SEPTEMBER MONTHLY SPECIALS
FIRESIDE CAFÉ | GRIDIRON GRILL
BURGER OF THE WEEK
Week
Week
Week
Week
Week
of
of
of
of
of
Sept
Sept
Sept
Sept
Sept
2nd - Salsa Burger
9th - Cowboy Burger
16th - Caprice Burger
23rd - Five Alarm Burger
30th - Pepper Bleu Cheese Burger
Check out the Daily Specials at these food
stations daily!
Sept
Sept
Sept
Sept
Sept
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!
2nd - $1 Grilled Cheese
9th - $1 Double Dog
16th - $1 Chipotle Snack Wrap
23rd - $1 Parmesan Chicken
30th - $1 Ranch Snack Wrap
BUNS & BOWLS
SUB OF THE WEEK
FIRE & STONE PIZZERIA
PIZZA OF THE WEEK
Week
Week
Week
Week
Week
Hawaiian
BBQ Chicken
Mediterranean
Buffalo Chicken
Deluxe
of
of
of
of
of
Sept
Sept
Sept
Sept
Sept
2nd - Meatball
9th - Philly Beef
16th - Tuna
23rd - Meatball Pep.
30th - Chicken Parm
NORTH POINT PM
COMMONS MINI MART
Week of Sept 2nd
Week of Sept 2nd
Week of Sept 9th
Week of Sept 9th
Week of Sept 16th
Week of Sept 16th
Chicken Snack Wrap Turkey & Cheese on a Bun
Grilled Cheese
Chicken Sandwich
Week of Sept 23rd
Two Hot Dogs
Week of Sept 30th
Two Hot Dogs
Jumbo Muffin
Week of Sept 23rd
Cheddarwurst
Cheddarwurst
Three selections offered each week from:
• Cranberry Turkey Sandwich
• Tuscan Chicken Sandwich
• BLT Sandwich
• Italian Club
• Mandarin Chicken Salad
NORTH POINT SEPTEMBER SPECIALS
NORTHERN EXPRESS
20 oz Slushie for $1.00
North Point PM
FREE 12 oz Fountain Beverage w/”Build Your
Own Burrito”
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.
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
September 2012 Edition
Purchase any sandwich or salad for $3.00 and
make it a combo for an additional $1.29
SKYLIGHT MARKET | SEPTEMBER SPECIALS
of
of
of
of
of
University Dining Services
Value Combos - Treat Yourself Right!
BLUE DEVIL GRILL
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 & 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. - 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
7:30 p.m. - 12:00 a.m.
8 p.m. - 12:00 a.m.
SPECIAL MEALS & EVENTS IMPACT CONTINUOUS SERVICE
MONTHLY EVENTS
University Dining Service (UDS) offers a host of special meals and events during the academic
year to treat students to a change of pace, the chance to enjoy some culinary specialties/
favorites and just offer some fun at dinner! These are served in Commons and North Point
Dining Halls. There are six of these this year.
Student Employment Fair
When most of these meals/events are offered a great deal of time and effort go into
rearranging and redecorating the dining and service area. The time needed to prepare for
these events is between the hours of 2 p.m. and 4 p.m. Due to this preparation students are
advised that on special meal days they may not have access to full lunch service between 2
p.m. and 4 p.m. in the cafeterias, with no service from 3:30 p.m. – 4 p.m.
Tuesday, Sept. 4th 5 – 7 p.m.
at Memorial Student Center
UDS will post signs as far in advance as is practical, make such notation on this monthly menu
and ask students for their understanding when these days occur.
Monday, September 3rd
11 a.m – 2 p.m. at Commons
“Backyard Bash”
Classes Start
Wednesday, September 5th
Meet Menomonie Night
Wednesday, September 5th
5 – 7 p.m.
COMMONS & NORTH POINT DINING HALL SPECIAL MEAL THEMES
Great American Cookout
Tuesday, September 11th
28th Annual Great American Cookout
Pizza & Wing Party – Rock & Roll Thanksgiving Feast
Holiday Feast Mardi Gras – Fat Tuesday Western Menu/Casino Night UW-Stout Football vs.
Jamestown College
Tuesday, September 11th
Tuesday, October 16th
Tuesday, November 13th
Wednesday, December 12th
Tuesday, February 12th
Wednesday, April 10th
September 8th at 1 p.m.
UW-Stout Football vs.
North Central College
September 15th 1 p.m.
If you have ideas for these events in terms of menu items and/or entertainment please
share them with UDS. You can share these ideas via the WEB site: www.uwstout.edu/dining
utilizing the “contact UDS” option.
Steak Night
28th ANNUAL GREAT AMERICAN COOKOUT
SAMPLE BAR WEEKLY
TUESDAY, SEPTEMBER 11, 2012, 4:00 – 7:00 P.M. @ SOUTH CAMPUS MALL*
Every Tuesday at Commons
and North Point Dining Hall we
offer samples of new recipes
or products and ask for our
customer’s feedback. Take a
minute each of these Tuesdays
in September to try the sample
and tell us what you think. Your
opinion counts!
Not Only Great Food! But Also… Meet Campus Administrators! Meet Your Neighbor!
PLAY GAMES! LEARN ABOUT UNIVERSITY RECREATION!
THE MENU
1/3# Grilled Pub Burgers,
Grilled Chicken Fillet Sandwich,
Boca Burgers V, Tangy Potato Salad,
Locally Grown Menomonie Sweet Corn
on the Cob
Creamy Italian Pasta Salad
Veggies & Chips w/Dip
Jumbo Chocolate Chip Cookies
Lemonade & Punch
Cost: Baseline $2.40 | Flexline $6.45 | Cash $7.60 | Block Plan 1 Meal
*North Point cafeteria service will be closed offering only ala carte services during dinner.
*Rainsite: Meal served in Commons and North Point Dining Rooms
Tuesday, September 25th
Commons & North Point
Tuesday – September 18th
Asian Slaw w/Tri-color Quinoa
Tuesday – September 25th
Cuban Chicken Salad Wrap
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
NUTRITION NEWS YOU CAN USE
Welcome to UW-Stout and University Dining Services! Whether you
are a new or returning student, welcome to UW-Stout’s University
Dining Services (UDS)! I’d like to take this opportunity to inform
you of ways UDS helps students stay healthy while eating in the
Commons and North Point dining rooms. For some students, this
is the first time you are choosing what to eat at meals on your own.
These guidelines will help you make more nutritious choices to keep
your body (and mind) operating at its best capacity.
GENERAL GUIDELINES
Here are some suggested guidelines to help you choose a healthy diet:
- Watch your portion sizes and choose amounts according to your
hunger level – don’t be tempted to overfill your plate just because
you can serve yourself as much you want.
- Eat at least 5-9 servings per day of fruits and/or vegetables. To
add more fruits and veggies to your diet choose 100% fruit juice for
breakfast, add fruit to cold cereal or yogurt, eat a side salad daily
at lunch and choose the cooked vegetable served at the Kitchen
Classics area in the dining room. Keep your room stocked with
fresh fruit, “snack” packs of canned fruit, baby carrots or other raw
veggies (instead of less healthy snacks like chips or candy).
- Add in some whole grain foods like 100% whole wheat bread,
whole grain breakfast cereal, multigrain pancakes, whole grain
tortillas, whole grain pasta, brown rice, and whole wheat pizza crust.
- Limit desserts/sweets to two times per week. In place of a high
fat, high calorie dessert, choose fresh fruit or non-fat frozen yogurt
instead.
- Choose skim or 1% milk and drink at least 24 ounces per day (that
is equal to two glasses of milk in the dining rooms).
- Choose lower fat entrees such as baked fish or chicken, baked
potatoes, salad bar topped with vegetables and low-fat dressing, a
deli sandwich made on 100% whole wheat bread or a turkey taco
for meals.
HOW CAN I FIND OUT MORE ABOUT THE NUTRITIONAL
CONTENT OF FOOD SERVED ON CAMPUS OR GET HELP
WITH MY EATING PLAN?
UDS provides several resources to help students choose a more
nutritious diet.
- Visit our website at www.uwstout.edu/dining to access information
about the calorie, carbohydrate, protein, fat and fiber content of
foods served on campus. You can access the “analyze your plate”
link on our website and enter what you ate at each meal and
the computer will calculate the amount of calories, fat and other
nutrients you consumed. The website also contains PDF copies of
nutritional information brochures for all of our dining operations on
campus.
- Check out the “nutrition information station” located at the
entrance to the Commons and North Point dining rooms for books,
pamphlets and other information related to nutrition.
- UDS also has booklets for Commons/North Point and brochures
for the Expressway carts available detailing nutritional analysis of
foods served.
- Meet with Lisa Eierman, RD for personal nutrition counseling
regarding healthy eating habits, weight control advice, or if you
have specific dietary needs that you would like help with. Lisa is on
campus on Mondays and Wednesdays.
HEALTHIER OPTIONS OFFERED IN THE COMMONS AND
NORTH POINT DINING ROOMS INCLUDE:
- Salad bar includes dark green spinach, low fat cottage cheese and
yogurt, and fat free French and Italian salad dressing.
- Deli area includes light and multigrain bread and low fat meats
such as ham, turkey and roast beef.
- Tacos and More area includes turkey and vegetarian “meat” fillings
and whole wheat tortillas.
- Our deep fat frying oil contains no trans-fatty acids.
- We offer skim and 1% milk, water and 100% orange and apple
juice in the beverage area. We also carry soy and lactose-free milk.
- Higher fiber breakfast cereals offered are Cheerios, Honey Nut
Cheerios, Raisin Bran, granola and oatmeal.
- Omelets can be made with egg substitute (no fat, no cholesterol).
- Grilled chicken and vegetarian burgers are served at the Grill area.
- Specialty bars include pasta bar with whole wheat pasta (choose
meatless sauce), stir and wok (choose brown rice) and baked
potato bar.
- All cooked vegetables are unbuttered.
- Fresh fruits and raw vegetables like carrots are available at meals.
- Reduced fat salad dressing and sour cream is used.
- Non-fat frozen yogurt is served.
STUDENT EMPLOYEE JOBS:
UNIVERSITY DINING “STUDENT POWERED”
University Dining Service payrolls over 400 students during the
school year to run all aspects of our dining operations. The broad
variety of job duties and openings can now be found in any of our
operations for fall.
Benefits of working for University Dining Service:
- Flexible Hours – fit to your class schedule!
- You can WALK to work
- Competitive Wage – Starts at $7.35/hour and earn raises
- Meal & Beverage Provided when minimum hours worked
- Meet lots of other students
It’s easy to apply! If interested in obtaining a job application you may:
- Ask any cashier for an application
- Get application off our web site www.uwstout.edu/dining
- Call
- Commons – 715-232-1577
- North Point – 715-232-1582
- Memorial Student Center –715-232-1482
- University Catering – 715-232-3463
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.
EDUCATIONAL BENCHMARKING
HOUSING SURVEY DATA | SPRING 2012
Survey Collections Statistics:
- 274 Universities Participated
- 322,617 Surveys Collected Nationally
- 2,353 Surveys @ UW-Stout
- Scale for Responses 1 (low) to 7 (high)
Factor UW-Stout Score
Overall Satisfaction 5.26
Quality of Food
4.88
Cleanliness of Dining Area
5.67
Dining Environment
5.75
Quality of Service
5.64
Service Hours
4.87
Variety of Dining Plan
4.91
Value of Dining Plan 5.14
Industry Benchmark
4.74
4.31
5.21
5.31
5.30
4.45
4.36
4.22
EATING OUT? – CUSTOMERS ENCOURAGED TO THINK TWICE!
REUSABLE “TO GO” MEAL CONTAINERS – HOW DOES IT
WORK?
The Reusable Container Program is in place to minimize the use of
disposable dinner ware for those needing the convenience of a “to
go” meal. A “to go” meal is intended to be eaten outside the dining
room and at no time can a participant decide to “dine in” the dining
room. A “to go” meal is allowed only one entrée. Applicable charges
for the meal will be charged to the participant but no “to go” fee will
be applied if all conditions of exchange program are met.
As a participant in the reusable container program the diner
purchases the reusable “to go meal” kit. Current Price is $8.00.
Kits for sale at Northern Express and Commons Mini Mart.
Kit Includes: a plastic 3-compartment hinged container (when
used for a meal the container must be able to close, and user must
open for examination at cashier stand upon check-out), a set of
silverware (knife – fork – teaspoon), a 22 oz plastic glass (used
only for beverages – no food is allowed; a cover is provided by
cashier)
UW-Stout cafeterias continue to offer the “to go” option to
customers. This service has been available for a number of
years and we offer it in compostable containers now, a better
environmental approach to the “to go” meal service. However, we
have an even more sustainable way to get your meals to go –
a reusable container.
The diner agrees to return all components, reusable container,
plastic glass, and silverware setting to dining service exchange
location. Upon exchange, kits must be clean and free of food
debris/residue. In return for used but clean items the diner will then
obtain a validation card with dated receipt to obtain all components
again on their next visit to a cafeteria location, Commons or North
Point.
Individuals should still consider dining in as the best environmental
choice available. Please think twice about taking your meal to go.
Dining in the cafeterias is by far the most environmentally conscious
decision you can make and has other advantages. 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. Please make your decisions for
the right reasons and always consider the environment in your
decisions.
Kits cannot be re-used even if cleaned, they can only exchanged for
a validation card to obtain next set of items. This is to assure that
proper sanitation of the kits occurs to meet health codes. Failure
to return any part of the kit will result in a charge for the missing
piece. No refunds will be given for “found” components of the kit.
Here is a summary of what diners took for “To Go” meals during the
2011-12 academic year, it is noted that north campus users of To
Go Meals use reusable at a higher rate than south campus:
Charges for components are:
Container $5.00 | Silverware $0.25/item |Cup $3.00
When entering the dining room the diner must show their validation
card with dated receipt attached to server before being served. At
the cashier stand the cashier will collect validation card and receipt,
charge for the meal itself and provide 22 oz glass & lid. Diner may
help themselves to knife, fork and spoon.
Any diner using a container without validation and exchange will be
charged a new kit fee by cafeteria cashier.
STUDENTS, SPEAK UP!
University Dining Service is seeking students to serve on a
University Dining Service Advisory Committee, which meets once a
month. Representatives from both the on-campus population as
well as students living off campus are being sought.
Each month this committee will assist in evaluating food items
at the meetings. Weekly they have the opportunity to provide
feedback on current operations through a secret shopper program.
As we plan future facility and menu changes the students on this
committee act a student representatives for the rest of the student
body.
If you are interested please call Ann Thies, Director of Dining
Service, 715-232-2134.