Chestertown, MD, August 4, 2006 — Washington College students will soon be seeing a whole new way of dining. As of July 1, 2006, Chartwells Educational Dining Services, based in Rye Brook, New York, is providing contract management of the college's dining service, rolling out new high-quality, cutting-edge residential and retail dining and catering programs for the Washington College campus over the next year.
"We are very excited about our partnership with Chartwells," said Bryan Matthews, Associate Vice President of Administrative Services at Washington College. "Updating our food and kitchen operations and providing more choice, quality, and convenience for our students are just a few of the areas where Chartwells' expertise will be applied. I'm sure the students will love the new menus, display cooking, and updated dining facilities as well."
Some of the programs that Chartwells will bring to Washington College include its new millennial generation-focused Pulse on Dining residential dining program; its signature sub and grille brands, Mondo Subs and Coyote Jacks Grille, for the college snack bar; and an old-fashioned malt shop coupled with Starbucks Coffee in the campus student center. Chartwells' signature Au Bon Pain Soups and Outtakes Food-to-Go prepackaged food program will also be offered in both retail operations on campus.
In addition, Chartwells will introduce a cash equivalency program that will allow Washington College students greater flexibility to use their meal plans at any dining location on campus.
Although a full renovation of the dining hall is scheduled for next summer, plans are in place to begin renovations of the student center and snack bar during summer 2006 and to complete expanded renovations of the snack bar during the upcoming winter break.
Chartwells' Pulse on Dining residential dining program was developed with the assistance of millennial generation experts, William Strauss and Neil Howe, to meet the demanding needs of today's students. Once the planned renovations are completed, WC students will be able to take advantage of dining choices such as MyPantry, a self-assisted kitchen-style destination;Outtakes, offering prepackaged sandwiches, salads, and more for students on the run; Fresh Market, which features a variety of salad, sandwich, and soup options all fresh made;Trattoria, Mediterranean-style food featuring wood-stone oven preparation; The Kitchen, offering a selection of complete meal signature offerings; and Fresh Grille, for all their grilled favorites.
During the first year prior to the renovation of the dining hall, students will see major enhancements to the menu, additional healthy selections, an introduction of a Farm-to-Forkprogram utilizing local Eastern Shore products, and a greater selection of made-to-order options.
"Today's students have high expectations," Matthews said. "The variety and flexibility offered by Chartwells are the best way to meet their changing needs."
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