Serving up the Latest
Dining News
Volume 1, Issue 1, 26 Oct 2011
UDS has created this newsle er to help keep students in the loop. This is our rst a empt and the format will evolve, so keep an eye out for improvements!!
Submissions and sugges ons for topics and ar cles are welcomed.
The Dining Advisory Board (DAB) and Residence Hall Associa on (RHA) are seeking feedback on a proposed new dining plan model for 2012-13. Please check out the following pages: h p://www.uwsp.edu/dining/Pages/proposed-plan-2012-13.aspx
h p://www.uwsp.edu/dining/Pages/proposed-plan-2012-13-faq.aspx
The third annual IRON CHEF POINT is Thursday, November 10 from
5:00-7:00pm. Here are the 2011 Iron Chef Teams: Hot Buns, Vicious and
Delicious, 241 Sweet Treats, Street Fighters, Cobra Kai, and The Squashers.
Come witness the culinary smackdown!
Like or follow us on Facebook and Twi er. Be the rst to learn about upcoming events, giveaways, new food items and menus.
Net Nutri on is our online menu and nutri on program that has been available for
1½ years. There are two kiosks at upper DeBot and one near the Food Court. You can also access the program on our dining home page: h p://www3.uwsp.edu/dining/Pages/default.aspx
The Dining Advisory Board (DAB) is your shared governance right and responsibility.
Think about ge ng involved today. Contact and read about DAB: h p://www3.uwsp.edu/dining/Pages/DAB/dab.aspx

- UDS employs over 450 students and disburses $1.2 million in student wages.
-We purchase local honey from L.B. Werks in Plover. One owner is an undergraduate student at UWSP.
-The Homegrown Café in the DUC serves locally roasted co ees from Emy J’s and
Atomic Joe’s. Baked goods come from Earthcrust Bakery and The Main Grain Bakery.
-Our milk comes from Red Barn Dairy near Appleton. Red Barn is the only American
Humane cer ed dairy in the state. Farms are family owned and the milk is hormone-free. Learn more: www.redbarnfamilyfarms.com
-UDS served 1.3 million meals in 2010-11.
-We won a na onal award in our very rst year: NACUFS Silver Medal – Catered
Event for Taj Roob—The Taste of the Mountains event.
Each fall, Residen al Living administers the Educa onal Benchmarking Ins tute’s
(EBI) na onal survey that gauges students’ sa sfac on with living on campus. Last year 282 universi es par cipated, with total returns of 310,187. This is how UDS compared na onally against par cipa ng peer ins tu ons in 2010:
Ra ng Area – Fall 2010 UW – Stevens Point
Food quality 4.77
Cleanliness of facili es 5.10
Environment 5.41
Service sta 5.47
Na onal Score
4.45
5.27
5.35
5.33
Hours of Opera on 4.85
Variety of dining op ons 4.82
Value of dining plans 4.79
4.45
4.40
4.22
Overall 5.03 4.78
Here is a historical perspec ve that shows a drama c improvement a er the
University took over dining services and students began managing food opera ons and services:
Year Who Overall EBI Score
2007
2008
2009
2010
Chartwells
Chartwells
UDS
UDS
4.27
4.51
5.00
5.03