on campus dining

ecipe for successon campus diningLawrence University711 E. Boldt WayAppleton, WI 54911www.cafebonappetit.com/lawrencewww.bamco.comTel. 920.832.7319lawrence university2011-2012LEARN HOW FOOD CHOICES IMPACT THE ENVIRONMENT,COMMUNITY AND YOUR WELL BEING ATwww.CircleofResponsibility.comBROCHURE HAS BEEN PRINTED ON RECYCLED PAPER11-3095

Food is More Than Just SustenanceDining on CampusAt Lawrence University, campus dining is much more thanproviding sustenance to students.Bon Appétit at Lawrence University features freshfood that is prepared from scratch using authenticingredients. We have also made a commitment tosocial responsibility by supporting sustainablefood suppliers and local producers.We believe that food service serves a much largerpurpose for the community. Dining rooms andcafes are gathering places. Breaking breadtogether helps create a sense of community andcomfort. We recognize the importance of the rolewe fill and take great care to honor ourpartnership.Meal PlansOur college meal plans are designed to foster this sense ofcommunity and embrace that dining together is animportant part of a Lawrence University residential liberalarts educational experience. These meal plans encourageand support communal dining while maintaining enoughflexibility to meet individual student needs.Our meal plans offer the most convenient, quick and easymethod for dining on campus with no cash involved.You can sign up for your meal plan through your Voyageraccount. The deadline to sign up for a meal plan is just priorto the start of the term. Changes after that point and up tothree days into the term will incur a $50 change fee.Meal plans are active only when students are enrolled andon campus. They may only be used by the student whosename is on the plan; they are not transferable. CulinaryCash and unused meals may roll over from term to term butthere are no reimbursements for remaining balances at theend of the year. Meal plans below are based on onetrimester. The meal plans are split between meals in the allyou-can-eatfacility and Culinary Cash that can be used inall retail operations including the all-you-can-eat facility.Students are encouraged to change between plans fromterm to term based on individual schedules. Balances arecarried over from term to term.PLANMEALSCULINARYCASHCOST PERTERMA. 120 (Ave. 11 meals per week) $150.00 $1393.00B. 95 (Ave. 9 meals per week) $300.00 $1393.00C. 150 (Ave. 14 meals per week) $25.00 $1393.00D. Declining Balance (not available $984.00 $1393.00first term freshman year)

ecipe for successFood is More Than Just SustenanceMeal Plans, continuedA portion of your meal plan is retained by LawrenceUniversity to cover the operating expenses of the WarchCampus Center. These costs include custodial services,utilities, the purchase and maintenance of diningequipment, human resources and financial services.Meal plan costs cover all of these expenses and providefunds to offer quality meals.Students should decide which meal plans are mostappropriate for his or her lifestyle. Student choice shouldbe based on that which best meets these needs. Eachplan offers a different level of spending power andflexibility. If one plans to dine in the all-you-can-eat facilityregularly, Plan C offers the greatest value but lessflexibility in spending Culinary Cash in retail foodoperations on campus. Plan D offers the most flexibility,but less spending power as students will pay every timethey enter the café. Plans A & B are the most popularoptions.Culinary Cash and unused meals roll over from term toterm but expire at the end of the academic year.Note: Formal Group Houses that choose to offer somemeals in their house combine two communal diningprograms as their way of fully participating in a collegemeal plan.Dining on CampusLawrence University Dining Services is a major part ofcampus life serving thousands of meals each week tostudents, faculty, staff and visitors. We invite you to visit usand experience one of the best university dining services inthe country.We provide the finest quality foods, beverages and specialtyitems. Under the direction of our talented Chefs, mealpreparation starts with many fresh, local ingredients.Meat, fish and poultry entrees are chosen from high quality,fresh cuts. Fresh fruits and vegetables are an integral part ofour menu selections. Soups, sauces and salad dressings aremade from scratch. Pizza, cookies, many of our breads andpastries are baked on campus each day. Vegetarian andVegan options are always abundant.Dining LocationsAndrew CommonsMONDAY – FRIDAYBreakfastLunchDinnerSATURDAY – SUNDAYBrunchDinner7:30 a.m. – 10:00 a.m.11:00 a.m. – 1:30 p.m.5:30 p.m. – 8:00 p.m.10:30 a.m. – 1:00 p.m.5:00 p.m. – 7:30 p.m.Anytime… breakfast, lunch or dinner visit the exciting worldof our all-you-can-eat facility located on the lower level ofWarch Campus Center. We cook from scratch daily usingfresh, quality ingredients served in a variety of specialtystations:Breakfast Bar All Day — Stop by any time of the day forfruit, yogurt, cereal and waffles with fresh fruit compotes,scones, pastries, fresh squeezed juice & milk.Stockpots — Like all good restaurants, we make our ownstocks and soups from scratch daily. Seasonal varieties offresh soups, stews and chili are featured daily.Garden Fresh Salads — are the absolute in food that isalive with flavor and nutrition. Choose from freshvegetables, produce, composed salads, toppings anddressings made from scratch. Our first choice is to buy fromlocal farmers within a 150 mile radius, including the oncampus sustainable garden.

ecipe for successFood is More Than Just SustenanceDining LocationsAndrew Commons, cont.Comfort — Maybe it’s not home, but it’s a close second.Our comfort station provides all the essentials of Mom’shome cooking such as meatloaf, maple glazed ham, herbroasted chicken, poached salmon, BBQ ribs, mashedpotatoes and gravy, macaroni and cheese, green beans,creamed spinach, candied yams and corn on the cob.Italian Pies — Fresh from our fire hearth oven, using apassed down family pizza recipe, we serve great pizza,calzones, stromboli and more.The Grill — From the blending of flavorful marinades orspice rubs to the critical moment of timely caramelizationand wellness, serving great meat at the grill is what we do.From short order breakfast food to dinner entrees, the wellprepared meats and seafood, carefully matched with tastyside dishes create a meal that rivals any local chop house.Antipasto Bar — Salami, sausage, cured meat, marinatedvegetables, olives, peppers and assorted cheesesDeli — We offer house roasted meats, cheese, freshspreads and toppings, composed deli salads, artisan breads,pita, brioche or croissants to make the perfect delisandwich.Global Market — a blend of all our senses from every areaof the globe. Our global cuisine will include rice and noodlebowls, curries and sambals. Fresh, local ingredients arematched with timeless techniques to provide authenticworld flavors.Desserts — Baked fresh daily in our campus bakery,we serve a delectable array of cakes, pies, cookies,bars, pastries, muffins, scones and more to satisfy asweet craving.Kate’s Corner StoreOPEN DAILYLocated on the second level of Warch Campus Center is asophisticated, comfortable retail shop designed with a focuson freshness and a menu of popular brands. Snacks,beverages and personal items are among the manyconvenience items offered. We also feature premium itemssuch as Alterra Coffee and Chocolate Shoppe packagedice cream.Main Street Café & Kaplan’s GrillMONDAY – SUNDAY7:30 a.m. – MidnightGreat food served in a quiet, efficient manner. Our delicases are constantly filled with specialty sandwiches andpaninis. At breakfast we feature a full line of bagels andbreakfast sandwiches. Our full grill menu includes hotsandwiches, great burgers, appetizers, and many late nightsnack options.Bob & Pat’s Coffee ShopOPEN DAILY 7:30 a.m. – MidnightLocated adjacent to the Café & Grill on Level 3 is our fullservice coffee shop featuring Alterra coffee and coffeedrinks, smoothies, Chocolate Shoppe hand dipped icecream and a full line of home-made pastries and dessertsbaked fresh daily in our campus bakery.

ecipe for successFood is More Than Just SustenanceNotesNotes

ecipe for successOur Kitchen PrinciplesOur menus are written based on seasonality and availabilityof regional fresh product. Whenever possible, these areproduced locally using sustainable and organic practices.Turkey breast and chicken are produced without theroutine use of antibiotics as a feed additiveHamburgers are made with fresh ground chuck from beefraised on vegetarian feed without antibiotics or hormonesOther meats are raised without antibiotics as afirst preferenceMilk is free of antibiotics and artificial BovineGrowth HormoneShell eggs are produced cage-free and Certified HumaneVegetarian options are plentiful at every mealHealthy menu items are a mainstream offering throughoutour cafésSalsas, pizza, marinara and other sauces are madefrom scratchStocks are made from scratchTurkey and beef are roasted in-house daily for deli meatTuna is dolphin-safe, packed in waterSeafood should be purchased fresh when available locally.Salmon is wild caught. We support the Seafood Watchguidelines as recommended by the Monterey BayAquariumOlive and canola oils are used for everyday salad dressings,specialty oils for other purposes (i.e. walnut oil or chili oil)Trans fats are not used in our kitchensAll salad dressings are made from scratch except nonfatand low-calorie dressings which may be purchased asnecessaryVegetables are prepared in batches at the last possibleminute and served in the smallest possible batchesMSG and peanut oil are never used in the preparation ofour foodMashed potatoes are made from fresh potatoesFresh squeezed lemon juice is used for cooking and saucesCookies, muffins and breads (where possible) are bakedfresh daily