University Dining Service
Newsletter
February/March 2012
Sample Bar – Give us Feedback!!
Price Commons and North Point Dining Halls offer samples of new recipes or products every Tuesday.
Customers are then asked for feedback. Take a minute each of these Tuesdays to try the sample and tell us
what you think. Your opinion counts!
February 7
February 14
February 21
February 28
March 6
March 13
March 20
March 27
White Chicken Chili
Marinated Roasted Tofu
No Sample Bar – Pizza & Wing Meal
Cranberry Nut Biscotti
Sausage Frittata
Spring Break – No Sample Bar
Maple Pecan Quinoa
Italian Pollock with Lemon Parsley Sauce
Nutrition and Dietary Habits Survey
During the week of January 30 to February 3, 2012, 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 online.
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.
The results of the survey will be published in the monthly menu and will assist the management team and
Registered Dietitian to enhance menus and services to you.
Change in UDS Team
As a result of two retirements, staffing changes have occurred in UDS.
Laura Giede moved into a Salad Cook position in the Commons vacating a Service Lead position. Bryanna
Kuhlman is providing temporary coverage for this service lead vacancy as an LTE until the recruitment is
completed.
James Forer’s retirement has left a vacancy in the production staff at the Student Center, in addition to a Cook
2 vacancy at the Student Center. Jason Horzwski is covering the Cook vacancy as an LTE until the
recruitment is complete. A test was given for Cook 2’s on January 14, 2012, so hiring for this position should
occur during February or March.
Shawn Shafer, started as a permanent employee with UDS January 11, 2012 and will be working the late night
shift in the Student Center Skylight Market.
Cereal Survey
During the week of February 13, 2012, students will be offered the opportunity to vote for their favorite cold
breakfast cereals. The selections of cold cereals for 2012-13 academic year will be based on the most popular
varieties of cereals in each category that are available from our vendors. Watch for the table and this
opportunity to help determine next year’s cereal selection.
Rock n’ Roll - Pizza & Wing Party
The Pizza & Wing party will be held on Tuesday, February 21, 2012, from 4:00 p.m. – 7:30 p.m. at Commons
& North Point Dining. Decorations and music will reflect the era when Rock n’ Roll made its mark on our
world. The menu will provide the opportunity to eat-all-you-want of both Pizzas and Buffalo wings.
Menu includes:
Pepperoni, Sausage & Cheese Pizza
Chicken Wings w/variety of Dipping Sauces
Spicy Cross Trax Fries
Full Salad Bar
S’More Bars
Build Your Own Sundae Bar
Root Beer – On Tap
Price:
Baseline $2.40
Flexline $6.80
Cash $8.00
Block Plan 1 meal
Please note that service between 2:00 p.m. and 4:00 p.m. will be modified to allow for set-up for this special
event in both dining halls. We will be closed from 3:30 p.m. – 4:00 p.m. at North Point and 3:00 p.m. – 4:00
p.m. at the Commons. Both the Commons Mini Mart and Northern Express will be open during this time.
Soft Openings Bring Great Benefit
Many of the 120 plus new student employees in the Student Center dining operations were brought back a
week early this January, to receive extensive training, in preparation for the re-opening of the Student Center.
Then on January 19th and 20th, these same employees we able to practice their newly acquired skills and
knowledge on in-house test groups of Student Life Services.
Lunch was provided to a couple hundred people each day to employees of the Student Center, University
Housing, and Dining cafeteria operations. Observation by management, employee feedback, and surveys
completed by these groups provided many ideas for improving service, delivery, and organization.
On January 22nd and 23rd, the Student Center dining operations in the Fireside Café and Skylight Market
opened with many of their new crew trained and procedures redefined. There were many positive comments
about the operations, food, and facilities. The first week’s sales exceeded $46,000.
Kudos to the Student Center team on the excellent opening!!
5
31
February
Todd Utpadel, Cook
March
Danielle Tuschl, Catering Lead
Eating Out. Customer Still Encouraged To Think Twice!
Price Commons and North Point Dining Halls continue to offer the “to go” option to customers as a
convenience. Although UDS provides compostable and reusable containers, rather than foam, for to go
meals, individuals should still consider “dining in.”
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 be able to return for seconds or dessert rather than forced to make all decisions
at once. You will also have the opportunity to socialize with friends and possibly meet new people, building
your network within the campus community.
UDS does support “dining in,” although we recognize the occasional need with today’s busy schedules, to
dine outside the cafeteria also.
Here is a summary of what percentage of diners has taken their meals to go, from first day of service in
September 2011 through December 2011.
Commons
North Point
Number of To Go meals
17,563
11,867
Percent of meals served To Go
8.2 %
14.1%
% of To Go meals in reusable containers
2.1%
5.5%
Student Employees of Month
Month
November
December
Price Commons
North Point
Jake Pichler
Erik Collins
Retail Operations
Michael Durand
Nichole Gramstrup
Midnight Breakfast a Success
The Midnight Breakfast, which was free to hall residents, was held December 15, 2011, from 10:00 p.m. –
12:00 a.m. This event offered a breakfast meal on the eve of exam week, and the opportunity to relieve stress
by playing games. This event was held at both the Price Commons and North Point Dining and was cosponsored by University Housing.
There were 739 attendees at the Commons and 352 at North Point, for a total of 1091. Housing & Residence
Life staff kept the games going and prizes were given out to many participants.
GRADE
Overall
Activities
Menu
A
61%
59%
41%
B
31%
21%
36%
C
5%
15%
16%
D
1%
2%
4%
F
2%
3%
3%
The students appreciated the event and were sure to have enough energy for the late night studying as no one
went away hungry.
Holiday Feast Well Received
On December 7, 2011, Price Commons and North Point Dining Halls offered a buffet menu to celebrate the
upcoming holidays. The menu highlights were: Chicken Cordon Bleu, Carved Pit Ham, Chicken Pilaf
w/Orzo, Au Gratin Potatoes, Green Bean Casserole, Rustic Apple Pie, Sugar Cookies, Mistletoe Punch, Egg
Nog and more.
Price Commons had 1223 diners and North Point had 538 for a total of 1761 participants in this buffet. Both
locations offered students the opportunity to decorate their own cookie and play some holiday games. The
linens and/or special decorations, along with candlelight were much appreciated by students.
When asked “Is the time on this special meal well spent?” 98% replied “Yes”!!
Surveys of 522 customers yielded these results:
Overall rating of the meal:
28% Excellent
52% Good
15% Fair
5% Poor
Menu:
25% Excellent
45% Good
22% Fair
3% Poor
Entertainment & Decorations:
37% Excellent
46% Good
14% Fair
3% Poor
February
1997 Donna Zerbian, Service Lead
1999 Barb Stephens, Service Lead
March
2008 Todd Utpadel, Cook
UDS Professional Development Day in Review
On January 13, 2012, permanent and student management staff attended all day training in North Point Dining
& Fitness Center. There were many topics presented during the day. On a 5 point, scale, here are the results:
The day started with updates on the dining operations, including the move into the remodeled Student Center
operations and an overview of the previous semester sales. There was also employee recognition with
certificates and pins provided to permanent staff celebrating work anniversaries and student managers
celebrating years of service. The average rating for this was 4.4.
The annual safety topics on blood borne pathogens, personal protection equipment, hazard communications,
and slips, trips falls in the work place were presented and received a 3.4 rating.
Vickie Kuester, of the International Student Office, provided a presentation on the culture of the newest
contingent of students to come to UW-Stout Saudi Arabia. A video presentation and first hand feedback from
Vickie on how to best welcome and assist these new students was shared. The presentation received a 4.5
rating.
Lunch was provided by vendors, using a food show concept to showcase new foods which might be added to
menus. There was a multitude of stations offering a variety of food options and the ratings for this lunch were
4.5. The tabulated results will provide managers with ideas to focus on as they work on menu design.
An expert in Product and Garnishing skills presented some simple (and not so simple) garnish techniques that
could be used in dining operations. Employees got hands on experience creating a variety of garnishes. This
session received a 4.0 rating.
John Achter, Director of UW-Stout Counseling Center, presented the last session of the day. His topic was
Life Management 101. He addressed ways to deal more effectively with stress and stressful situations in your
life at home or at work. John’s session received a 4.4 rating.
University Dining Service Newsletter
A UDS Publication
February/March 2012
Articles should be submitted to Jim Selz
Not an official document.
For information only
Not printed at tax payer expense