The menu at the Starting Block includes recipes from the Get the Good Stuff program. These items fit many of the following criteria: lower in calories with no more than 15% of calories from saturated fats and no artificial trans fats, lower in sodium, made with whole grains, loaded with at least one full serving of colourful veggies, and provides vegetarian, vegan and gluten-free ingredients.

The Starting Block menu will include:

• Fruit and vegetable Get the Good Stuff smoothies (vegan and regular protein shots available)
• Fresh squeezed juices
• Coffee and tea bar
• Breakfast sandwiches (egg white option available)
• Premium healthy salads made fresh on-site
• Two protein, one vegetarian and one vegan sandwich option every day
• Express and Get the Good Stuff items and additional beverages to go

The new outlet will be open from Monday to Thursday from 7:30 am to 7:00 pm, Friday from 7:30 am to 5:00 pm and Saturday and Sunday from 10:00 am to 3:00 pm.

“Now, with the seven cash registers at each location, you stand in line once. It’s about using the space a little more effectively,” Seating will also be a vast improvement, with a mix of different options from rail seating to low leather club seating to high-top and low cocktail tables. The Fireplace Lounge will be converted to seating but remain a flex space, with moveable (and removeable) furniture.

In October, Duff told UM Today that things were progressing as planned, with a December 1 construction completion date and an opening scheduled for December 8.

See UM Today‘s sneak peak of the extensive changes here.

*Update as of Dec. 9: We have been informed that the food court will open on Thursday, Dec. 11, and this story has been changed to reflect that update. Originally, this story said that the food court would open Dec. 10.

If they so choose, respondents are entered to win the grand prize of a $150 MasterCard gift card or one of three $50 MasterCard gift cards (solely for the Fort Garry campus).

Manager of Dining Services, Dean Duff, says that because the survey is the most in-depth survey they do, the ideal is a good cross-section of people responding. “The greater number of people we have that fill out our survey, the better the data,” he says. “Our hope is always that all of the different population groups on campus are well represented — commuter students, residence students, grad students, faculty and staff.”

Unlike the “Your Voice Counts” survey, which runs all year long and is intended to quickly gather information regarding a customer’s one-time experience at one location, the Dining Styles survey captures more thorough information about the respondent’s dining habits, preferences, and satisfaction levels.

Included in the DiningStyles Survey are questions that address: days of the week the respondent is on campus and over what time periods; types of locations the respondent frequents the most and average spend; overall perceived performance of Dining Services; perceived value and convenience; satisfaction with hours of operation, food variety, food quality, speed of service and availability of healthy options; and perceived address of concerns such as sustainability and environmental impact. When giving a low or high rating, respondents will be prompted to write a few words describing or explaining their rating and specific changes they would like to see.

The DiningStyles Survey also asks about preferred methods of obtaining information from Dining Services and types of locations respondents would like to see added to campus.

Says Duff, the survey is designed to help Dining Services location managers to create action plans according to the feedback submitted. Dining Services managers receive a complete survey report, including a document with all of the written responses from respondents (anonymously submitted) and areas of success and weakness are both highlighted in the survey report.

This information is not only valuable for short-term changes but assists in long term-planning. For example, notes Duff, the availability of healthy and fresh options have been highlighted in past surveys as an area customers feel could be improved and therefore the new University Centre food court was designed with these areas of focus in mind.

The DiningStyles Survey runs until November 7 and includes two separate surveys, one for the Fort Garry sampus and one for the Bannatyne campus.

To access the surveys, go to:

college-survey.com/manitoba
college-survey.com/manitobabrodie

You can also follow uofmdining on Twitter, on like U of M Dining on Facebook or see their website, The Campus Dish.

UM Today got a behind-the-scenes tour last week from dining services general manager Dean Duff. Read on for your special sneak peek at the exciting changes coming.

First of all, as is obvious from both all of the construction going on and the design plans (more below), the look of the food court will change dramatically. New lighting, flooring, tiling and seating will transform the space, which will feature a bright, contemporary aesthetic and improved flow. The food prep areas will be well-lit and refurbished with bright white tile, new storage areas and dedicated hand-washing stations at each location.

But the proof of the pudding is in the eating, as they say. All of the new food concepts, with the exception of the new Starbucks and Subway (the only national chain to remain in the U Centre food court), will be in-house, homemade-style food offerings. Stations are designated as Asian, Middle Eastern, pizza, a traditional grill and a healthy kitchen concept, with individual cooking centres equipped with full fanhoods linking to an improved ventilation system that allows flexibility for better energy conservation. Pizza Pizza will be moved to University College and starting next September, will feature dorm delivery Thursdays through Saturday nights until about 2:00 a.m.

For Duff, who previously owned Brio restaurant at the Winnipeg Art Gallery, the motivation is to offer delicious, healthy and homemade-style food, with as much local sourcing as possible. He’s also thrilled about the long-needed upgrade to the food court.

(See illustrations below for an overview. These are are the original designs and so may be subject to slight changes.)

The upgrade will improve both aesthetic appeal and efficiency. “In addition to it being a low, dark space,” he says, “before we had the problem that you’d have to stand in a busy line multiple times, once to get your food and then another time, to pay for your food. Now, with the seven cash registers at each location, you stand in line once. It’s about using the space a little more effectively.”

Seating will also be a vast improvement, with a mix of different options from rail seating to low leather club seating to high-top and low cocktail tables. The Fireplace Lounge will be converted to seating but remain a flex space, with moveable (and removeable) furniture.

The various food concepts will be separated geographically by bulkhead walls built with planking reclaimed from the old ceiling. The food preparation area will be more open and where possible, food prep will be visible so that you can see your food being prepared before your eyes — for instance, pizzas being made and baked in the new pizza ovens.

Another exciting feature is the “flex kitchen,” which will showcase local restaurants, likely on a semester-by-semester basis, says Duff. “We’ll have student vote on which restaurants they most want [in the food court]. The restaurants will customize their menus and bring in one or two items to showcase to students,” he explains.

The in-house food includes Middle Eastern and Asian sections, the latter of which will feature three gas-fired woks for made-to-order dishes. During peak lunch hours, a take-away system will allow customers to fill boxes with freshly-prepared Asian dishes of their choice; Duff says that different specials, such as Pad Thai, will be featured daily on a rotating basis. The Shawarma section will feature both halal beef and chicken options daily. Additional features will be a sushi case that features fresh sushi, a build-your-own salad section with high-end toppings such as quinoa or smoked salmon and Get the Good Stuff soups and chili — made fresh daily. Vegetarian and vegan options will be available and clearly indicated. Each cash station will have have fridges with grab-and-go, fresh-composed salads and fruit.

At the moment, says Duff, things are progressing as planned, with a December 1 construction completion date and an opening scheduled for December 8.

>> Click through below for some behind-the-scenes photos of construction in progress.

[rev_slider food_court_reno]

Through Aramark, U of M Food Services will be making many changes over the next while, including updates to menu options, sustainability and health & wellness programs, and more.

Here’s an overview.

Creating healthier menus

With a focus on fresh, seasonal and local foods wherever possible and menus that spotlight vegetables and fruit, whole grains, lean proteins, lower fat milk and milk alternatives, Aramark and U of M Food Services employ experienced chefs to create culturally diverse menus from these wholesome foods — featuring traditional favourites, international flavours and seasonal cuisine. All are now committed to reducing calorie content, less healthy fats, added sugars, and sodium from all recipes, menu items and meals – while still making them taste great!

The approach

Recipe development: Aramark chefs are working in the central Culinary Innovation Centre to take out less healthy fats, added sugars, and salt added in the cooking process during recipe development. Replacing less healthy ingredients with more flavourful alternatives, they are continuously working to improve the taste and quality of our dishes.

Improved nutrient profiles: It starts at the supply. Actively advocating for improved nutrient profiles for all ingredients used in recipes and menus, Aramark and U of M Food Services are working with superior ingredients to deliver only the best food.

Making strides to healthy — and healthier — menus:  Aramark has already made great strides in offering healthier menus in its dining facilities – and continuous improvement means great taste with fewer calories, less sodium, and decreasing less-healthy fats.

Joyce Slater, a registered dietician and an assistant professor in the departments of human nutritional sciences and community health sciences, gives us some tips on fuelling the mind and nutrition for peak academic performance.

Get the Good Stuff ^TM

How many calories is that sandwich? And what about hidden fat grams in sauces? How do you know if you’re making the right choice? One of the biggest challenges of making healthy lifestyle choices is eating outside of your home. It’s confusing, intimidating and often frustrating. Aramark wants to make it easier for people on campus to find healthier, more environmentally friendly and sustainably sourced food — “the good stuff.”

At the U of M, the Get The Good Stuff flagship location is located in University Centre. Although all of non-franchise locations sell Get The Good Stuff items, this kiosk across from Answers sells only GTGS items, including soups, wraps, sandwiches and salads. Look for the get the good stuff logo in all of participating locations for options that fit the following criteria:

• Lower calories: 500 or less for an entrée; 300 or less for a side, soup, snack, or dessert
• Less total fat: No more than 15 per cent calories from saturated fats; no artificial trans fats
• Sodium: 960mg or less for a sandwich; 720mg or less for an entrée; 480mg or less for a side, soup, snack or dessert
• Made with whole grains
• Include at least one full serving of colourful vegetables
• Fit your dietary needs, including vegetarian and vegan options and no gluten ingredients

   

Inspiring and supporting healthier lifestyles

Aramark has heard the requests and suggestions. People are looking to improve their lives through the foods they eat every day. That’s why it, along with Food Services, are making improvements in the following areas.

More information, better communication

• Better access to up-to-date nutrition, ingredient and producer information for many recipes and menus
• Relevant stories and articles about the latest in health and wellness research either on The Campus Dish website, through digital messaging or in traditional print formats
• Friendly and knowledgeable customer service in all locations

   

More local connection

Local community events, including culinary demonstrations, health fairs, wellness workshops and “lunch and learns.” In the fall of 2013, two brand ambassadors for GTGS arrived on campus and spoke to students and staff, explaining the new program and offering customers and opportunity to win prizes, including a Nike Fuelband. More events of this type will be held, so stay tuned!

A commitment to meeting special dietary requirements 

Nothing is worse than being hungry and not being able to eat anything on the menu. Aramark and U of M Food Services are working hard to provide menus that offer a wide variety of food options, including tasty options that meet different dietary needs.

• Vegetarian: Whether you’re a lacto-vegetarian (yes to dairy, no to eggs), lacto-ovo vegetarian (yes to dairy and eggs), pescatarian (yes to fish), or a flexitarian (a sometimes vegetarian), you’re covered. A variety of vegetarian options are offered every day in all locations.
• Vegan: Aramark also serves filling plant-based proteins such as legumes, grains and nuts. If you have any questions about whether or not a dish contains animal-based foods, ask and they will do their best to answer.
• No gluten ingredients: For those suffering from Celiac disease or with a gluten sensitivity, Aramark is also working to develop menu items that don’t contain any of the priority gluten sources as identified by Health Canada: wheat, barley, rye, triticale, oats, and their cross-bred hybrids.*
• Food sensitivities and allergies: Aramark takes your food allergies seriously. If you have an allergy or food sensitivity, let them know. They will work with you individually to create a customized solution.

*Aramark does serve products containing gluten within their facilities, and cautions those with sensitivities that there is always a small possibility of cross contamination.

July 2 marked the start of the renovations.

UC food court and restaurants will be completely redesigned as an open concept space, with seven new restaurants and new seating. The new digs will offer healthier food choices and international food options with focus on freshness and speed of service.

“Customer satisfaction was our first priority when creating the new concepts for University Centre. Speed of service, a greater variety in our food offerings and customizable menus will all be a part of the new dining experience,” says Aramark UM general manager, Dean Duff.

Some of the new options include: Asian, Shawarma, Grill, Pizza, Healthy Kitchen (wholesome, homemade-style food), a Salad station and a Flex-station, where local restaurants can act as a “pop-up” restaurant on campus for a period of time.

Aramark will continue to operate the food businesses. (Aramark was recently awarded a new 10-year contact. It’s been in UCentre for 30 years.) Food court staff will continue to be UM employees (U of M, Food Services). Ancillary Services, Food Services manages the contract.

What else will change? For you coffee addicts, a new Starbucks will open in the Bookstore, while the main floor Tim Horton’s will close. The Tim Horton’s on the second floor will be expanded to offer an express coffee line, the first on campus.

During construction, Subway and Get the Good Stuff will remain open, though food court tables and chairs will be moved to UC fireplace lounge. All other restaurants and table/chair area will be boarded off.

Andrea Edmunds, director of UM Ancillary Services, says, “The renovation is an exciting project that will address issues identified in last fall’s survey such as better flow, seating options, and more fresh, healthy and sustainable menu choices.  This is a complete “refresh” that will demonstrate how innovative design can influence the feel of a space as well as customer satisfaction”.

Here’s an overview of university renovation plans:

Summer 2014: The first Starbucks on Bannatyne Campus will open this summer. Pita Pit, Tim Hortons and the grab and go will remain operational during construction.

Planned for fall 2014:

• The Campo food court in University Centre will receive a complete overhaul, featuring all new concepts which focus on culinary variety and speed of service. In addition to the concept changes, the seating area in Campo will be upgraded to a mixture of soft seating, new tables and improved lighting.
• Tim Hortons on the main floor of University Centre will join the second floor Tim Hortons location to create one location with two new express coffee lines, in addition to the existing full-service lines.
• The BookStore will be home to a new Starbucks in University Centre, located near the location of the original Tim Hortons on the main floor.
• The former Robin’s location in Fletcher Argue will be converted to the University of Manitoba’s first self-serve Tim Hortons.
• The Faculty of Science will receive a new Starbucks near the location of the former Food Services canteen in the Armes Complex.
• University College is scheduled to receive a completely redesigned location, featuring a Pizza Pizza and grab and go section of both hot and cold items.

More information on construction plans and concepts can be found here.

Source: http://campusdish.com/en-US/CA/Manitoba/