There’s a hat-trick
Drinks and nibbles provided – just don’t eat your hat
Residents showed originality and creativity in designing their own paper hats during last Sunday’s ‘Wear-A-Hat’ welcome party at Butler’s Wharf Residence.
Butler’s Wharf was buzzing with excitement, as graduate students were meeting up with their flatmates, making new friends, talking about their courses, cultures, the Welcome Week and their time in halls and in London so far. The event was a true success with a total of around eighty students attending over two sessions.
We received really positive feedback, with students saying that they would like us to organise more events where they can socialise with their peers and exchange ideas and student experience.
MSc Law, Anthropology and Society
[Ed: and Yoanna was part of the Residential Life welcome team]
Coffee tasters at work
LSE Catering hosted a filter coffee tasting session at the beginning of the month which was well attended by our Executive Programs, Conference, Events and hospitality users. It was really useful to get their views on the type of filter coffee that we will be using for their functions and events.
- Six coffees were tasted and the most popular by far was called Crema. Based on this feedback we will be changing the coffee served on all hospitality functions to Crema from October.
- Also popular was the single origin coffee Sumatra Gayo, which we will be offering as an extra for any Executive programmes that like to have a choice of coffees for their week-long programmes.
We would like to thank everyone who attended the filter coffee tasting session for their input.
Food Development Manager
There’s always something new on our website. Here’s a quick update with some interesting facts and figures, and a look at what will be coming next. Thanks for dropping by!
Website updates for September
- We’ve published the LSE Catering Strategic Plan.
- Warden and subwarden Who’s whos got updated, using great new portrait photos taken in the PhD Academy earlier this month.
- The catering homepage now has a newsletter subscription box. So, if anyone asks you where to subscribe, that’s where.
- We published the latest Student Halls Handbook.
Key visitor stats in September
We’ve got five areas on the LSE website: catering, accommodation for students, information for current residents, RCSD information and faculty accommodation. To get a rough idea of how many people have visited our pages during September, let’s look at unique pageviews. Unique pageviews don’t equal people, but they give you a broad idea of what our most viewed content is.
- lse.ac.uk/accommodation: 71,530 unique pageviews
- lse.ac.uk/currenthallresidents: 23,732 unique pageviews
- lse.ac.uk/cateringservices: 6,774 unique pageviews
- lse.ac.uk/residentialservices: 1,472 unique page views
- lse.ac.uk/facultyaccommodation: 1,371 unique pageviews
How one of our pages has changed
- Reading on the web is 25% harder than on paper, so shortening things really helps. On the ‘How to pay your accommodation’ page, we used the nifty ‘accordion’ feature to reduce the amount of text that students are faced with. Page visitors can now choose to only see the payment type that they’re interested in (see below).
Future website updates
- Faculty accommodation pages: photographer Pavel took fresh pictures of our staff apartments. Marketing officer Josh selected the best photos and made them ‘web ready’. I’m going to upload them next week.
- Catering menu pages: the menu pages (wines, sandwiches, etc) show people what they can order. To help customers get more quickly from the menu page to the online ordering system, we’ll be adding an ‘Order catering’ button onto each menu page.
Have your say
There’s an easy way to give feedback about the LSE website. Click on the ‘Comment on this page’ link at the bottom of any page. Each time you submit a comment, it goes automatically to the main editor of the page (Janice in Catering or me), with a copy to the central web team. Alternatively, you can always contact me directly on email@example.com. Your comments really help.
Lead Contributor (web/resoures)
The Fourth Floor restaurant and LSE Garrick held its first Feel Good Food Day of this term on Wednesday 28 September.
The menu offered reduced meat options and increased vegetarian alternatives which were well received by students.
Our aim is to raise awareness and promote the sustainable aspects of our food and hopefully demonstrate to students and customers that limiting meat in our diet can benefit their health, the environment and animal welfare.
We like to think of it as a ‘feel good’ experience.
We had a great week showcasing our products and services to our new students last week. The event took place outside the New Academic Building (and Cafe 54).
It was fantastic to meet so many new faces and introduce the products, offers and services LSE Catering can provide all year round to hungry students, staff and visitors.
One of our Green Impact projects – ‘From Farm To Plate’ – was showcased, and the information was well received by students who were enthusiastic to learn about our local sourcing initiatives.
We would also like to say a huge thank you to all our food suppliers for providing just a little taster of things to come from LSE Catering this year.
Food Development Manager
LSE Residential & Catering Services would like to thank all our front of house and support staff throughout our accommodations for their tireless efforts and fantastic dedication during this busy vacation and Summer School period.
With that in mind, here are just a few kind words of gratitude from some of our guests.
Thank you to everyone again – we simply could not operate without everyone’s hard work, commitment and devotion.
LSE Catering have been busy with graduation receptions at The Shaw Library, The New Academic Building and Saw Swee Hok Student Centre. It was great to host the summer graduation receptions and meet the new graduates and their guests.
The graduates of the Master of Public Administration enjoyed our lovely graduation cup cakes. Our local sourced strawberries from Newlands Farm, Kent were appreciated and well received by the graduates and their guests.
Congratulations to the 2016 graduates and best wishes with their future endeavours!
Food Development Manager
Following the success of our previous Champagne pop up, LSE Catering once again have the ice buckets and flutes at the ready to bring a touch of sophistication to the 8th floor of the New Academic Building. Come along between 5.00pm-8.00pm on Friday 22 July and indulge in a glass or two of your favourite bubbly.
The great roof terrace offers stunning views over London and a chance to enjoy your drinks al fresco.
The event is open to all, so bring along your friends and colleagues!
We look forward to seeing you there!
We’ve had some great entries so far but there is still time to enter the competition and suggest a name for our induction platform. Here’s all the details Pastry for your thoughts!
To enter email Mike at firstname.lastname@example.org by noon on Monday 11th July- joint entries and all ideas welcome- get naming!
LSE Catering are delighted to achieve a ‘Two-Star – Excellent Rating’ from the Sustainable Restaurant Association (SRA) for our catered halls (Bankside, Passfield, Rosebery and Carr-Saunders) and central restaurants (Fourth Floor Restaurant, the LSE Garrick and the Staff Dining Room).
The SRA celebrates everything that is good about the food service industry and the people in it. Its president is leading chef Raymond Blanc and it is a non-profit organisation that looks at restaurants food sourcing, society and the environment.
The LSE is the first London University to be accredited stars, and the central restaurants score makes it in the top 80% for all SRA accredited universities and the halls in the top 70% which is a fantastic achievement.
It is a brilliant accomplishment to have achieved two stars for our first SRA rating. It took a huge amount of time, effort and hard work to pull together the information required. Our menus, policies and invoices were collated and then scrupulously checked at the SRA and our suppliers were contacted to ensure we are using the sustainable items we say we are. Well done to Karen Agate-Hilton who has put in months and months of time and energy working with the teams and the SRA to ensure we have met all the requirements.
Head of Catering