MARCH MONTHLY SPECIALS
FIRESIDE CAFÉ | GRIDIRON GRILL
BURGER OF THE WEEK
Week of March 3rd - Salsa Burger
Week of March 10th - Cowboy Burger
Week of March 17th - Closed - Spring Break
Week of March 24th - Black & Blue Burger
Week of March 31st - Bistro Burger
Check out the daily specials
at these food stations!
Value Combos - Treat Yourself Right!
Each combo includes:
• Fresh Homemade Potato Chips
BLUE DEVIL GRILL
You will find some of the most popular
Heritage Deli items ready to combo here!
BUNS & BOWLS
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
Week of March 3rd - $1 Grilled Cheese
Week of March 10th - $1 Two Hot Dogs
Week of March 17th - Spring Break - Closed
Week of March 24th - $1 Potatoe Deluxe
Week of March 31st - $1 Chicken Ranch Wrap
March 3rd - Meatball
March 10th - Philly Beef
March 17th - Spring Break/Closed
March 24th - BBQ Pork
March 31st - Chicken Parmesan
NORTHERN EXPRESS
Sunday
FIRE & STONE PIZZERIA
March 3rd - Mexican
March 10th - BBQ Chicken
March 17th - Spring Break/Closed
March 24th - Buffalo Chicken
March 31st - Deluxe
NORTH POINT MARCH SPECIALS
NORTHERN EXPRESS
20 oz. Slushie - ONLY $1
NORTH POINT PM
FREE Order of Seasoned Fries w/ purchase of a Double
Cheeseburger
COMMONS MINI MART
Week of March 3rd
Wednesday
Week of March 17th
Thursday
Week of March 24th
Small Shake - Any Flavor
Spring Break
Grilled Cheese
20 ounce Cappuccino or Hot
Chocolate
Week of March 31st
Ham & American Cheese on
a Bun
UNIVERSITY DINING SERVICE NATIONAL BENCHMARKS
In October of 2013 the campus administered customer satisfaction surveys in seven dining operations on
campus: Commons Dining Hall, North Point Dining Hall, HC2 Jarvis Express, Expressway Carts @ Library,
Harvey Hall, Commons Mini Mart and Northern Express & PM, Skylight Market/Brew Devils & Fireside
Café.
There were 1611 surveys completed on campus which were then sent to Industry Insights for compilation
and benchmarking against 115 other college foodservice operations from across the nation. A total of
130,027 surveys were completed in total from all institutions involved in the benchmarking.
UW-Stout’s Dining Service overall rating for each “factor” is higher than the industry average. Ratings
by operation we ranked higher in 5 of 6 operational types.
PIZZA OF THE WEEK
Peppercorn Chicken Sandwich Pretzels w/Herbed Cream
Cheese
Monday
Week of March 10th
Chicken Snack Wrap
Turkey & American Cheese on
Tuesday
Bun
Junior Hamburger
March 2014 Edition
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29.
SKYLIGHT MARKET | MARCH SPECIALS
SUB OF THE WEEK
a message from
University Dining Services
HC2 JARVIS EXPRESS
BLOCK PLAN DEALS
For only one meal at
HC2 Jarvis Express!
Super Sub Sandwich,
Homemade Potato Chips,
and Pumpkin Bar!
Cranberry Turkey
Sandwich, Homemade
Potato Chips, and Pumpkin
Bar!
FIRESIDE CAFE | UPPER LEVEL MSC
GridIron Grill: Full breakfast menu and upscale sandwiches for lunch
Monday-Friday
7 a.m. - 3 p.m.
Poblano's: Mexican food your way - tacos, burritos, and quesadillas
Monday-Thursday
10:30 am. - 8 p.m.
Friday
10:30 am. - 3 p.m.
Innovations: Dishes cooked to order with pasta and Asian cuisine
Monday-Thursday
10:30 - 8 p.m.
Friday
10:30 am. - 3 p.m.
Comfort Zone: All of the Midwestern and Stout’s favorite comfort foods
Monday-Friday
10:30 - 3 p.m.
Heritage Deli: Upscale sandwiches and salads - ready to go!
Monday-Friday 10:30 - 3 p.m.
SKYLIGHT MARKET | LOWER LEVEL MSC
Mo-Th 7 a.m. - Midnight | Fr 7 a.m. - Midnight | Sa 10:00 a.m. - Midnight | Su 10:00 a.m. - Midnight
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
RETAIL DINING OPERATIONS
EXPRESSWAY CART: Quick service of coffees, sodas, sandwiches
and more.
UNIVERSITY LIBRARY
Monday-Thursday
9:30 a.m. - 5:00 p.m.
HC2 JARVIS EXPRESS: Located in the large ground floor
lounge of Jarvis Hall. This location offers grab-and-go
service with the best of our Expressway Carts and the
Heritage Café menu. Snacks, quick lunches, and beverages
await you...
Monday-Thursday
Friday
7:00 a.m. - 6:00 p.m.
7:00 a.m. - 2:00 p.m.
NORTHERN EXPRESS & NORTHPOINT PM: Offering in between
meal and late night snacks plus popular grocery items for
north campus residents.
Daily Northern Express Hours
Sunday
10 a.m. - 7:00 p.m.
Monday-Thursday
7 a.m. - 12:00 a.m.
Friday
7 a.m. - 7:00 p.m.
Saturday
10 a.m. - 7:00 p.m.
Daily PM Hours
Sunday
Monday-Thursday
7:30 p.m. - 12:00 a.m.
8 p.m. - 12:00 a.m.
COMMONS MINI MART: Located on first floor of the Commons
offering all day gra- and-go foods as well as a limited grocery
line.
Sunday
Monday-Thursday
Friday
Saturday
10 a.m. - 7 p.m.
7 a.m. - 8 p.m.
7 a.m. - 7 p.m.
10 a.m. - 7 p.m.
Scores were based on a 1 to 5 scale with 1 being very dissatisfied and 5 being the most satisfied.
UW - STOUT
INDUSTRY
CONTACT OPERATIONS
General Satisfaction
Food
Menu Variety
Value of Food
Service
Cleanliness
Appearance of Facilities
Sustainability
Hours of Operation
4.03
4.04
3.79
3.68
4.25
4.32
4.39
4.18
4.02
3.85
3.91
3.69
3.49
4.19
4.24
4.29
4.04
3.86
Summary by Type of Operation:
3.67
3.74
3.53
3.30
4.02
4.09
4.20
3.89
3.72
Gap Analysis :
UW - STOUT
INDUSTRY
Commons Cafeteria
North Point Cafeteria
HC2 Jarvis Express
Northern Express & PM
Expressway Carts (Express Units)
Commons Mini Mart
3.91
3.77
4.07
4.01
4.15
4.29
3.71
3.71
3.94
4.03
3.94
4.03
Skylight Market (Food Court)
Fireside Cafe (Marketplace)
4.02
4.27
3.83
3.88
UW-Stout
1. Freshness
2. Value
3. Variety of Healthy Menu Choices
4. Taste
5. Variety of Menu Choice
Industry
1. Value
2. Nutritional Variety
3. Freshness
4. Variety of Healthy Menu Choices
5. Taste
A gap analysis done by the Survey provided insight by operation into those factors which are most
important to customers and would most directly impact customer satisfaction provided a focus is
made on initiatives in these areas. The top five gap analysis factors for all UW-Stout Dining operations
combined are listed above and are the same as four of the top five for the industry although the order
of them is somewhat different.
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
MONTHLY EVENTS
15th-22nd
SPRING BREAK
Operations Closed
Except:
• Jarvis HC 2 Open
7:30 a.m. - 3:00 p.m.
Monday - Friday
March
Gourmet Burger Night
Commons & North
Point Dinner
March
26th
NUTRITION NEWS YOU CAN USE
ENJOY THE TASTE OF EATING RIGHT
Did you know that for most people taste tops nutrition as
the main reason they purchase one food over another?
Each year during National Nutrition Month in March, the Academy of
Nutrition and Dietetics has a campaign to encourage everyone to get
back to the basics of healthy eating. The 2014 campaign is “Enjoy the
Taste of Eating Right”. While social, emotional and health factors also
impact food choices, the foods people enjoy the taste of are the ones
they eat most often.
Even when you choose foods for the way they taste, don’t forget
nutrition. Choose nutrient-rich foods and beverages most of the time.
These foods provide the vitamins, minerals, protein, carbohydrates,
and other nutrients like fiber that keep your body healthy. Base your
meals on vegetables, fruits, whole grains, lean meats, poultry, fish and
eggs, fat-free or low-fat dairy, beans, nuts and seeds and you’ll get the
nutrients you need for relatively low calories.
ADD SOME NUTRITION TO YOUR MEALS
AT BREAKFAST:
» have they oatmeal with raisins and skim milk added
» have fat-free yogurt with granola and grapes as toppings
» have an omelet with mushrooms, onions, peppers, and tomatoes
» have whole-grain pancakes with applesauce on top
AT LUNCH:
» have a sandwich made on whole-wheat bread, with lean turkey, roast
beef or ham and add vegetables like cucumber slices, tomatoes and
leaf lettuce
» have a taco with a corn or flour tortilla and try ground turkey for the
filling. Top this with some cheese, lettuce, tomato and some olives and
sour cream and have a side of refried beans
» have a broth – based soup like beef barley vegetable or spicy chicken
chowder, along with salad topped with garbanzo beans and kidney
beans and low-fat salad dressing
Many college students focus more on proteins and carbs, but skip the
fruits, vegetables and dairy.
Look for ways to add all food groups into your meals to get the nutrition
you need –have fruits or vegetables at breakfast, add dairy to your
lunch and dinner meals and include protein, healthy carbohydrates and
healthy fats at all three meals.
AT DINNER:
» have whole- grain pasta with meat or marinara sauce and a
leaf-lettuce salad topped with grapes, sunflower seeds and low-fat salad
dressing
» have stir-fried chicken with lots of vegetables – mushrooms, broccoli,
zucchini, onions and try a side of brown rice along with it instead of
white rice
» have fish like salmon or baked pollock and a baked potato on the side
You might think that eating vegetables at breakfast sounds odd, but try
an omelet with mushrooms, onions, green pepper and tomatoes added.
Or have fruit with your breakfast – grapefruit, melons, and bananas all
make a nice addition to breakfast. If you eat cereal or oatmeal add
bananas or raisins to your dish. At lunch or dinner have kiwi, oranges
or apples or canned fruit like applesauce, pineapple or peaches.
Remember to choose tasty foods that are also nutrient-rich and
“Enjoy the Taste of Eating Right” during National Nutrition month in
March and throughout the entire year!
Try to have three to four servings of dairy a day, like skim or low-fat
milk, cottage cheese, yogurt or low fat cheese. Have milk with cereal at
breakfast, sliced cheese on a sandwich at lunch, and cottage cheese
along with your salad at dinner. Yogurt can be a sweet-tasting ending
to a meal instead of a dessert.
Cut down on fats in your meals and snacks. Go easy on fried foods
like fried chicken sandwiches and French fries, try a grilled chicken
sandwich and a baked potato topped with low-fat sour cream instead.
Use less butter and try the light margarine instead, have olive oil with
vinegar or low-fat salad dressing on salads.
Watch how much sugar you’re eating. Choose fruit more often for
dessert instead of cookies or cakes. Have pudding or soft-serve ice
cream instead of hard ice cream or try the Greek yogurt topped with
berries or other fresh fruit choices. You don’t have to give up desserts
entirely, just enjoy small amounts occasionally.
Replace high sugar sodas, fruit drinks, and sports drinks with a glass of
milk or 100% juice at your meals. Keep tabs on the sweetened coffee
drinks – these typically have more calories, fat and sugar than you
realize. Switch to plain coffee or add skim milk and artificial sweeteners
instead of cream and regular sugar.
SAMPLE BAR WEEKLY - GIVE US FEEDBACK!
Every Tuesday at Commons and North Point Dining Halls we offer
samples of new recipes or products and ask for customer feedback.
Take a minute each of these Tuesdays in March to try the sample and
tell us what you think. Your opinion counts!
• March 4th • March 11th • March 18th • March 25th Pretzel Cookies
Alfredo Lasagna
No Sample – Spring Break
Cranberry White Chocolate Wheat Germ Scones
DINING FACTS - DID YOU KNOW?
• Dining Service Web site has interactive Nutritional Analysis of Menus
• plateanalysis.uwstout.edu/
• Or find it via our Dining Web page at:
www.uwstout.edu/dining/nutrition/eatwell.cfm
• Diet and Nutrition Counseling is available for FREE to Baseline
participants
• Contact Melissa Eierman - eiermanm@uwstout.edu
715-232-3599
• Dining Service Employs
• 40 Permanent Employees
• Over 430 Student Employees
MEXICAN FIESTA MEAL REFLECTIONS
On February 11th the Commons and North Point Dining halls
provided menu reflective of Mexican cuisine and décor to provide
a Mexican Fiesta atmosphere for the customers at dinner. 1546
individuals dined at the meals with 1065 at the Commons and
481 at North Point.
The menu highlights were: Tacos, build your own - with three
base filling selections, Southwest Chicken Breast with Queso
Sauce, Spanish and Lime Cilantro Rice, Tres Leches Cake,
Apple Churros, Mock Strawberry Margaritas and more. The
favorite menu items were the chicken, tacos especially with the
pork carnitas filling and the churros. Games were offered to
participate in to win prize packages.
Surveys of 145 customers yielded results that endorse this as a
good menu theme for special meals. Here are the survey results:
Overall
Menu
Decor/Entertainment
Worthwhile
Excellent
30%
41%
23%
94%
Good Fair
57% 10%
47% 9%
42% 32%
6%
Poor
3%
3%
1%
EATING OUT? - THINK TWICE!
UW-Stout cafeterias continue to offer the “to go” option to
customers as a convenience that compliments a busy lifestyle.
Although UDS provides compostable and reusable containers
for this service rather than foam, or paper individuals
should still consider “dining in” as the most environmentally
responsible choice.
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 be 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.
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.
Here is a summary of what percentage of diners have taken
their meals “to go” from first day of service in September
2013 through the last day of classes in December.
Participation in the to go meal option is up this year, some of
which may be to the higher counts in the cafeterias and seating
being more crowded. Unfortunately the number of these diners
using the “reusable” meal option is down. Dining Service is
looking at a way to promote and explain this option more
directly to these customers.
COMMONS
NORTH POINT
19,477 To Go Meals
8,487 To Go Meals
» % of To Go in all meals served » % of To Go in all meals served
» 9.1% - up from 6.7% (Fall 2012) » 12.0% - down from 12.8% (Fall 2012)
» 1.5% of all To Go meals
in Reusable Containers
» Down from 3.1% last year!
» 5.0% of all To Go meals
in Reusable Container
» Down from 8.1% last year!
DINING SERVICE HOURS - SPRING BREAK
FRIDAY, MARCH 14
• Commons & North Point
Lunch - Limited menu 10 a.m. to 1:30 p.m. | No Dinner Served
• Northern Express
Closes at 2:00 p.m.
• Commons Mini Mart
Closes at 2:00 p.m.
• Fireside Café
Closed
• Skylight Market & Brew Devils
Closes at 3:30 p.m.
• HC2 Jarvis Express
Closes at 1:00 p.m.
• Expressway Carts
Library – Closed
MONDAY- FRIDAY, MARCH 18 - 22
• Jarvis HC2 Express
7:30 – 3:00 p.m Monday – Friday
SUNDAY, MARCH 23
• Commons & North Point
Dinner – 4 p.m. – 7:00 p.m.
• Northern Express
4:00 – 12:00 a.m.
• Commons Mini Mart
4 p.m. – 7:00 p.m.
• Skylight Market & Brew Devils
4:00 p.m – 12:00 a.m.