FEBRUARY 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 February 1st Week of February 8th Week of February 15th Week of February 24th Black & Bleu Burger
Angry Devil Burger
Bistro Burger
Pepper Bleu Cheese Burger
SKYLIGHT MARKET | FEBRUARY SPECIALS
BLUE DEVIL GRILL (DOLLAR MENU)
Week of February 1nd - Chipolte Snack Wrap
Week of February 8th - Potato Deluxe
Week of February 15th - Chicken Ranch Snack Wrap
Week of February 22nd - Corn Dog
FIRE & STONE PIZZERIA (PIZZA OF THE WEEK)
Week of February 1nd - Deluxe
Week of February 8th - Buffalo Chicken
Week of February 15th - Bahn Mi
Week of February 22nd - Thai Chicken
JARVIS HALL EXPRESS
Purchase any sandwich or salad for $3.00 and
combo it for only: $1.29
Each Combo includes:
• Fresh Homemade Potato Chips
• Delicious Bakery Bar
You will find some of the most popular Heritage Deli items
ready to combo for you here! Three selections offered each
week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
FIRESIDE CAFE | UPPER LEVEL MSC
GRIDIRON GRILL: Breakfast and upscale sandwiches | Monday-Friday 7:00 a.m. - 3:00 p.m.
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.
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!
NORTH POINT | FEBRUARY SPECIALS
FEBRUARY Daytime Dollar Specials: All Only $1.00!!
Week of February 1st - Turkey & Cheese on a Bun
Week of February 8th - Any Jumbo Muffin
Week of February 15th - 20oz Cappuccino or Hot Chocolate
Week of February 22nd - Ham & Cheese on a Bun
NORTH POINT MINI MART
Sunday - Peppercorn Chicken Sandwich
Monday - Chicken Snack Wrap
Tuesday - Junior Hamburger
Wednesday - Corn Dog
Thursday - Grilled Cheese
Tropical Island
Buffet
FEB
» Steak Night, Commons
& North Point Dinner
FEB
» A Tropical Island
Buffet, Commons &
North Point Dinner 10
th
February 10, 2015
Pacific Rim Soup
Full Salad Bar
Plus – Ingredients to:
Build Your Own: Oriental Mandarin Salad
Tropical Fruit Selection
Entrees
Spicy Caribbean Pork Loin
Jumbo Shrimp, Deep Fried
Honey Sesame Teriyaki Gardein Chick’n V
Sides
4:00 PM - 7:30 PM
Jasmine Rice
Parsley Buttered Red Potatoes
Stir Fry Vegetable Blend
Desserts
White Chocolate Macadamia Nut Cookies
Mini Eclairs w/Cream Filling
Mango Lassi
Please note that continuous service between 2 p.m. and 4 p.m. will be modified to allow for set-up for this special
event in each dining hall and we will close from 3:30 – 4 p.m. @ North Point and 3:00 – 4:00 @ Commons. Both the
Commons Mini Mart and North Point Mini Mart will be open during this time.
The prices for this meal will be: Baseline: $2.60 | Flexline: $7.45 | Cash: $8.75 | Block Plan: 1 meal
35 Cents off a Cup of Ice Cream or an Ice Cream Cone
BLOCKPLAN
SAMPLE BAR WEEKLY –
GIVE US FEEDBACK!!
Every Tuesday at Commons and North Point
Dining Hall we offer samples of new recipes
or products and ask for customer feedback.
Take a minute each of these Tuesdays in
February to try the sample and tell us what
you think. Your opinion counts!
January 27th - Classic Cuban Sandwich
February 3rd - Italian Vegetable Soup
February 10th - No Sample Tropical Island Buffet
February 17th - Tangy Asian BBQ Wrap
February 24th - Curried Cauliflower
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
FREE – 20 ounce Fountain Beverage with purchase any Burger
$1.OO
VALUE MENU
» Dining Service Advisory
Committee Meeting,
Room 130 Commons
4
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
COMMONS MINI MART
2
FEB
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.
MONTHLY EVENTS
There will be a menu offering some favorites inspired by cuisine enjoyed on a tropical island retreat that can help
you leave behind the winter blahs. The menu will be offered during dinner from 4 p.m. – 7:30 p.m. at both
Commons & North Point Dining. Decorations and games will create a tropical island atmosphere. Menu includes:
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.
ALSO CHECK OUT DAILY SPECIALS AT THE FIRESIDE CAFE AND SKYLIGHT MARKET!
NORTH POINT MINI MART & LATE NIGHT
ENJOY TROPICAL CUISINE - TUESDAY, FEBRUARY 10TH
Monday-Friday 7 a.m. - Midnight | Saturday-Sunday 10:00 a.m. - Midnight
BUNS & BOWLS (SUB OF THE WEEK)
Week of February 1nd - Seafood
Week of February 8th - BBQ Pork
Week of February 15th - Chicken Parmesan
Week of February 22nd - Philly Beef
a message from
University Dining Services
February 2015 Edition
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
FEBRUARY 2015 | NUTRITION NEWS YOU CAN USE
SPRING SEMESTER RESOLUTIONS –
TO BE HEALTHY IN 2015!
Now that Spring Semester is starting, think about making some
changes to be healthier. New Year’s Resolutions are common, and it is
also common for people to set resolutions and then fall off them right
away. The most popular resolutions are about losing weight and getting
in shape. Frequently, people set resolutions that aren’t realistic and
then aren’t able to keep up with them as the days (or weeks) go by.
So how can you avoid that trap and set some realistic goals this spring
that you can make progress on to becoming healthier? First, set
SMART goals or resolutions that will work for you. SMART goals are:
Specific – write out the details of your goals – answer who, what,
where, and when.
Measurable – how will you be accountable for your goals? Keeping
a log of your activities is one method.
Attainable – set your goals to be attainable within your daily schedule,
i.e. exercise 30 minutes each day rather than 2 hours.
Relevent – set goals that you have a realistic chance of achieving
and that fit within your lifestyle, i.e. if you’re just starting to run, plan to
run a 5 km race rather than a marathon.
Timely – set some timelines and deadlines for your goals to help you
achieve them and get a sense of accomplishment, i.e. exercise 3 days
a week for 30 minutes, increase to 5 days a week after two weeks.
Don’t overwhelm yourself by setting too many goals. Start out setting
one to three goals that are SMART (realistic) for you and then reassess
how your goals are working after a week or two, you can always modify
them or add more goals if you’re ready for it.
Now that you have the idea of how to write SMART goals, take stock of
your life in these areas where you might be interested in improving your
present health behaviors.
Healthy Eating – With the semester break and the holidays, it’s possible
you’ve gotten off track with your eating habits. Rather than going to an
extreme and severely reducing your food intake, be more reasonable
and make gradual changes in your eating habits. Cut down on sweets,
but don’t cut them out. If you cut sweets out entirely, you may get
cravings that will be hard to ignore, rather have them in small portions
and include them occasionally with your meals. Eat three meals a
day, with reasonable portion sizes. At the cafeterias eat more fruits,
vegetables and whole grains along with lean proteins and dairy foods.
When you’re working at weight loss, it’s important to get more of these
foods that are high in nutrients and less empty calorie foods like chips,
sweets and alcohol. Allow healthy snacks in between meals like yogurt,
fruit, whole grain crackers, string cheese, and popcorn.
Working Out – Adding physical activity into your daily routine is a great
health enhancer – it aids weight control, boosts your self-esteem and
is a stress reliever. Get outside for a walk or run or hit the gym if you
prefer indoor work outs, especially on the cold winter days. Plan your
activity to meet your lifestyle (classes at the fitness center or running/
walking on your own) and plan the frequency and duration according to
your fitness level and goals.
Getting Your Sleep – Get yourself on a regular sleep routine. Your
sleep cycle may also be off track after the holidays and winter break.
Think about your bedtime as well as your wake up time and strive
for between seven to eight hours of sleep each night. This amount is
the average, but each of us has our own individual amount of
sleep that we feel most rested with. You want to wake up feeling
refreshed and ready for the day.
Keep your stress in check – work some regular stress- relieving
activities into your daily or weekly routine. With a busy college student
schedule, stress relieving activities will help keep your life in balance.
Take a break and enjoy one of these activities: yoga, meditation,
massage, going for a long walk, or any activity you enjoy that helps you
calm down and feel like yourself again.
These are all great health enhancing behaviors – take your pick of
the behavior changes you want to make during the spring semester.
And remember to set SMART goals - your body and mind will feel
better if you do!
UDS AND SUSTAINABILITY
HOLIDAY FEAST WELL RECEIVED
Are you a bit curious about what University Dining Service has done
and does in terms of sustainability? Please check out our web site
and the Sustainability page: http://www.uwstout.edu/dining/sustain/
index.cfm
Each dining hall offered a buffet menu to celebrate the upcoming
holidays in December. The menu highlights were: Chicken Breast
Bruschetta, Carved Ham, Gardein Chick’n Bruschetta, Au Gratin
Potatoes, Green Bean Casserole, Rustic Apple Pie, Gingerbread
Cookies, Sugar Cookies. Mistletoe Punch, Egg Nog and more. The
top three favorite menu items in both locations were: Ham, Chicken
Bruschetta and the Au Gratin Potatoes.
Did you know that University Dining Service was the first entity in the
Menomonie community to begin collection of food waste for use in a
compost facility. This effort started in January 2010 when our waste
disposal vendor was working with the DNR to establish a licensed
commercial compost facility. The addition of our back of the house
waste to this effort became an added expense for the department
but was done for two reasons. First it was the right thing to do for the
environment. Secondly with time the costs were expected to decrease
compared to charges for waste hauled to the landfill and it was hoped
that others in the community would join the effort and help spread out
the overhead costs.
Slowly University Dining began to expand into the use of compostable
packaging and eventually started collections in key locations for the
compost stream of post-consumer waste. Then in fall of 2014 this
became a campus-wide effort. The chart below shows the impact
our initiative and efforts have had over the years on the overall waste
stream for the campus. Stout Proud – Dining Excellence.
Fair
12%
Poor
2%
31%
51%
15%
3%
42%
46%
11%
1%
96%
4%
--
--
Event attendees totaled at the Commons 831 and at North Point 357
a total of 1188 individuals. University Housing offered bingo and
prizes at both locations with prizes given out to many participants.
211 students shared their “Grade” for this event, here are the results:
The results of the survey will be published in the monthly menu and
will assist the management team and Registered Dietitian with efforts
to enhance menus and services to you.
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.
Good
51%
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, December
14th from 10:00 p.m. – 12:00 a.m. at both the Commons and North
Point Dining Halls. The event was co-sponsored by University Housing.
Watch for your opportunity to provide feedback. The survey will assess
satisfaction with the nutrition education services provided, your
satisfaction with menus to provide healthy choices and meet special
dietary considerations.
REGISTERED DIETICIAN LOCATED ON CAMPUS
Excellent
35%
MIDNIGHT BREAKFAST A SUCCESS
During the month of February, University Dining Service will administer
the annual Diet and Nutrition Survey. The survey will be offered in the
dining halls with an incentive for participation. For those unable to
complete one during these times we will also solicit completion of the
survey on line.
During the week of February 15th students will be offered the
opportunity to vote for their favorite cold breakfast cereals. The
selections of cold cereals for 2015-16 academic year will be based
on the most popular varieties of cereals in each category listed on the
survey and also that are available through our vendors. Watch for the
table and this opportunity to help select next year’s cereal selection.
Menu
Overall
Satisfaction
Entertainment/
Décor
Worthwhile?
To stay informed every day and hear about exciting events, employee
recognition, and great special menu deals – “like us” on Facebook.
NUTRITION & DIETARY HABITS SURVEY
CEREAL SURVEY
The Commons had 1350 diners and North Point had 394 for a total
of 1744 participants in this buffet. Both locations offered students the
opportunity to decorate their own cookie, play some holiday games or
do some hand created decorations for prizes. The linens and festive
decorations, along with candlelight and holiday music were much
appreciated by students. Surveys of 227 customers yielded positive
results:
ADVISORY COMMITTEE MEETS
The Dining Service Advisory Committee meets next on Monday,
February 2nd at 5 p.m. Room 130 – Merle Price Commons. 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 “About UDS”.
You are also welcome to share concerns with UDS via the
comment feature of the Web site or e-mail Ann Thies, Director of
Dining at thiesa@uwstout.edu
GRADE
Overall
A
52%
B
36%
C
10%
D
1%
F
1%
Activities
51%
31%
13%
2%
3%
Menu
40%
40%
14%
4%
2%
The students appreciated the event and were sure to have enough
energy for the late night studying as no one went away hungry.
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