We’re proud of the experiences, growth, and community that come with being part of Chartwells. Use these pre-written social media posts to share what working here means to you. From the passion we bring to our work to the joy we create every day through food and service, there are many options to choose from.
Just click the Share on LinkedIn button to post — and feel free to make it your own by adding personal stories, experiences, or your unique perspective.
You’ll also find templates for major events like Stop Food Waste Day. It’s the perfect opportunity to celebrate our culture and everything that makes Chartwells such a special place to work.
Some of the Weekly's best highlights made easily sharable on your Linkedin or social media pages!
So proud of the University of Miami dining team as the Canes head into their championship game on Monday! đ
Behind the scenes, this team has been working nonstop to support the football program. They have been preparing 5â7 breakfasts and lunches each week, plus multiple dinners, all designed to fuel elite athletic performance. Huge shoutout to Executive Chef Scot Emerson, who travels with the team to ensure the nutrition program is executed at every stop.
Supporting such a talented team takes a village, and this dining team is a big part of the journey. đ
Lunaâs Pub & Grill is Northwesternâs newest place to gather! Designed as a true community hub, the gastropub brings people together with a waterfront setting, an expansive patio, and a stage for student performances year-round.
The menu features globally inspired pub favorites made with locally sourced ingredients, like nachos with beer cheese, bacon jam poutine, hummus with marinated olives, and house-flavored wings. Students will be able to enjoy live music, trivia, karaoke, and game-day watch parties.
Lunaâs is all about creating moments that bring the campus community together.
To keep things fun while clearing out some inventory, the Oklahoma City University team decided to try something different: a Fill Your Basket Challenge! For just $10, students got a basket and 30 seconds to grab whatever they could from four racks of goodies. At the end, the team shook the baskets, and anything that fell out didnât count. Whatever stayed, they kept!
It was fast, competitive, and full of laughs, the perfect mix of fun for students and a smart way for us to hit operational goals. Win-win!
At George Washington University, dining became a classroom when the team partnered with Culinary Medicine students for a Teaching Kitchen takeover. During this interactive experience, students introduced the foundations of the Mediterranean diet and highlighted how it supports key pillars of wellness. I loved how the peer-to-peer format made the event engaging and approachable, sparking meaningful conversations about healthy habits and global cuisines.
This collaboration reflects our mission to educate and empower students by creating dining experiences that nourish both body and mind.
At San Jose State University, the dining team proved that tapping into pop culture buzz can make events students love. They recently hosted a record-breaking event themed around Stranger Things, where guests hunted for clues to solve a murder mystery in a Hawkins-themed dining hall. The event drew more than 1,500 students, well above the usual!
Thank you to the team for aligning with what students love. They proved that connecting with student passion can dining into something biggerâa shared experience that strengthens community and celebrates student life.
The University of Houston is taking student feedback to another level with their Dine with the Director initiative, which is helping them shape the future of campus dining.
Through the Dine with the Directors initiative, students sit down with leaders like the VPO, RDM, Dining Directors, and Executive Chefs for open, honest conversations about what matters most to them. This real dialogue sparks ideas for new flavors and experiences.
These sessions built trust and gave students a voice in shaping something they care about. By listening first, the University of Houston team is creating a dining program that feels like homeâwhere every voice counts.
The University of Houston dining team recently rolled out a brand new concessions snack line: HoustonTxSnacks! This snack line puts Cougar pride first with snacks that are designed to reflect the university. Guests can now grab tasty options like White Cheddar Corn Puffs and Bayou Teriyaki Beef Bites at concession stands and campus markets.
This launch is all about celebrating school spirit and making game day even better. Huge shoutout to the team for bringing this to life!
One of the best parts of working at Chartwells is seeing how creativity and collaboration come to life. That work was recognized on a national stage at the MarCom Awards, and Iâm thrilled to celebrate what our team accomplished!
Hereâs what we achieved:
đ Platinum Award â First Year Eats
đ Platinum Award â The New Dine On Campus
đĽ Gold Award â Supper Club
đĽ Gold Award â Performance Circle
⨠Honorable Mention â Experience Syllabus
These honors represent the hard work and dedication that our teams devote to each initiative, all in the name of making dining experiences memorable for our guests.
Hereâs to continuing to create, connect, and inspire!
Learn more: https://chartwellshighered.com/2025/11/24/chartwells-higher-education-secures-marcom-awards-for-innovative-dining-and-student-engagement-concepts/
Working at Chartwells means being part of a team that constantly pushes boundaries to create meaningful experiences for studentsâand today, that work was recognized in a big way.
We brought home multiple honors at the MarCom Awards, which celebrate creativity and excellence in marketing and communications across thousands of entries.
đ Platinum Award â First Year Eats
đ Platinum Award â The New Dine On Campus
đĽ Gold Award â Supper Club
đĽ Gold Award â Performance Circle
⨠Honorable Mention â Experience Syllabus
These wins arenât just about campaignsâtheyâre about the passion and innovation our teams bring every day to make dining more than a meal for our guests.
Grateful to work alongside such talented people who turn ideas into impact.
Learn more: https://chartwellshighered.com/2025/11/24/chartwells-higher-education-secures-marcom-awards-for-innovative-dining-and-student-engagement-concepts/
Proud to be part of a team thatâs reimagining what campus concessions can be đ
From themed game nights to creative menus and record-breaking crowds, these programs are turning game days into unforgettable experiences for fans and guests â while helping schools strengthen community and boost revenue.
Love seeing this work and partnership come to life across campuses nationwide. đ
Full story here âĄď¸https://chartwellshighered.com/2025/11/21/chartwells-higher-education-helps-schools-boost-revenue-through-strategic-experience-driven-concessions/
Thereâs nothing like the energy of game day â the cheers, the food, the moments that bring people together. âĄ
Our concessions programs are helping universities turn those moments into something special â blending culinary creativity, speed, and hospitality to deliver experiences fans wonât forget.
So rewarding to see the impact our teams are making across the country! đ
Read more: https://chartwellshighered.com/2025/11/21/chartwells-higher-education-helps-schools-boost-revenue-through-strategic-experience-driven-concessions/
At Trinity University, the team believes that dining should be stress-free for everyone. Thatâs why they created Dietitianâs Cornersâwelcoming spaces in their retail Markets where students can easily find gluten-free, allergen-friendly, and plant-based options.
With curated picks like the Monthly Must-Have and helpful shelf callouts, these corners make it easy to shop confidently and discover new favorites. Itâs all part of our mission to ensure every student feels supported in their health and wellness journey.
At the Sustainability Student Leadership Symposium, UMassD Catering served more than great foodâthey shared a commitment to the planet. Partnering with seafood vendor Reds Best, the team featured underutilized species like monkfish, hake, and kelp in creative dishes: monkfish stew with local potatoes, baked fish wrapped in nori, and a fresh market salad.
By sourcing locally and reducing waste, the team showed how thoughtful choices can make a big impact. A delicious way to lead by example!
Proud to work for a company that evolves with its partners and helps them move their goals forward.
For more than 50 years, Chartwells and Northeastern University have worked side by side building trust, innovating, and creating dining experiences that bring people together.
Our new multi-year collaboration takes that partnership even further, focusing on AI-powered innovation, sustainability, and opportunities for students and our teams to keep evolving.
Learn more about the partnership on Chartwells' website: https://chartwellshighered.com/2025/11/11/chartwells-higher-education-announces-multi-year-strategic-master-collaboration-agreement-with-northeastern-university/
Proud to work for a company that evolves with its partners and helps them move their goals forward.
Chartwells and Northeastern University have partnered for more than five decades and weâre still finding new ways to grow together. From sustainability to AI-driven innovation, this next chapter builds on years of collaboration and shared purpose.
Partnerships like this remind me why long-term relationships matter, because when we evolve together, everyone benefits.
Find out more about the partnership on our website: https://chartwellshighered.com/2025/11/11/chartwells-higher-education-announces-multi-year-strategic-master-collaboration-agreement-with-northeastern-university/
At Spring Arbor University, the team went above and beyond to turn the dining space into a community-focused art exhibition. Their marketing intern had an idea to spotlight the fine arts department by bringing past student exhibition pieces into the dining hall. Now, the walls of the dining hall are a way to showcase art and photography talent from SAU students. đŠˇ
I was so thrilled to see this simple and thoughtful gesture, which does so much more more than just decorate the dining space - it also serves as a way to celebrate the community.
The next chapter in campus dining begins in 2026.
Chartwells is introducing Milestones, a first-of-its-kind engagement program that celebrates the student journey with signature events and experiences that grow alongside each class.
Read more here: https://chartwellshighered.com/2025/10/29/chartwells-higher-education-unveils-milestones-a-new-way-to-connect-dining-with-student-development/
Big things are coming to campus dining in 2026!
Chartwells just announced Milestones, a new program designed to celebrate the student journey through meaningful events and experiences that evolve each year. From the first bite on campus to graduation day and beyond, Milestones will help students connect, grow, and thrive together on campus.
Read more here: https://chartwellshighered.com/2025/10/29/chartwells-higher-education-unveils-milestones-a-new-way-to-connect-dining-with-student-development/
Seeing Boise State featured in FoodService Director was a proud moment for the team! They've worked hard to rethink concessions to create something truly special. I'm so proud to see the team featured for their incredible work in reimagining the menu into something that students crave.
Check out the full story: https://www.foodservicedirector.com/colleges-universities/how-chartwells-higher-education-boosted-concessions-sales-at-boise-state
Boise State's innovation in concessions is making headlines! The team was recently featured on FoodService Director as a testament to the culinary creativity behind their new menu, which includes some delicious options like chili chorizo fries and other inventive options.
đ Explore the full story here: https://www.foodservicedirector.com/colleges-universities/how-chartwells-higher-education-boosted-concessions-sales-at-boise-state
The Boise State team is really bringing the heat to game-day concessions, and now itâs making headlines! They were just featured in FoodService Director for their creative culinary spin on game-day classics.
Read the full feature: https://www.foodservicedirector.com/colleges-universities/how-chartwells-higher-education-boosted-concessions-sales-at-boise-state
I was thrilled to hear about the NYU team's very first Safety Summit, a day focused on building a stronger culture of safety, compliance, and continuous learning. The team hosted hands-on safety learning activities, such as a mock kitchen inspection that encouraged attendees to think about the small things that can turn into big issues.
The team also brought some incredible speakers who shared insights on everything from health code best practices to team accountability. And it wasnât just internal voicesâpartners like Cintas, Shoes for Crews, Grainger, and ComplianceMate were there to support and share their expertise too.
What stood out most to me was how committed everyone was to making safety a priorityânot just for the day, but as something we carry forward. Iâm excited to see how our teams can build on this momentum.
Some of the most powerful learning experiences donât happen in a classroom â they happen when students are given space to create, collaborate, and lead.
Through programs like IGNITE, Chartwells' national student advisory board, and Student Success Internships, students are learning to turn ideas into impact. Theyâre building confidence, developing leadership skills, and discovering whatâs possible when dining becomes a platform for innovation.
Itâs inspiring to see campus dining evolve into something more â a launchpad for the next generation of changemakers.
Learn more about how Chartwells Higher Education is supporting student learning experiences here: https://chartwellshighered.com/2025/10/21/chartwells-higher-education-leads-the-industry-in-experiential-learning-innovation/
Food has always been one of the best teachers.
In our kitchens, students are learning what it means to collaborate, solve problems, and create something that makes people happy. Through Teaching Kitchens, student-run concepts, and internships, theyâre gaining skills that go far beyond cooking.
Watching them step into leadership roles and seeing their confidence grow with every service is what makes this work so meaningful.
Learn more about how Chartwells Higher Education is supporting student learning experiences here: https://chartwellshighered.com/2025/10/21/chartwells-higher-education-leads-the-industry-in-experiential-learning-innovation/
Every day, I get to see learning in action â not just in classrooms, but in our kitchens, dining halls, and student-run operations.
Through programs like IGNITE and Student Success Internships, students are developing real-world skills like leadership, teamwork, and creativity that prepare them for what comes next.
Itâs rewarding to watch them take ownership, problem-solve, and grow through hands-on experience. Thatâs what experiential learning is all about â turning opportunity into confidence and potential into impact.
Learn more about how Chartwells Higher Education is supporting student learning experiences here: https://chartwellshighered.com/2025/10/21/chartwells-higher-education-leads-the-industry-in-experiential-learning-innovation/
Some of the best parts of my job are the moments when students take the lead.
Whether itâs a Teaching Kitchen, a pop-up concept they designed, or a project through our Student Success Internship, itâs amazing to see their creativity come to life.
These experiences give students more than skills â they give them confidence. They remind us that dining can be a classroom, too.
Proud to see our campus becoming a space where students learn, lead, and grow one meal at a time.
Learn more about our experiential learning on our website: https://chartwellshighered.com/2025/10/21/chartwells-higher-education-leads-the-industry-in-experiential-learning-innovation/
During SpiceFul at the University of Florida, our guests celebratedâŻflavor, partnership, and Gator spiritâŻđśď¸â¨ Over 2,000 studentsâŻandâŻ30+ vendorsâŻwere brought together thanks to a collaboration from vendors, the Operational Excellence team, and the dining team. Guests could try loaded nachos from a collaboration between Hormel, Wholly Guacamole, and Cabo Mexican Grill đŽ; fried wings and white cheddar mac & cheese from Smithfield and NestlĂŠ đ; and yakisoba noodle salad from Schwanâs.
I was delighted to see such a great SpiceFul event, which really demonstrated how strong supplier partnerships and central support can create a captivating experience.
Innovation happens when we listen.
At @IU Indianapolis, our team took student feedback for something fun, fast, and on-trendâand brought it to life with Sticky Notes, a new dessert concept featuring build-your-own donuts, cookies, and dirty sodas. đĽ¤đŠ
Dirty sodas were highlighted in our 2025 Fall Flavor Forecast, and seeing them now on campus proves how quickly insights can turn into real experiences.
Proud of our team for leading with creativity and connectionâand showing how guest-driven innovation can shape whatâs next in campus dining.
On National Foodservice Workers Day, our teams were celebrated and uplifted across the country. At the University of North Carolina Greensboro, their dining team leadership worked with the university to create a feature article that highlighted the associates, earning a spot on the front page. The story highlighted the appreciation guests have for the team's dedication. đđ
Check out their feature article here: https://www.uncg.edu/news/uncg-dining-services-the-heart-behind-your-plate
Congratulations to the dining team at American
University! They were recognized for their unwavering commitment to allergen-friendly dining. I'd like to shout out campus dietitian Juliana Sampaio and Chef Robert Marquez, who were featured by CNN. Their efforts ensure the AU Kitchen team is setting a gold standard in inclusive dining, so that all our guests can dine with confidence.
Watch the feature: https://www.youtube.com/watch?v=k8fln2jqt-k
I'd like to give a shoutout to the Buffalo State team, who worked hard to support their campus during a period of no hot water. The team jumped into action to keep things running smoothly at both The PlanetariYUM and CafĂŠ 1871. Working side by side with the Department of Health, they found safe and creative solutions that allowed them to continue serving our campus community while maintaining a healthy, compliant environment. The campus community shared positive feedback from students and faculty who truly appreciated the teamâs care and dedication.
I want to give a shoutout to the Concordia University dining team, which recently hit an impressive milestone. They sold an impressive 614 beverage cases during one of our beverage promotions!
The team leaned on smart partnerships and a streamlined process to make this happen. They partnered with the local Chamber of Commerce to spread the word to the wider community and marketed to staff and students by hanging flyers in key spots. People could pre-order through a fast and convenient QR code, making it easier to track data and remove barriers to ordering.
Their success supports our goal of maximizing case sales. Thanks, Concordia team!
Students are leading the way in trending campus foods. Chartwells just unveiled its 2025 Fall Flavor Forecast, which shows what's popular on campus dining this year. Our chefs and culinarians use student feedback and culinary insights to see what's on students' plates this year. Trending now: matchas, dirty sodas, Filipino foods, and more!
Check out the full 2025 Flavor Forecast: https://chartwellshighered.com/2025/09/11/chartwells-higher-education-releases-the-2025-fall-flavor-forecast-revealing-the-latest-top-5-food-trends-on-college-campuses/
We know that many commuter students struggle to find their place on campus. They miss out on socialization and connection opportunities that other students might have. That's why I was glad to hear that the Rider University dining team hosted a special event to support just their commuter students. They partnered with the Rider University Association of Commuting Students to offer a Commuter Welcome Reception where guests could come together, meet new friends, try some food, and share connections. This was a great chance to build a community that they might not otherwise find, supporting guests' well-being. đ¤
Congrats to the University of Miami dining team, who recently opened Cucina Fresca in the Hurricane Food Court!
This is the first-ever Italian concept on campus and reflects growing student demand for Italian food. The opening drew many students, staff, and faculty, and sales increased by 60% over the past year. The team also recorded high student satisfaction from feedback form responses.
Cucina Fresca demonstrates how responding to student feedback and offering dishes suited to their tastes can drive sales higher.
Did you know? Smoothies are the top-requested food that college students ask for. đđĽĽđ
We heard their feedback loud and clear, and weâre excited to launch our newest concept: Blends and Bowls.
From refreshing smoothies to nourishing bowls, students can now build their perfect blend of fresh fruits, vegetables, juices, yogurt, and proteins. Itâs all about giving them the fuel they need, in the flavors they love. đâ¨
I want to wish my congratulations to the Lumberjack Eats team at Stephen F. Austin State University, who recently cut the ribbon on their latest renovation: Pineywoods Dining Hall! This new community hub offers a wide range of seating arrangements, several new stations, an outdoor pavilion, plus a more welcoming, friendly environment. A variety of stations are also available, such as a new Absurd Bird walk-up station that offers hand-breaded chicken tenders, a Rooted station with vegan and vegetarian options, and more specially curated menus that fulfill student feedback. This new space offers a great place for guests to make memories and share joy through food. đĽđ
Did you know that over half of Gen Z identifies as neurodivergent? We're making sure that everyone has a seat at our table by offering neuro-inclusive spaces so all can dine in comfort. We're partnering with Landmark College to support spaces that are inclusive of all.
Learn more about neuro-inclusive dining on our website: https://chartwellshighered.com/2025/08/15/chartwells-higher-education-partners-with-landmark-college-to-create-more-supportive-dining-environments-for-neurodivergent-students/
I was thrilled to hear that Chef Glenn Batten, Vice President of Culinary, joined the UNC Asheville dining team for a mouthwatering tasting event. Chef Glenn gave students and staff an exclusive preview of Absurd Bird â a bold new fried chicken concept launching this fall on campus. Students enjoyed crave-worthy flavors, creative sauces, and modern twists on classic comfort food. The feedback was overwhelmingly positive, with students calling the menu ânext-levelâ. One student said he would be purchasing a meal plan just because of this new spot!
I'm delighted to share that our latest residential dining hall package, Campus Roots, was recently featured in Foodservice Director! đđ The article highlighted how Campus Roots serves as a way for guests to connect with each other. We're highlighting school spirit, communal dining experiences, and creative menus.
Check out the article on Foodservice Director: https://www.foodservicedirector.com/colleges-universities/chartwells-higher-ed-s-campus-roots-initiative-brings-community-and-campus-spirit-to-the-dining-hall
Shoutout to Fisher Dining, who recently teamed up with the Rochester Central School District to deliver a one-of-a-kind hands-on cooking class! The team challenged students to make a homemade nut-free trail mix packed with nutrition, and of course, flavor.
The little chefs put together their favorite trail mix following the team's instructions. Toppings included cranberries, dried banana chips, popcorn, and a selection of candy. But it wasnât just about the snacksâstudents also learned how to spot healthy choices in the grocery aisle and picked up a few foundational cooking skills along the way. đĽŁđĽŁ Each student returned home with their self-made trail mix, a recipe card to make another mix in the future, and new skills that make up the fundamentals of cooking.
Use these graphics to post our corporate campaigns on your social media.
From September 7th to 13th, we're saying thank you to all our amazing chefs! These talented and hardworking culinarians nourish our guests while also supporting their teams with leadership and culinary creativity. This Chef Appreciation Week and all year long: thank you for all your hard work! â
#chefappreciationweek
I'm so excited to celebrate Chef Gage Graham from Central Michigan University, who was named our Chartwells Chef of the Year! He truly has a passion for mentorship and training, and he makes sure that everyone on his team is equipped with the skills and resources they need to thrive and grow in their careers.
Thanks for everything you do, Chef Gage! #chefappreciationweek
Save the date đ
âłThe countdown to April 30th has begun, marking the highly anticipated return of #StopFoodWasteDay.
Help us create momentum behind what is the largest single day of action in the fight against global #foodwaste.
Struggling with #foodwaste and need some easy solutions? đĽŚđĽ
Our expert tips make it easy to save more and waste less!
Take the first step toward smarter cooking today. đ˝đĄ
Discover more tips here: https://www.stopfoodwasteday.com/en/recipes-and-top-tips/ten-tips.html
đ Did you know that over 30% of the world's food supply ends up in landfills? đą That's a lot of wasted food! Let's do our part to reduce waste and make a difference. Share your tips on how you save food at home! đ𼌠#FoodWaste #Sustainability #StopFoodWasteDay
Imagine buying a monthâs worth of groceriesâthen throwing it all away. Thatâs how much food the average family wastes each year! đď¸
Whatâs your go-to trick for reducing food waste at home? đĽŚâťď¸
Find out more: https://www.stopfoodwasteday.com/en/about/why-stop-food-waste.html
#StopFoodWasteDay #FoodForThought
I'm thrilled to be sharing the latest retail concept at [[INSERT CAMPUS NAME HERE]], The Daily Bagel! Our guests love breakfast options, so we're expanding our variety with a retail location that offers the freshest bagels, hearty breakfast sandwiches, and the perfect morning cup of coffee. [[insert campus-specific details about opening]].
Tex-Mex is one of the biggest students dining preferences according to our annual Voice to Vision survey, and we're delivering! Our team is bringing Copperhead Jacks to [[campus name]], a Tex-Mex build-your-own concept where guests can try out fresh, customizable tacos, burritos, bowls, and quesadillas that they're craving. [[insert campus-specific details about opening]].
Introducing our new smoothie and bowl bar at [[campus name]]: Blends and Bowls! We know that smoothies are the number one choice from students in our Voice to Vision survey - and we're listening! Starting on [[DATE]], we're offering everything from protein-packed cold brew coffee to blended Greek yogurt bowls. [[insert campus-specific details about opening]].
This April 8th, join us for ColorFul, an event that brings people together through food and flavor! At ColorFul, our teams and guests will have the chance to explore their artistic side while indulging in food experiences that celebrate creativity in the kitchen and beyond. From vibrant dishes to hands-on culinary activities, itâs a feast for both taste buds and imagination.
Get ready to mix, create, and connect! On April 8th, our campus communities will gather for ColorFul, an event that celebrates creativity, community, hands-on fun, and of course, great food. From campus give-backs to creative activities, ColorFul is all about bringing people together and supporting each other.
On April 8th, dive into a world of color and community as we come together to celebrate the inner artist in everyone! ColorFul offers a unique chance to explore different creative activities, bond with your campus community, and share meaningful moments with friends and dining teams. Itâs time to paint the day with inspiration and connectionâsee you there!
Join us as our campus communities come together to celebrate creativity and connection. ColorFul is all about discovering the artist within you through fun, hands-on activities that inspire and engage. It's the perfect opportunity to connect with friends, dining teams, and your campus family while unleashing your colorful side. Donât miss outâmark your calendars for April 8th and bring your creativity to life!
On April 8th, our campus communities will be coming together to tap into their creative sides! ColorFul celebrates the inner artist inside us all and gives our teams and guests an opportunity to get hands-on with different creative activities, all while connecting with their campus communities and dining teams. Join us on April 8th and get your palettes ready!
Use these graphics to share job opportunities available in your area.
