2022-2023
Annual Report
DINING SERVICES
THE UNIVERSITY OF UTAH
Table of Contents
Yearly Overview
3
Mission Statement
3
Shortages
4
Culinary
Residential
Catering
6
6
9
People
YouFirst Program
Team Member Promotions
New Team Members
11
11
12
13
Culture
Joyfest Campaign
Festiful
Powerful
Delightful
Thankful
15
15
15
15
16
16
Ideas
TAVLO QR Code Ordering
Upgrades
Social Media Engagement
Boost Mobile Order
Starship Delivery Robots
17
17
17-18
19
20-21
22
DINING SERVICES
THE UNIVERSITY OF UTAH
2.
Community
Residential Events
Salvation Army Thanksgiving Dinner
Fall 2022
Spring 2023
UofU Newspaper
23
25
25
24
23
23
Financials
Block Meal Plans
Waitlist Meal Plans
Subscription Meal Plans
33
32
31
31
Revenue Information
YoY Revenue Comparison
YoY Growth Rate
36
35
34
Accomplishments
Chartwells Weekly
Leaders in Culinary
UofU Selected for Launch
30
28
26-27
26
Mission
Statement
At colleges and universities around
the country, we are re-inventing
the on-campus dining experience.
We are challenging the norm
and setting new standards by
investing in high-tech, food-infused
social spaces that bring people
together to promote meaningful
relationships and interactions.
We are food-forward dierence
makers, bound together by a desire
to feed hungry minds and prepare
students for success.
Overview
It has been an exciting year for UofU Dining! As we move into the new year, the following
report will recap our successes and challenges for the 2022 scal year. Items of note include:
• QR code ordering
• Catering sales
• Internal promotions
• Campus ‘Joyfest’ Events
• New technology
• Financial overview
• Awards
It has always been our goal to provide UofU students with the best dining program in the
Pac-12. As you will see in this report, we have made great progress in accomplishing these
goals.
3.
Shortages
Labor Shortage
During the summer months of 2022, Dining Services began recruiting eorts for the
fall. Hiring incentives for front line associates were added to the application process
that included:
• Parking or UTA/Trax Pass
• $250.00 Referral Bonus
• Paid Food Service Certications - Food Handler Permit
• Uniform Sets including Safety Shoes
With this additional recruiting eort, Dining Services stood up both resident dining
halls and 13 retail locations.
Although resident dining was opened as scheduled, concepts within resident dining
were altered to t the stang levels. Some concepts that ran full service during lunch
switched to self service at dinner.
Throughout the school year residential dining grew and expanded its dining
operations oering more items on the QR code and opening more stations.
To mitigate the labor shortage and maintain the highest achievable service levels,
Dining Services relied on self-check-out and order/pay through the Boost Mobile
App. Dining Services also invested in commissary food production systems to help
eliminate task redundancy in all food operations.
Throughout the 2022 – 2023 academic year, Dining Services constantly hired
associates and increased services wherever possible. Two a la carte breakfast
programs were established in the spring semester improving options available. In
addition, Starship Robotic Food Delivery options grew and provided a food delivery
service to the campus community.
Product Shortages and Vendor Issues
Product shortages were anticipated going into the fall semester prompting UofU
Dining to place opening orders two months prior. Monthly pre-orders of food
4.
and paper products were maintained through the spring. Many times, there were
deliveries with less than a 90% ll rate which forced sudden adjustments to menus and
ingredients. Deliveries coming from outside the state were and remain unpredictable
with respect to the delivery date. To anticipate these delays, UofU Dining invested in
product inventory to cover gaps in product availability and delivery.
On Campus Foot Trac
UofU Dining experienced a record year for residents with meal plans. However, this
record participation did not translate into growth in our retail locations. With classes
being oered on-line as well as in person and with faculty and sta working hybrid on
campus work schedules, the foot trac on campus was down signicantly. Mondays
and Fridays were the most impacted days. This made it dicult to schedule associates
and prepare ready to sell food items. Overall, Dining Services saw a
shortfall in retail sales over the academic year.
Innovations Developed During COVID
UofU Dining had to remain exible to daily circumstances that challenged every aspect
of operations. Several innovations were developed to stabilize the operations and
provide an excellent customer experience:
• QR Code Ordering – custom a la carte menu items served in residential
dining - industry best practice
• Teams Meeting vs In Person – time savings and better presentation
capabilities
• Cashierless Markets – allows for operating hours without overhead labor
expense
• Same Day Pay Option – associates can be paid within 24hrs following a
worked shift
• Boost and Starship Ordering & Pay – food purchasing convenience
5.
Culinary Innovations
Residential Dining
Urban Bytes at Kahlert Village
In August of 2020, the University of Utah opened the doors to their new residential dining
hall Urban Bytes. Situated inside were seven dierent restaurant-style stations, each one
featuring its own unique culinary theme.
Urban Bytes was designed
to bring a new experience to
residential dining. The stations
nestled within the dining hall
answered the student need for
variety and surpassed anything
oered before. This request from
students is something UofU
Dining evaluates every year. This
year, Dining Services sought out
an opportunity to evolve and
expand a technology that would
not only stay in line with current
ordering trends, but also bring
more options to our students.
What started as a traditional
residential ‘buet’ style oerings, quickly transitioned to tablet ordering and then soon
after evolved to QR code ordering. In doing this, Urban Bytes now oers menu items that
traditionally could not be featured in an all-you-care-to-eat dining hall setting. In addition, it
solved long wait times as students could visit the other six stations while waiting. When an
order is nished, the student receives a text that their meal is ready for pick up.
During the 2022 - 2023 academic year these QR menus Grew and expanded at each station.
Students and visitors could pick from multiple items at each station and customize their
orders to t their liking.
This ordering style is one of a kind and was developed by Utah alumni, Jim Ngo. This system
was developed and designed for the University of Utah and since its debut, universities
nationwide have requested on-site visits to bring this unique dining experience to their
campuses.
6.
The Game
The Game menu is located directly
to the left when entering the space.
It hangs 90” tall and 60” wide. To
accommodate evolving menu
changes, each section is removable
and can be re-printed and re-hung
separately.
New items have consistently been
added to the menu including:
appetizers, nugget dipping
sauces, patty melts, ginger turkey
burger, fried or marinated chicken
sandwich, fried cod sandwich, and a
chicken caesar wrap.
Going into Fall 2023, our culinary
team is looking to add even more
items to the menu including weekly
specials.
QR Code Menus
7.
Food Hall at the Peterson Heritage Center
The Food Hall has seen many new improvements this year as
well. With the guidance of Dining Service’s Campus Executive
Chef, Charles Kimball, new menus and programs were debut
upgrading the dining experience alongside Urban Bytes.
After the QR code ordering released at Urban Bytes, the
Dining Services team wanted the same technology inside of
the Food Hall so no matter where students lived, they would
have the same variety of options.
QR code menus were added at The Grill and Create stations and then later UofU Dining
launched The Deli, which oered customizable paninis and sandwiches.
La TaqUeria
La Taqueria was designed to bring a new experience
to residential dining. This concept was introduced as
a buet-style restaurant, that quickly evolved into a
technology-forward experience, oering a menu
that traditionally could not be featured in
an all-you-care-to-eat dining hall.
During the breakfast period, La Taqueria starts with its breakfast concept named
El Panqueque. Changing a station that was created for lunch and dinner was no easy task,
but the University of Utah dining team
was able to build a menu that t the
station theme while keeping it ecient
and easy to switch over to lunch.
The menu (shown right) is customizable,
allowing students the opportunity to
order a breakfast made just for them.
For the lunch and dinner periods, La
Taqueria features classic favorites with
an authentic avor prole. Customizable
made-to-order tacos, quesadillas,
burritos, and posole are available daily.
Each student is able to create a
personalized dining experience using
the QR code technology, which in turn
allows La Taqueria to oer dishes it
would otherwise be unable to cook in
large batches or that would result in
larger amounts of food waste.
On the righthand side of the station
there is a buet style area where
students can add sides beans and rice,
and have the option to build their own
taco salad or nacho plate. Additionally,
all of La Taqueria’s menu items are made
in house featuring local ingredients.
8.
FYUL
FYUL is the newest addition to our dining
halls. As we begin to see more requests for
vegan, vegetarian, and healthy options,
FYUL was a big win amongst the students.
This station, which features mainly vegan
and vegetarian, oers foods that focus
on a healthy lifestyle for U students. This
includes foods that:
• Boosts energy
• Increase mental clarity
• Earth friendly
• Boosts immunity
• Heart healthy
• Protein packed
• Anti-inammatory
• Boosts recovery
• Promotes healthy skin
This station was develop by our on campus celebrity Chef, Peter Hodgson. As a dedicated
UofU fan and supporter, he brought his culinary passion to the FYUL station to help students
be successful during their time at the U.
Crimson Catering
Football Suite Catering
Football menus are derived from a creative and collaborative place. Dining Services catering
(or Crimson Catering) team develops their best ideas from the “spaghetti on the wall”
method. As a team, ideas for dierent categories of stations and/or concepts alongside avor
proles are written down and discussed before every game. Inspiration for these menus
come from the collective travels, family outings, favorite restaurant dishes, and on-trend
catering concepts of the team.
Crimson Catering provides the Crimson Club patrons with a suite menu they can order from
in addition to the buet experience. This year the catering team also implemented a day of
suite QR ordering system. Suite ordering has been a fun new challenge for Crimson Catering
as they consider space in the suites, necessary equipment, and designated suite-only sta
members to ensure a wonderful experience for our tower suite holders.
As this is such a large and extensive event happening six dierent times during the fall,
9.
the campus wide culinary teams are called
in to ensure success of the event. The care
and consideration for the end product is
unmatched.
UofU Dining team members will work up to
70+ hours a week, staying on top of ordering
product from several local purveyors, while
also doing all the other large (and small)
catering events.
Crimson Catering is grateful to be led by Chef
Juan Garcia, an incredibly talented individual.
He has been a member of our team for several
years, working his way up from prep cook to
Crimson Catering’s executive chef. Mentored
by Chef Peter, he has gone on to win the
regional NACUFS culinary challenge more
than once and excels in every position he has
been placed in.
Menus and concepts are underway for the
2023 fall season with some fun new ideas.
Crimson Catering plans to infuse some
Utah are with some of our local partners
throughout the season.
Large Events
Crimson Catering has had many successful large events this year. Alongside campus
partners, Crimson Catering planned the Latinos in Action Conference in which 3000+ people
were fed in the Union.
Crimson Catering partnered with the UofU to host the 2023 NBA AllStar Events. These events
lasted multiple days and We catered for the Celebrity game, AllStar practice and the Rising
Stars game. These events took place over multiple days and the catering team fed over 100
players and over 300 media and sta members.
We partner and sponsor the The Union Scholarship themed event every year while also
using this opportunity to showcase the new catering concepts and menus for the academic
year. On average, there are 600+ people in attendance.
10.
People
YouFirst Program
Some other major events Crimson Catering worked on was the Title IX and the NCAA
Womens Tournament. This celebrated the 50th anniversy of the implementation of Title
IX. This dinner fed 200+ Individuals. The NCAA Womens Tournament was a big success for
our catering team as well. Plus thet had the added benet of getting to see the Utah team
compete in it!
This year’s summer conferencing has been another large opportunity for Crimson Catering.
During the summer, we cater mainly to New Student Orientation and FSY Youth Group every
week. These groups bring in around 1,000 students, parents, and campers per day.
YouFirst is the Chartwells associate engagement program. It is our promise as a company to
serve our associates rst - by providing them with tools and resources to deliver best in class
service. We commit to them, so that our associates can then commit to our guests.
Our YouFirst Platform is broken down into 3 categories: Gather, Develop, and Reward.
Gather
Before each shift our managers and associates come together as a group to go over safety,
menus for the day, and other various topics. This creates an open forum for associates to
ask questions, make suggestions, and be involved in our day-to-day operations. This also
cultivates the team and helps create synergy throughout the company.
Develop
AMP (Accelerated Manager Program) is a leadership development program open to aspiring
managers – such as frontline hourly associates and student hires not yet in management
roles.
This includes entry level managers who are simply aspiring to grow and develop the skills
needed to be successful in their new roles. AMP provides new and aspiring managers with
a unique fast-track learning opportunity focusing on management development. The
program provides a personalized approach that aims to customize learning for each learner’s
strengths, skills, and interests.
The program can be completed in 12 weeks or more, depending on the learner’s needs, pace,
and business goals. Program mile markers capture each learning stage and enable rolling
enrollment at any time. Here at the University of Utah, we select 3 hourly associates each
semester to be a part of the program – they are the next associates in line for a promotion.
11.
New Team Members
Reward
Here at the UofU we put a spin on the Chartwells YouFirst Program. We had a wheel o’ prizes
on a monthly basis where associates spun the wheel to win a prize. Those prizes consisted
of a PTO day, UofU gear, gift cards, and YouFirst points. In addition, associates would receive
YouFirst points for good attendance, no safety incidents for the week, and going above and
beyond in their job. Associates would then redeem their points for gift cards, gear, and food
and drink items.
Associate Appreciation Party
To show our associates our appreciation for their hard work and dedication during the fall
semester, we held our yearly holiday party. We were excited to throw this party because we
haven’t been able to do so since the pandemic. This event was held in the student union
bowling alley. Associates were encouraged to bring their family members and participate
in bowling, pool, karaoke, and ping pong. Panda Express catered the event and a variety of
desserts were served. All associates were entered into a drawing where tickets were pulled all
night. The prizes consisted of air fryers, gift cards, airpods, backpacks, movie tickets, etc. The
get together ended with associates taking home a holiday pie and a UofU beanie.
Scott Maldonado
Scott was born in Brooklyn, New York to a stay-at-home
Italian mom who had a small catering business, chocolate
molding business and hard candy business in the home.
He grew up in New Jersey and was in the kitchen peeling
potatoes and shaping meatballs as soon as he could walk.
He fell in love with the smell of peeled onions, basil and sauté
garlic with a splash of white wine.
Scott went to go to culinary school right after high school
in NYC. That is where he learned to cook dry pasta, which
up to that pint he had only had fresh pasta making it on
the kitchen table. He worked for fteen years in New York
enjoying the mid-town Manhattan theater customers. During
his time working Scott went back to school and received a
Bachelor’s degree in Business Administration which honed
his leadership skills. He moved across the country to Utah to dip his toe into the Healthcare
eld for a bit as a Director of Operations but found himself back in a kitchen where his
passion is teaching and training the chemistry of cooking at the UofU. Scotts favorite quote
is “Fish to taste right, must swim three times - in water, in butter, and in wine.”
12.
Promotions
Lauren Familiar
Lauren started as a Supervisor in the Fall of 2021. After
having the opportunity of completing our company’s
Accelerated Management Program, She became the
Assistant Director of Retail Dining. She moved to Salt Lake
City from San Diego impulsively in 2021, but never looked
back since arriving at the U! During her free time, I enjoy
watching a new movie, exploring national parks and
browsing vintage consignment stores.
Amelia Epperson
Amelia began working with Chartwells in 2021, but she has been working in food service for
a decade. She moved to Utah from Maryland in 2018 and found herself in Salt Lake City and,
very luckily, at the University of Utah.
She was recently promoted to Assistant Director of Dining Services. She is passionate about
what she does and looks forward to deepening her passion for food service in this new
position. She doesn’t think there’s anything more powerful than a delicious meal.
Amelia can’t wait to continue to serve the students and further build relationships with
them over tasty food. When she is not working, Amelia spends her time reading, crafting, or
nding a new documentary to watch.
Luz Amparo
Luz Amparo was recently promoted to HR Director. She
rst started with Chartwells in June of 2022 as an hourly
HR Coordinator. Her favorite part about this job is working
with people from so many dierent backgrounds. During
her free time, Luz enjoys reading, watching movies, and
trying new restraunts.
She has held a variety of positions within the company, and
she has continued to learn and grow within the day-to-day
operations. She was in the Accelerated Manager Program
last spring and then made her largest leap into the
HR Director position.
13.
Benjamin Johnson
Benjamin Johnson is the new marketing Director.
He graduated from Kansas State University
with a Bachelor’s degree in 2019. He has had
multiple internships in the elds of marketing and
communication.
Ben’s favorite part of his job is the opportunity for him
to be creative and the brainstorming sessions that help
improve dining on campus. Ben’s hobbies consist of
going on runs and playing basketball. He also considers
himself a big movie bu!
Ken Ohlinger
Ken Ohlinger is the new Campus Executive Chef after
one year as the Executive Chef of Urban Bytes at Kahlert
Village.
He recently completed the Chartwells pilot Bench
Leadership Program. The Bench Leadership Program
focuses on hiring and training experienced culinarians.
It is a 14 – 16 week program where Executive Chefs are
paired with Chartwells culinary experts in a designated
training location.
During the program the executive chefs in training focus
on multi-unit kitchen operations and maintaining a safe
and sanitary work environment. Chef Ken is on a detailed
training regimen that focuses on culinary, nancials,
marketing, client partnerships, leadership skills, mentorship, and much more.
Ken graduated from the Culinary Institute of America and has spent most of his career
working in hotels and resorts. He built a very successful culinary program as the Executive
Chef of Snowbird Resort where he previously worked for 10 years. In Ken’s free time he
enjoys skiing, attending concerts, watching football, and traveling.
14.
Culture
Joy-FUL Campaign
Introducing JOY-FUL! A national campaign aimed at welcoming students back to campus
and rekindling a sense of community. After a school year largely dened by separation,
JOY-FUL events helped students reconnect and celebrate campus life with joyful moments
centered around food.
FESTI-FUL: September 28th
Our rst JOY-FUL event was Food FESTI-FUL!
In collaboration with 300 U.S. colleges and
universities that Chartwells works with, UofU
Dining simultaneously celebrated the return to
campus and bringing back the reconnection
of students. The event featured a local farmers
market located inside the dining hall. UofU Dining
partnered with local farmers and vendors to give
out free produce, honey and cheese samples. The
event was headlined by celebrity Chef Jet Tila
where he featured UofU Dining’s FESTI-FUL event
live on Instagram.
THANK-FUL: November 18th
Our second signature event of the JOY-FUL
series was THANK-FUL. During this event, Dining
Services wanted to celebrate our community and
gives thanks. The event featured a Friendsgiving
style menu at both dining halls and gave back
to our campus community by launching a meal
swipe donation campaign.
Together with our students, we collected 400
donated meal swipes to help support our food
insecure students at The U.
15.
DELIGHT-FUL: February 15th
DELIGHT-FUL is the third of the four signature
JOY-FUL events we hosted during the academic
year. This event focused on carrying out
acts of kindness across the nation. In fact, in
collaboration with other Chartwells schools, we
challenged our communities to carry out 500,000
acts of kindness throughout the day.
POWER-FUL: April 4th
The fourth and nal signature event of the year was POWER-FUL.
POWER-FUL allowed millions of students in campus communities to thank their heroes
and feel good about their own impacts in the community. The Power-Ful campaign also
encouraged Chartwells associates to participate by thanking their own front-line associates,
chefs, and team members and highlighting their hard work.
During this event, Dining Services set up stations at both dining halls and oered unique
Power-Bowls that students were given the opportunity to completely customize. UofU
students were thrilled to participate and enjoyed their creations.
UofU Dining Services Donated 100 Free Meals to the University of Utah Campus Police and
Security to celebrate their local heros!
16.
Ideas
TAVLO Ordering System
Upgrading the Student Experience
In traditional all-you-can-eat dining halls, students serve themselves buet style from pans.
Options were limited, there was no ability to customize, and food allergens and dietary
restrictions were sometimes dicult to accommodate. Hungry students often plated
more than they ended up eating and discarded a lot of food in the trash. Dining halls that
attempted to oer made-to-order options often had only a few choices. Students had to
wait in line to order, then wait around to hear their name get called when their order was
complete.
Today’s students now entering The
University of Utah are more food-savvy
than ever before. They travel more,
experience more cultures, are more
adventurous, and most importantly, they
grew up eating in restaurants. They are
used to having many choices and expect
to be able to customize their meals.
It becamse clear that the traditional
model of service was falling short of the
expectations of this generation. It needed
to be broken down and re-imagined.
UofU Dining approached the long-
time technology partner, TAVLO, to
design software that would facilitate
fresh-made-to-order dining within the
all-you-care-to-eat residential dining
halls. TAVLO’s on-site QR code ordering
solution is a groundbreaking innovation
that has allowed us to elevate our food
service to a restaurant quality experience.
When students enter the dining halls,
instead of getting in line to order food,
they scan a QR code which will display
a menu on their phone that they can
browse and order from. Students have
busy schedules, so the menu displays estimated wait times to help them decide what to
order based on how much time they have. They can choose from a large variety of oerings
and they can customize their order with dierent proteins, cheeses, sauces, starches, and
17.
breads. There are literally hundreds of dierent combinations available at any time. The
student now has choices to accommodate dietary and allergen needs too! We oer gluten
free buns, pastas, and cheeses, as well as plant-based proteins for vegetarian and vegan
students.
When the student taps “submit”
to place the order, the associates
get a printed ticket showing the
items ordered, and any allergen
sensitivities that the student may
have. This noties the associate
to take care to avoid cross-
contamination. The associate makes
the order fresh, and noties the
student by using TAVLO to send a
text message when their order is
complete. UofU Dining’s associates
also get the opportunity to get to
know our students because they see
names on the tickets. They cook and
serve with more pride and often go
out of their way to suggest
add-ons like fresh-grated
Parmesan to enhance their meal.
TAVLO on-site QR code ordering has been a huge hit with the residential students and
they have used it over 217,000 times to order food in the past year. They love the ability
to customize their meals and be able to socialize with friends or do their homework
instead of standing in lines to order or wait for their food. It captured the attention of Food
Management Magazine who awarded the Best of 2022 prize to Urban Bytes’s The Game.
UofU Dining is now deploying TAVLO across the campus into all dining halls and retail
eateries.
Finally, Dining Services has launched TAVLO QR code ordering in the suites at Rice-Eccles
Stadium during home football games. Through this style of ordering, the suite guests can
order from a special game day appetizer and snack menu. This augments the in-suite platters
that suite owners ordered prior to game day. A QR code is placed in each suite that guests
can scan with their phones to bring up the game day menu to order from. We will prepare
the food and deliver it to the suite as a special service to the suite owners.
The partnership between UofU Dining and alumnus Jim Ngo’s company, TAVLO, has been
strong and productive. TAVLO’s easy-to-use ordering solutions have become valued xtures
in the campus eateries.
18.
19.
Starship Robots
In April 2022, UofU Dining Services partnered with Starship to soft launch a robotic food
delivery service on campus. Twenty delivery robots were stationed atUrban Bytes to serve
lower campus and provide food delivery service from all lower campus food venues. The
robots were an instant hit with students and campus visitors. Social media was buzzing
about the new addition to campus life.
How it Works:
1. Customer
• Downloads the Starship App
• Select the food venue and menu they would like to order from
• Drops pin where they would like the food delivered
• Make a food selection and pay with cash/credit/MP Flex or Dining Dollars
2. Starship App
• Provides customer with ETA of order
• Provides updates on order status
• Provides tracking as to where the robot is in the delivery journey
3. Food Venue
• Receives printed order through the Starship tablet
• Prepares order
• Places order in robot’s cargo bin
• Sends robot to customers location
4. Customer
• Opens robot using a code provided by Starship
• Takes food order from robot’s insulated compartment space
• Closes compartment door and sends the robot back to base
UofU Dining Services and Starship built the eet of robots from 20 existing to 50 total robots
beginning in 2022- 2023. The robots functioned in two teams, one team on upper campus
and one team on lower campus. This
delivery service substantially extended
the reach of UofU Dining across main
campus and into U of Utah – Health
Sciences.
UofU Dining hopes to continue to grow
its Starship oerings and to introduce
more cutting-edge techonlogy
that improve dining options to The
University of Utah community.
20.
Boost Mobile Ordering
What is Boost?
Boost is a user-friendly mobile app that allows for convenient food and beverage pre-
ordering right on campus, resulting in healthier, happier, and more productive students and
faculty.
Waiting in line doesn’t always t into people’s busy schedules; Boost makes it so that its users
can place, customize, and pay for their orders before they even walk in the door. With Boost
mobile ordering, students can pre-pay for their meal and pick it up when they want it.
UofU Dining looks at Boost as an opportunity to expand our food service outside the
physical retail space and to provide for the growing needs of personalization and speed. The
U community is able to get their orders exactly when they want them, creating an improved
workow to our operators.
Boost is dierent here at UofU Dining as we are the rst school to successful integrate the
students meal plan into the system. Typically, Boost would only accept debit and credit cards
but through the partnership of Compass Digital labs, Dining services can now oer meal
plan integration for our students. Making Boost that much more convenient to our students
busy schedules.
Boost @ The Food Hall
With the location of The Food Hall, Boost was the perfect answer to many student requests.
Student appreciated the convenience of picking up there food as it allowed them to stay on
schedule and be able to reach classes on time. Statistically, Boost at The Food Hall did 124%
more orders then Urban Bytes and accounted for 43% of orders campus wide.
62%
19%
11%
8%
Boost @ The Food Hall
Total Sales Double Cheeseburger Philly Cheesesteak Chicken Alfredo
Top performing items were:
• Double cheeseburger
and fries
• Philly cheesesteak
and fries
• Chicken alfredo pasta
21.
Boost @ Urban Bytes
Urban Bytes saw great success with Boost mobile ordering. While it did not see the volume
like The Food Hall did, the implementation of the technology still met a highly requested
student need. Statistically, Boost at Urban Bytes accounted for 19% of orders campus wide.
Top performing items were:
• Hamburger w/ fries
• Crispy Chicken
Sandwich w/ fries
• Chicken Nuggets w/
fries
67%
13%
13%
7%
Boost @ Urban Bytes
Total Sales Hamburger Crispy Chicken Sandwich Chicken Nuggets
Boost Retail
Since it’s launch in 2020, Boost has now been integrated into all Dining Services locations
on campus. The goal, to make food as accessible as possible no matter where you are on
campus. Statistically, Boost retail accounted for 38% of orders campus wide.
Top performing items were:
• Chicken Tenders w/ fries @ Miller
Cafe
• Burrito and drink @ Sono
• Build your own sandwich w/ drink
@ Crossroads Bistro
87%
5%
5%
3%
Boost @ Urban Bytes
Total Sales Chicken Tenders Burrito BYO Sandwich
22.
Social Media & Website Engagement
Instagram/Facebook Posts
Website Performance
Performance Summary
23.
Community
Residential Events - Fall
September 14 - Island BBQ
September 21 - DIY: Arnold Palmers
September 28 - Feel the Heat
October 4 - DIY: Apple Mocktail
October 12 - Seaside Market
October 18 - Love UofU Dining
October 25 - Octoberfest
November 3 - DIY: Cherry Mocktail
November 8 - Stacked with Flavor
November 18 - Friendsgiving
December 1 - Candy Land
December 8 - DIY: Cranberry Mocktail
December 13 - ‘Tis the Season
24.
Residential Events - Fall
January 18 - Retro Remix
January 25 - Winter Blues & BBQ
Febuary 1 - DIY: Boba Tea
Febuary 8 - I Heart Brunch
Febuary 15 - Delight-Ful
Febuary 21 - Mardi Gras
Febuary 27 - Love UofU Dining
March 15 - Spice Spice Baby
March 20 - St. Patricks Day
March 28 - DIY: Boba Tea
April 4 - Power-Ful
April 12 - It’s a Planet Vibe
April 20 - DIY: Boba Tea
April 26 - Food Stock
25.
Salvation Army Thanksgiving Dinner
Every year, UofU Dining partners with the Salvation Army to put together Thanksgiving
meals for the Salt Lake Community. Spearheaded by our very own Chef Peter, this
community gathering is supported by Chefs from across the Salt Lake Valley. When all is said
and done over 1200 meals are given to the Salvation Army to share with the community. In
addition, UofU Dining cooks a special meal for the students who were not able to go home
for Thanksgiving and veterans in the community. Together, the team served over 1400 meals
on Thanksgiving day. UofU Dining plans to keep this partnership going foward.
UofU Dining Continues U Food News
Multiple Issues of U Food News released in the fall and spring semesters. U Food News
focuses on sharing the why behind Dining Services. It featured stories like new technology
on campus, the launch of Halal chicken in our dining halls, and ‘the why’ behind the new QR
code ordering. Multiple members of the UofU Dining team helped with the creation of U
Food News including chefs, district managers, and members of the central support team.
Each issue covers some of the new innovations that the dining facilities across campus
are oering. Such as customizable QR ordering systems and new plans for eco-friendly to-
go containers. They also feature a “dining by the numbers” section that shows a variety of
graphs. Each of these graphs show numbers and statistics in unique and interesting ways.
U Food News nal section highlights the amazing associates!
The “Associate Spotlight” section gives some background on each associate while also
detailing some of their interests and hobbies. The last page is the “kitchen comments”
section. For this section, UofU Dining gathers comments submitted through text and emails.
The goal of this section is to bring understanding to situations and let readers know what
people are saying about dining on campus.
26.
Accomplishments
Wheel ‘O Prizes: October 12th
UofU Dining had a great day celebrating their associates! The team has worked tirelessly to
bring a state of the art dining program their students. Everything from picking up extra shifts
to helping keep up with dishes in the dish pit. They are truly team players!
For YouFirst Day, the UofU management team created the
Wheel O’ Prizes. The wheel consists of a selection of prizes
that the associates can spin for.
Prizes include:
• A 10 point hero card (to be redeemed for other prizes)
• Lunch with Chuck
• Utah t-shirt
• Candy
• Ticket to place into a grand prize bucket (pulled later)
• Pepsi products
In addition, each associate was given a Utah water bottle
lled with candy and 1 point hero cards! The team can not be
more proud of all the hard work that has been put into the
account and are excited to nish the semester strong and
end the academic year with a bang!
Chartwells Weekly Features
Every week, Chartwells Higher Ed features campus stories from across the nation. This year,
UofU Dining was featured 8 times sharing their stories with peers, colleagues, and leadership.
For the Kids: December 16th
Did you know that there is a large population of food insecure
children that rely on school as a means to eat a meal? Many of
whom this is the only meal they get that day. It’s true. These
children do not have the means to eat a proper meal unless
they are at school. So when school breaks come along, they
are immediately faced with the horrifying question of “what
am I going to eat when school is closed?”.
For the Kids is a local nonprot organization that collects
food items to give to these children to make sure they have
food to eat over the holidays and have proper winter clothing
through the cold months. The organization reached out to
27.
UofU Dining late November and without hesitation 16 managers immediately jumped on
the opportunity to help. Together, they were able to provide enough food for 19 children
to receive 12 days of food and enough clothing to provide each of them with a jacket, hat,
gloves, and winter boots.
It was an incredible opportunity to help their community and they look forward to
continuing to work with For the Kids in helping ensure these children do not go unfed and
stay warm. This was the second consecutive year UofU Dining donated to this wonderful
cause.
UofU Dining Celebrates Jacob Gandy!
“It’s been an exciting day for UofU Dining! Jacob is one of our talented chefs at Urban Bytes
in Kahlert Village. On Saturday March 20th, Jacob rode o to Colorado Springs, Colorado
to participate in his rst NACUFS Regional Cooking Competition. Coached by Chef Peter
Hodgson and Chef Ken Ohlinger, Jacob spent the past two months preparing and practicing
his dish Crepinette of Pork Wrapped in Swiss Chard.
Jacob said, “When I found out the competition
was in spring my rst thought was to make
an earthy and fresh dish. With herbs and
mushrooms layered through the dish every
bite is fresh. I used lemon juice and wine to
cut through some of the earthiness in the
avor. The lardons, polenta and veggies bring
texture and contrast to the dish. Finally, I
chose a rich, decadent sauce to tie the plate
together.”
His practices included adjusting his recipes
and trying new ingredients that helped
continue to elevate his dish. There were many
other gifted chefs in the region competing.
They were all hoping to win that same ticket
to the National NACUFS Cooking Competition
in Baltimore but none of them compared to
Jacob’s sharp skills, time management and
talent.
After all his hard work and countless practices, we are excited to share that Jacob placed
1st overall at NACUFS Regionals and is headed to the national competition where he will
compete against all the nation’s regional winners. We can’t be more proud of everything that
he has accomplished and will be standing right beside him rooting him on in July.
Congratulations Jacob!”
28.
Leaders in Culinary | Chef Ken Ohlinger
In the spring semester, Chartwells Higher Ed countinued the Bench Leadership program
focusing on hiring and training experienced culinarians.
The last individual to go through the Bench Leadership Program was UofU Dinings very
own Campus Executive Chef, Ken Ohlinger. Ken has now been with the team for over a
year and has been promoted multiple times. He was excited to be on the other side of the
program where he could pass on the knowledge he learned when he went through it.
This 14-16 week program provides executive chef leaders from around the country the
opportunity to work alongside Chartwells culinary experts in a designation training
location. During the program, Executive Chefs in Training (ECITs) focus on multi-unit
kitchen operations and maintaining a safe and sanitary work environment.
These chefs follow a detailed training regimen that focuses on culinary, nancials,
marketing, client partnerships, leadership skills, mentorship, and much more.
This years Chef is Luis Panqueva.
Luis Carlos Panqueva is originally from
Colombia. He left his country at a young
age to study Culinary Arts in Buenos Aires,
Argentina.
Thanks to his previous job experiences
in the last decade, he had the chance to
travel the world & meet amazing chefs &
colleagues.
He loves working on his passion, striving to
discover & master new types of cuisines!
Regarding his career, he has been working
as a Private Chef, Teacher, Seaman,
Consultant & Head chef living in 6 dierent
countries around the world.
He considers himself a people’s person
with positive outlook towards career and
life, passionate about all styles of cuisine,
especially ne dining experiences, organic
produce, & wine.
29.
Chef Peter Hodgson Wins Chef Educator of the Year Award
Chef Peter Hodgson got his start at the
age of fteen when he left school in
Australia and took an apprenticeship as
a chef so that he would be able to take
care of his family. For the next 12 years,
he traveled to many dierent countries,
working his way up.
Chef Peter eventually ended up back
where he started at the Canberra Rex
Hotel as the Executive Chef. He was
27 years of age at the time. Chef Peter
continued to further his career and
moved to the United States, working for
dierent companies and programs.
This leads to today, where Chef Peter has
been working as the Campus Executive
Chef for Chartwells Dining Services at
the University of Utah. Chef Peter loves
his job and loves teaching others. This
passion he
has for cooking he credits to his mother.
He also helps with a program called ProStart, which works with high school culinary students
to start their professional careers as chefs.
On March 25th Chef Peter was recognized as the chef educator of the year by the ACF
Beehive Chefs Association. This award is given annually to the individual that has enhanced
the culinary knowledge, skills, and expertise of aspiring culinarians and gives back.
Chef Peter was touched as he talked about this award.
He described it many times as very special. To him, it means more than just a plaque you can
put on the wall-- it also symbolizes a great accomplishment. He says, “The things I’ve had…
well, I’ve always tried to give back and teach and be a mentor. I think I have the power to
pass my knowledge on to the next generation. In the true sense, I am not really an educator
but between ProStart and all my jobs, I believe I’m a good teacher. I want to inspire people to
learn.”
Chef Peter always remembers his start at 15. He says, “You must always remember where you
came from.” This ability to remember where he came from is what makes him great. Peter
Hodgson is not just a great chef but also a great mentor and leader. Thank you, Chef Peter,
and Congratulations!
30.
UofU Dining Selected for Launch
During the Summer of 2022,
Chartwells Higher Ed created a plan
for who would host its annual Launch
Event.
The Launch brings clients from other
chartwells accounts that are located
all over the country. This year, UofU
Dining was selected to host this
important event.
The Launch allows Chartwells Higher
Ed to give a sneak peak into what
is in the works for all current dining
programs and gives clients the
opportunity to bring up things
they want going forward.
UofU Dining Services was a honored
to be recognized by Chartwells
Higher Ed and our leader and CEO.
31.
Fi nancials
Commuter Meal plan enrollment information FY 2021-2022
UofU Dining oers 3 dierent options for Commuter meal plans. Waiting list meal plans and
subscription meal plans were introduced in fall 2021. All of our Commuter meal plans have
been a success story in the FY 2022-2023.
Below is the breakdown of the enrollment numbers for individual meal plans.
Block Plans:
32.
Waitlist Meal Plans:
33.
Subscription Meal Plans:
34.
Revenue Information FY 2022-2023
Dining services generated $22.12 million in FY 2022-2023. Revenue grew by a little over 26%
compared to last year. Dining Services revenue in FY 2021-2022 was $17.45 million.
FY 2022-2023 revenue breakdown by revenue streams
35.
YoY revenue comparison for fall and spring semester
36.
YoY revenue streams growth rate
