of 308
student employees as:
• High by 52%,
• Average by 47%
• Low by 1%
These students are the face of University Dining Service with most
customer service delivered by a student. As a self-operated auxiliary to
the university, much of our success depends on the feedback provided
by the employees in the workplace and the work done by this student
work force. Students are not only our primary customer but play a
large role in serving our customers.
BASELINE ACCOUNT CHOICES - SECOND SEMESTER
The time during Thanksgiving break could prove a good opportunity to
review what you have left in your Baseline account and determine if you
need a larger or smaller dining plan to start second semester.
Any Baseline Dining Funds left on your account, at the end of the
semester will be transferred to Baseline Plus funds and will be
available for your use second semester. YOU WILL AUTOMATICALLY BE
GIVEN THE SAME DINING PLAN FOR THE 2015 SPRING SEMESTER THAT
YOU HAD DURING THE FALL SEMESTER.
YOU WILL AUTOMATICALLY BE GIVEN THE BASELINE PLUS FUNDS FOR
THE 2015 SPRING SEMESTER THAT YOU RECEIVED FOR THE FALL
SEMESTER.
You can check your current Baseline and Baseline Plus balances by
logging onto your campus card account at http://www.uwstout.edu/
services/campuscard/index.cfm
Like us on facebook to see if you
made it in any of the pizza & wing
night pictures!
www.facebook.com/UWStoutDining
If you are satisfied with the Dining Plan and Baseline Plus amount that
you currently have, you will need to do nothing. If you desire a change
in plans or Plus amounts desposited at the start of second semester
you will need to request a change. Information on how to make that
change will come out to you by early December. Watch your email for
this important information.