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Bon Appetit

Join The Pilot Mug Club!

August 16, 2019

The first 200 people to sign up for the Pilot Cash Plan through Bon Appetit will receive an exclusive Pilot Club Mug, according to Kirk Mustain, Bon Appetit. Members of this exclusive club can bring their Pilot Mug Club container to any of 4 Bon Appetit campus locations and fill it up with soda, tea, or brewed coffee, as much as they would like, for free.

The pilot cup is a limited time offer and Bon Appetit cannot replace lost mugs. Valid September 1, 2019 to August 31, 2020. Mug club dollars for a given club year must be used by the end of the membership plan dates. There are no refunds, transfers of mug club dollars or carry over opportunities.

For more information contact Mustain at mustain@up.edu.

Filed Under: 08-19-2019, 08-26-2019, 09-03-2019, Bon Appetit, Campus Services Tagged With: Bon Appetit, Pilot Mug Club

Pilot House (Happy) Hours, Bauccio Commons Too

June 28, 2019

Starting on June 14, the Pilot House will be offering $3 pints of beer from 3 p.m. to 7 p.m. every Friday throughout the summer, according to Samantha Zizza, Bon Appetit. All are welcome to join colleagues and friends for this special summer happy hour offering.

  • Pilot House hours for the summer are 3-7 p.m., Monday through Friday, starting on June 10.
  • Macks Market is on the same schedule, only it will open at noon.
  • The Bauccio Commons is open now, 8 a.m. to 10 a.m. for breakfast, 11 a.m. to 2:30 p.m. for lunch, Monday through Friday.

For more information contact Zizza at zizza@up.edu.

Filed Under: 06-03-2019, 06-10-2019, 07-01-2019, Bon Appetit, Campus Services Tagged With: Bon Appetit, Samantha Zizza

Bon Appétit Recognized for Sustainable Purchasing Leadership

May 18, 2018

Bon Appétit Management Company has been recognized by the Sustainable Purchasing Leadership Council (SPLC) for decades of leadership in the sustainable purchasing movement, which emphasizes using their purchasing power to advance the long term health and vitality of society, economies, and the planet. Bon Appétit received the SPLC’s Leadership Award for Overall Sustainable Purchasing Program, the council’s highest honor.

The leadership award winners were selected by a panel of judges based on a case study that outlined their program’s resulting environmental, social, and/or economic benefits. The case study documents the history, breadth, and depth of the company’s commitments and quantifies their impact in five areas: local purchasing, appropriate use of antibiotics in agriculture, sustainable seafood, the food–climate change connection (including to fighting food waste), and humanely raised meat and eggs.

For more information contact Kirk Mustain, Bon Appétit, at mustain@up.edu.

Filed Under: 05-21-2018, Campus Services Tagged With: Bon Appetit, Kirk Mustain

Bon Appétit: Say Goodbye To Plastic Straws

April 20, 2018

The University of Portland’s food service provider, Bon Appétit, will no longer provide plastic drinking straws in the Bauccio Commons or Cove, or any other food or beverage outlet on campus, effective April 18, 2018. Biology professor Tara Prestholdt and Bon Appétit’s Kirk Mustain point out that UP uses approximately 9,000 straws a month, which would stretch to over a mile joined end to end. That translates to over 13 miles of straws a year, which translates into more than 55 miles of straws over a typical four-year college span. Starting next year, every college graduate of UP will help prevent the use of enough plastic straws to equal the height of a 20,000 story building, stretch from Portland to Salem, or build a straw bridge across the Sea of Cortez. According to environmental studies professor Steve Kolmes, UP boasts the first University dining service in the U.S. to successfully institute a campus initiative to ban plastic straws.

Sustainability is a hallmark at UP. Shiley Hall is LEED Platinum certified; Fields and Schoenfeldt Halls are LEED Gold certified; and the Clark Library and Beauchamp Center are LEED Silver certified. Bon Appétit partners with local farmers when possible, and the University’s biodiesel processor converts used vegetable oil into biodiesel fuel. The University was also the first university on the West Coast to eliminate disposable plastic water bottles in 2010, and was honored as a Champion of Sustainability by McKinstry, a full-service consulting, construction, energy, and facility services firm with offices around the country, in 2015. Fr. Mark L. Poorman, C.S.C., joined 200 colleges and universities in signing the statement on the Paris Climate Agreement, and annually, the Presidential Advisory Committee on Sustainability (PACS), comprised of students, faculty, and staff, identifies continuous opportunities for sustainable objectives. Most recently PACS issued an Earth Day challenge to the UP community: students, faculty, and staff are encouraged to make a commitment to take at least one tangible step toward increasing sustainability on campus.

Filed Under: 04-23-2018, Campus Services Tagged With: Bon Appetit, Fr. Mark L. Poorman C.S.C>, Kirk Mustain, Steve Kolmes, Tara Prestholdt

Winter Break Bauccio Commons Dining Hours

December 1, 2017

Bon Appetit will observe winter break hours from Friday, December 15 (8 a.m. to 6 p.m.) to Monday, January 15, 2018, when dining hours will return to the regular schedule. The Pilot House will be closed from December 16 through January 14. For more information contact Bon Appetit at this link.

Filed Under: 12-04-2017, Bon Appetit, Campus Services Tagged With: Bon Appetit

Need A Bite Over Fall Break?

October 13, 2017

The Pilot House will be open for the following fall break hours, according to Kirk Mustain, Bon Appetit:

  • Friday, October 13 through Sunday, October 22, 7:30 a.m. to 7:30 p.m.
  • Saturdays and Sundays: Closed.

The Pilot House will reopen with regular hours on Monday, October 23.

Filed Under: 10-17-2016, Bon Appetit, Campus Services Tagged With: Bon Appetit, Kirk Mustain

Pilot House Open For Business

October 30, 2015

open nowThe newly refurbished Pilot House is now open for business, after its official dedication on Thursday, October 29. Bon Appetit will offer food from 11 a.m.-midnight Monday-Thursday; 11 a.m.-1 a.m. Friday; 5 p.m.-1 a.m., Saturday; and 5 p.m.-midnight Sunday.

For more information contact Bon Appetit at 7330 or mustain@up.edu.

Filed Under: 11-02-2015, Bon Appetit, Campus Services Tagged With: Bon Appetit, Pilot House

Gimme A (Fall) Break!

October 12, 2015

leavesThe 2015 fall break is just around the corner, taking place from Monday, October 19 through Friday, October 23. Classes will not be in session, and hours for Bon Appétit and the library will be limited. Classes and regular hours will resume on Monday, October 26. For library hours go to http://tinyurl.com/3cxvc88; for Bon Appetit hours to go http://up.cafebonappetit.com.

Filed Under: 10-12-2015, Academics, Campus Services Tagged With: Bon Appetit, Clark Library, Fall Break

Teske Dining Room Users Take Note

February 9, 2015

Kirk_Mustain1 copyThose who book the Bauccio Commons’ Teske dining room for lunches and other events are reminded that booking the room in EMS only reserves the room, and arrangements will still need to be made for catering and room set up thru Bon Appetit. For more information contact Bon Appetit at 7330 or mustain@up.edu.

Filed Under: 02-09-2015, Bon Appetit, Campus Services Tagged With: Bon Appetit, Kirk Mustain, Teske Dining Room

Fedele Bauccio Honored For Redefining Food Service Industry

November 24, 2014

bauccio buddies 1963University of Portland alumnus Fedele Bauccio ’64, ’66, co-founder and CEO of Bon Appétit Management Company, has received the EY Entrepreneur Of The Year 2014 Retail and Consumer Products Award. Bauccio was recognized for redefining the institutional food service industry and being a pioneer in environmental and local sourcing policies.

Bauccio (pictured with Commons co-managers, top left) got his start in food services as a dishwasher during his freshman year at UP. Midway through his junior year he was managing the University’s food service program in the dining hall that now bears his name. After graduation, he worked for 20 years in the industry, but always dreamed of starting his own enterprise. In 1987, he launched Bon Appétit Management Company, an on-site restaurant company that operates more than 500 highly customized onsite restaurants at corporations, private universities, museums, and sports venues, including the University of Portland.

For more information contact marketing and communications at 7202 or mktg@up.edu.

Filed Under: 11-24-2014, University Relations Tagged With: Bon Appetit, Fedele Bauccio

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Dave Houglum, Franz Center for Leadership, Entrepreneurship, and Innovation, completed a six-year commitment on the Board of Directors for the Maybelle Center for Community, with two of those years serving as the Executive Board Secretary. Founded by Fr. Richard Berg, C.S.C. (former Dean of the College of Arts and Sciences at University of Portland from 1978-1991), the Maybelle Center disrupts social isolation so we can all experience a healthy, connected life and contribute to a thriving Portland.

Chloe Littzen, nursing, co-presented “Pronoun recognition for inclusive excellence across the UACON.” [Abstract]. LGBTQ+ National Symposium.

Eli Goldwyn, mathematics, published “Calculating prescription rates and addiction probabilities for the four most commonly prescribed opioids and evaluating their impact on addiction using compartment modelling.” Mathematical Medicine and Biology: A Journal of the IMA, dqab001.

Aziz Inan, Shiley School of Engineering, published the article titled, “Numerical curiosities for Bob Moore’s 92nd birthday,” in Clackamas Review, Pamplin Media Group, Portland, Oregon, February 16, 2021.

Simon Aihiokhai, theology, was a manuscript reviewer for Springer’s Journal: SN Social Sciences.

Barbara Braband, Amber Vermeesch, Corey Pressman, nursing, published “Piloting the perfect Storm: A vision for the vital practitioner.” Journal of Nursing Education (accepted/in press).

Barbara Braband, nursing, published “Working with community populations to increase wellness.” In A. Vermeesch (Ed.), Integrative health nursing interventions for vulnerable populations, (pp. 73-87). Springer.

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UPbeat is a newsletter for University of Portland faculty and staff published through the marketing & communications office; submit information to Marc Covert, upbeat editor, at 8132 or upbeat@up.edu. Submission deadline is noon the Thursday prior to publication. Submissions may be edited for clarity, consistency, brevity, or style.

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