Auxiliary Services News

January 8, 2016

Seventh annual campus-wide drive occurs at a time when the need for blood is greatest

UNC Charlotte students, faculty and staff will again team up with the American Red Cross in a campus-wide effort to bleed green and save lives. This year’s collection goal is 1,000 pints.

Giving a pint of blood is a meaningful act of kindness with the potential power to save three lives. Please consider joining your friends and colleagues and sign up to donate during the 49ers4Life campus-wide drive:

Tuesday, January 26

8 a.m. – 7 p.m.

Barnhardt Student Activity Center

Those who come out to donate blood will receive a specially designed “I Bleed 49ers Green” t-shirt and be entered to win additional prizes like spirit gear from Barnes & Noble at UNC Charlotte bookstore. Illustration of the 49ers4Life drive t-shirt to be given to donors

Every two seconds, someone in the U.S. needs blood. Accident victims, premature babies and patients with cancer, sickle cell disease, blood disorders and other illnesses are among those dependent upon transfusions in order to survive.

For more information or to schedule an appointment to donate, please call 1-800-733-2767 or visit and enter sponsor code 49ers4Life

UNC Charlotte is among several N.C. colleges and universities that collect blood with the American Red Cross; school spirit adds a cheery bit of competition to the drives. Appalachian State currently holds the system record. LET'S TAKE THEM DOWN!

In previous 49ers4Life campus-wide drives, students have been the driving force and the vast majority of donors. Increased participation from faculty, staff and alumni is very much needed.

Blood can be safely donated every 56 days. Platelets can be safely given every two weeks, up to 24 times a year. Most healthy people age 16 and older, who weigh at least 110 pounds, are eligible to donate blood and platelets.

About the 49ers4Life campus-wide blood drive:

49ers4Life is supported by student groups which include HOSA (Health Occupations Students of America), Student Government Association (SGA), 49er Student Athletes, Lambda Chi Alpha, Delta Zeta, Kappa DeltaChi Omega, Alpha Chi Omega, Alpha Kappa Alpha, Delta Sigma, Men’s Rugby, Zeta Tau Alpha, Kinesiology Student Organization, Public Health Association and MAPS.

University Sponsors: Business Services, Barnes & Noble at UNC Charlotte, Chartwells Dining Services, REPROS Copy Center, Union Station, Mail & Package Services and Student Union Activities & Recreation (SUAR)..

About the American Red Cross:

The Red Cross Carolinas Blood Services Region provides lifesaving blood to 103 hospitals and must have 1,600 people give blood and platelets each weekday to meet hospital demand.

The American Red Cross shelters, feeds and provides emotional support to victims of disasters; supplies about 40 percent of the nation's blood; teaches skills that save lives; provides international humanitarian aid; and supports military members and their families. The Red Cross is a not-for-profit organization that depends on volunteers and the generosity of the American public to perform its mission. For more information, please visit or on Twitter, @RedCross.

December 9, 2015

Parking exam week through winter break

Thursday, December 10 – Sunday, January 10 is a period of relaxed enforcement for permit holders

This means:

  • Any semester or year-long permit is valid 24/7 and gate access will be adjusted accordingly

o   Two-Day permits are valid 7 days per week

o   Night permits are valid 24 hours per day

  •   Temporary (daily) permits are valid ONLY for the days purchased
  •   Any valid permit may park in any non-reserved student space and gate access will be adjusted accordingly

o   Commuter permits may park in Resident and Greek spaces

o   Resident permits may park in Commuter and Greek spaces

o   Greek permits may park in Commuter and Resident spaces

o   Faculty/Staff permits may park in any student space including Lot 16

o   Lot 6A and Lot 27 permits may park in any student space

Reminder about loading and unloading

For short term parking by a building to carry something in or out, call the PaTS Call Center at 704-687-0161. Give your vehicle information and location. You'll be given some direction and 15 minutes to park.

PaTS' Call Center line has someone available to help you 24/5 (weekdays from 5:00 AM continuously through 10:00 PM Friday). When in doubt, ASK, please!

Graduating or leaving the University?

Your full-time permit is still worth something! Turn it in to the Parking and Transportation Services office for a partial refund. Here’s the link to the refund policy and schedule.

Do not sell your permit to another student. UNC Charlotte parking permits may only be bought through PaTS.  Permits are registered to a specific person and vehicle. Selling a permit to someone to whom it’s not registered may subject you and them to fines and other penalties.


  • Call the PaTS Call Center, 704-687-0161
  • or email
  • We're also on Twitter, @unccparking.

Spring parking permit information

Permits are required to park anytime the University is open.  

Unable to buy a permit right away?

If you are waiting on a financial aid refund or other funds before purchasing a permit, you may buy a temporary permit to hold you over. Price is $6 per day for as many days as you think you'll need. Temporary permits are not available for online purchase.

If you bought a full-time permit last semester (C, R, G, 6A or L27), your permit will not expire until 8/15/16. Expiration date is on the back of our permit.

New students and those with Night and Two-day permits (sold by the semester):

  • Permits for spring semester are available for purchase online (credit or debit card only). 
  • Permits ordered by December 21 will be mailed on December 22.
  • Permits ordered after December 21 will be available for pick-up.

Permit Prices


  Full year beginning with spring semester


  Night Permit per semester (spring)


  Night Permit (spring and summer)

Student permit purchase/express pick-up at the Student Union:

Extended hours for Student permit purchase and pick up in January, including temporary permits, are  as follows*:

Student Union Art Gallery

Friday Jan. 8 8:00 am-5:00 pm
Saturday Jan. 9 11:00 am-5:00 pm
Sunday Jan. 10 1:00 pm-5:00 pm
Monday Jan. 11 8:00 am-6:00 pm
Tuesday Jan. 12 8:00 am-6:00 pm
Wednesday Jan. 13 8:00 am-6:00 pm

Thursday January 14: return to normal hours (7:30 am-5:00 pm) in the Parking and Transportation Office (#23 on campus map; brown buidling across from McMillan greenhouse).

*Only faculty and staff will be served in the PaTS office on these dates.

Documents needed to purchase a parking permit:

  • 49er ID Card
  • Vehicle Registration
  • Driver’s License
  • Proof of Vehicle Insurance

Photo of North Deck against a rosy sky

Photo credit:

December 2, 2015

Road construction schedule for the weekend of December 4 - 6 will close two major intersections: Cameron and Craver (below Student Union at Hauser Alumni Center) and Cameron and Mary Alexander (by Student Health Center and Hawthorn). SafeRide evening transportation will have to alter stop order and route as a result. No interruption in service is expected but the required detours may add time. 

Remember, the UNCCNextRide app and mobile website shows the location of SafeRide vans and provides an estimate of when each will arrive at your pick-up stop. 


SafeRide route alteration, weekend of December 4-6

Stop order:

1. Atkins/Library Lane
2. Student Union
3. Witherspoon
4. North Deck
5. Belk
6. Miltimore
7. Wallis
8. Maple
9. Reese
10. Lot 7
11. Woodward
12. Grigg
13. Motorsports
14. CRI Deck
15. Duke
16. EPIC
17. South Village Deck
18. Moore/Sandford
19. Robinson
20. East Deck 2
21. Lot 5A
22. Lot 6
23. Greek Village South
24. Greek Village North
25. Hawthorn
26. Martin
27. Fretwell

November 20, 2015

South Village Crossing was the subject of a design feature in the November issue of On Campus Hospitality magazine (a national business publication that focuses on college and university food service). A reprint of the article follows.

South Village Crossing – All About Flexibility

Photo of the Euro station at SoVi dining hall, South Village Crossing, UNC CharlotteThe new South Village Crossing at the University of North Carolina at Charlotte was built with flexibility in mind.

The building is in the midst of the South Village residence area of campus, which is growing. “We did a sector plan for that entire area, which included this facility, three additional residence halls, a complete re-work of the roads and infrastructure and also a large parking deck with more than 1,000 spaces,” said Keith Wassum, Associate Vice Chancellor for Business Services with the university. “It was a larger project, which was significant because it allowed us to determine where it should be best located and how it might be connected to these residence areas.”

The new dining hall replaces what was affectionately known as the RDH (Residence Dining Hall), which was built in 1971, and would not be able to handle the expanding area of campus. “It needed to be replaced,” he said. “It served its purpose probably 10 years earlier.” The $35-million, 56,000-square-foot South Village Crossing was built to meet the growing needs. “We identified that growth was coming, and we planned for continuous growth; we thought that we needed to plan for the future,” said Ana Alvarez, director of Auxiliary Services. “Therefore, South Village Crossing is a lot more than just dining. It is much more than a residential dining hall.”

To design the facility, the school worked with dining partner Chartwells, Ricca Design Studios and Envision Strategies. “As part of that process, we had student focus groups,” said Wassum. “We talked with them about what they wanted, not only about the member dining, but we also asked them if we were going to have some late night, what would that look like? We also visited some facilities with our partners at Ricca. We looked at James Madison, Virginia Commonwealth and the University of Virginia.”

After the focus groups and campus visits, certain criteria became important for the new facility. “We decided early on that we wanted to provide variety,” he said. “We wanted to provide flexibility in that we didn’t want to have to have everything open. We wanted to have multiple stations so that we could have multiple stations open. We were interested in small-batch production and made-to-order — to be able to make it fresh and smaller. We planned to do small plates. We wanted to be interactive — everything to be out front — all of the cooking to be basically done in front of all the customers.”

Sustainability was also an important criteria. “We built pulp extractor systems,” said Wassum. “We have solar hot water built into the building. We’ve got panels on the roof. We wanted to look as much as we could at the equipment and design to figure out how we could be more sustainable. Also, in terms of the equipment itself, we wanted to be as efficient as we could, so we have things like a grease-extraction system. The grease from all of our fryers gets pumped out through the building over to a receptor, so we don’t have to cart grease through the dining hall.”

The school also worked with Chartwells to add more options for the increasing number of students with special dietary needs. “We wanted it to be flexible enough, and have areas that we could work with our foodservice partners to incorporate more options for those students, so we wouldn’t have to exempt or make an exception to the meal plan, but to be able to serve those students within the program’s parameters,” said Alvarez.

South Village Crossing features the school’s first takeout concept on the second floor of the building. It too has a flexible component. “The idea was to create an area that if you were on the run, you could do this take-out concept,” said Wassum. “But, also, we designed it so it can be used for more than take-out. We haven’t done a lot with this yet, but it can be used if need be as a venue itself. It can be used over certain breaks if we wanted to. It is a smaller area, and we could actually serve a fairly sizeable number of students out of that without opening up the whole dining facility.”

Offering the to-go option allows the students greater value on their meal plans. “Now, when students mention that they don’t have time to sit and have a meal and they are losing their swipes, we offer them a meal to go, so they can come in, swipe for a meal and actually take their container,” said Alvarez. “A lot of students want to take their meals back to their residence halls.”

The second floor also features the SoVi Market and Bakery. “We needed to expand our campus bakery,” said Wassum. “We decided to locate it in this facility. We wanted to make it more visible to students. We have a finish bakery that is a concept in itself that is actually in the dining hall. They use that to finish stuff, and we also have cases there with all of this fresh stuff. The main bakery production area we connected to the market.”

Also on the second floor is The Den by Denny’s, which is the late-night concept. “It is open from the afternoon until 1 a.m.,” said Alvarez. “We wanted to have something available on that side of campus to be that late-night option.”

Photo of The Den by Denny's restaurant in South Village CrossingWith the idea that the South Village Crossing would be more than just a dining facility, the second floor features lounge space with fireplaces and a multi-purpose room. “It is a gathering space. More students live on that side of the campus, and they are building more residence halls; so the idea was that they would use that as an extension of their dorm spaces,” said Wassum. “It does form sort of a hub for that residence community. It has lounges that look really nice, a multi-purpose room and some really nice places for students to gather.”

Also part of the facility is a seating space that opens up to a lake and a natural setting. “We wanted to have a flexible space,” said Alvarez. “Under inclement weather we could close it off, but you still felt like you were seated outside.”

On the first floor of the facility is the all-you-care-to-eat dining area, which has a number of flexible elements. The first station features a salad bar and yogurt parfait station.

“There is an Evo grill in the center of that salad bar where they can make fresh proteins for the salads: grilled chicken or whatever they are featuring that day,” said Jody Thompson, UNC Charlotte foodservice program manager. “Off to the left, they have a create-your-own deli bar, along with the toppings and different spreads and breads to create your deli sandwich. Behind the line, there is a hearth oven where they can have toasted sandwiches if they choose to do that. It is a manned bar. But it is also an open bar where they can create their own sandwich and put whatever on it they would like.”

Since the opening of the facility in January 2015, some modifications have been made to the way the students are served at the station. “What we found is that we wanted to do the small plates, and we wanted to have that interaction and that toasting of the sandwich, but what we heard in the first semester is that the students still want to have the ability to pick up a simple ham and cheese on their own and not necessarily have it toasted and not necessarily ask for it to be handed to them,” said Alvarez. “So we’ve made some modifications so that the program is not your traditional resident dining program where there is this deli bar and they can just pick up whatever they want and they are on their own. They can have a choice. This is what we have heard, ‘I still want to be able to get my sandwich on my own, but if I want to come the next day and have a nice, warm toasted sub, I can request that as well.’”

She continued, “We have had to be flexible enough to accommodate those requests. So far, it has worked well. We have a little bit of both. People still want their traditional hamburger and chicken fingers and things like that, and we are also serving paella in the small plates, and black beans.”

While students have mostly welcomed the new facility and the changes in offerings, “We have had students who reminisce about the old dining hall,” said Alvarez. “For example, initially, we hadn’t really given thought that we used to do Fried Chicken Thursday. One of the things they asked was, ‘Are we still doing Fried Chicken Thursdays?’ We realized you have to find that nice balance where you have that new program, with small plates, the culinary delights, but you still have to have some of those traditional, make-you-feel good foods. They want to be able to get a hamburger and a hot dog.”

To keep track of the new things that students like — and what they miss — Thompson has a “Food Crew,” a dining services advisory board. “They communicate regularly about bringing some of that back,” said Alvarez. “We listen and we try to roll that back out. It is definitely a win-win for everyone.”

Another adjustment for the students was the switch to small plates. “That was a really big change for them, because they truly are small plates,” she said. “The idea was that you could have as much as you want, but let’s not be wasteful. We wanted to encourage them to try different things.” Students do have the ability to customize their offerings at the stations. “At the grill station, they are doing grilled chicken, burgers, turkey burgers — anything that you would like to customize yourself,” said Thompson. “They are able to create their own. After they get their protein off of the grill, they are able to build it either with hot toppings or there is a cold side where they could do lettuce, tomato, onions and such. The hot toppings are chili, sautéed mushrooms and other items. They can use various cheeses and different rolls. It is very customizable.”

An Agua Fresca station offers flavored waters and customized juices. “We have a section of soda that is all sugar-free, so we isolate it to one side of the dining hall,” said Alvarez. “There are non-carbonated, sugar-free and caffeine-free options.”

The Euro Station offers a great deal of flexibility. “It was designed so basically you could produce pretty much any food that you want,” said Wassum. “We haven’t done this yet, but it was designed so that if you wanted to bring a restaurant in from off campus for a special event, they would have what they need.” “It is what you normally have in the back of the house in terms of a kitchen that a dining hall needs,” said Alvarez. “However, in this case, it is out front. The chefs are actually out front preparing.”

The equipment for the station is interchangeable. “It is set up to have three different pieces of equipment, so if we want to, we can go to our equipment garage and put a Teppanyaki grill, a carving station and a flat top,” said Wassum.“It gives us flexibility on a day-to-day basis, but also as trends change, the equipment is such that we could change the whole concept. Some of the concepts can be easily branded to be other concepts as time changes.”

All of the stations, including the Asian station and the hearth oven, are self-contained. “You have storage and refrigeration within each station,” said Alvarez. “You don’t have the chefs having to run to the back of the kitchen to grab anything. Everything is pretty much in their unit, and they can work there and interact with the student without breaking that momentum while they are serving. They can load everything that morning for the day, and they can work through the day without having to go back and prep.”

Digital menu boards have also enhanced the flexibility of the facility. “This is not the dining hall of 10 or 15 years ago where you walked in and had a sign over different stations that said this is the grill or this is the deli,” said Alvarez. “We don’t have any such signs. There are digital menu boards that tell you what is being served today. There is a lot of flexibility to be able to cater it to what we need.”

The stations also feature counters, hardware and food shields from BSI. “The designs are very fluid and the colors change from one section to the other, so it is not all very cookie cutter,” said Alvarez.

“There are backlit elements to draw your attention to each station,” Wassum added. “Almost every cooking area has a presentation area with a food shield, so that from a student’s perspective, you have a food shield, you have the range they are cooking on and the chef is interacting with them while they are preparing the meal.”

The school had to also meet rigid food-shield guidelines for its county. “We are subject to the county guidelines, which sometimes are difficult for foodservice designers,” he said. “They are more restrictive than most places. That was a real challenge, getting all of that right, but also doing it in a way where you don’t really notice it, but you are still looking through at people. A lot of it goes away; you aren’t focused on the food shields, you are seeing the person behind it.”

In addition to a learning curve for students, the culinary staff had to make some adjustments to their own style of serving and interacting with the students. “There is a  training curve involved because suddenly you have cooks, sous chefs and prep people who would typically be behind the scenes,” said Alvarez. “It does take a change in culture to educate everyone that they are now expected to interact with the students, be able to answer questions, be more educated about what they are serving and that kind of thing. There is a little bit of a learning curve to that changing of the program.” She continued, “If you were to ask me last semester, initially we struggled a little bit with finding the right folks to do the different functions that are now required of them, because it is very interactive, and you have to get to know the students and you have to chat with them. The students want that experience. I think now that we have gone through an entire semester, they are starting to recognize that it is not only good for the students, but it is good for them. They are actually able to step out of their comfort zones, and they are starting to build relationships with these students that they see on a daily basis. It helps our program. It makes our students happy, and satisfied that they can talk to people that they see every day.”

Key Players

Brad Crotts, Perkins Eastman, Architect

Lenny Condenzio, Ricca Design Studios, Partner

Tara Schroeder, Ricca Design Studios, Principal

Rob White, President, Envision Strategies

John Hutchison, Chartwells, Director of Resident Dining at South Village Crossing 

Terry Nahavandi, Chartwells, Resident District Manager

Keith Wassum, UNC Charlotte Associate Vice Chancellor Business Services

Ana Alvarez, UNC Charlotte, Director of Auxiliary Services

Jody Thompson, UNC Charlotte, Food Service Program Manager

Drew Averitt, UNC Charlotte, Facility Planner


"South Village Crossing - All About Flexibility" | Reprinted from the November 2015 issue of On-Campus Hospitality, 

©2015 Executive Business Media | Photo credit:  Kirk Snyder, BSI


November 17, 2015

Shuttle Stop on Mary Alexander near McEniry affected 

Beginning Thursday, November 19, road and sidewalk improvements along Mary Alexander Rd. will impact the Fretwell/McEniry shuttle stops (Green, Yellow and Red Lines). The bus shelter on the southbound side will be removed and stops on both sides of the street may move a few yards in either direction. If that's a regular stop for you, expect some fluidity for a couple weeks. Once the construction is complete, the bus shelter will be replaced.

Map showing the affected stop near Fretwell and McEniry on Mary Alexander Rd.

Follow @unccparking on Twitter for parking and transportation updates.


November 9, 2015

Photo of LYNX Blue Line light rail facing NE with Charlotte uptown in background

The LYNX Blue Line (Northeast Corridor) Extension is a 9.3-mile addition to the existing light rail line that will bring service to UNC Charlotte Center City Building and two stops on main campus. 

The impact will be significant, requiring infrastructure and service plans. Planning requires Information. That's why a survey has been created to ascertain the commuting habits and interest that students, faculty and staff have in using light rail and buses for travel to and from UNC Charlotte. Information gathered from this survey is crucial for decision making now.

A large sampling of 8,000 students (selected to mirror campus demographics) along with faculty and staff, will soon receive an email with an exclusive link to the survey. When you receive the email with survey URL, it's important that you respond. There are 20 questions and should only take about five minutes to complete. Those who complete the survey will have their names entered into a drawing for an iPad.

The UNC Charlotte Light Rail Ridership and Commuting Survey will launch Tuesday, November 10 and run for two weeks.  

When completed in 2017, LYNX Blue Line will run from I-485 in South Charlotte through Uptown, stopping at the UNC Charlotte Center City Building, North Davidson and University areas, CRI Campus and terminating near North Deck. 

map showing LYNX Blue Line Northeast Corridor Extension route and stations

For more information about the LYNX Blue Line and Blue Line Northeast Corridor Extension see this

  •  video by Charlotte Area Transit 
  •  video by UNC Charlotte (Broadcast Communications)

The Light Rail Coordinating Committee, a group with campus-wide representation, was first convened last summer by Beth Hardin, Vice Chancellor for Business Affairs and Betty Doster, special Assistant to the Chancellor for Constituent Relations. 

October 23, 2015

Parking and Transportation Services will host an open forum with representatives from Charlotte Area Transit [CATS] to present a route change to the Yellow Line that’s designed to improve North/South movement on campus, and run time changes to all the routes.

  • When: Tuesday, October 27, 1:00 – 3:00 pm
  • Where: Student Union Room 200

PaTS and Business Services have been working with CATS to address concerns and suggestions that have arisen around shuttle service this year. One result of those discussions is extension of Yellow Line to better connect North campus and South Village to the center of campus, effective November 3. Campus shuttle routes are considered public and therefore Federal guidelines require a public meeting before route and/or service changes are implemented.

 Helena Connors, PaTS Transportation Manager says, "I encourage any member of the University community who ho has questions, concerns, or suggestions to attend —  especially students who depend upon the service.”   

Read more: Campus Transportation update September 29, 2015 Aux News

October 19, 2015

Ad: "Recharge your favorite tastes" with phots of Bojangles' chicken and biscuits, Panda Express Shanghai steak and Salsarita's loaded nachos.Now is the time to recharge your Optional Dining Account because from now until November 24, deposits of $100 or more get bonus dollars!

  • Deposit $100 - $249, receive $5 extra
  • Deposit  $250 - $399, receive $25 extra
  • Deposit $400 or more, receive $50 extra

That's free money to enjoy your at any campus dining venue, any time you like. For those on meal plans who find the Declining Balance (DB) portion of the plan is running low, supplement those funds by recharging your ODA and maximize it with the bonus. Like ODA funds, bonus dollars do not expire and roll over semester to semester, year after year, as long as you're enrolled. 

Bonus dollars are automatically added to ODA deposits* and reflected on your account. This offer is open to all students, faculty and staff. 

Deposit to ODA online . Offer expires 5:00 PM, Tuesday, November 24.


*Bonus dollars credited the Monday after deposit made.

October 5, 2015

Renderings of Norm face and C-pick carved pumpkins

Happy October!

Here's some spirited 49er patterns to download and use for Halloween pumpkin carving or painting.

Send us a picture of your finished product! Email to or via Twitter, @unccaux.


Icon to indicate PDF file Charlotte 49ers pumpkin carving stencils (Norm game face and Charlotte C-pick)

September 29, 2015

Photo of campus shuttle at a stop on Craver Rd.

Parking and Transportation Services (PaTS) has recently received numerous comments, questions and complaints from students and staff regarding the campus shuttle service (Red Line, Yellow Line and Green Line). What follows is an overview of shuttle system, its current challenges, the improvements we’re requesting, and additional transportation options available.

Campus Shuttle

The campus shuttle routes are designed to be regular, reliable, safe and fare-free for students, faculty, staff and visitors. The routes are less than four miles long and require a continual loop. Factors that affect the frequency between stops include pedestrian and vehicular traffic and roadway construction projects.

The Red Line is the most heavily used. It has three buses assigned Monday through Thursday and two buses on Friday. The route goes from the CRI Deck through the middle of campus to Lots 6A and 5. Clustering of the Red Line occurs due to traffic patterns around class periods and the amount of rider stop requests. PaTS has directed CATS to space out the buses when this occurs.

The Yellow Line serves the middle of campus to South Village to East Deck. The Green Line covers from North Deck to the middle of campus to South Village to East Deck. These routes have just one bus assigned to each making driver breaks problematic.

Shuttle routes, service stops and maps.

Driver Breaks

Currently, the drivers are taking breaks throughout the day, as is customary policy with CATS employees. These breaks cause the service to lag and can leave a passenger on the bus or waiting at a stop for a longer period of time. We are working with CATS for a solution that will eliminate service gaps during driver breaks.

UNCC NextRide app

UNCCNextRide app iconA timed schedule is simply not practical on campus. Buses would have to stop at every sign along a route, slowing service and worsening traffic even more. That’s why PATS introduced the UNCCNextRide app for GPS transportation tracking two years ago. Riders can see where the buses are via smartphone or website and get arrival information. (See more at Arrival estimates are quite accurate unless a driver is on a break, an inadequacy that’s being addressed with both an app developer and CATS.

Other schools like Chapel Hill and NC State have great bus service. Why doesn’t UNC Charlotte's equally compare?

UNC Chapel Hill, Duke and NC State are examples of campuses that are either in or near the center of metropolitan areas. They have decades-long relationships with local municipal transit authorities. Multiple routes are going to/through campus anyway.By contrast, UNC Charlotte is situated on the outskirts of Charlotte. That changes the equation completely, limiting the number of buses that come out this way. In fact, there are only two: Rt. 29 (service from UNC Charlotte to Southpark Mall) and Rt. 11U (Uptown to UNC Charlotte via North Tryon Street).

Contacts for questions/complaints about the shuttle

  • CATS customer service call center 704-336-7433 (Monday – Friday 6:00 a.m. - 10:00 p.m., Saturday 7:00 a.m. - 11:30 a.m., Sunday 12:30 p.m. - 4:00 p.m.
  • If you see a bus parked for an inordinately long time or have a specific complaint or comment, Tweet @unccparking and it will be passed on to CATS supervisors and to PaTS’ Transportation Manager.

Other transportation options

  • SafeRide evening safety transportation: SafeRide vans pick up those waiting at marked stops on a continuous looping route. Service hours are 6:00 PM to 2:00 AMseven days a week. Vehicles keep moving and do not arrive or depart at set times. SafeRide also offers daytime disability transportation on weekdays for those registered for the service. More about SafeRide.
  • NEW! Car sharing by Zipcar: Zipcar offers UNC Charlotte students, faculty and staff 24/7 access to rental vehicles parked right on campus. Low hourly and daily rates include gas, insurance, and 180 miles per day to go wherever you want to go. Members (ages 18+) can reserve cars online or with a smart phone for as little as an hour or up to seven days. Find out more and sign up at
  • NEW! Yellow Cab: Yellow Cab is now the Official Taxi Partner of UNC Charlotte. As part of this agreement, UNCC students, faculty and staff receive preferred pricing for any Yellow Cab trip for as long as they are affiliated with the University. Trips are discounted 10%, every trip, on every ride. Here’s how to take advantage of this special pricing:
    • Download the Yellow Cab app YC Mobile in the App or Google Play store.
    • Register a profile and a credit card.
    • Enter promo code “UNCC15.” Anytime you ride, add the promo code to your trip on the confirmation screen and automatically save 10%! This promo code will update every semester and will be emailed directly to you through campus channels.
  • Amtrak: Amtrak offers students a 10% discount to all of their destinations.
  • NCDOT Bus Run: Sunway Charters runs two daily bus routes from the Charlotte Greyhound station at 601 W Trade St. The “Mountaineer North/South” starts in Charlotte and stops in Gastonia, Lincolnton, Newton, Lenoir and Boone. The “Queen City/Coastal Connector” starts in Charlotte and stops in Monroe, Wadesboro, Rockingham, Laurinburg, Fayetteville, Whiteville, and Wilmington. More information.
  • Bike Share: Students have been asking for this so an RFP (request for proposal) has gone out to explore the feasibility of establishing a campus bike share program. More to come!

—   Submitted by Helena Connors, PaTS Transportation Manager,  

Photo of Transportation Mgr. Helena Connors, standing beside a SafeRide tram.  

Helena welcomes your questions and comments about the shuttle and SafeRide services []. Many of the adjustments made to current routes and stops are the result of student and staff suggestions. Shuttle complaints are passed immediately on to CATS supervisors and she does follow up.