Chartwells Higher Education Dining Services

Happy Labor Day to the teams who make it all happen. ❤️❤️

Inside Florida International University’s 8th Street Campus Kitchen Dining Hall, guests can grab personalized cooked-to-order meals in under four minutes at The Beastro. The Beastro, by Kitchen Robotics, is FIU's latest dining experience that combines limitless customization with state-of-the-art tech. 🍲🍲 Once a guest places their order on the kiosk, The Beastro autonomously begins assembling the meal through an efficient, AI-powered process that can cook up to 75 meals an hour, reducing wait times, and enhancing menu offerings. FIU is the first campus in the nation to take on this kind of cutting-edge culinary automation, showcasing the university's commitments to drive innovation and cultivate student experience.✨✨ Read more about The Beastro in the At the Table magazine: https://bit.ly/3AuQDDv

Welcome back to school! Across the nation, our teams are hosting spaces that build community, unite students, and start the school year off right. 🎉🎉 - At Texas State, new and old faces got together for a block party that featured caricature artists and a menu full of classic Texas barbeque dishes, like smoked brisket tacos, hamburgers, and ribs. 🥳🥳 - To help incoming students make connections, the team at George Washington University hosted a freshmen-focused ice cream social with their partners, 🍧 Kona Shaved Ice 🍧. Over a thousand guests attended, tried all kinds of flavors, and got to know each other better. - Over 1,200 guests celebrated the start of the semester with the University of Miami dining team, who hosted a President's Celebration with bahn mis, crispy falafel bowls, jerk chicken, and more in a dazzling neon-themed event 🎇🎇 We're ready to share joy with our guests through delicious foods, campus-wide parties, and adventures with our campus communities all year long!

Where do first-year students connect when they step onto campus? 🏫 According to our latest survey, 62% say they find their community through our dining programs—🥗 a space where friendships grow over shared meals. As the fall semester kicks off, we’re excited to introduce First Year Eats—a new program designed to help first-year students discover their place on campus and foster a true sense of belonging.   Read more about First Year Eats and our other newest programs in the summer issue of our quarterly magazine, At the Table: https://lnkd.in/gRVYx8ze

We’re thrilled to celebrate the outstanding achievements of our 2024 Be a Star winners! This prestigious honor highlights the incredible talent within our organization, and we couldn’t be prouder. Each of our award recipients has taken an extraordinary journey, embodying our core values and making a lasting impact on our guests, teams, and communities. Their dedication, hard work, and passion truly shine, and we’re beyond grateful to have them on our team. Please join us in congratulating these remarkable individuals! 🎉 Your accomplishments inspire us all. 👏✨ One of the best parts of the program is surprising the winners with the news. Here's how it happened: 

The summer edition of At the Table magazine is here! Dive into how we’re nourishing innovation and impact with our first-ever Innovations Week, cutting-edge kitchen robotics, and new communal dining experiences inspired by nostalgic dining trends. Plus, discover how we’re making events more inclusive with accessible catering, and programs geared towards first-year and first-generation students - and that’s just the beginning! 🌟   Click here to read on: https://lnkd.in/gRVYx8ze

Chefs James Jorgen and Chad McDonald are returning from the NACUFS Culinary Challenge as gold medalists! These two gifted culinarians transformed the required ingredients in the Culinary Challenge into their own distinctly personal dishes. Both were honored with an American Culinary Federation gold medal, one of the highest honors a culinarian can receive. 🏅Chef Chad placed third for his fruit de mer recipe that combined seafood fumet, shrimp broth, and bulgar wheat gnocchi-style dumplings. 🏅Chef James tied for fourth with his inspired take on pan-seared branzino, paired with ratatouille stuffed eggplant, gambas al ajillo, sunchoke puree, and saffron bulgar wheat. Join us in congratulating these incredible chefs!

Chefs Micole and Amy support their campus communities every day with nourishing foods, student-focused programs, and creative dishes that delight. We’re proud to showcase them alongside Compass Group for their dedication and hard work as we prepare for the fall semester.  

New flavors, new friends, and a chance to explore the Chicago area 🤗: at the University of Chicago, guests are building relationships with each other through Perfect Strangers, an all-new dining experience 🍽️ 🍽️   During Perfect Strangers events, students step out of the campus dining environment and into a vibrant Chicago restaurant, where they can experience local and global flavors from diverse area chefs, including minority and women-owned businesses. Together, they've tried everything from Spanish cod fritters at Bronzeville Winery to shrimp and grits at Peach's to Chettinad masala at Lilac Tiger 😋 😋   The students shared how much they enjoyed experiencing new cuisines, engaging with new friends, and supporting local businesses.

The Olympics are in full swing and we’re gearing up for our own student athletes to return this fall. Specialized programs developed by our campus dietitians like Adam Sachs, RD, CSSD, and Maggie Sullivan, MS, RDN, LDN, help support optimal performance, recovery, and healthy fueling. Learn more about it here: https://lnkd.in/eRK2gmGj