Chartwells changes Quinnipiac

Quinnipiac Univ., a private, co-ed institution in Hamden, CT, and Chartwells (an operating div. of Compass Group), have been "partners" for the past 16 years. Working closely with the Charlotte, NC–based contractor, Dr. Patrick Healy, the university's sr. v.p. of finance and admin., recently determined to effect changes and improvements in the quality of student life—mainly in the caliber of food and service provided to the 4,700 undergraduates and 2,000 graduate students enrolled.

Following several renovations, there are now two additional dining rooms plus a more inviting and open servery/dining room in the original unit: Cafe Q, the main dining hall; the Rathskellar, a coffee house/restaurant cafe; and the Law School Cafe, a limited-offering snack bar.

With a declining-balance meal plan put in place at Healy's suggestion, more than $5 million-a-year in sales is reported for the combined operation—and that's without offering nationally-known branded food chains which Quinnipiac eschews. Chartwells' Profiles in Good Taste—"food made fresh everyday"—is offered instead.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources