MARCH MONTHLY SPECIALS
FIRESIDE CAFÉ | GRIDIRON GRILL
BURGER OF THE WEEK
Week
Week
Week
Week
Week
of
of
of
of
of
March
March
March
March
March
3rd - Five Alarm Burger
10th - Pepper Bleu Cheese Burger
17th - Closed - Spring Break
24th - Salsa Burger
31st - Cowboy Burger
Check out the Daily Specials at these food
stations daily!
March
March
March
March
March
Each Combo includes:
• Fresh Homemade Potato Chips
• Delicious Bakery Bar
You will find some of the most popular
Heritage Deli items ready to combo here!
3rd - Parmesan Chicken
10th - Chicken Ranch Snack Wrap
17th - Closed - Spring Break
24th - Grilled Cheese Sandwich
31st - TWO Hot Dogs
March
March
March
March
March
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
FIRE & STONE PIZZERIA
PIZZA OF THE WEEK
BUNS & BOWLS
SUB OF THE WEEK
3rd - Meatball Pepperoni
10th - Chicken Parmesan
17th - Closed
24th - Meatball
31st - Philly Beef
Buffalo Chicken
Deluxe
Closed
Cheeseburger
BBQ Chicken
NORTH EXPRESS MARCH SPECIALS
20 OUNCE SLUSHIES ONLY $1.00
NORTH POINT PM MARCH SPECIALS
FREE SEASONED FRIES
W/ PURCHASE OF A DOUBLE CHEESEBURGER
DOLLAR VALUE MENU
NORTH POINT PM
SUNDAY
COMMONS MINI MART
Week of March 3rd
MONDAY
Week of March 10th
Peppercorn Chicken Sandwich
Chicken Snack Wrap
TUESDAY
Junior Hamburger
WEDNESDAY
Combo of Fries & 12 oz. Fountain
Beverage w/ Hot Sandwich of
$2.40 or more
THURSDAY
Grilled Cheese
Turkey & Cheese on a Bun
Nachos w/ Cheese
Week of March 17th
Jumbo Muffin
Week of March 24th
Cappucino or Hot Chocolate,
20 ounce
Week of March 31st
Nachos w/ Cheese
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, quesadillas
Monday-Thursday 10:30 am. - 10 p.m.
Friday
10:30 am. - 3 p.m.
Innovations: Dishes cooked to order with pasta and Asian cuisine
Monday-Thursday 10:30 - 10 p.m.
Friday
10:30 am. - 3 p.m.
Comfort Zone: All of the Midwestern and Stout 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. - 11:30 p.m. | Sa 10:30 a.m. - 11:30 p.m. | Su 12:00 p.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
Open at 10 a.m. Monday - Friday
March 2013 Edition
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29
BLUE DEVIL GRILL - ONLY A DOLLAR!
of
of
of
of
of
University Dining Services
Value Combos - Treat Yourself Right!
SKYLIGHT MARKET | MARCH SPECIALS
Week
Week
Week
Week
Week
Presented by
HC2 JARVIS EXPRESS
RETAIL DINING OPERATIONS
EXPRESSWAY CARTS: Quick service of coffees, sodas,
sandwiches and more.
UNIVERSITY LIBRARY
Monday-Thursday
HARVEY HALL
Monday-Thursday
Friday
9:30 a.m. - 5:00 p.m.
7:30 a.m. - 3:00 p.m.
7:30 a.m. - 2:00 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 lunch, and beverages
await you.
Monday-Thursday
7:30 a.m. - 5:00 p.m.
Friday
7:30 a.m. - 2:00 p.m.
NORTHERN EXPRESS & NORTH POINT 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. - 12:00 a.m.
Monday-Thursday
7 a.m. - 12:00 a.m.
Friday
7 a.m. - 10:00 p.m.
Saturday
10 a.m. - 10:00 p.m.
Daily PM Hours
Sunday
Monday-Thursday
UNIVERSITY DINING SERVICE NATIONAL BENCHMARKS
MONTHLY EVENTS
In October of 2012 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 and vHarvey Hall, Commons Mini Mart and Northern Express & PM, Skylight Market/Brew Devils
& Fireside Café.
Spring Break
There were 1555 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 148,012 surveys were completed in total from all institutions involved in the benchmarking.
UW-Stout’s Dining Service overall rating for each “factor” is equal to or higher than the industry average
for 4 of 8 factors. For all other factors scores are minimally lower ranging from .01 to .08 difference.
Scores were based on a 1 to 5 scale with 1 being very dissatisfied and 5 being the most satisfied.
UW-Stout
Industry
Contract Operations
General Satisfaction 3.893.90 3.64
Food
3.903.93 3.69
Menu Variety 3.62
3.70
3.46
Value of Food
3.583.50 3.25
Service
4.164.22 4.03
Cleanliness
4.284.24 4.13
Appearance of Facilities4.37 4.30 4.21
Sustainability 4.09
4.06
3.87
Summary by Type of Operation
UW-Stout
Industry Average
Commons Cafeteria 3.773.83
North Point Cafeteria 3.603.83
HC2 Jarvis Express
4.073.94
Northern Express & PM3.824.10
Expressway Carts (Express Units)4.19
3.94
Commons Mini Mart 3.944.10
Gap Analysis
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 below and are the same top five as in the industry although the order of them is
somewhat different.
UW-Stout
1. Freshness
2. Nutritional Content
3. Value
4. Taste
5. Variety of Healthy Menu Choice
Industry
1. Value
2. Nutritional Variety
3. Freshness
4. Variety of Healthy Menu Choices
5. Taste
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 grab 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.
UNIVERSITY DINING SERVICE
Learn more at www.uwstout.edu/dining
March 16th-23rd
Jarvis HC2 Open
7:30am-3:00pm | Mon-Thurs
Skylight Market
7:30am-3:00pm | Friday
Gourmet Burger Night
Wednesday, March 27th
Commons & North Point Dinner
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 5th Indian Harvest Grain Blend
March 12th Sesame Noodle Salad
March 19th No Sample, Spring Break
March 26th Smart Cookie
NUTRITION NEWS YOU CAN USE
Milk: Choose fat-free (skim) or low-fat (1%) milk as your beverage
choice with your meal. Or have yogurt or cheese along with your
Eat Right, Your Way, Every Day
During the National Nutrition Month campaign in March the
Academy of Nutrition and Dietetics (formerly the American Dietetic
meal. If you are lactose intolerant, choose lactose-free milk or
calcium-fortified soy milk.
Association) encourages everyone to return to the basics of healthy
Stock your room with smart snacks that combine protein and
eating. The campaign’s theme this year is “Eat Right, Your Way,
carbohydrate:
Every Day “and asks all of us to develop a healthy eating style that
• Apples with peanut butter, carrots and hummus, hardboiled eggs
incorporates our individual food preferences and nutritional needs.
and whole grain crackers, bananas and yogurt, almonds with fruit,
Eating right is essential to keeping your body running at its best.
string cheese with whole grain cereal.
Base your healthy eating style on the My Plate food guide. These
guidelines recommend that half our plates be made up of fruits
and vegetables, one quarter from grains, one quarter from protein,
along with a serving of dairy on the side. With My Plate food groups
as the base we have room for our favorite foods as well, as long
• Drink more water instead of sugary drinks like soda and
sweetened tea and coffee drinks.
• Have fruit for dessert more often and eat sugary desserts like
cookies, cakes, bars, and pie less often. Make them an occasional
treat instead of an everyday indulgence.
as we consume them in moderation. And be sure to balance food
If you’re an athlete, either competitive or you just enjoy working out,
intake with regular physical activity to keep your body at a healthy
what you eat will affect your performance. Your body needs fuel to
weight.
function well, so eat a light breakfast or snack before you exercise.
As a college student, your lifestyle can be fast-paced and low
• Try low-fat yogurt, graham crackers with peanut butter, or cereal
budget. Eating meals in the dining halls is an economical choice
compared to grabbing fast foods or going to sit-down restaurants.
with milk and a banana.
• Before, during and after exercise, replace fluids with plenty of
MARDI GRAS CELEBRATION REFLECTIONS
On Fat Tuesday, February 12th the Commons and North Point
Dining halls provided a Mardi Gras experience in menu and décor
for the customers at dinner. 1391 individuals dined at the meals
with 954 at the Commons and 437 at North Point.
The menu highlights were: Creole, both shrimp and roasted tofu,
Jambalaya, all meat, red beans and rice, roasted Cajun vegetable
medley, key lime pie, Mississippi mud pie. The favorite menu items
were Creole and Jambalaya. North Point offered a fortune teller
as entertainment this evening, a big hit with a line of customers all
evening. Games we also played at both locations for prizes.
Surveys of 344 customers yielded result that are not as high as
most special meals get. Many students did not enjoy the southern
menu choices. This theme is not offered regularly for this reason
but on occasion it is nice to expose our customers to a different
area of cuisine. Here are the survey results:
Overall
Menu
Décor/Entertainment Worthwhile
Excellent
17%
14%
26%
Y - 87%
Good
Fair Poor
41% 32%10%
35% 37%14%
49%
20%
5%
N - 13%
At the dining hall choose fruits and vegetables to fill half of your
water, or a sports drink if you prefer.
plate. Have a serving of grains, then round out your plate with
If you follow a vegetarian lifestyle, try to eat a wide variety of
some lean protein. With your meal have a glass or milk or a serving
meatless dishes to obtain a healthy diet. A vegetarian diet can
MEATLESS MONDAYS – PEER HEALTH EDUCATORS
of yogurt.
include just as many tasty varieties of foods as a diet including
The Peer Health Educators approached UDS and asked what we could do
Here are some ideas for each food group:
meat. Look for vegetarian dishes at the dining hall:
to promote going meatless among our patrons. It is part of an initiative
• Vegetarian stir-fry with tofu and vegetables from the Stir n Wok
they have for March. The Commons and North Point Dining Halls will be
bar
identifying at point of service, all meatless entrée choices on Mondays
• Veggie wrap with vegetables and hummus from the Deli
during the Month of March. Retail operations in the Student Center will
• Taco filled with vegetarian taco filling, cheese, lettuce olives, and
also highlight meatless choices on Mondays. Going Meatless on Mondays
bar, as well as cooked vegetables.
tomatoes, with refried beans on the side from Taco’s & More
is a campaign to raise awareness of the impact our traditional agriculture
At the salad bar, choose the leafy greens and spinach and top with
Whatever your personal lifestyle, set yourself up for success with
raw vegetables like broccoli; go easy on the cheese, bacon, creamy
healthy eating habits combined with regular physical activity to feel
dressings and other high-calorie additions. Try to get more dark-
and perform your best. Daily physical activity is recommended for
green, red and orange vegetables.
most people. Pick activities that you like, such as walking, running,
Grains: Choose whole grains along with the more refined grain
or biking around campus, or going to fitness classes. Start by doing
Fruits: Choose fresh or canned fruits from the salad bar – have cutup pineapple, sliced melon, or bananas. Choose 100% fruit juice
when you drink juice.
Vegetables: Choose vegetables from the salad bar and condiment
products. Try to make at least half of your grain servings whole
grains, like whole grain bread, brown rice or whole grain pasta.
Proteins: Choose lean proteins like lean beef or pork, eggs, fish,
what you can, at least 10 minutes at a time. Every amount adds up
and health and fitness benefits increase the more time you spend
being active!
grilled chicken breast, deli ham, turkey or tuna. Try eating more
beans and peas in dishes like chili and veggie burgers.
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 and Wednesdays.
and food production systems have on the environment.
EATING OUT CUSTOMERS STILL ENCOURAGED TO 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 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 2012 through
the last day of classes in December. You will note that students
are using the service less and those using it are using the reusable
containers more- so the trend is moving to more sustainable
choices by the diners. Way to go!!
Commons:
- 13,980 To Go Meals
- 6.7% of all meals served were To Go
(Down from 8.2% Fall 2011)
- 3.1% of all To Go Meals in Reusable Containers
(Up from 2.1% Fall 2011)
North Point
- 9,865 To Go Meals
- 12.8% of all meals served were To Go
(Down from 14.1% Fall 2011)
- 8.1% of all To Go Meals in Reusable Containers
(Up from 5.5% Fall 2011)
DINING SERVICE HOURS – SPRING BREAK
Friday, March 15
- Cafeteria Service - Commons & North Point
- Lunch – Limited menu 10 a.m. to 1:30 p.m.
- No Dinner Served
- Northern Express Closed at 2:00 p.m.
- Commons Mini Mart Closed at 2:00 p.m.
- Fireside Café – Closed
- Skylight Market & Brew Devils – Closed at 3:30 p.m.
- HC2 Jarvis Express Closed at 1:00 p.m.
- Expressway Carts
- Harvey Hall Closed at 1 p.m.
- Library – Closed
Monday- Friday March 18-22
- Jarvis HC2 Express 7:30 – 3:00 p.m | Monday-Thursday
- Skylight Market 7:30 - 3:00pm | Friday
Sunday, March 24th
- Cafeteria Service – Commons & North Point
- Dinner – 4 p.m. – 6:30 p.m.
- Northern Express & PM
- 7:30 – 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.