University of Minnesota-Duluth Dining Services · 2019-01-09 · University of Minnesota-Duluth, Dining Services Annual Year-End Report 2017-2018 Page 5 IV. Objectives/Outcomes Goal

Annual Year-End Report 2017-2018

University of Minnesota-Duluth Dining Services

University of Minnesota-Duluth, Dining Services Annual Year-End Report 2017-2018 Page 1

UMD Dining Services Annual Year-End Report

2017-2018

Executive Summary This year has been one of the most rewarding years for me at UMD. We have accomplished a lot and have many things to look forward to with a new strategic master plan in the works. I will be retiring from UMD in July. I will leave with many cherished memories and friendships. As hard as it is to say goodbye, I know our department has many strong leaders and employees who want to see the best for Dining Services in the years to come. I still feel training for our staff is of utmost importance. We continued to try to be creative in getting our staff to training sessions, while still retaining our coverage and customer service is all of our areas of operation. While holding training sessions for our staff, we also supplied training opportunities for campus partners with expertise from our staff members. Employee engagement percentages continue to increase which I am very happy about. I’m really encouraging people to partake in the Employee Engagement survey next year so we will see numbers increase in participation. The conversations that were generated from these meetings this year alway bring about new ideas of things to work on, as well as goals to accomplish for next year. Some highlights from this year have included finishing the Grab & Go remodel project, starting the Children’s Place nutrition program, being a partner in Minnesota Power’s Solar Garden, Farm Fest, Harry T. Kase Scholarship reception, Sick Meal program for meal plan students, MTVU T.V. programming, Culinary Challenge at NACUFS Regional Conference, sustainability initiatives, as well as special events in Superior Dining and the Food Court. We also updated Northern Shores with new furniture and added new Corian countertops in the Burger Hub. Our alcohol license was renewed this year and we are hoping to continue to pursue a Catering license. This would enable us to serve alcohol anywhere on campus instead of Kirby Student Center only. Catering has partnered with the Kirby Events Center to assist in recruiting more events to campus. The Bridal Show is one event that we attended this year to attract new business. We also have contributed money to the Kirby Ballroom renovation. Website changes and additions that have been worked on this year will assist future customers navigating menu offerings and view photos of previous events. A large photo shoot was recently done to highlight some of our menu options. Catering also partnered this year with the Theatre Department to sponsor opening night events and Catering was highlighted in their playbill. I feel we have made progress with our Goal #2 initiatives. I had several people search out new ideas for encompassing their work with Goal #2. Looking at the list of things people have done, I’m truly happy how they have embraced this, not only in their job, but their personal life as well. As I have told our staff, this goal is never finished. We always have work to do with ourselves, as well as our department is furthering this goal. I think the self-reflections really tell the story.


Executive Summary, cont. There are never enough weeks in the school year to complete everything we wanted to do, but we sure did give it a good try!

Claudia A. Engelmeier UMD Dining Services Director

Preschooler Main Production Kitchen Tour


Table of Contents

Executive Summary ......................................................................................................................... 1

Table of Contents ............................................................................................................................ 3

Vision ............................................................................................................................................... 4

Mission ............................................................................................................................................ 4

Goals ................................................................................................................................................ 4

Objectives/Outcomes ...................................................................................................................... 5

Assessment/Plan ............................................................................................................................. 5

Management Team Combined Personal Growth of Goal #2 .......................................................... 6

Dining Services Hosted Events ........................................................................................................ 8

Training Opportunities .................................................................................................................. 10

UMD Dining Services Survey Results 2017-2018 .......................................................................... 12

Social Media Presence ................................................................................................................... 26

Sustainability ................................................................................................................................. 33

5-Day Trash Audit .......................................................................................................................... 35

Harry T. Kase Scholarship .............................................................................................................. 39

Dietitian Update ............................................................................................................................ 40

Retail Operations ........................................................................................................................... 42

Catering ......................................................................................................................................... 45

Main Production Kitchen ............................................................................................................... 55

Employee Engagement Survey ...................................................................................................... 56

Financial Summary ........................................................................................................................ 58

2017-2018 Strategic Plan .............................................................................................................. 59

Summary ........................................................................................................................................ 60


Vision, Mission and 2017-2018 Strategic Plan

University of Minnesota Duluth Division of Student Life Dining Services 2017-2018 Strategic Plan I. Vision Dining Services provides an inclusive dining experience and promotes understanding and appreciation of different life styles, while striving for complete customer satisfaction. II. Mission Dining Services provides students, faculty, staff, and the surrounding community with quality food and services. This is accomplished by practicing creative menu development, ensuring a friendly environment, and incorporating variety and convenience. III. Dining Services Goals Mapped to the UMD and Student Life Strategic Plans

Dining Services Goal Mapping to

University Goals Mapping to

Student Life Goals

Develop and create a HACCP program for our Dining Services warehouse and receiving area.

6 5.1, 5.2, 5.3

Create an educational partnership with UMD Children’s Place on exploring healthy and nutritious foods through tasting and menu creation.

1, 5 2.21, 5.2, 6.3

Develop and implement the STARS program for efficiently documenting our sustainable food/beverage purchases.

1, 4, 5 1.1, 3.2, 4.1, 5.1, 5.3,6.3

Design and construct a new Grab & Go location in the Kirby Plaza Food Court.

5, 6 3.2, 4.1, 4.2, 4.3, 5.1, 5.3


IV. Objectives/Outcomes Goal 1: Develop and create a HACCP program for our Dining Services warehouse and receiving area.

Work with the department of Environmental Health and Safety to develop a Hazard Analysis and Critical Control Points program for food safety.

Train our warehouse staff after completion of the program.

Goal 2: Create an educational partnership with UMD Children’s Place on exploring healthy and nutritious foods through tasting and menu creation.

Create a monthly lesson plan with our Dietitian for preschoolers and toddlers involving a healthy food option. This will include a brief introduction to the food and then a preparation involving cutting, measuring, mixing etc., followed by eating what was created.

Work with the UMD SAP farm for seasonal offerings that will fit into the lesson plan for the month.

Collaboration with the Children’s Place teachers on specific menu offerings.

Goal 3: Develop and implement the STARS program for efficiently documenting our sustainable food/beverage purchases.

Work with the Director and the Office of Sustainability to establish what is needed for documentation for the Stars program.

Work with training of a staff person to research local products from vendors.

Compile yearly usage to be used in the annual STARS reporting project.

Goal 4: Design and construct a new Grab & Go location in the Kirby Plaza Food Court.

Work with Facilities Management to plan and construct a new Grab & Go location.

Assist the designated architectural firm in designing plans.

Look at new equipment needed for the new area.

Select food and beverage items for the new area that will satisfy our customers’ requests and needs.

Continue to monitor the time frame to keep on task for location completion and opening.

Assessment Plan

Log temperatures when receiving food products from vendors.

Survey Children’s Place teachers and parents on nutrition program.

Track locally and regionally sourced food/beverage items.


Management Team Combined Personal Growth of Goal #2-UMD’s Strategic Plan Presentations

Lunch on a Mission - UMD Students Alcohol & Marijuana Trends - Sean Hulls, Katie Jackson, Lauretta Perry

Wellness Open House American Indian Learning Resource Center’s Annual Fall Feast A Tree Grows in Brooklyn by Betty Smith presented by Joyce Zonana Building Community on Common Ground - Corbin Smyth Coming Out Luncheon - UMD Transgender 101 - Professor Chloe Diamond-Lenow How to Balance Free Speech & Safe Spaces on Campus - Innovative Educators Summit of Equity, Diversity and Multiculturalism - UMD Respectful Workplace - UMD Human Resources Free Speech and the Inclusive Campus Climate - UMD Commission on Equity, Race and

Ethnicity Duluth Greek Festival Commission for Women’s Annual Women’s Luncheon - PAVSA Assisting our Students, UMD Health Services Climate Change and Social Justice, Office of Sustainability White Culture in Work Environments, Amanda Perrin, Housing & Residence Life The Power of Empathy and C.A.R.E., Dr. Connie Gunderson, CSS Fear About Others is a Mind Killer, Fr. Barnabas Powell-Fear, CSS Transitions in the Workplace, Sand Creek OED Workshops Wellbeing Speaker Series: Food Allergies, Food Sensitivities, Celiac Food Allergies, 4-part Training Series through the Academy of Nutrition and Dietetics Substance Abuse and Eating Disorders: Are They That Different? Kiss the Mirror, National Eating Disorder Awareness Week Qasu Drag Show, UMD Ballroom

Committees, Groups

Student Life Change Team ILD Cohort 13

Webinars

Observing Holidays on Campus - Paperclip Communications Books & Articles

Life in a Jar: The Irena Sendler Project, by Jack Mayer The Hiding Place: The Triumphant True Story of Corrie Ten Boom, by Corrie Ten Boom ‘Ask Me’: What LGBTQ Students Want Their Professors to Know, by Julia Schmalz What Racial Injustice Looks Like in America’s Economy, by Jared Bernstein Diversity in the Workforce, by Entelo Research Talent Crisis: Non- Diverse Leadership, by Everwise


Management Team Combined Personal Growth of Goal #2, cont. Books & Articles, cont.

Mom, I’m Gay! by Susan Cottrell Transgender Parent: A Child’s Journey When Mom Becomes Dad, by Susan Donaldson James What You Need to Know About Transgenderism, by Kate Wheeling Suggested Competencies for White Allies and Change Agents, Well Meaning Whites Book

Club Movies, Videos and Documentaries

Hidden Figures The Hunting Ground Flint Town Boys Don’t Cry The Keepers TED Talks: How Diversity Makes Teams More Innovative, by Rocio Lorenzo TED Talks: How to Talk (and Listen) to Transgender People, by Jackson Bird TED Talks: Why I Must Come Out, by Geena Rocero Roots I am Malala: The Story of the Girl Who Stood Up for Education and Was Shot by the Taliban,

by Malala Yousafzai LGBTQ Students and What They Want Their Professors to Know Reclaiming Sacred Tobacco Crown Heights Learning the Difference between Celiac and other Allergies

Retreats

Searching for Excellence & Diversity in Search Committees - Student Life Directors Other

Conversation and interaction with members of Tomorrow’s Leaders Today Conversations with our international students and learning Mandarin and Chinese words as

well as learning about their cultures Assisting GLBTQ+ student employees with various issues and concerns surrounding

transitioning, coming out, and pronouns Held reception for one of our student employee for becoming a US citizen Supporting our multicultural student groups in production of their events, assisting in menu

planning and recipes from their cultures Food Allergy Guidebook for UMD Students Conference call with 4 Universities Dietitians about Food Allergy Protocols Dietitian Conference Call w/Indiana University Dietitian about specific brands/types of foods

they offer that are Halal Dietitian researched Ramadan fasting and helped students find food options in Superior

Dining with no animal products in them Lunar New Year Celebration in Superior Dining, collaboration with Chinese students


Dining Services Hosted Events

Main Production Kitchen Tour for Children’s Place Preschoolers June 23, 2017 NACUFS National Culinary Competition - Nashville, Silver Medal, Connor Maki

July 13, 2017

All Campus Picnic July 19, 2017 Farm Tour - Staff

July-October 2017 Bulldog Welcome Week Picnic on Kirby Terrace August 22, 2017 Military Appreciation September 15, 2017 FarmFest at the UMD SAP Farm

September 17, 2017 Northern Shores Express Coffee Cart roll out September 26, 2017 Harvest Dinner November 15, 2017 Tour with Senior VP for Finance and Operations Brian Burnett December 1, 2017 Student Association Presentation - Alyssa Hammitt, Claudia A. Engelmeier January 29, 2018 Harry T. Kase Scholarship Reception February 1, 2018

Lunch & Learn Dining Services - Tom Linderholm, Claudia A. Engelmeier

February 15, 2018


Dining Services Hosted Events, cont. Lunar New Year Celebration - Superior Dining

February 16, 2018

Grab & Go Grand Opening March 14, 2018 National Nutrition Month with Food Court March 14, 2018 Trash Audit with Sustainability Department March 14-16 & 19-20, 2018 NACUFS Regional Culinary Competition – Salt Lake City, Silver Medal, Channie Hommich March 21, 2018 Dining Services Student Survey

April 10-12, 2018 Sock Hop in Superior Dining April 19, 2018 Rollout for Compostable Cups, Straws, Lids April 20, 2018 Food Waste Project with Sustainability Department

April 25, 2018 Late Night Breakfast with Dr. Erwin

April 29, 2018

Graduation Party for Food Court/Northern Shores Seniors May 1, 2018

Graduation Party for Superior Dining Seniors May 3, 2018

Trash Talkers from Sustainability Department in Food Court

Fall & Spring Semesters


Training Opportunities

ServSafe - National Restaurant Association

Leadercast - Clyde Iron

Food Allergy Staff Training with Alyssa Hammitt

Transitions In the Workplace - Bob Lyman

Children’s Place Toddler Nutrition Class/Quinoa Salad - Alyssa Hammitt, Claudia A. Engelmeier and Intern

Children’s Place Preschool Nutrition Class/Quinoa Salad - Alyssa Hammitt, Claudia A. Engelmeier and Intern

NACUFS National Conference

Children’s Place Preschool Nutrition Class/Fruit salsa & cinnamon chips - Alyssa Hammitt, Claudia A. Engelmeier and Intern

Children’s Place Toddler Nutrition Class/Fruit Cookies - Alyssa Hammitt, Claudia A. Engelmeier and Intern

Student Life Director’s Retreat

Kronos - Twin Cities Human Resources/UMD Human Resources

Children’s Place Preschool Nutrition Class/Vegetables - Alyssa Hammitt, Claudia A. Engelmeier and Intern

Children’s Place Toddler Nutrition Class/Vegetables - Alyssa Hammitt, Claudia A. Engelmeier and Intern

Children’s Place Preschool Nutrition Class/Grains, Pasta & Pesto - Alyssa Hammitt, Claudia A. Engelmeier

Employee Engagement Webinar

Safety Audit - Environmental Health & Safety

Google Docs/Sheets - Information Technology

Defensive Driving - Environmental Health & Safety

Assisting our Students - Health Services

MERTKA & Lifting - Environmental Health & Safety

AED - Environmental Health & Safety

UMD Finance Academy - UM Twin Cities Financial staff

Bargaining Unit Strike Planning Meetings

Searching for Excellence & Diversity in Search Committees - Student Life Directors

Transgender 101 - Professor Chloe Diamond-Lenow

How to Legally Balance Free Speech & Safe Spaces on Campus - Innovative Educators

Cbord Webinar - Mobile Inventory

Lunch & Learn Dining Services - Presentation by Tom Linderholm and Claudia A. Engelmeier

Active Threat Training - Presentation by UMD PD & FBI Special Agent Wayne Kaufmann

Children’s Place Toddler Nutrition Class/Dairy


Training Opportunities, cont.

Children’s Place Preschool Nutrition Class/Dairy

Respectful Workplace - UMD Human Resources

CPR - Environmental Health & Safety

National Nutrition Month - UMD Dietitians

Catersource Tradeshow & Conference, Las Vegas, Nevada

NACUFS Webinar, Working with Students to Deliver Catering Excellence Across Campus

Community Engagement to Address Opioid Use Disorder, Wellbeing Speaker Series, Laura Polombi

Good Eating Starts Young-Preschooler Nutrition Education


UMD Dining Services Survey Results 2017-2018

Superior Dining/Plaza Food Court - Future Planning After looking at the survey that was given in April, we have already begun looking at the results and making changes for the upcoming school year. The two surveys were administered with the assistance of students from Student Association, Alyssa Hammitt and Amanda Joyce. The survey ran from April 10-12, 2018. Unfortunately, taking the survey on laptops versus getting the survey delivered over email did not have as big of an impact as we had hoped. We thought students would be more willing to take the survey when asked by fellow students going into, or coming out of, the Food Court or Superior Dining. We offered 3 great prizes for participation in the survey, wireless headphones, gift card for Super One and a 12-piece set of cookware. We thought we had come up with a simpler way to get more students involved, but it turned out that both types of surveys administered achieved about the same amount of student participation. Superior Dining We will be keeping Superior Dining opened longer at night and possibly open all day Saturday and Sunday, instead of closing over the afternoon hours as we do now. The Main Production Kitchen is looking at smaller batches of entrees, so food isn’t held as long in hot carts and will be fresher throughout the day. We are working with our Dietitians to have additional food choices that respond to requests from our food allergen customers. Our Dietitians will also be reaching out to these students via our website and during Bulldog Welcome week to identify their different food allergies. If students are willing to let us know what food allergy they have, we will be able to give them information as we bring in new products for their specific allergy via email. We have also recently sampled a plant based creme base. It is free of the top 8 food allergens. We could make specific entrees and cream soups with this base. Along those same lines we have substituted tamari for all of our recipes that include soy sauce as an ingredient. This eliminates the gluten allergen for people that need gluten free items. Our other customers wouldn’t notice a difference, being beneficial for all. We will look at other recipe ingredients that this could apply to as well. Additional toppings on the salad bar is an easy fix, and we will be adding other cultural/ethnic menus offerings.


UMD Dining Services Survey Results 2017-2018, cont.















Retail Operations We will try keeping the Food Court open later. Another option might be rotating a different location within the Food Court to be open at night instead of just Taste of Italia. Grab & Go is a work in progress. We will continue adding new items as we find them. We would like the Northern Shores Express (coffee cart) to be located at other areas and we may try it near Housing & Residence Life. With student assistance we will investigate what they mean by better promoting and advertising for Center Court. We will add signage outside of Center Court Restaurant to assist in people trying to locate it. We have already found a new cauliflower pizza crust for people with gluten allergies. It will be a great addition for customers looking for a healthier option as well. We found in the survey responses that many things students are asking for, we are already doing. Our challenge will be getting that information out to the students. This will be accomplished with our managers, communications associate and our website.












Social Media Presence Our Social Media presences has been improving, but we still have a ways to go to tell our story. Some new things with social media included the SFA’s playbill, digital marketing with the Knot, Yelp and Google Business, new videos and photos for our website. Redesigning the Dining Services website through Drupal has made it easier for finding what customers are looking for. Our Communications Associate has worked with our Dietitian to post our menus for Superior Dining on our educational T.V. pages. They have also worked together getting the menus into Drupal for our website. Several videos have been created this year for Tasty Tidbits with our Dietitian and with the Office of Sustainability. A favorite of all has been the short video with Champ promoting our new compostable cups, straws and lids. Videos are now available on our website as well. Instagram for Catering has been implemented and has seen substantial growth since August. We have taken advantage of not only traditional Instagram posts, but stories as well. Stories allow other companies, (Glensheen, Comfort & Cashmere Photos, Lundeen Productions etc.) to tag us in stories directing audiences to our page. We have seen an increase in followers and engagement after these posts. With the redesign of our website we have seen that the Hot Dish for Superior Dining was the most visited news page across the university in November 2017. Since adding the menus to all location pages, starting in September 1, 2017, we have had over 100,000 hits across all Dining sites. A large majority of views are coming from the mobile pages and nearly 70,000-page views are coming from the UMD Wi-Fi network. From September 1, 2016 - March 18, 2017, we have seen over 30,000 more-page views, with those coming from nutrition and menu pages. We will need to continue growing in the social media area and try to capture more followers and views in all areas. Finalizing Catering menus with nutrition information is the major goal to accomplish as soon as possible.

UMD Dining Services’ Instagram Page

UMD Dining Services’ Twitter Page


Dining Services Website Data Information


Dining Services Website Data Information, cont.










Sustainability Dining Services continues to assist our campus and environment is whatever ways we can. We are always looking at procedures to see what we can improve on, as well as what we can do better. With the help of Mindy Granley and the Office of Sustainability, Dining, along with Housing and Parking and Transportation, invested in a 100-kilowatt block in Minnesota Power’s Solar Garden. This represents 10% of Minnesota’s first large scale community solar garden. The solar garden is expected to produce over 200,00 kilowatt hours annually. Our investment will produce the equivalent of enough energy to power ten residential homes. We anticipate saving nearly $75,000 over the 25-year contract. We continue our relationship with the UMD SAP Farm and again had another success year with the vast array of fruits and vegetables. One of the favorites this year with our students were the mini watermelons. They added so much color to our plates and tasted so fresh. The total usage from the farm this year was 12,713# of produce. After exhausting our supplies from the SAP Farm, we started bringing in potatoes from the Food Farm in Wrenshall. We were receiving approximately 300 pounds per week. This year was the longest we have received product from them. Our last delivery was mid-April. With the large root cellar, the Food Farm has, it enables us to get local products throughout most of the school year. Trash talkers from the Office of Sustainability were present on several occasions in the Food Court. They were a great help assisting our customers in determining what items were compostable, recyclable, or what went in the trash. One of our biggest successes this year was purchasing compostable cups, lids and straws. It has been a long time coming but it will make a huge impact on what in going into our trash stream. With the help of the Office of Sustainability’s Trash Talkers, and a lot of social media promotion, we feel the campus is now well informed of the new change. We have received several comments from customers thanking us for doing our part in helping the environment. A major project that was accomplished, with the help of the Office of Sustainability and Colin Nowicki (student intern), was a 5-day trash audit. This audit was done to compare waste production generated from Dining Services versus Facilities Management. Every day from 6:30am - 11:00 pm a student was in charge of weighing every bag of trash that came to the receiving dock. This audit showed what is happening on our receiving dock with the trash that is coming from around campus. The findings from the audit showed Dining Services produces 39.9% of our total trash billing and Facilities Management produces 60.1%. After analyzing what goes into our trash, Colin pointed out there is food waste going into the Main Production Kitchen trash and not going into our food pulper. After finding this out, we immediately responded and put trash cans with compostable can liners into the kitchen. This made it easier for staff to dispose of food in the compost containers vs. the trash. We would also like to do the audit again next year to see if the impact of the compostable bins has lessened our poundage of trash, which it should.


A final project that was done in Superior Dining showed the amount of food students throw away on their plates, instead of eating it. Students were asked to scrape their plate in a trash can and throughout the day the bags were weighed. A poster was on the wall showing the waste throughout the day. This exercise should also take place in the fall when incoming freshman can see that results. It should then be run six weeks later when the same menu is used to see if it made a difference. The visual really tells the story.

Gourds from UMD Farms


5-Day Trash Audit


5-Day Trash Audit, cont.

Trash Auditors






Harry T. Kase Scholarships This year at our Harry T. Kase Scholarship reception we were able to award 122 scholarships at $350.00 each. The total sum of the awards was $42,700. It was also interesting to note that $299,785 has totally been awarded since the inception of the scholarship. What a great thing for our students! The scholarship was started in the early 90’s with General Mills cereal rebates. In 1996 we started putting all of our food rebates dollars into the fund. In 1997 the endowment was established. In 2004 the UMD Auxiliary Services scholarship was renamed to the Harry T. Kase Scholarship after Harry’s passing. Harry was the Director of Dining Services in the 90’s and cared deeply about students and their successes. Harry worked for Jeno Paulucci for many years learning about the food business. He also owned his own pizza business called Shakey’s Pizza in Duluth. An interesting fact is that Harry’s son Robert Kase, is now the Dean of the School of Fine Art at UMD. Two of our students are quoted below of what the scholarship means to them:

“I have received the Harry T. Kase Scholarship a couple times. The scholarship was sentimental to me and made a positive difference on my college experience. It was a way for me to know that people around the dining center saw that I was working hard. It was also an honor to receive it because of what it stands for: excellence in school and work. The monetary amount was special to me too. It allowed me to do things in college that I otherwise would not have been able to do because of cost. The biggest thing was that I was able to study abroad because of this scholarship. When I think about all the things I was able to do because I received this scholarship, study abroad, see movies, go out to dinner, go to hockey games, it really made a difference on my college experience. This scholarship means a lot to me, and I believe it does to other students as well.” -Becca Sauter

“The Harry T. Kase Scholarship means a lot to me. It is nice especially during the chaotic schedule of college to be stopped and told that you’re doing a great job not only as a student but as a worker. Receiving this scholarship revitalized my motivation to continue working hard in all aspects of my life.” -Grant Mitchell


Dietitian Update

Training o 5/10/2017: Facilitated a Food Allergy Training with Dining Services Staff

Nutrition Programs o Intuitive Eating

Summer of 2017: Worked with Jean Baribou-Thoennes to update Introduction to Intuitive Eating Discipline, and co- facilitated the first Introduction to Intuitive Eating student group on campus with Jean Baribou-Thoennes, from Health Services

3/15/2017 to May 15/2017: First Intuitive Eating Student Group 10/2017: First Introduction to Intuitive Eating Class

o Children’s Place Nutrition Program started with preschoolers and toddlers o Performance Nutrition with UMD Athletic Department

Football: March 2018 completed 3-part nutrition series Summer 2017: Men’s and Women’s basketball Men’s Hockey: 8/23/2017 Worked with Christian Koelling the Director of

Hockey Operations to analyze the estimated energy needs of hockey players 6/29/2017: Implemented Post Workout Bulldog Bites Taste Testing and

information session Created Monthly UMD Nutrition Newsletters

o 9/18/2017: UMD Food & Farm Fest, collaborated with Sustainability, Health & Wellbeing, Dining, Catering, and the UMD Farm.

o 9/14/2017: Created and Facilitated first ever Diabetes support group for UMD Students (discontinued in October due to lack of attendance). I collaborated with Professor Mitzi Doane

University Outreach o 8/24/2017: Bulldog Welcome Week Debunking Diets Talk o 10/04/2017: Tabled at UMD Health Check (Health Services) to educate on the

importance of nutrition in the college students diet o Summer 2017: Filled in for Amanda at UMD Health & Wellbeing, counseled 5 clients o Member of Commission on Disabilities

Website o 8/25/2017: Nutrition Information for Superior Dining was live on the website. o 10/2017: Worked with ITSS and Liz Abrahamson to install 4 iPads in Superior Dining

to give students increased access to nutrition information. Marketing/Collaborating with Katie Lindow on Social Media

o Published multiple Tasty Tidbits in the summer in accordance with the 4th of July and picnic food safety. In the fall produced Tasty Tidbits around Food Allergy Awareness and Grocery Shopping. After maternity leave published 4 Tasty Tidbits during the month of March for National Nutrition Day, Breakfast, Lunch, and Snacks.


Dietitian Update, cont.

National Eating Disorder Awareness Week (NEDAW): Health Services, Employee Health and Wellbeing

o 3/1/2018: Organized Kiss the Mirror event National Eating Disorder Awareness Week, brought awareness to the eating disorder community on campus and in the Duluth Area.

o 2/26/18 to 3/1/18: Designed and implemented an Olympic themed NEDAW media campaign that was displayed on Dining Services and UMD sports medicines media accounts.

March 2018: National Nutrition Month o Created a 4-week social media campaign with Amanda Joyce from UMD Health and

Well Being o Worked with Tom Linderholm, Liz Abrahamson, Maggie McLeod-Shovein, Sue

Olson, Shelly Schwarz, Katie Lindow, and Amanda Joyce to create UMD Nutrition Day.

Started the UMD Dining Services Employee Nutrition Newsletter Student Counseling

o Fall 2017: 28 student appointments o Spring/Summer 2018: 27 student appointments o Amanda Joyce had an additional 26 student appointments - overall total of 81

student appointments


Retail Operations This year was about our students, refinement and smaller-scale, but holistically important, changes. The 2017-2018 school year saw the following: Events for Students

Bulldog Welcome Week (Best. One. Ever!)

Fall Harvest Meal

Lunar New Year

Harry T. Kase Scholarship

National Nutrition Month with Love Your Heart

Late Night Study Break Breakfast

Sock Hop Human Resources

The hiring of 2 new Senior Cashier/Food Aides

Employee recognition - Cindy Boben Equipment

New furniture for Northern Shores Coffee Shop

New product cooler for Northern Shores Coffee Shop

New coolers and freezer for the Kirby Plaza Food Court

New product holding units and product equipment for Burger Hub Operations

New venues: o Grab & Go o Northern Shores Express Coffee Cart

Updated Fresh Works sign

Simplification of Great Lakes Grains menu: o Then, preset recipes that limited option o Now, build it your way

New pizza crust, cheese, and sauce for Taste of Italia

Implemented the “Daily 5”- a 5-minute meeting that allows management to communicate to staff changes, expectations and events for the day, all-the-while giving staff the opportunity to ask questions and express ideas, concerns and comments

Nutrition/Food Allergies

Dietician shared services o Both Alyssa Hammitt and Amanda Joyce work to meet our student’s needs

Changed to 100% pure ground beef in Kirby Plaza Food Court to be gluten free friendly


Retail Operations, cont. Local/Sustainable

Duluth Coffee Company now served in the Kirby Plaza Food Court and Superior Dining

Organic produce from: o UMD Farms o Food Farm o Finnegan Farms

Compostable oval plates

Compostable Coca-Cola cups, lids and straws

Professional Development & Awards

NACUFS Training

NACUF Silver Metal- MPK’s Channie Hommich Assessment

Engagement Survey

Student Survey

5-Day Trash Survey Finance

New payroll system: Kronos Coming Soon

MTVU in Superior Dining

New Dish Carts

“Swipe Out Hunger” o “Free Meal” in Taste of Italia

Wish List

New dish machine for Superior Dining

Improvements to Sauté’s menu

Improvements to the Kirby Plaza Food Court o New furniture o New menu boards o New office space for management in Food Court area

Submitted by Liz Abrahamson Associate Director for Dining Services


Retail Operations, cont.

New Fresh Works Sign

Duluth Coffee Company Cupping

Sock Hop


Catering

Averaged about 200 events per month again in this fiscal year

Catering sales for the fiscal year are up slightly down to date with a slow summer on the books. Have seen cultural events going off campus, as well as less Glensheen events and Wedding business this year

Continue to work with KSC on promotional materials, mailers, signage, and events. And participated in the Duluth Bridal Show at the DECC. I have also attended the marketing meetings with Kirby, Housing, and Katherine to collaborate on marketing. We have placed ads in Wedding Magazine, and did some advertising for trade with the Theatre Department this past year. We are also planning another Kirby Events Showcase open house this fall

We have inquired into being able to name ourselves and use a logo for UMD Catering Services to brand ourselves and use for menus and promotional services. We are still waiting on results from the initial meeting

The Dinner for Champions did come back to campus this year after being taken off campus for several years and they were very happy with how the event went, and said they will come back again next year. I’m excited to see this and other events coming back to campus. Karen Stromme returned the football orders to us again this past year, along with some Alumni events. I have worked on getting some of the business that departments have been using off campus vendors for, back to our department. There are still some cultural groups taking their large events off campus, but we are working at reaching out to them.

Saw more growth with student groups using our pick-up menu & looking to add some items this summer. We plan on meeting with them to get input

I’m very pleased the Ballroom is getting some updates such as the drapes and the ceiling this summer, and would love to see that progress happen sooner rather than later. Would like to see if we can work on more changes for the Ballroom Kitchen by adding more space to for us. I can’t wait for the pillars, walls and the floors to be completed in the Ballroom with hopes of making the space more appealing to potential new customers. Our Alcohol license has been renewed for another year. I’m also waiting to hear back from Jeni Eltink if we would be allowed to use our Alcohol License if we were to get a Caterers’ License to service the rest of the campus

The Ballroom is off line again this year from July 2nd thru the 22nd for renovations

Glensheen’s contract has been renewed again this year, but we haven’t seen much business from them this year, and had to put in a bid for the Gala this year, which I haven’t hear back on as of yet

Catering web-site is still in the works by Katherine. We did bring Maggie in to help get things accomplished and hopefully completed this summer.

Still waiting on some information from our dietitian for menus and for the web site

We have continued working to purchase new equipment and display pieces to provide a higher level of service. I have hopes of adding to the collection and training our staff to take the time to use the pieces to make our set-up’s more appealing to customers. We are excited to implement the new items and organize and train staff on improving our set-ups with our goal of getting the store room inventoried and implement our number system for equipment and display items

Have been working with UMD’s Childcare to change menus and snack items to healthier options


Catering, cont.

We have updated some of our menus, and added new menus and items, and will continue to add new ideas and items

We are also checking into purchasing a new catering van

I have attached provided a list of caterings larger events, weddings, summer residents events, cultural/student events, and Chancellor’s larger events

I have asked Shelly to take charge on staff and student training. We have made some steps towards this goal this year, but still need work in this area. We have created forms, signage, and emails for training. We have also worked with Union staff on training within the department and division. Shelly & I have continued to attend and offered training and education & I have attached a list of the trainings we have been able to attend

I have a list of goals that we will continue to work towards to improve our services and appeal to customers. We are also working to get the Catering storeroom and Ballroom Kitchen organized, labeled and inventoried

I have participated in collaboration with campus partners on accomplishing successful events. We are working with Kirby Student Center, Housing, and Parking on a marketing plan for the campus and community. We also had a booth at the Duluth Bridal Show again this year

I did participate in the IDL Cohort in October and November of 2017, which opened my eyes regarding individual’s cultures, and the importance of how we interact with one another

Cbord trainer has visited campus to work with us how to tie catering to the items and recipes in foodservice suite and event master

I did attend the NACUFFS National Conference in July 2017 in Nashville, Tennessee where we were able to attend the cooking competition. We were also able to classes and speakers, which have inspired me to do the photo shoot and acquire more display pieces for the department.

Shelly and I attended the Catersource Conference in Las Vegas, Nevada in February of 2018 where we attended many classes, speakers, and the tradeshow. We saw many ideas at the tradeshow for items we would like to add to our inventory for events. I learned that the younger generation has high standards and our department needs to step it up in the food options with flavors and presentation

Submitted by: Sue Olson Food Operations Manager for Catering


Catering Events Weddings

UMD Garden Room-Rehearsal Dinner June 2, 2017

UMD Ballroom-Wedding June 3, 2017

UMD Wedding Shower June 25, 2017

UMD Ballroom Wedding August 19, 2017

UMD Ballroom Wedding September 16, 2017

Glensheen Wedding October 28, 2017 Housing Summer Residents Events

Housing Summer Orientation June 8, 2017

Vista Appetizers June 14, 2017

Fiesta Dinner/Bar June 22, 2017

Housing Summer Orientation June 29, 2017

Vista Appetizers June 29, 2017

Disco Night Dinner/Bar July 13, 2017

Fish Fry Dinner/Bar July 20, 2017

Housing Summer Welcome May 24, 2018 Cultural/Student Events

ODI Kickoff Breakfast, Lunch & Dinner August 20-21, 2017

ODI Block Party August 24, 2017

ODI Dinner Buffet August 26, 2017

Student Activities Fair September 7, 2017

Multicultural Center Open House September 8, 2017


Cultural/Student Events, cont. AILRC Fall Feast

September 19, 2017 Student Org. Retreat

September 19, 2017 Sabor Latino Game Tasting Night

September 24, 2017 Chinese Student Association Dinner

September 30, 2017 ODI Dinner

October 4, 2017 GLBT Coming Out Lunch

October 11, 2017 KPB Corn Roast

October 16, 2017 ODI Dinner

October 25, 2017 Indian Student Association Dinner

November 11, 2017 APAA Cultural Dinner

November 18, 2017 KSC Student Appreciation Luncheon

December 6, 2017 ODI Dinner Buffet

January 24, 2018 Quidditch Club Reception

January 27, 2018 Chinese Spring Student Association Dinner

February 10, 2018 Feast of Nations Dinner

February 17, 2018 Alworth Quest Game Night Dinner

February 22, 2018 AILRC Spring Feast Lunch

March 29, 2018 Hmong Living Dinner

March 31, 2018 Fiesta Night Dinner

April 7, 2018 Kirby SA Awards Reception

April 8, 2018 Housing RA Student Dinner

April 11, 2018 ODI End of Year Recognition Reception

April 12, 2018


Cultural/Student Events, cont. Late Night Breakfast

April 18, 2018 APAA Game Night Appetizer Event

April 20, 2018 Lavender Graduation

April 26, 2018 ODI Dinner

April 27, 2018 Mentoring Employees & Students of Color Lunches & Dinners-Several Events

Fall & Spring Semesters Large Catering Events

U for Seniors Sister City Diner at Glensheen June 6, 2017

Lutheran Social Services Diner at Glensheen June 8, 2017

All Campus BBQ July 19, 2017

Boy Scout Dinner at Glensheen June 22, 2017

FM Safety Picnic July 26, 2017

Lake Superior Consulting Dinner at Glensheen August 17, 2017

Med School White Coat August 19, 2017

Welcome Week Events & Housing Tent August 21-26, 2017

New Faculty Orientation Breaks and Lunch August 22, 2017

UEA Faculty Breakfast August 24, 2017

Aufderheide Memorial Service August 27, 2017

Student Life Fall Welcome Breakfast August 31, 2017

SCSE Academy Dinner September 8, 2017

Mission Covenant Luncheon at Glensheen September 11, 2017

Early Childhood Symposium September 18, 2017

Athletics Dinner at Malosky September 28, 2017


Large Catering Events, cont. Family Weekend Events

October 1, 2017 LSBE Conference

October 17, 2017 Campus Preview

October 19-20, 2017 SA Reunion Dinner

October 20, 2017 Homecoming Events

October 21, 2017 LEAF Conference

October 28, 2017 Health Fair

November 12, 2017 Commission of Women Luncheon

November 9, 2017 Sustainability Fair

November 9, 2017 Campus Preview

November 19, 2017 End of Semester Buffet

December 12, 2017 Finance Academy Luncheon & Breaks

January 8, 2018 Multi-Cultural Summit

February 21, 2018 LSBE Women’s Etiquette Dinner

March 22, 2018 Reception Dinner with Champions

April 17, 2018 Chemistry Dinner/Bar & Lunch

April 21, 2018 MIE Senior Design Reception

May 4, 2018 O’Ring Reception & MSW Reception

May 4, 2018


Chancellor’s Events CAMS Groundbreaking Lunch Service

July 11, 2017 Chancellor’s Faculty & Staff Welcome Reception

August 21, 2017 Chancellor’s Women’s Athletic Reception

September 12, 2017 Chancellor’s House Bonding Lunch Service

September 26, 2017 Chancellor’s House Bonding Dinner Service at Glensheen

September 26, 2017 Chancellor’s Omelet Station at Glensheen

October 17, 2017 Chancellor’s Advisory Council Luncheon & Breaks

October 20, 2017 Chancellor’s Homecoming Events

October 21, 2017 Chancellor’s Campaign Kickoff Reception & Dinner

October 21, 2017 Chancellor’s Regent Visit Luncheon

November 1, 2017 Chancellor’s Topping Off Luncheon

November 14, 2017 Give to the Max Day Reception November 16, 2017 Chancellor’s External Advisory Board Lunches & Breaks Meeting

November 17, 2017 Chancellor’s Reception in Ven Den

December 3, 2017 Chancellor’s Retirees Dinner

December 5, 2017 Chancellor’s Luncheon

December 17, 2017 Chancellor’s Council of Religious Advisors Luncheon

January 24, 2018 Chancellor’s Senate Capital Investment Committee Dinner

January 31, 2018 Chancellor’s Legislative Breakfast at Glensheen

February 15, 2018 Chancellor’s Congress Comes to UMD

February 28, 2018 Chancellor’s Duluth Day’s Reception in St. Paul

March 13, 2018 Chancellor’s Speaker Luncheon, Dinner & Breaks

April 10, 2018


Chancellor’s Events, cont. Chancellor’s Overman Lecture Reception

April 10, 2018 Chancellor’s HLC Visit Breaks and Luncheon

April 16-17, 2018 Chancellor’s Faculty, Staff & Years’ of Service Reception

April 18, 2018 Chancellor’s President Kaler visit Luncheon, Breaks and Reception

April 20, 2018 Chancellor’s Swenson’s Luncheon

April 27, 2018 Chancellor’s Board of Regents Meeting

May 16, 2018


Catering Sales Comparisons


Catered Events Comparisons


Main Production Kitchen

We had one of our most successful Fall start-ups with minimal issues and may comments from staff saying it was one of our smoothest transitions into the school year.

We launched new production in the kitchen for an additional 600 pieces of Grab & Go per day utilizing trained student labor.

We attended the regional NACUFS and competed in a culinary competition taking away a silver medal. We continually improve on our processes and achievements by collaborating with those who have taken part in the culinary competition.

We also maintained our full staffing through the year with zero cook turn over. Submitted by: Thomas Linderholm Executive Chef for Dining Services

FarmFest 2017

Easter Brunch 2018


Employee Engagement Survey

The good news about our Employee Engagement Survey is we are improving on a number of things. The bad news is that we cannot get more employees to respond.

One area of growth is commitment and dedication. This is listed in the survey as, “employees’ commitment, motivation, and pride for their work and the organization and their willingness to provide extra effort in their work when it matters to them.” In 2014 we were at 53%, in 2015 it went up to 67%, and our latest survey was up to 76%.

Another area of growth was effective environment. This is described as, “conditions that allow employees to be effective in their jobs and remove barriers to their productivity.” In 2014 we were at 38%, in 2015 we went to 47%, and this year we were at 56%.

It is nice to see these numbers going up, but we still need to increase our employee participation in the survey. I have assured people that I don’t share the results once I receive them with other managers other than talking generally about areas we need to improve on. Our union staff still feels in some way that there is a link with them to their responses. I also had a few employees that feel they don’t want to take the survey during work hours because they don’t want to have more work fall onto their co-workers.

All staff appreciate having the smaller group meetings to discuss the survey and talk about results and changes that could be made. Many feel they can talk more freely in the smaller group setting than they would in a larger group.

The two biggest themes that I feel came out during our employee results meetings were, 1. communication and 2. trainings.

Communication

When I hold our upper management staff meetings, the agenda items are to be brought back to their staff and discussed. Several staff said this was not being done. This is a huge area that can easily be worked on next year. Another good option that was started in Retail Operations this spring and will be ongoing is called the Fast 5. A quick team meeting is held with all staff first thing in the morning with 5 talking points given by the manager. These are important bits of information that staff should all be aware of. The manager in the morning relays the information to the closing manager/s. They in turn pass it along to the closing staff. It has been a great way to get information out and the staff seem to really enjoy receiving the information. With so many varied shifts this has been one way to connect with all the staff.


Employee Engagement Survey, cont. Trainings

I had several comments from staff on the training options this year. They all appreciated trying to be included and having two times offered. The one thing to keep in mind for next year is having training sessions over breaks, many staff are trying to take vacation time. If trainings are scheduled the first couple days, or the last couple day of break, they still will have time to take time off. Some options for training opportunities for next year would be:

ServSafe (the information minus the test) CPR

Customer service

Food allergies

My Plate information

Social interaction

Google docs/sheets

Building resilience

Food safety


Financial Summary


2018-2019 Strategic Plan University of Minnesota Duluth Division of Student Life Dining Services 2018-2019 Strategic Plan I. Vision Dining Services provides an inclusive dining experience and promotes understanding and appreciation of different life styles, while striving for complete customer satisfaction. II. Mission Dining Services provides students, faculty, staff, and the surrounding community with quality food and services. This is accomplished by practicing creative menu development, ensuring a friendly environment, and incorporating variety and convenience. III. Dining Services Goals Mapped to the UMD and Student Life Strategic Plans To Be Determined IV. Objectives/Outcomes To Be Determined Assessment Plan To Be Determined


Summary We have accomplished a lot this year, thanks to a great staff and management team. I’m especially proud of our growth with Goal #2 of UMD’s Strategic Plan. Our staff was very creative in coming up with new ideas to further their growth. We have celebrated successes with our staff. Daemon Williams, our Sous Chef, presented a Farm to Table series at Glensheen weekly during the month of September. It was very well received and highlighted by news channels. Channie Hommich, a chef in our Main Production Kitchen, won a Silver Medal at the National Association of College and University Food Services Regional Culinary Competition help in Salt Lake City in March. Alyssa Hammitt presented many events for athletic teams and helped present programs on campus Along with the positives that have happened this year, there are also some opportunities we need to work on. One of our biggest is telling our story. We have so many great things that we do in Dining, but the campus community isn’t always aware of what they are. The Office of Sustainability has really helped with highlighting our sustainability initiatives. They are one of our biggest cheerleaders and have aided in getting our work with sustainability talked about. We need to continue growing our Social Media presence, and develop new ideas for adding to that growth. We also need to get our name out into the community as well as the campus, to enhance the growth of our Catering Department. We have been working on a new logo that will hopefully come to fruition soon. Trying to change our image with Catering is key to gaining a larger customer base. Catering has worked hard on a lot of the groundwork for that to happen, especially with the website. Our Northern Shore’s Express coffee cart is another area that we need to work on. The odds were stacked against us this year when we rolled it out. We knew from the start that it would not bring in a lot of revenue for us, it was intended as a service for the campus. With the upgrade of Wi-Fi not being as successful as planned and cellular reception to spotty, it was very difficult to wait on customers and trying to pick up a cell signal for a credit card transaction. We also really needed to have the cart in 3 locations during the week, but unfortunately, we ended up with one. We need to try to address these issues and come up with some better solutions. As previously stated, our face lift in Northern Shores was a welcome change with our new furnishings. It is a welcoming area for the campus community. The Grab & Go construction project has been a huge success. It gives an option for customers wanting a quick and easy way to grab something to eat and be on their way. Our numbers have been good and we will continue to look for new products to add to the existing menu mix. We have received a lot of positive feedback from customers that they like the easier alternative to standing and waiting in line for something to be prepared. We have developed some new partnerships over the course of this year with other departments, and continue working on improving existing relationships. Our list continues to grow and we have enjoyed meeting new people and gaining new partnership. I have put together a list of these partners. I’m sure I have missed a few, but this gives a great snapshot of our working relationships.


Summary, cont.

Facilities Management - Construction of Grab & Go, work orders, custodial issues Alumni - Homecoming, Farm Festival Public Relations - Culinary competition, Harry T. Kase Scholarship reception The Bark - Management Interviews, Harry T. Kase Scholarship reception, Grab & Go grand

opening UMD Sap Farm, Farm tours, Farm Festival, staff, delivery coordination, billing/invoicing Children’s Place - provide daily meals, order product, Nutrition Program Environmental Health & Safety - Employee Right to Know/Lifting, storage in tunnel, AED

training, CPR training UMD Athletics - camps, team meal training tables, nutrition programs Kirby Student Center/Events - Catering collaboration with events CLA - Playbill for MPAC, Farm pricing and billing Student Association - Conversations with members on projects, Food Advisory Committee Housing and Residence Life - Setting housing and meal plan rates, Communications Associate

position, RA meals, software coordination Health & Wellness - Dietitian support, employee support Health Services - training with student employee health issues, CARE cards Glensheen - Catered events throughout the year, Farm to Table presentation featuring

Daemon Williams our Sous Chef Kirby Student Center - Conference planning, Bridal Show, tech support, Ballroom updating RSOP - Annual All Campus Picnic Admissions - Campus Preview SIT - Bulldog Welcome Week, Orientation Chancellor’s Office - End of the Semester Buffet, catering events Human Resources - Union issues, payroll support Business Office, P & L reports, bid assistance, purchase order assistance, checks UMD Police Department - Thefts, investigating property damage Disability Resources - student referrals, meal plan accommodations Parking & Transportation - office space, service vehicle parking space, guest parking Library - Reading Without Walls, Coffee Shop planning, Northern Shores Express support Student Life - payroll, HR, office support, travel documents, P.O.’s, accounts payable UMD Stores - ordering uniforms, ordering balloon, print shop, equipment & supplies Purchasing Twin Cities - Bid questions and information Students/Student Groups - Class projects, Environmental Health & Safety - Safety Audit,

Catering events One Stop - Harry T. Kase Scholarship information


Summary, cont. I will miss all of these partnerships and the friends I have made along the way. With only a couple weeks left at UMD, my time is getting close for walking out the door. I am so thankful for the love, support and friendships over the years at UMD. It is a wonderful place to work, learn, and achieve whatever it is you are looking for. I will miss my staff the most, who make Dining Services what it is. With the many personalities and differing opinions, I always listened to everyone to the best of my ability. I learned very quickly that there are always two sides to every story. I only hope that in my time here I have taught someone something, made someone’s life a little easier, or made some type of impact on someone’s working career. I will continue to wish the best for Dining Services, Student Life, and the UMD campus community. I will miss everyone…it’s been great!

Claudia A. Engelmeier Dining Services Director

Documents

University of Minnesota-Duluth Dining Services · 2019-01-09 · University of Minnesota-Duluth, Dining Services Annual Year-End Report 2017-2018 Page 5 IV. Objectives/Outcomes Goal