DINING SERVICES
Fall 2014 Newsletter
Dining Customers’ Opinions Count!
Based on last year’s sample bar items in Commons and North Point, the following items marked with an asterisk (*) have been added to the menu for 2014-15. Other items listed are added based on trends and assessments outside of sample bar feedback.
Fall 2014 Newsletter
Entrees:
*Chicken Adobo Flatbread Pizza - Du Jour
*Orange Chicken & Vegan Orange Gardein Chik’n - Du Jour
*Brat Patty with Sauerkraut on Pretzel Roll (replacing brat sausage) - Kitchen Classics
*Honey Sesame Pork (added twice) - Kitchen Classics
Vegan Gardein General Tso (adding as vegan option for General Tso) - Du Jour
*Pork Tenders (replacing one Chicken Tenders which is on several times in cycle)
Fish Tenders
Coconut Shrimp replacing Basket Shrimp - Kitchen Classics
Beef Tenders - Kitchen Classics
Upcoming
Soups:
*Chipotle Chicken Soup replacing Mexican Fiesta Soup
2014 Events:
Wednesday, Sept. 3
Classes begin
Saturday, Oct.11
Homecoming
*Vegetable Chowder replacing Vegetable Soup
Wednesday, Nov. 26
Thanksgiving break begins
Pacific Rim Soup replacing Mexican Fiesta, This is a vegetarian
soup addition as well as offers an International flavor
Saturday, Dec. 13
Commencement
Monday, Dec. 15
Evaluation week begins
Friday, Dec.19
Semester ends
*Italian Sausage Soup added
Starches:
*Loaded Mashed Potatoes replacing white rice
(white rice will now be on Carb Corner daily)
Veggies:
*Chipotle Roasted Carrots replacing one of the Honey
Glazed Carrots (not very popular)
Salad
Cowboy Caviar
*Southwest Pasta Salad
Watch for these items on the menu and give them a try. We are always looking for new
ideas. Anyone can send them to us using our “contact us” button on our website. Be part
of your dining service and make a difference.
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
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New Equipment Installations Summer 2014
A new Hobart pulper was installed in the dishroom at the Commons to replace the Adamation pulper which is no
longer supported, since the company has dissolved. This critical piece of equipment is now tied into the Hobart
dishmachine and its operation is very automated. We are pleased that the new installation allows us to re-use the
wash and rinse water of the dishmachine again, a very sustainable feature.
The Commons received two new bakery ovens by NuVu to replace the old ovens by the same manufacturer. The
new ovens allow racks of product to roll in and out rather than being a reach in increasing efficiencies. They also
contain a steam feature that will allow more flexibility in types of breads that can be produced. The NuVu company
is a Wisconsin manufacturer, which is a plus, too.
North Point Dining office received some minor changes in the modular office equipment which will allow for better
service to our student employees who need to deal with scheduling and payroll issues.
We have added furniture to the Commons dining area, expanding the seating for busy meal periods. We have also
added extra seating to the concourse lounge at North Point.
Fall 2014 Newsletter
We will be adding a mini-pad kiosk for menu access outside the Fireside Café and outside the Skylight Market. This
will allow customers to browse the menu at any time and see prices as well as nutritional information.
HAPPY BIRTHDAY!!
October
September
11 - Lynn Bonjour,
Service Lead
15 - Samantha Peterson,
Marketing Specialist
15 - Jim Selz, Asst. Director:
Business & Purchasing
3 - Kim Hintzman, Baker
6 - Donna Zerbian,
Service Lead
23 - Kathy Matthews,
Cook
November
5 - Jan Rasmussen, Admin.
Assistant & Student Employment
Coordinator
19 - Darlene Frey, Admin.
Assistant & Accounts Payable
23 - Ann Thies, Director
25 - Melissa Eierman,
Dietitian
23 - Shawn Shafer, Service Lead
29 - Sue Miller, Service Lead
27 - Jane DeFlorin,
Service Lead
30 - Rod McRae,
Catering Manager
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
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December
4 - Marty Baumgartner,
Storekeeper
5 - Donna Patneude, Cook
10 - Tami Seehaver, Salad Cook
13 - Ann Zuerlein, Service Lead
14 - Nicole Lenzner, Cook
30 - Cindy Warner, Baker
Weekly Sample Bar, Give Us Feedback!
Every Tuesday we offer samples of new recipes or products at Commons and North Point Dining Halls
and ask for customer feedback. Take a minute each of these Tuesdays in September to try the sample
and tell us what you think. Watch for October, November, and December sample bar items, also. Your
opinion counts!

Tuesday – September 16
Sriracha Chicken

Tuesday – September 23
Garlic, Sage and Olive Oil Mashed Potatoes

Tuesday – September 30
Spicy Asian Noodles
Special Meals & Buffets: 2014-15
University Dining Service offers a host of special meals and buffets during
the academic year. The 2014-15 special meals and buffets are:
Steak Nights (Commons & North Point Dining Halls)
Tuesday, September 23, 2014
Wednesday, February 4, 2015
Gourmet Burger Bar Nights (Commons & North Point Dining Halls)
Tuesday, October 7, 2014
Wednesday, March 25, 2015
Midnight Breakfasts (Commons & North Point Dining Halls)
Sunday, December 14, 2014
Sunday, May 10, 2015
Student Center Buffets
Oktoberfest Buffet
Holiday Buffet
Graduation Buffet
Graduation Buffet
Wednesday, October 22, 2014
Tuesday, December 9, 2014
Saturday, December 13, 2014
Saturday, May 9, 2015
Student Center Buffet tickets will be available on Shoppes@Stout several
weeks prior to each event, and at the Student Center Dining Office, 224 MSC.
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
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Fall 2014 Newsletter
Commons & North Point Dining Hall Special Meal Themes
30th Annual Great American Cookout Tuesday, September 9, 2014
Pizza & Wing Party: Sports Themed
Tuesday, October 14, 2014
Thanksgiving Feast
Tuesday, November 11, 2014
Holiday Feast
Wednesday, December 10, 2014
Tropical Island Buffet
Tuesday, February 10, 2015
A Taste of Brazil
Wednesday, April 8, 2015
Staffing Changes in UDS
University Dining is seeing a lot of staffing changes this year and we have been very busy with recruitments and
seeking limited term coverage.
Lisa Miller has moved into the position of Unit Manager for North Point Dining after the retirement of Maria
Butkowski. Lisa’s vacated Service Manager position is in the recruitment stages. It is expected to be filled in late
September or early October. Devin Kilmer will cover this vacancy as an LTE until the position is filled. Devin was a
Catering Student Manger for several years and is able to help in this position as he continues to look for a job in
the foodservice industry. Congratulations to Lisa on her promotion; thanks to Devin for returning to help us out.
Lela Wilson has been hired as the new Baker for the Commons. Lela, who lives in Menomonie, has a very strong
background in baking, including cake decorating. She will be starting in August to become familiar with the operations here. We welcome Lela to our team and look forward to her contributions.
Tami Seehaver, Salad Cook at the Commons, will be out on medical leave for eight weeks which covers all of
August and most of September. John Arnold, who has a strong foodservice background, will step in as an LTE to
cover Tami’s absence for us. Best wishes to Tami and thanks to John.
Barb Stephens, Service Lead in the Student Center, does not plan to return to work and is working with Human
Resources on an official retirement date. Jodi Beseler, a retuning LTE, will cover Barb’s absence. When able, we
will be recruiting for a new Service Lead. Jodi will also be available for call-in work once this vacancy is filled.
Fall 2014 Newsletter
Samantha Peterson is coming up on her year’s contract as the first Marketing Specialist for University Dining. Sam
has done an awesome job and fully convinced us of the value of keeping this position on our staff. Sam will be
moving on to other endeavors, so we are recruiting for a new Marketing Specialist and hope to have one on board
sometime during the month of September.
With the addition of the Marketing Specialist position permanently to our Administrative Office staffing, we will be
moving Linda Fane to full-time status at the North Point Dining facility, adding everyday support for the managers
and student employment program personnel management details. Thanks to Linda for her work and support in
the Administrative Office during the last three years.
The LTE storeroom position at the Commons may be filled to start the year with Brent Howe, who did this last
year. However, he continues to seek a permanent position, having completed his Masters Degree. Another person has not yet been located to take this position once Brent has a new job, but we will continue to look.
The new position of Assistant Director for Operations and Marketing will be recruited for during first semester and
is expected to be filled for a start in second semester.
UDS Operational Factors Reflect Efficiency
Recent NACUFS Operational benchmarking results compiled by Industry Insights, Inc. show that UW-Stout has cost
factors well within the industry standards of peer institutions across the nation.
This survey was participated in by 115
schools. Chart reflects major cost
categories and % of revenue as compared
to others in the report. Data is from FY13.
*capital & debt service & university overhead
Stout
All Respondents
Region
*Total Labor & Benefits
38.6%
40%
39%
*Food & Beverage
24.5%
29.9%
29.8%
Prime Costs
63.1%
69.9%
68.8%
Supply/Mainte/Misc.
8.9%
9.4%
9.6%
Surplus (Direct Exp)
28%
21.7%
22.2%
Other Expense*
16.8%
8.5%
4.8%
Operating Income
11.2%
9.8%
15.2%
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
4
Dining Excellence: Educational Benchmarking
Survey Data, Spring 2014
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 at 14 of 296 colleges, or in the top 5% of all participants for overall satisfaction.
University Dining Service is more than 90% staffed with student employees – hats off to our great dining team!
Survey Collection Statistics:



294 Universities Participated
1607 Surveys @ UW-Stout
Scale for Responses 1 (low) to 7 (high)
7
6
5
3
2
UW-Stout Mean
1
All Institutions Mean
0
Dining Service Enhances & Improves Products
We have purchased a new merchandising and labeling system that interfaces with FoodPro, our menu management software
that houses our recipes, menus, and products. We are a beta site for this new partnership of the companies, and it will provide us with a seamless solution to printing labels for our in-house packaged products. The labels will enhance the product
with an appealing design, marketing University Dining and still providing all the critical information needed by the customer.
The item name, selling price, bar code, ingredients, allergen listing, and nutritional data will all be on the labels along with a
reminder to compost our packaging. We are excited to roll this new merchandising initiative out.
All of our marketing literature, web pages, Facebook
and the mobile app have been upgraded to include
our new brand and service marks. In addition, we have
dressed our catering delivery vehicles with appliques
to advertise our Catering Services across campus, and
in the community. The signage includes not only the brand mark for Catering, but our phone number, a graphic, website and
our tagline “Excellent Food, Exceptional Service”.
The only hours that have changed for the fall is moving Jarvis Express location back to a 5:00 p.m.
close time Monday – Thursday, since we saw very little business last year from the extended 5:00 –
6:00 p.m. time.
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
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Fall 2014 Newsletter
4
Student Center Adds Menu Items
Fall 2014 Newsletter
Student Center operations have added many new menu items.
Watch for these great new culinary treats:
Happy Anniversary!
September
1987 Linda Fane, Student Employment
Coordinator
Blue Devil Grill
 Sriracha Chicken Bites
Fire & Stone Pizzeria
 Bahn Mi Pizza
Buns & Bowls
 Seafood Sub
 Sriracha Chicken Sub
Heritage Deli
 Greek Salad
 Garden Delight
 Muffaletta
 Apple Pecan Salad
 Reuben
 Tabouli Salad
Comfort Zone
 Teriyaki Salmon
 Corn Chowder
 Black Bean Soup
 Pork with Roasted Apples
 Coconut Chicken
 Chicken & Waffles
 Matzo Ball Soup
 Kabsa
 Thai Chicken Taco
Innovations
 Bacon Mac n Cheese
1989 Kim Hintzman, Baker
October
1974 Jan Rasmussen, Admin. Assistant/
Student Employment Coordinator
1982 Ann Thies, Director
2001 Diane Ternes, Cook
November
2007 Melissa Eierman, Dietitian
2012
Donna Patneude, Cook
2013 Kathleen Brown, Admin. Assistant and Catering Associate
2013 Sue Miller, Service Lead
December
2009 Justin Krahn, MSC Unit Manager
2012 Carolyn Cleven, Cook
2013 Scott Bast, Service Lead
Dining Excellence: STOUT PROUD Theme 2014-15
Each year, UDS selects a new theme and focus for the academic year. This year,
we again find our benchmarking scores beating all the industry averages, and
exceeding our own benchmarks from last year in most categories. This continued
improvement sure lends itself to our new theme “Dining Excellence” which we
have partnered with a new campus-wide campaign, labeled STOUT PROUD. This
campaign is an undertaking across campus to instill pride in being a part of this
great university and showing it in our words, actions, and apparel.
Our team consists of 41 permanent employees and over 400 student employees.
The variety of people we employ, and the broad scope of work we do, brings
many challenges to our team which we meet with a high level of success. This
success is reflected in the excellent ratings received in our national benchmarking
comparisons with other universities across the nation. To see the excellent scores that have inspired our theme
this year, see the related article on the most recent EBI Housing Assessment.
Pat your team member on the back and keep up the good work!
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
6
30th Annual Great American Cookout!
The 30th Annual Great American Cookout will be held
Tuesday, September 9, 2014 from 4:00 p.m. to 7:00 p.m.
on the South Campus Mall.
Great Food!
Meet Campus Administrators!
Meet Your Neighbor!
Play Games!
Grilled Chicken Sandwiches
Grilled 1/3 lb Pub Burgers
Boca Burgers
Locally Grown Corn on the Cob
Fresh Veggies with Dip
Fall 2014 Newsletter
Potato Chips
Creamy Italian Pasta Salad
Tangy Potato Salad
Mint Chocolate Brownies
Jumbo Chocolate Chip Cookies
Lemonade & Punch
Cost: Baseline $2.60, Flexline $6.70, Cash $7.90, Block 1 Meal
North Point cafeteria service will be closed and offering a la carte services during dinner.
Rain site: Meal served in Commons and North Point Dining Rooms
DINING SERVICES
UNIVERSITY
DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
Inspiring Innovation. Learn more at www.uwstout.edu/dining
7
UW-Stout, University Dining Host FoodPro Users’ Conference
Fall 2014 Newsletter
UW-Stout hosted the 2014 FoodPro Users’ Conference, July 20 – 23, 2014. There were 76 attendees from 25
universities around the US, and 4 representatives from Aurora, the provider of FoodPro. The conference included a keynote speaker, general sessions, many interest sessions, tours of our dining facilities, and demos on
different FoodPro modules used at UW-Stout. We featured many of Wisconsin’s finest foods, allowing
attendees from all over the US, to get a flavor of Wisconsin.
FoodPro has a long history UW-Stout, as we were the beta site, and first university to use FoodPro, beginning in
1981. We hosted the 20th FoodPro conference in 2000, and now hosted for the second time in 2014.
The conference offers time for networking with other users, one of the most valuable parts of the conference.
Universities get to learn from each other, what works, what may notstwork well, and ways to utilize FoodPro as a
great tool to run an efficient and effective dining operation in the 21 century. It is also a forum to have one-onone contact with the software creators who get user feedback on fixes, enhancements, and brand-new features
that will make the product more valuable to the users.
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. The pantry will be located in 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, including bread products, cereals, taco items, pasta and pasta sauce,
deli meats, cheeses, nondairy cheeses, potato bar, pancakes/waffles, pizza, and more. In addition, we have some food
products that will be available on a cycle basis, including meat, entrees, and 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 complement the other components of
any meal obtained in the main service area.
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.
We will continue to provide a separate area for special diet foods at North Point as we have in the past, so students may
still find additional options on North Campus when dining there.
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.
UNIVERSITY DINING SERVICE
Inspiring Innovation. Learn more at www.uwstout.edu/dining
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Not printed at
taxpayers’ expense