E-MAG - Johnson State College Dining Services

Transcription

FALL 2014
MARKETBEAT
G.M. Extends
Partnership
from Kitchen
to Classroom
First Zime
Retail
Concept
A Taste of India
Featuring Chef Hari Nayak
SR. VP MESSAGE
WELCOME to the latest issue of the Riccio Territory
e-Magazine for Sodexo Campus Services in the East.
It is with great pride that we present this magazine to
you, our clients and partners. Throughout this issue
you will see a variety of stories that focus on culinary
excellence, sustainability, health and wellness, the
student experience, and special events.
Quality of Life contributes to the progress of our
students, your employees and your organization.
That is why we strive to be your “Partner of Choice” by
designing, managing and delivering innovative service
solutions. You will find stories in this e-Magazine about
some of the special ways our managers and employees
are engaged in academic programs, professional
internships and the local community.
Please enjoy this issue and know that every day, a
talented team is working behind the scenes to ensure
that we provide you the world class Quality of Life
Services and programs your campus deserves. If you
have a story on your campus that you would like to share
about a Sodexo program or employee, I encourage you
to share it with myself, your Regional Vice President, or
District Manager.
Sincerely,
Len Riccio
Senior Vice President
INTERNS WANTED.
Over 200 students
from across the US
participated in the
Marketing and
Sustainability
Internship program
during spring 2014.
LEARN MORE AND APPLY
The Campus Intern program provides world-class
professional development opportunities to college
students for all of our partner institutions.
INNOVATIONS
Ecommerce at Clark University
Drives More Than Sales
By Valerie Rosenberg
Online shopping is not only a modern day convenience, but it’s
becoming a requirement for any size business. Today’s consumers
expect easy purchaseswith a click of a button at any time of day.
To meet this need on our campuses, Sodexo has developed an
ecommerce solution, Shop Now. Launched in early 2013, ecommerce
capabilities are now available to all campus accounts nationwide who
have upgraded to SodexoMyWay dining website platforms.
The Shop Now tool, located on the website main navigation bar,
allows the customer to purchase a variety of options customized
to the campus. Current offerings range from complete meal plan
packages to smaller purchases such as add-on dining dollars, tickets
for premium events, birthday packs, final exam survival kits, retail gift
cards and convenience items.
While ecommerce focuses on maintaining and increasing sales, the
team at Clark University in Worcester, MA has found that it has the
capability to generate more than money. General Manager, Heather
Vaillette and Marketing Intern, NoelaniPeiris, are advertising items
that encourage families to explore and understand the value of the
entire Clark Dining program.
For example, one item is a $7.50 Kitchen Tour & Dinner Ticket to use
during move-in days at the beginning of the school year. Targeted
to new and returning parents, the purchase includes a small group
walk-thru of the facility to see firsthand how all meals are made.
They have a chance to go behind the scenes to view the full scope
of the cooking process and watch as culinary professionals prepare
restaurant quality food with fresh, whole ingredientsand scratchcooking methods. The tour itself is free with a discounted $7.50
ticket for dinner in the dining hall. Current meal plan participants are
able to sign up for free. Another offering is a 10% Off Move-In Brunch
Reservation providing parents and siblings a reduced entrance to the
traditional and popular move-in brunch.
Vaillette explains, “When we first considered ecommerce for Clark
U Dining, we wanted to be certain we offered experiences for our
students and parents that helped them understand the value of
their dining program while providing them some extra perks”. “In
this situation,”Vaillette says, “the Shop Now option draws them to
the website and, yes, they are making purchases… but what’s most
exciting is to know they are exploring the rest of our site, liking us
on Facebook and purchasing items that are useful to them. Within
days of launching ecommerce, we have seen immediate sales and
true engagement in the program. Parents are following us on social
media. That feels good.”
To learn more about Clark Dining Shop: https://clarkdining.
sodexomyway.com/shop or contact Heather Vaillette.
-4MARKETBEAT TERRITORY NEWSLETTER
Marist Goes “Around The World,”
Wins 2014 Horton Dining Award
By Kate Waage
Marist Dining Services was awarded a Bronze medal in the Loyal B. Horton
Dining Awards for OACAC’13 Special Catering Event held at Marist College
last summer. Named for a NACUFS founder, past president and highly
regarded innovator, the Loyal E. Horton Dining Awards celebrate exemplary
menus, presentations, special event planning, and new dining concepts
while providing an avenue for sharing ideas and creative presentations in
campus dining services. The judges were looking for items that convey the
creativity, atmosphere, excitement, and success of the event.
From July 9 to 12, 2014, Marist College hosted 1,050 school counselors
and college admissions professionals from 85 countries for the 20th
anniversary OACAC conference. The 2013 Overseas Association for College
Admission Counseling event had the largest ever attendance of any OACAC
gathering, and was held in New York State for the second time in the
association’s history.
Marist Dining Services by Sodexo was tasked with catering every aspect of
the on-campus, four-day eventfor 33 individual catering event contracts.
For the NACUFSsubmission, the team focused exclusively on the first
night’s Around the World Festival dinner, which was held outdoors in
ten tents and showcased full-course meals with paired wines and beers
from eight countries or regions. An event in which the eight cuisine tents
simultaneously opened and served meals to the 1,050 attendees who
arrived enmasse.
Another goal for the dinner was to promote mingling and camaraderie
among conference participants. To that end, all cuisine tents were fullservice buffets, encouraging guests to sample multiple dishes, and meet
new people, as they actively explored the different venues. Each country or
region tent assumed a unique character, as different groups were drawn to
certain dishes, wines, beers or the entertainment. Seating was available in
two air-conditioned tents close to all of the venues.
Marist Executive Chef Anthony Legname, the Culinary Institute of America
and Sodexo Event Specialists jointly developed the eight full-course menus,
paired with wines and beers, representing France, Germany, Mexico, the
Middle East, Africa, Asia, USA and the Caribbean.
From wok stir fry, to hand-rolled sushi, to pan-fried potato pancakes
and more, every tent featured ethnic, action cooking, as well as a mix of
popular signature dishes and calculated surprises. An emphasis on handassembled hot and cold dishes provided additional options for guests with
special dietary needs, while also raising the level of personal service.
In collaboration with Marist, a menu development video was created with
an introduction by the Vice President of Admissions, which appeared on the
OACAC phone app and was posted online.
INNOVATIONS
G.M. Extends Partnership
from Kitchen to Classroom
By Rebecca Shaw
Jenn Currier understands the value of a strong client partnership. As the
General Manager of Dining Services at University of Bridgeport, Jenn has
fostered relationships with administrators, faculty, students and employees
to create a synergy that has proven instrumental in increasing the value of
Sodexo on campus.
Last fall, because of her relationships on campus, Jenn Currier was asked to
be a guest lecturer in a Food Management class. Jenn quickly agreed and a
relationship that would prove to be equally beneficial to the students and to
the campus dining program was born.
“I asked Jenny if she would like to guest lecture. My class fell in love with
her from the first moment she entered the room. Her knowledge, sense of
humor, great love of her profession and pride in Sodexo was palpable,” said
assistant professor, Health Sciences, Julia Ann O’Sullivan, ND, MS, MA.
Jenn quickly became a popular recurring lecturer and was asked to
collaborate with the professor to create a final exam project for the class.
Understanding the always-growing need for fun, healthy dining options on
campus, Jenn brought forth a challenge to the students: design and present
marketing and menu plans for a healthy food offer that would be student
friendly and, in time, might become a permanent fixture on the campus.
The students embraced the project and the new UBoost!concept was born!
Not only did Jennsupport the students regarding marketing and menu
options, but also helped train the students in small business skills related to
running a food-based service.
Under Jenn’s direction and with support of the Sodexo staff, the students
unveiled their concept in UB’s Marina Dining Hall and the event was wildly
successful. Faculty, staff, and students gathered to sample a series of
freshly blended fruit and vegetable smoothies and juices and the reviews
were delicious! So delicious in fact, the UBoost!offer will be featured in the
student-run café on campus this fall.
There are many reasons Jenn has found
her involvement with the class beneficia,
including her Sustainability Intern Tyler
Vansteenbergen. Tyler was a star student in
the class, involved in the UBoost! concept,
and was even involved in a Pro-Chef Throw
Down culinary challenge
at Fairfield
Universiry, a neighboring campus with a
Sodexo managed dining program.
“The ability to share my experience and
knowledge with the students, and to be
able to build additional relationships on
campus to me are priceless,” said Jenn. The
momentum will continue this coming year as Jenn prepares for a new class
of students and a new class project that will focus on innovative ways to
decrease the amount of food wasted by students in the dining room.
Sodexo Team
Supports Community in Vermont
By Paul Bahan
Sodexo Campus Dining at Johnson State College is an outstanding example
of how an account can engage with their community.
Johnson State College (JSC) has long been part of a group of local entities
supporting a CommUnity Meal project hosted by the United Church in
Johnson, Vermont.
Weekly Wednesday lunches served at the church
provide a positive, community-building environment for local residents in
an area of high poverty and food insecurity. In 2010, the program was
discontinued due to a lack of resources but generous support from JSC
along with concerned citizens got it back on track.
Sodexo became the food service provider for Johnson State College in June
2012 and the dining team, led by General Manager Tom Fondakowski,
immediately partnered with JSC to provide donated meals that were
being served twice a month at the United Church. Community members
attending the meals began making small donations, which in turn were
donated to the local Johnson Food Shelf. Understanding that there was a
need for additional support during current economic times, JSC and Sodexo
continued work with an ad hoc committee to raise awareness of hunger
and address needs in their community. In March 2014, thanks to renewed
efforts, the CommUnity Meal is once again a weekly event. On average, 60
lunches are served each week and donations to the local food shelf are on
the rise. In addition, the Sodexo Team augments their Sodexo Stop Hunger
efforts with a food drive each fall and a Sodexo Servathon in spring.
In summer of 2013, Tom and Executive Chef Paul Bento partnered with
Community Work Solutions at Sterling Area Services to offer a summer
culinary training course for unemployed and underemployed food service
workers.
Participants work on culinary foundations training while
assisting with daily prep for the summer food service program and the
weekly CommUnityMeal. Each student receives a Sodexo certificate upon
completion and Sodexo works to place as many program graduates as
possible in jobs at accounts throughout the state.
The success of the summer training program has led to a partnership with
Green Mountain Technical College. In fall 2014, students from the college
will be able to receive on-the-job experience through a Culinary Internship
with the Sodexo Team at Johnson State.
From their beginnings at Johnson State College, GM Tom Fondakowski and
Chef Paul Bento have worked with the Lamoille Region Creative Workforce
Solutions (CWS) team. They have provided skilled, consistent support and
training to enhance the abilities of their employees and CSW applicants who
became team members.
with ongoing support and mentoring employees with disabilities are very
successful.
They have also partnered with CWS to assist job candidates with disabilities.
They work with each candidate individually, exploring skills, ability and level The Lamoille Chamber of Commerce recently recognized GM Tom
of support needed for success. They allow candidates to try out a range Fondakowski, Executive Chef Paul Bento and the Johnson State Dining
of duties to find the right job match. Tom recently said that about 25% Services team for their work in providing employment and training
of the current dining staff is managing some aspect of a disability, and opportunitiesfor their local community.
INNOVATIONS
Never Too Old to Learn at SUNYIT
By Kelly Shimkus
Sodexo Education, in partnership
with SUNYIT, In Utica, New York,
now offers a special dining plan for
our guests who have decided to go
back to college after retirement.
Participants in MVILR (Mohawk
Valley Institute for Learning in
Retirement) experience a great
meal on campus while they explore
their interests in a friendly, nonthreatening environment with an
emphasis on the joy of learning
and staying connected - not
examinations or grades.
General Manager Phil Sweeney
introduced the meal plan program
after he saw a group of MVILR
students and realized that Sodexo
could develop and offer dining plans
that could enhance their overall
campus experience. “I thought it
would be a great idea to have many
generations meeting and interacting
together over a really good meal,”
said Sweeney. “We serve great food
for a very reasonable price and the
plans we have developed for this
program really meet the needs of
our guests.”
First offered in 2013, three dining
plans provide flexibility with
declining balance dollars, free
guest passes, and a 20% discount
in resident dining. This year, new
materials have been designed
specifically to inform and educate
MVILR participants about the
benefits of the program. The new
brochure is also being mailed to
over 500 program participants with
their registration packets.
Trash Gets Greener
at World Learning in Vermont
By Sherrie Paltrineri
Trash just got greener! World Learning in Brattleboro,
VT is proud to handle dining, facilities, housekeeping,
grounds maintenance and more on the beautiful
campus. Working with Triple T Trucking, a local vendor
based in Brattleboro, VT, Sodexo was able to acquire
a new, state of the art, trash compactor. Normally
this may not be the most exciting news, but this is
not your ordinary trash compactor. According to
John Benouski,general manager for Sodexo at World
Learning, “When our previous compactor began to
fail, it gave us the opportunity to explore new, greener,
options. The client is so excited that we were able to
bring this to campus and we were able to expand their
sustainability program.”
The Green Built DRC II by Marathon is a Solar-Hybrid
Compaction System. This new compactor will assist
World Learning in reducing energy and fuel consumption, using the power of the sun to compact the trash! The solar-hybrid power unit has unlimited
throughput made possible by back-up power from 120 AC electrical hook-up and will switch automatically to the power grid when needed. The unit also
operates using environmentally friendly hydraulic fluid.
Triple T Trucking, in business since the 1960s, has been servicing World Learning’s waste removal needs for several years. Looking to the future, they
wanted to find new ways for composting to produce sustainable and valuable product. They were very excited to work with Sodexo and the campus with
this new opportunity.
COMMUNITY
Sodexo Supports
Rock On The Range,
Largest Musical Festival
in the Nation
- 10 MARKETBEAT TERRITORY NEWSLETTER
By Tia Marie Protopapa
Rock On The Range, held at the Columbus Crew Stadium the weekend of
May 16, 2014, in Columbus, Ohio, hosted over 100,000 people throughout
the weekend. Sodexo,partnered with the Columbus Crew, has supported
the event for the past eight years. The Sodexo team provided concessions
daily from 11 a.m. – midnight, catering to bands and special guests, as well
as multiple hospitality areas resulting in $2.7 million in sales. The entire
Sodexo team also fed 1,800 stadium employees lunch and dinner each day.
Preparation began many months in advance of the event with menu selections, stand and kiosk placement, staffing needs and securing sponsors.
Over 1,200 employees and non-profit groups made this event possible.
From 6 am to 3 am, employees and volunteers worked tirelessly to ensure
that each area was stocked and staffed appropriately to ensure quick lines
and excellent service.
Sodexo even arranged two designated driving stations ensuring the safety
of event attendees. Over 3,500 fans volunteered to be designated drivers
throughout the weekend. This responsible weekend included many undercover liquor agents that reported zero liquor violations.
By the numbers, top selling items included 181,000 bottles of beer, 60,000
bottled water and bottled soda, 20,000 Papa John’s pizzas, 15,000 pretzels and 10,000 nachos with cheese. The weekend also brought in record
catering sales of over $293,000. Experienced catering personnel took care
of seven hospitality areas. The Crew Stadium sold out all 26 suites each
day delivering specialized drink and food menus.
“Rock On The Range is one our favorite events throughout the year. Our
team’s planning made the weekend a success exceeding our sales from last
year. I could not have asked for a stronger team supporting this event. We
had a fantastic time,” noted Scott Bolster, Sodexo general manager at the
Columbus Crew.
Rock On The Range hosted 63 bands throughout the weekend including
Guns ‘N Roses, Kid Rock, Five Finger Death Punch, Avenge Seven Fold, Slayer
and Chevelle. An artist lounge was created providing catering for the bands
daily from 10 am until 2 am. Hospitality catering was also provided for
event sponsors including Jack Daniels, Pabst Brewing, Jägermeister, Marlboro, and Monster.
Sodexo staffs from the University of Michigan, West Virginia University and
Bowling Green State University were instrumental to the event’s success.
While preparing for Rock On The Range, the Sodexo team at the Columbus
Crew also hosted several Major League Soccer games, working five weeks
straight without a day off. Through all of the events in May, the Sodexo
Columbus Crew team also raised over $500 for Sodexo’s STOP Hunger initiative, which was all donated to local food banks.
COMMUNITY
Sodexo Supports
the Maine Hunger Dialogue
By Michelle Herlihy
During the month of April, Sodexo accounts
across the United States participate in the Sodexo
Servathon by giving back to the community.
Throughout the state of Maine, campus, health
care and corporate accounts paid special attention
to raising money to support the Maine Hunger
Dialogue. The Maine Hunger Dialogue focuses
on mobilizing the power of higher education to
end hunger in Maine. Together through bake
sales, lemonade stands, dunk tanks and general
donations, locations earned $1,500 to donate to
the Maine Hunger Dialogue.
In October of 2014, students and faculty from
higher education throughout Maine will come
together on the University of Maine, Orono
campus, to learn about hunger in Maine, the
United States and around the world. They will be
inspired by incredible people who are working to
create changeand they will package 10,000 meals
for hungry Mainers in one hour. In addition, they
will also work with others to brainstorm ideas and
projects to stop hunger and find ways to be more
engaged in hunger solutions.
Lasell College Dining Helps Stop
Hunger in the Community
By Linda Davey
In keeping with Sodexo’s commitment to supporting efforts to stop hunger
in our communities, the team at Lasell College in Newton, MA has partnered
with the Centre Street Food Pantry to ensure that shelves are stocked; a
weekly trip with the catering van is all it takes.
Beginning in December 2012, Sodexo managers from Lasell College would
drive to the Greater Boston Food Bank to pick up donations and low-cost
food items used to stock the Food Pantry shelves. Prior to Sodexo support,
staff from the Food Pantry would drive to the Food Bank themselves. They
would also shop at local grocery stores to supplement their stock because
they didn’t have the ability to transport enough from the Food Bank. With
the use of the Sodexo van, and support from the management team, they
are now able to transport almost double the quantity and variety of food
from the Food Bank back to the Centre Street Food Pantry and minimize
trips to retail grocery stores.
Hunger continues to be a growing issue in all of the communities
Sodexo serves. When the Centre Street Food Pantry opened their doors
in 2011, they provided food for
approximately 100 families per
month. In 2014, they see 155
families shopping their shelves. As
many as 10 new families come in
each month, many with children
under age 18 at home. To help meet
the increased need, Sodexo at Lasell
also partners with Lasell College
Student Government to coordinate
canned food drives during special
events. This fall, students will join
our dining staff to bake fruit bread
for the Food Pantry families to pick
up as part of their Thanksgiving
meal.
Liberty Dining by Sodexo
Partners with United Way
By Casey Guise
Sodexo donated lunch for 1,400 volunteers at the annual Day of Caring
on May 21, 2014, the highest participation in the history of the event.
The United Way of Central Virginia (UWCV) organized the Day of Caring
in Lynchburg and the surrounding area. Volunteers from local businesses
took time away from their desks to head out into the community to donate
their time and energy to community service initiatives throughout the area.
Sodexo was on hand to donate a hot lunch for every volunteer.
Each volunteer needed fuel for the hard work of recycling initiatives, community beautification and other efforts throughout the city. Sodexo’s team
at Liberty University coordinated with UWCV to provide lunch at the home
of the city’s minor league baseball team, Hill City Stadium. Arranging an
off-site lunch for this many volunteers was no small task.
Crowds of volunteers poured into the stadium for lunch, and Sodexo was
ready with barbecue pork sandwiches, baked beans, coleslaw and cookies
made from scratch. Fortunately, service for this many participants is just
what the Sodexo team at Liberty University is confident in providing.
“We are thrilled to work with Sodexo again on this year’s Day of Caring
lunch,” said Tabitha Abbot, events coordinator for the United Way of Central
Virginia. Sodexo also provided lunch for the last three years of the Day of
Caring in Lynchburg.
Providing lunch required the combined efforts of several departments
within the Sodexo unit, due to reduced staff during the summer months.
Chefs worked side by side with production managers to refill pans of baked
beans and keep everything piping hot. Retail managers and marketing staff
teamed up to prepare sandwiches and direct traffic.
Praise was effusive from the crowds of hungry volunteers. “This is why
Sodexo is the industry leader,” said Robin Quay, registered dietitian for
Sodexo, when asked about the success of the event.
The United Way of Central Virginia organized an impressive day of generosity and Sodexo was thanked with cheers and applause from the volunteers,
solidifying another achievement in the pursuit of community engagement
and improvement wherever a Sodexo unit is located.
COMMUNITY
Sodexo at Keystone College
Provides an International
Experience of a Lifetime
By Janine Liebel
Have you ever dreamed of traveling abroad to explore new
cultures, gain real–world experience and work in your field
of study? In those dreams, have you ever imagined that
it would be free? Sodexo and Keystone College have made
that dream happen for 16 lucky students.
Offering an international internship for over 8 years, Sodexo
and Keystone College have sent students all over the world,
including Australia, England, France, Chili, Hong Kong
and Thailand. Gaining insights on new worlds, learning
about their field and exploring new areas, two students are
selected each year to participate in this highly competitive
adventure. Traveling a total of four weeks during the
summer, students spend three weeks interning and even
get one week for recreational travel with a stipend.
If interning abroad isn’t enough, Sodexo at Keystone College
also offers a Marketing Internship position each year.
Pulling from the resumes submitted for the international
internship, they are lucky to have some of the most wellrounded, intelligent and involved students on campus to
be part of their program.
One student’s international and marketing internship
acted as a stepping-stone for a career with Sodexo. Eric
Shotto, a 2010 Keystone graduate, is now a retail manager
at King’s College is Wilkes-Barre, PA. Managing four retail
locations, Eric also oversees Sodexo’s marketing internship
program at Kings. Eric studied in Melbourne, Australia for
four weeks learning more about his field of study, Business
Administration. “Partners Keystone College and Sodexo
presented me with the opportunity of a lifetime. This whole
experience was not only the beginning of my career but
it educated me on the essentials of attaining a career. I
worked in Sodexo’s headquarters, learning about Human
Resources, Payroll, and Business Development overseas.
This Internship solidified my ambitions to continue with a
great company like Sodexo,” says Eric.
Throughout their partnership, Sodexo is proud to support
Keystone’s culinary program, maintaining facilities, dining
services and play a pivotal role in providing a once in a
lifetime experience for students through this internship.
General Manager, Mike Lusk says, “The program has
solidified our partnership with Keystone and that trust
has grown our business through all of the comprehensive
services we provide the college.”
COMMUNITY
Area of Aging: Senior Meal Program
By Alex West
The University of Rio Grande and Sodexo have teamed up to provide
seniors an opportunity to continue their education. The AAA-7 program
was implemented 15 years ago at the campus and allows seniors, ages
60 and older,to register for classes at a discounted rate through the
university. This allows the adult students to take essential classes such as
computer and finance courses. It also gives these seniors the opportunity
to add additional education to their resume, essential in an increasingly
competitive job market. The program has grown in numbers every year
with only 10 participants the first year. Currently over 100 local seniors are
taking advantage of the program.
Sodexo provides lunch for the AAA-7 students at no charge. This allows the
seniors to have a nutritious lunch and an opportunity to spend time with
their fellow classmates. It is also a great way for them to interact with the
traditional college students who are just starting their educational journeys.
Sodexo receives a federally funded grant that allows them to provide meals
for the seniors involved in the program. While seniors are fed free of charge
Monday through Thursday on a weekly basis, they can choose to donate
to the program if they would like. Sodexo and the University of Rio Grande
are very proud to participate in the program that feeds an average of 100
people a day.
Student Affairs Team Building
at TCNJ
This June, the Sodexo dining team at The College of New Jersey (TCNJ)
participated in a fun,team-building exercise with the Student Affairs group
at the College. Under the leadership of a new Assistant Vice President of
Student Affairs, Sean Stallings, a cooking contest paired members of the
Sodexo team with directors and management from Residential Life and
Housing, the Campus Bookstore, and the Student Center. The goal of the
exercise was to open lines of communication and to match faces to names
that may have only been seen previously via email.
Four teams were created from approximately 40 people and paired with
a Sodexo chef. Each group was assigned a specific course and put to task.
For most people in the exercise, this
was the first time in a commercial
kitchen using commercial-size
equipment, which led to hands on
training from the culinary team and
a lot of laughs. After the food was
prepared, the creations were first
served to judges from TCNJ’s Human
Resources and Finance Offices. Not
only were they impressed with the
food, they commented on how they
wish their departments could have
such fun! After the judging and
presentation of awards, the entire
group also enjoyed the food we had
all just prepared.
We all walked away from the contest
knowing each other better, and with
a greater sense of what it is to be
part of the Student Affairs team.
The exercise has fostered a sense of
team within the group, and created
connections that we hope will
encourage creative collaborations in
the future.
Guest Chef Brings a Taste of India
to EFNY International Academy
EFNY International Academy, located in Tarrytown, NY, has students from
all over the globe that represent a variety of ethnicities and international
palates. On July 9, 2014, the entire EFNY community was treated to a
unique experience with an Indian themed feast prepared by renowned Chef
Hari Nayak.
Restaurateur, author and culinary consultant, Chef Nayak started his
epicurean journey at the Culinary Institute of America and is now a sought
after chef for his individual cooking style that presents a modern outlook on
Indian cuisine, one of the fastest growing cuisines in America. Chef Nayak
believes Indian food will soon be one of the top five cuisines in the country
and credits his success to his cooking philosophy that includes only using
the freshest and highest quality ingredients.
to try something new is truly a reward. It is a pleasure to see a smile on
people’s faces when they eat and appreciate good cooking.”
The Guest Chef series at EFNY was a great success and the entire team, led
by General Manager Jamie Hardie, is looking forward to planning the next
event and offering their students a modern taste of their traditional home
cuisine.
Chef Nayakwas welcomed by the entire dining services staff and was assisted
by Executive Chef Thomas Ludewig, Chef Manager Robert Parrinello and
Manager Muhammad Shaheen. To ensure that the entire EFNY community
had a chance to enjoy Chef Nayak’s cuisine, two main events were planned
and executed. The first took place in Rita Dining Hall for approximately
500 students who were treated to authentic Indian dishes such as Chicken
Tikki Masala, Cumin Rice Pilaf and Vegetable Bhajias. Chef Nayak purposely
selected simple yet flavorful dishes to appeal to the school’s international
population. He also showcased his signature style, Indian cooking with a
twist, that pairs traditional Indian recipes with western ingredients by
creating a Butter Chicken Pizza. In addition to delivering an authentic Indian
menu, EFNY Dining Services paid extra attention to ambience with décor,
table settings, cooking videos, music and henna hand painting.
An invitation only VIP reception for staff and faculty featured a more adult
oriented menu that included Vegetable Samosas, a variety of chutneys and
freshly baked in house pitas and breads. During the two-hour event, Chef
Nayak presented several lucky recipients with his well-known cookbooks so
they could experience the joy of Indian cooking at home. A true labor of
love, Chef Nayak stated it takes two years from concept to publication to
complete the books that highlight his simple yet eclectic style.
“I love it when it is someone’s first time eating Indian cooking,” stated Chef
Nayak. “To see the excitement on their faces and the fact that they get
COMMUNITY
First Zime Retail Concept
in the Nation Opens at UAlbany
By Alexa Eaglestone
Adding to what was already an exciting year for Sodexo at the University
at Albany in upstate New York, the campus account team relished in
the experience of launching the newly redeveloped Sodexo brand, zime,
last March. This modern bakery-café was strategically constructed at
the campus’ Business Building with hopes of providing convenience and
variety to both students and faculty.
With the opening of the new zime location, timing was everything. The
Sodexo Offer Development Center (ODC) was in the process of transitioning
the Zebi brand to zime at the same point that UAlbany was developing
plans for their new venue on campus. As a result, UAlbany was fortunate
enough to be the first account in America to roll out a zimeretail outlet
under the new concept. The UAlbany and Sodexo team made the decision
to add zime after they recognized the need to offer food and beverage
services to a customer base in the very busy and newly constructed
Business Building. “There was a desire for a venue there, and Sodexo was
able to develop an offering to match the needs for that location,” said Joe
Salvione, Retail Director of Operations for Sodexo dining at UAlbany. After
finalizing design plans and equipment needs, the site opened within three
months.
UAlbany has already benefited from this new retail offering in a few
different ways. The faculty and students are now able to enjoy a beverage,
snack or quick lunch before, after and in-between classes. Prior to the
opening of zime, students and faculty had to leave the building and walk
to other buildings on campus in order to have access to dining options.
However, with this new concept, Sodexo was able to provide a benefit of
saving time to the Business Building population. Since zime has opened,
Sodexo management has received continuous positive feedback from
faculty working in the building, stating how thrilled they are to have a
convenient place to purchase coffee or lunch.
Convenience isn’t the only positive outcome of this zime location. With a
wide variety of breakfast options, delicious hot beverages and unique menu
items such as pasta bowls and flatbread sandwiches, customers now have
a plethora of choices when dining on campus. To top it all off, zime offers
locally sourced produce, green disposable products and ethically sourced
coffee products. This focus on sustainability and use of local ingredients
has been well received with the UAlbany student base.
The success of zime is also due to a handful of promotional elements that
helped drive sales and build brand recognition on campus. Some of these
initiatives included rewarding the first two customers with a box of treats
and highlighting them on social media sites, implementing a coffee club
loyalty program, posting live customer and product photos on Facebook
and Twitter and execution of an interactive social media contest series.
Thanks to new dining concepts like zime, the Sodexo management team at
UAlbany is able to deliver exceptional student experiences and contribute
to the evolution of client partnerships.
COMMUNITY
Valley Forge Military Academy &
College Says “I Do” in the Summer
By Rachel Perkins
Each year as the school year closes, the wedding bells start ringing at
Valley Forge Military Academy. This highly academic and militant school
has beautiful buildings and stunning backdrops that brides and grooms
look for on their special day. They are recognized on a well-known wedding
website, called the Weddingwire, and have been awarded the 2012 and
2013 Bride’s Choice Award along with a 2014 Couple’s Choice Award.
“Weddings have been done at VFMA&C for the better part of three decades.
I truly believe people book with us, over competitors, because of the historic
charm and how personable our staff, cadets, and managers are, “says
Event Manager Brendan Davidson.
Situated on 100 acres of historic Main Line landscape, Valley Forge Military
Academy & College allows brides and grooms to get married in The Chapel
of St. Cornelius. Furthermore, they have the option to host their reception
within three beautiful buildings, The Centurion, Eisenhower Hall, and Mellon
Hall.
According to the Weddingwire, a bride commented, “Our wedding at
VFMA&C turned out perfect. We wanted a unique venue, which was what
first brought us there. Both the chapel and Eisenhower Hall have so much
character. Brendan and Jess were great to work with while planning the
wedding. Even the cadets working at the reception were all so polite. We
used the on-site caterer, and the food was great. There is nothing I would
change about our wedding day.”
VFMA&C is unique, because it incorporates a full wedding team, which
includes an on-site wedding planner, a chapel to host the wedding, and
delicious food prepared on site by Sodexo. “I believe that we thrive on our
flexibility. We have the corporate buying power of Sodexo, but the home
feeling that is VFMA&C. This gives us the ability to offer a one stop shop for
our brides and grooms,” says Event Manager Brendan Davidson.
Sodexo Employee Named
2014 Staff Member of The Year
By Anthony DeLuca
Every year, the Mitchell College student body conducts a vote and nominates a staff member of to be
awarded the Staff Member of The Year. This award
goes to a staff member who engages the student
experience, makes the students feel at home and
demonstrates true mentorship to the entire student
body. This year’s winner was Sodexo employee Maria
Delrosario, a line cook for Mitchell Dining. Maria,
originally from the Dominican Republic, has been
employed with Sodexo at Mitchell College since February 2001. Maria consistently shows her true passion for her customers and sets the tone for a positive
and professional work environment. “I have personally witnessed the compassion Maria has for the students of Mitchell College and she performs her daily
duties with a smile and with kind words,” said Anthony DeLuca, general manager. This is the second time
during Maria’s tenure that she has won this award.
Sodexo Catering Manager
Norm Kvam Honored by Siena
By Victoria Devitt
Siena College Sodexo Catering Manager Norm Kvam received the Community
Leader Award at Siena College’s Pink Zone Night.
Siena College Women’s Basketball hosted the 14th Annual Breast Cancer
Awareness Basketball Game on February 20 to support and raise donations
for CRAAB! Capital Region Action Against Breast Cancer. CRAAB!is a
nonprofit organization created in 1997 that provides a wide variety of
support services for cancer survivors and caregivers, as well as education
about cancer research, treatment options, and possible risk education
strategies for survivors, their families and the general public.
The campus and community event has become an exciting annual
highlight for both the college and CRAAB! It has evolved over the years to
include more community partners, displays and raffles, education tables
and spectators that show their support by wearing pink. Before the game
tip-off, the recognition of local breast cancer survivors takes place to inspire
those around them. The Pink Zone Reception celebrated this year’s 14th
Anniversary of the Breast Cancer Awareness Basketball Game!
relations skills to deal fairly and honestly with all who require the services
he provides. The success of the pre-game reception for the Pink Zone Night
is to be credited to Norm. His energy and commitment were the building
blocks for developing the reception into an annual event.”
Kvam has been a part of the Sodexo family for over 36 years in various
capacities, and at Siena College for 26 years. “The event is a great tip-ofthe-hat to the survivors of breast cancer. It shows a can-do, not going to let
this defeat me, attitude which weaves very well with the spirit of athletics
and Women’s Basketball at Siena College in general,” said Kvam about the
spirit of the event.
AlongsideKvam, Tracy Pitcher, Executive Director of St. Paul’s Center, an
emergency shelter in Rensselaer, NY for women and children who have
no place to call home, was awarded in the Medical Professional category.
The Director of Siena College’s Sister Thea Bowman Center for Women,
Dr. Shannon O’Neill was a recipient representing the Young Professional
category.
Power Up the Pink Awardeeand volunteer for CRAAB! Mandy Marchesini,
said, “Norm is a true community leader that exhibits responsible caring
business leadership. He uses his position at Siena College to efficiently
host many events at the college while devoting his own personal time to
various causes. He is a joy to work with and possesses excellent public
COMMUNITY
Celebrating 20 years of the
Binghamton University Dining
Services Scholarship Program
By Rachel Perkins
The Sodexo Scholarship Program at
Binghamton University, established
in 1994, provides the opportunity
for talented students to have
financial support while completing
their studies.
Each year, approximately 20
students are granted scholarships
of $2,000 each. Additionally, some
students may also be awarded
a meal plan, valued at $2,200.
Applications are available to all
student employees beginning in
February for the following academic
year.
“The Sodexo scholarship program is
an important part of the relationship
between Binghamton University and
Sodexo. For nearly two decades it
has provided vital financial support
to our students,” said Binghamton
University President Harvey G.
Stenger.
The scholarships are awarded based
on GPA and/or financial need for
students who have worked for
Sodexo for at least 15 weeks. “The
achievements of the scholarship
recipients are a lasting reminder of
the strength of the connections that
link our organizations together,” said
Stenger.
“I am overly grateful to have been
chosen as one of the student
employees to receive a scholarship
by Sodexo,” said Michelle Xia, one
of twenty Binghamton University
students to receive a 2014-2015
scholarship. “I really admire that
Sodexo has been actively involved
in all sorts of campus activities to
enrich our college experience.”
NEW BUSINESS
New Oakland Bakery
& Market at the
University of Pittsburgh
By Kristen Lauteri
In August 2013, the Oakland Bakery & Market opened its doors on the
University of Pittsburgh’s campus. The bakery features freshly baked items
(cakes, cupcakes, cannoli, brownies, muffins, pies, etc.), fresh organic fruit,
salads, sandwiches and gluten free retail items. They offer special orders
for holidays, graduations and birthdays. Their signature Chocolate Mousse
Cake has become the crowd favorite, with its melt in your mouth chocolate
goodness.
The bakery markets to students in a unique way. They have
created the Official Pitt Cookie,which is soldfor all Pitt football
and basketball games as a good luck charm. They also have put
a spin on the Treat Yourself promotion by creating a Birthday
Tweet program. Students tweet a birthday wish to friends at
Pitt Dining’s Twitter and hashtag #birthdaytweet. The birthday
student can then come into the bakery for a free cookie sandwich.
The Oakland Bakery & Market has become a campus favorite,
not just to the students, but the faculty, staff and Oakland
community. Oakland had lost their only bakery years ago, so
the Oakland Bakery and Market has filled a sweet void!
Sodexo Opens New Account at
The College of William & Mary
By Julia Pfeifer
The beautiful, historic city of Williamsburg, VA served as the backdrop when Sodexo opened
its doors at The College of William & Mary on July 1. Eager summer campers and summer
session students who flooded the dining hall were unaware that Sodexo had moved in and
completely transitioned operations just hours earlier. Setting up an 8-station dining hall and
convenience store and deli required outside assistance, and Sodexo called in plenty of help
to get the job done. A team comprising of new on-site managers, district chefs, regional
marketing and catering support, national IT programmers, and corporate transition team
members pulled an all-nighter to move in equipment, clean, prepare food, merchandise
shelving and hang signage.
Under Resident District Manager Jeff McClure’s supervision, trucks were loaded and packed
the day prior, ready to be moved in the moment keys were handed over. Weeks and weeks
of team strategy calls led up to a smooth transition process for Phase 1 of opening. Phase
2 was set for August 3, with the full account opening in late August. Popular brands, such
as Cosi’s, Jamba Juice, Intelligentsia, and Argo Tea will be represented, alongside Sodexo
signature brands, like the Wholly Habaneros Food Truck and Simply to Go.
The campus will also benefit from an on-site registered dietitian, who will be available for
educational programs, nutritional analysis, and one-on-one consultations. Students with
dietary restrictions, allergies, and any other diet-related concerns can expect programming,
such as cooking demonstrations, print resources, strategic partnerships, and a wellness blog.
Most notably, the campus will feature two of Sodexo’s 2013 award-winning allergen-safe
stations, called Simple Servings. Simple Servings features foods prepared without seven of
the eight FDA most common allergens, and is entirely gluten-free. MyFitnessPal bar codes
on entrée dishes, and many side and dessert items, allow guests to track their meals through
the popular app instantly.
Student engagement, innovation and sustainability will be top priorities on campus.
Utilizing multiple internship opportunities, a dining committee, new relationships with
campus awareness groups, texting systems, and an active Mystery Shopper program,
students will be involved in planning and implementation of key programs. Technology,
such as online reservations, e-commerce, mobile feedback, and digital menu boards ensure
students receive up-to-date and relevant services and information. With much excitement,
the Sodexo management team looks forward to a long and fruitful partnership with The
College of William & Mary.

E-MAG - Johnson State College Dining Services

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