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Dining with the Bobcats

March - April 2016

SIMPLY RECOGNIZE

The topic of the CHAT (Communication, Help and Training) for April was: Differences are positive: Becoming an Inclusive Change Agent. Associates learned about the relationship between diversity and inclusion, how assumptions about others arise, examined ways people can become a change agent, and how to rethink what they are about to say and do in order to be more inclusive.

You First Associates of the Month

Front of the House Heart of the House

March April March April

Café Q Qwanisha Taylor

Debbie Davis

Raynard Dolberry

Shanece Joiner

Bobcat Den Audrey Mizenko

Lisa Tatro

Cornelius Redfearn

Melissa Fragola

North Haven Café Fallon Haynes

Silvia Perfetti

Jamaal Gethers

Willie Torrence

York Hill Café Cafe Arlene Lewis

Kristofer Dubois

Ismail Elzoul

Quincy Bryant

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SIMPLY LISTEN

REFRESH

KIOSK ORDERING

WE LISTENED REFRESH CAMPAIGN

Exciting Changes to the Café Q, Bobcat Den and York Hill Cafe! The following changes and additions were made to Café Q following Spring Break based on the preference survey conducted in February:

New BYOB, Breakfast All Day and Create Smoothie tablet ordering system now to improve speed of service. Wait times have been reduced by 50%!

Sono station opened to meet the demand for Latin cuisine.

Create Smoothies now open all day.

Vegetarian Rooted Station replaced Terra Ve. This station is focused on real, wholesome foods with minimally processed ingredients that are completely plant based replaced Terra Ve.

Expanded healthful options at the Wild Greens Salad Bar.

Bobcat Den

Breakfast Express now open mornings on the weekdays at the Bobcat Den to provide a convenient breakfast option and to reduce the Café Q breakfast lines.

York Hill Café

Now offers fresh, pre-portioned ingredients for a dinner for 2 to be prepared in your kitchen.

Expanded options at the Wild Green Salad Bar.

Fresh Market now offers produce and other ingredients to keep the kitchens stocked in the resident halls.

These changes and additions have been well received by the Quinnipiac Community. Carly Hviding, Student Government Association Vice President, passed along these comments regarding the recent changes, “I wanted to reach out and let you know that I’ve heard a lot of positive feedback from students about the recent changes in the caf, specifically in Café Q! The students especially love the all-day smoothie bar and some of the new, healthier options. The new layout and updated shelving looks great, too. Thanks for taking student input into consideration with these changes and updates.” Campus Dining will present a comprehensive vision plan with medium and long term goals to the university at the end of the semester. When the initiatives have been approved they will be shared with the Quinnipiac community. Campus Dining Services Supports Many Events for the QU community!

Pre PA Club and Campus Dining hosted complimentary Spring Healthy Breakfast for the QU community

Student Worker Appreciation Day Ice Cream Social and Snacks! Commons RA Program – provided refreshments Occupational Therapy Month Fair – provided refreshments Mountain View Resident Assistant End of the Year BBQ Cultural BBQ hosted by Chi Upsilon Sigma National Sorority, Inc, NAACP and Office

of Fraternity and Sorority – Donated BBQ

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GAMMA PHI BETA

“The sisters of Chi Upsilon Sigma National Latin Sorority Inc. would like to thank you for all your help for our event, Cultural Carnival, this past Saturday. We recognize the amount of hard work and time you give not only for this event but throughout the school year too. We appreciate all you do, thank you again!” Michelle Garcia, President Chi Upsilon Sigma.

Dana RA Alcohol Awareness Educational Program – provided snacks Take Back the Night Event – provided comfort foods Phi Gamma Delta Sexual Awareness Month Event Reception Gamma Phi Beta Ice Cream Social Phi Beta Pi Philanthropy BBQ Quinnipiac Accounting Society Networking Ice cream Social Village Finals Destress Yogurt Break Panhellenic Executive Council Ice Cream Social Phi Beta Phi Study Break with Refreshments Ramen Done Right Chopped Event – Provided ingredients for competition Building Strong Girls Day hosted by Campus Dining and Gamma Phi Beta

SIMPLY COMMIT – MARCH- APRIL CULINARY EVENTS

GUEST APPRECIATION DAY

STUDENT JUDGES

Food Lovers Recipes from Home Contest There were two Recipes from Home competitions which featured garlic and potato recipes. The culinary team selected 6 finalists for each contest. A group of student judges picked winners based on taste and appearance. The winners received a cook book featuring the appropriate ingredient – potatoes or garlic, set of cooking utensils and dining dollars.

Tater Lovers Contest Winners 1st Place Jeanne Lui, Brian's Potato Casserole

2nd Place Diana Pategas, Perfect and Quick Sweet Potatoes 3rd Place Anne Dropick, Anne's Mashed Potatoes with Carmelized Onions

Garlic Lovers Contest Winners 1st Place Scott Stampf, Pasta E. Olio

2nd Place Maria White, Garlic Chicken and Spinach Pasta 3rd Place Maria Moniello, Creamy Garlic Pasta

Guest Appreciation Day

“Thank you, that so thoughtful! I appreciate it.”, Judy Falaro, professor.

Your World - Vietnam

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TATERS LOVERS RECIPE S FROM HOME

BOBCAT DEN COFFEE HOUSE

SCOTT STAMPF

1S T PLACE WINNER GARLIC LOVERS RECIPE S FROM

HOME

FOOD NETWORK CELEBRITY CHEF LUNCHEON – MARIO BATALI

Your Region – BBQ Tour of America

St. Patrick’s Day

Food Lovers – Taters Recipe form Home Contest

Food Network Celebrity Chef Luncheon

Bobcat Den Coffee House

Your Region - Miami

Your World - Spain

Food Lovers – Garlic Recipes from Home

Food Network Celebrity Chef Luncheon

Complimentary Study Break Refreshment

“I just wanted to say thank you to Chartwells for the free study snacks on Monday night. It really made me and my friends’ night to have the free coffee and brownies after studying for 10 hours. Thank you so much again”,

Kelly Ledwith, Student

The One Sushi Pop Up

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SIMPLY COMMIT – COMPASS IN THE COMMUNITY

LINDSEY BANKS ACCEPTS CHECK

FOR QU 301

PAINT THE CAMPUS PURPLE!

Chartwells donates to QU301 service trip

By Matt Grahn on April 27, 2016 Excerpt from The Quinnipiac Chronicle

Chartwells recently donated $1,000 to the QU 301 program on March 30, 2016. The program is a class that sends students to other parts of the world for charitable work during school breaks. A total of $2,000 was then set aside for building a cafeteria in the Kilometer 6 barrio, the neighborhood in the Dominican Republic where students volunteer, according to Professor John Powers, who is in charge of the program. The money that Chartwells gave was won as prize money, according to Director of Dining Services Leean Spalding. Their parent company, Compass Group, holds a competition annually amongst each branch, considering their community service efforts through donated product and labor. The winner has the discretion to give that money to whatever group they want. Spalding said Chartwells decided to give the money to QU 301 because they were smaller and they’ve done fundraising work for them in the past. Throughout the year, Spalding said Chartwells has also supported Greek life, Relay for Life, The Big Event and groups outside the Quinnipiac community, such as the YMCA in Cheshire. Spalding would like for Quinnipiac to think of Chartwells as more than just the people who run food services. “We should be a part of the community. We’re not here just to feed the students; we’re here to be a part of their life and support them in their endeavors,” she said.

Campus Dining Services and Best Buddies sponsored refreshments for the Spread the

Word to End the Word Event which encourages not using derogatory terms in regards to people with intellectual and developmental disabilities. Campus Dining also partnered with Best Buddies for the Best Buddies Formal. Campus Dining provided a catered meal for the dinner dance.

QU PT Club hosted the 35th Annual Special Olympics Athletics Day with Campus Dining. Campus Dining provided breakfast for the volunteers and a BBQ for the athletes.

Dining Services supported the OT 212 class‘s service project by donating the ingredients for bag lunches for St, Vincent De Paul Homeless shelter.

Campus Dining kept the participants of the Delta Tau Delta and Autism Speaks Lip Sync Event bellies filled with a candy buffet.

Campus Dining sponsored the Alpha Delta Pi Ronald McDonald House Pancake Breakfast fundraiser for 300 guests.

The Physician Assistants hosted the annual 5k race and Cow chip bingo.The proceeds from the event benefit the Quinnipiac Physician Assistant Student Society's children's literacy program and the Physician Assistant Foundation's Caring for Communities program. Campus Dining provided breakfast for all of the runners and volunteers.

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Chartwells donated a BBQ for Katie’s Game which is a fundraiser by Phi Sigma Sigma in

memory of a sister who passed away. Over $2100 was donated to Camp Sunshine which is a retreat for children with life-threatening illnesses and their families.

Relay for Life and Campus Dining hosted a Breakfast at Night fundraiser for 50 guests. The Café Q treated the students to purple cupcakes for Paint the Campus Purple Relay for Life recruiting drive.

Beta Phi Beta and Campus Dining hosted “Stand Up For Cancer” a standup comedy competition which raised money for the American Cancer Society. Campus Dining provided refreshments for the event.

Campus Dining Services celebrated Agape House 14th anniversary this past month. The event was catered by Campus Dining. Agape House ministers to the homeless of New Haven, Connecticut.

QU Irish Club (QUIC) hosted the 11th annual Potato Palooza. CDS donated all of the food for the event. Proceeds ($1300.00) of this event were donated to St Baldrick’s Foundation for cancer research.

Campus Dining continued the tradition of donating the reception for the Law School PILP auction. The Public Interest Law Project increases Quinnipiac University School of Law’s interest in, and support of, those dedicated to serving the public interest. This annual auction raises money to support law students working in the public interest area. This is the largest student event of the academic year.

The Student Veterans Organization and Dining Services hosted a BBQ, Luncheon and Breakfast for Hamden veterans and families.

The Habitat for Humanity Shack-A–Thon challenged teams of two to five people to build their own house on the quad out of cardboard boxes and spend the night in it. There were over 75 students who participated and over $1800.00 was raised. Chartwells donated a BBQ for all of the participants.