Auxiliary Services News

June 10, 2014

Visitor parking on the top level of Cone Deck is now automated. Fees are paid at a pay-on-foot station instead of to an attendant.

The pay station is located under a shelter on the Visitor parking level. This is the same equipment used for Visitor parking at East Deck I, CRI Deck and South Village Deck. As with all campus pay-on-foot stations, there's an intercom that connects to the Parking and Transportation Call Center should users encounter difficulty or have a question. "We will continue to have a person present to assist patrons for the next few weeks," said Nancy Smith, PaTS Assistant Director.

Photo of pay-on-foot station for visitor parking fees at Cone Deck, top level

Photo: Cone Visitors Deck pay-on-foot station

How pay-on-foot stations work

A “pay-on-foot” station allows visitors to pay their fee and retrieve a validated ticket. To exit, visitors will put the validated ticket into an exit verifier to open the gate. When a visitor enters, the system will release a timed ticket for them to take. Visitors can either pay for their own parking as they leave or a department can supply them with validated parking. Pay-on-foot fee stations do not accept tokens.

Visitors paying for their own parking

  • Payment is made at the pay station as visitors return to their vehicle. Pay station accepts cash (but not coins) and credit cards (Visa, MasterCard and American Express)
  • The pay station credits the ticket and allows 10 minutes to return to the vehicle and proceed to the exit lane.
  • When in the exit lane, the visitor will insert their ticket in to the “exit verifier” and the gate will rise.

Department paying for the visitor’s parking

  • The department gives the visitor a validated ticket
  • Visitor does not need to go to the Pay Station; they may proceed directly to their vehicle and place the validated ticket in the “exit verifier”

May 7, 2014

It's Official! The name for the new dining facility at South Village will be South Village Crossing

The name was chosen from several, with the purpose of providing identity to the location.  "It could easily be named the South Village Dining Hall," said Keith Wassum, Associate Vice Chancellor for Business Services,  "but for many reasons we didn't think that was appropriate. South Village Dining Hall does not adequately describe the facility... and it's too cafeteria-sounding. We have said that the facility is more than dining, as it also offers late night retail dining, convenience store, bakery, lounges, meeting/video viewing area, terraces and study space."

After consideration of a broad list of names generated by staff and students, three names rose to the top: South Village Crossing, South Village Commons and South Village Center. Opinions offered through comments to Auxiliary Services' social media channels had "Crossing" in the lead. Informal face-to-face surveying of students put "Commons" slightly ahead although where students were when asked made a difference. Those surveyed around the Student Union and Prospector liked "Commons" but those questioned at RDH and by the highrises heavily favored "Crossing." In the end, "Crossing" won out.

When you look at the building, with its long bridges and wooded paths, the name fits well because a crossing is, by definition, - “a. A place at which roads, lines, or tracks intersect; an intersection. b. A place at which a river, railroad, or highway, for example, may be crossed: a railroad crossing; a pedestrian crossing” (The Free Dictionary). South Village Crossing is designed and located to serve not just South campus residents but the entire UNC Charlotte community. It will be a modern, warm, and inviting "place to cross paths."

Artist rendering of South Village Crossing

South Village Crossing is scheduled to open Fall semester, 2014. Read more about this facility here.

April 30, 2014

Zero Waste volunteer pictured by recycle container

Clearwater, Florida – UNC Charlotte’s Zero Waste initiative, a program designed to make Jerry Richardson Stadium a facility that ideally produces no landfill waste, received the National Association of College Auxiliary Services (NACAS) Southern region Outstanding Collaboration and Partnership Award. The award presented at the association’s annual conference, recognizes “unique, innovative or distinctive partnership that benefits the University and the community.”

The Zero Waste Initiative first began as a student effort. All waste from concessions and food products was to be either compostable or recyclable. The objective was quickly embraced by UNC Charlotte Facilities Management/Recycling and gathered steam as more departments joined in support. UNC Charlotte Auxiliary Services, Student Activity Center and Venue Management, and Chartwells, the University’s food service partner, were among the early adopters to commit time, effort and resources toward achieving the goal of a Zero Waste stadium.

An unusual amount of collaboration and cooperation was required from disparate groups: administrators, event facilities operations, athletics, student organizations, dining services, nationally franchised restaurant brands, contracted event staff, and a host of community groups. Getting buy-in that broad is unwieldy at best, but the Zero Waste Initiative attracted wholehearted participation from all stakeholders.

The goals:

  • minimize waste sent to landfills and wastewater systems by diverting biodegradable waste to composting or other landfill deferred systems whenever possible, and
  • maximize recycling efforts with on- and off-campus partners.

This was done through:

  • Alternative packaging, even within national brands, sourced through collaboration with suppliers. Only packaging that was compostable, recyclable or 100% post-consumer was used.* Support and cooperation from companies like Coca-Cola, Bojangle’s, Papa John’s, Below Zero (a third-party specialty food cart contractor) and Georgia Pacific were crucial to the success of this initiative.
  • Minimizing packaging overall. Established business practices were adapted to meet the needs of a Zero Waste football stadium.
  • Adjusting the packaging to eliminate recycling needs and bolster the compostable portion. Alternative supplier products were selected to cut down the amount of non-recyclable and non-compostable items used in the kitchen areas.

Specific positive environmental impact results:

  • Waste for the season was approximately 25 tons but only 17.4% of that was sent to a landfill. The rest, averaging ~82% of waste collected over six games, was sent to recycling (6.92 tons) or diverted to compost (12.99 tons).
  • Overall, 19.91 tons of stadium waste was diverted.
  • All of the approximately 286 gallons of fryer oil used was diverted into a bio-fuel program (Greenlight BioFuels) located less than 30 miles from the venue.

Tangible business benefits

  • Paper cost directly related to the food service program was ultimately reduced.
  • Generated waste was sharply reduced and hauling fees were lower than originally expected.

The NACUS 2014 Regional Outstanding Collaboration and Partnership Award honors the extensive, campus-wide, cross-departmental cooperation with business partners and vendors that resulted in positive, visible, measurable and repeatable success of the Zero Waste initiative.

Green Zone volunteers at Jerry Richardson stadium


Bags of fully compostable waste

Contacts for additional information:

  • Brad Green, Director of Catering and Special Services, Chartwells Higher Ed, UNC Charlotte |  704-687-0698 |
  • Kathy Boutin-Pasterz, Facilities Management – Recycling | 704-687-0604 |
  • Keith Wassum | Associate Vice Chancellor for Business Services | 704-687-5747 |

April 22, 2014

For more than four decades, the Residence Dining Hall, RDH, has served as the "kitchen table" to tens of thousands of UNC Charlotte students. That's over forty years of meals shared, events staged, cards played, and memories made.

It had a good run.

Archive photo of RDH and the first two residence halls, Sandford and Moore.

Next week, in honor of all the years of service, special meals are planned at RDH.

Monday, April 28 - Throwback Dinner

Remembering the Charlotte dining scene from the 1970's. Dinner served from 5:00 PM - 8:30 PM (for those not on a meal plan, price is $9.85)

Eastland Mall opened in 1975 with a food court which included the Akropolis
Akropolis Chicken and Falafel Gyro
Cucumber Salad and Paprika Potatoes
Found daily at the RDH was the infamous “Mystery Meat”
Salisbury Steak with Onion Gravy
Fried Salt and Pepper Fish
Steamed Rice, Squash Casserole, Southern Green Beans
Cheddar Biscuits
If you wanted pizza in the 70's, Gus' Original 49er was the place to go
Deep Dish Style Pizzas: Pepperoni, Supreme, Veggie, and Cheese
The Penguin was serving up their famous hamburgers, hot dogs and ice cream
Chili-Pimento Cheese Dogs
Fried Pickles with Homemade Ranch Dipping Sauce
Farrell’s was a "fabulous fun" soda-shop hang out spot for Charlotteans, and ice cream at Spoons was a huge treat!
Root Beer and Cheerwine Floats

Tuesday, April 29 - Faculty/ Staff Lunch

A tribute to UNC Charlotte Faculty/ Staff for their support of campus dining. Show your Faculty/ Staff ID, pay only $5.00.
Lunch served from 10:30 AM - 2:00 PM

Lasagna Bar
Beef, Chicken Florentine, Vegetable
Caesar Salad and Garlic Bread
BBQ Pork Chops and Spicy Turkey Meatloaf
Buttermilk Mashed Potatoes and Gravy
Lima Beans with Onions and Tomatoes
Fried Okra, Collard Greens, Brown Sugar Glazed Carrots
Deep Dish Style Pizzas
Pepperoni Lover, Supreme, Veggie Lover, Cheese Lover
Horseradish Roast Beef Sandwiches
Sweet Potato Fries
Build Your Own Sandwich
Chicken Salad, Tuna Salad, Egg Salad
Southern Style Desserts
Variety of Meringue Pies
Coconut Cake and Banana Pudding
Ice Cream Cups

Wednesday, April 30 - Remember RDH Dinner

Celebrating 40+ years with a special dinner. Live music!* Dinner served from 5:00 PM - 8:30 PM (for those not on a meal plan, price is $9.85)
Shrimp and Grits
Stone Ground Grits and Sauteed Shrimp
cheese, scallions, crispy bacon, fresh pickled jalapenos
corn bread croutons, fresh roasted peppers, roasted tomatoes
Slow Roasted Rotisserie Style Chicken
Gnocchi with Roasted Vegetables
Chef Will’s Homemade Mac-n-Cheese
Asparagus, Sweet Corn, Sauteed Kale with Roasted Garlic
Buffalo Chicken and BBQ Roasted Cauliflower
Grilled BBQ Ribs
Baked Beans and Vinegar Slaw
Homemade Soup and Salads
Chilled Strawberry Soup
Texas Caviar, Dijon Roasted Fingerling Potatoes, Southern Style Broccoli
Dessert Bar
Mini Parfaits, Cupcakes, Fruit Bars
Banana Fosters and Brownie

Don't miss this chance to say goodbye to RDH. And if you have a fond or funny memory that took place in RDH, please share it! Tweet #RDHstory

* UNC Charlotte's own Brandon Kirkley will share his talent for this special Farewell to RDH dinner. THANK YOU BK!

photo from 1971; courtesy of Atkins Library Archives.

April 16, 2014

Photo of person wear gardening gloves, holding box of freshly picked vegetables

Make plans now to attend the upcoming Homegrown Dinner at Bistro 49. Campus chefs are planning a sumptuous feast in praise of Mother Earth's bountiful goodness, using fresh, locally-raised meats, cheeses, and hand-picked seasonal produce.

Tuesday, April 22

Bistro 49 • 6:00 PM

Four courses • $20 per person

Reservations Required* • BYOW**

“I want this menu to have a Southern, spring time feel," said Chef Brett Milense. "This is a chance to showcase products that are locally grown and highlight products that people may not know are from North Carolina, such as Bison.”

Much of the fare will come from Bradford Farm and Carolina Grown, chosen because they both provide a large variety and high-quality of fresh, local products. Bradford Farm has both an organic growing operation and a store that provides a place for local farms to sell their goods. Carolina Grown is a natural foods cooperative that supports local farmers, ranchers, anglers, bakers, cheese artisans, and vintners with distribution services.

The Homegrown Dinner will be an impressive date night or lovely meal to share with friends or coworkers. And for just $20 per person, the value can't be beat! (DB, ODA or cash - sorry, meal swipes cannot be used for this event)

Here's the menu:

  • First Course: Cheese Plate, Pickled Vegetables
  • Second Course: Cheerwine poached apple salad with walnuts or pecans and sweet corn bread muffins
  • Third Course: NC bison filets with asparagus and beet salad with crawfish or shrimp aioli
  • Fourth Course: Lance cookies and cream ice cream cookies

*Seating is limited. Payment required in advance to hold a reservation. Please stop by Bistro 49 (second level, Student Union) today to reserve your place at this extraordinarily prepared table.

**Bring Your Own Wine for those 21+. Must provide provide proof of age.


It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.

~Lewis Grizzard

March 25, 2014

Dining Services has made arrangements with the Papa John's at 9327 JW Clay Blvd., that allows use of Declining Balance (DB) and Optional Dining Account (ODA) funds for pizza take-out or delivery, during hours when the Papa John's in the Student Activity Center is closed.

Specifically, DB and ODA can be used at the nearest Papa John's during these hours:

  • After 7:00 PM Monday - Thursday
  • All day Friday, Saturday, and Sunday

To use DB or ODA, call Papa John’s at 704-503-5032 and, when you place the order, tell them you will pay with DB or ODA.

A couple restrictions:

  • DB/ODA not accepted during hours that the campus Papa John's is open (11:00 AM - 7:00 PM Monday - Thursday);
  • DB and ODA are only accepted at the JW Clay Blvd. Papa John's;
  • 49er Account is not accepted;
  • Please have cash available for delivery tip. Tip cannot be added to your total or paid with DB/ODA funds

So, remember this when your next evening group project meeting, weekend snack attack, or "let's-stay-in-and-watch-a-movie" date comes around.  Order a hot, fresh Papa John's pizza, have it delivered right to you,  pay for it with your  (DB) or (ODA).


Papa John's logo and photo of meat pizza

March 24, 2014

Revamped plan offerings designed for flexibility, value, and the modern student lifestyle

Old photo of students eating in RDH circa 1973

That was then
Back when all on-campus housing comprised four highrise residence buildings, the Residence Dining Hall (RDH) was the only place on campus for hot food three times a day. A meal plan took the form of circles printed on a vinyl sheet that was folded multiple times and affixed to the back of the UNCC ID. Students would unroll the sheet for the cashier to punch. Every hole represented a meal eaten, every skipped-over circle was a meal not used. It was a very simple, low-tech system.

As the University grew, new residence halls were built with multiple living configurations like suites and apartments. Meal plans changed and expanded, too, as did dining options. Favorite national brands were established all over campus: Chick-fil-A, Salsarita’s, Bojangle’s, Subway, Starbucks, Einstein Brothers Bagels, Papa John’s and Wendy’s all have presence at UNC Charlotte. Declining Balance (DB), by itself or as part of a traditional and block meal plan, provided easy, card-swipe access to all the retail choices.

This is now
Crown Commons opened in the Student Union as the new all-you-care-to-eat dining hall in 2009. Its gas-fired pizza oven, made-in-front-of-you cooking stations and ability to apply endless customization to numerous entrees made RDH appear as tired as the linoleum floor in grandma’s kitchen. Equally dated and due for an upgrade were the meal plans UNC Charlotte offered. Plans had become overly complicated and ill suited to the fast-emerging trend of eating several smaller meals during the course of a day. Social meals with friends are now as likely to be for mid-morning coffee or a late evening burger but “traditional” meal plans are modeled on old-fashioned breakfast, lunch and dinner.

Photo of Crown Commons salad station

Time for a change, just in time
UNC Charlotte Business Services in collaboration with dining services partner, Chartwells, spent two years studying meal plans and developing a new model. The goal was to retool meal plans so they would provide:

  • simplicity in purchase,
  • meal flexibility,
  • greater value,
  • be financially sustainable,
  • balance facility use and balance/lessen wait lines.

How 2014-15 Meal Plans measure up
Simplicity – Plans are based on housing assignment and hours earned.

  • Students living in “required housing,” which are residences without private kitchens, require selecting a meal plan as part of the housing contract;
  • There two meal plan choices for first year resident students (freshman/those with 29 or fewer credit hours), four for sophomores, five for juniors, six for seniors.
  • Commuter students may pick any offered plan, regardless of class status.

“Traditional plans” consisting of a number of meal swipes per week are no more. All plans for 2014-15 offer either unlimited swipes or are block plans that have a set number of swipes that may be used at anytime throughout the semester. All plans have either $200 or $300 attached Declining Balance (DB) funds that can be used at any dining facility, including all the national retail brands.

Flexibility – Expanded dining options give more choices for students.
In a few weeks, after four decades of service, RDH will close and South Village will have a new dining facility, one that will, says Bill Bremer, resident district manager for Chartwells Dining Services, “serve students with a 22nd Century program.”

New “unlimited plans” (seven days or five weekdays) allow students to eat smaller meals throughout the day on a frequent basis. No more having to load up on a full meal to get their money’s-worth. Students can stop in for cereal and juice before class, grab a sandwich for lunch, a yogurt at midafternoon, some dinner, and then coffee and dessert later. Meal swipes are truly unlimited throughout service hours, and, at South Village, can be used for meals from a take-out venue.

In addition to flexibility in when they eat, the new dining facility further expands the flexibility of what they eat. SoVi, like Crown Commons, is set up in multiple stations, with food preparation and action stations in the front of the house. “This gives us a real opportunity to improve choices, said Bremer. “We will go from seven to eight entrees per meal to 15-18. There will be expanded menus for vegans/vegetarians and those with dietary restrictions [e.g.., gluten and dairy sensitivity]. And just about everything can be customized to individual preference.”

Greater Value – The design of the plans is based specifically on data from meal plan use on the UNC Charlotte campus. “We know that students with traditional plans tend to lose meals,” said Bremer. A primary reason is because those plans limit the amount of meal swipes given per day and the time in which those meals can be taken. “If a student has meal times fixed by their plan but a class schedule that’s all over the place, that student is going to miss meals.” So, to provide greater value, traditional meal plans had to go.

“Block plans are used more fully,” he explained, “because swipes can be anytime throughout the semester. There’s no reason to lose meals.” Therefore, block plan choices remain and have been refined based on how students historically use them (first-year students typically use more meal swipes per semester than upperclassmen).

The new unlimited swipe plans may be the best value for many students, particularly first or second-year students who will take most of their meals and make most of their first social connections in the dining halls. Athletes and those who enjoy bigger meals as well as those who prefer to eat smaller portions several times a day will also benefit from an unlimited plan. And with two new, state-of-the-art dining facilities to use — Crown Commons in the Student Union and SoVi at South Village, meal plan dining is more convenient than ever before.

Unlimited meal swipe and block meal plans also come with either $200 or $300 in DB. The amounts were chosen to be practical; dining habit data indicates these are amounts proven to be sufficient for most students.

Financial sustainability – Meal plan sales provide a framework to ensure maintenance of existing dining facilities and expansion when needed. Business Services’ mission statement mandates providing “essential human, financial, facility and administrative support to the university…” Supplying wholesome food from properly equipped kitchens is most certainly essential! The last part of that mission statement, “…customer focused, results oriented, fiscally sound, and integrity bound,” is equally important. Plans designed to give students the most value for the dining services they need and expect, falls fully in line with that mission.

Balance facility use and wait lines – All restaurants experience peak times around meals, but dining venues on a college campus are subject to concentrated surges around class times. The new SoVi at South Village will take some pressure off Crown Commons by providing convenient premier dining for the thousands of students who will live on the South side of campus. Unlimited meal swipes mean that quick meals and snacks can be had in the dining halls, too. And while a burger from Wendy’s and nuggets from Chick-fil-A will always be very popular, expanded healthy and customizable entrée options will attract students who seek greater balance in their diet.

New plans take advantage with expertise in the kitchen
The trend in dining halls now demands broader menus and greater opportunity to eat a balanced diet. Chartwells has a full team of campus chefs with over 100 years of combined experience. And, to underscore their commitment to good nutrition, Chartwells added a full-time Registered Dietitian (RD) to the UNC Charlotte culinary staff. The Chefs and the RD work together to plan menus that offer meal options for students with different palates and diverse dietary needs and preferences.

The updated Meal Plans set the table or the students, providing the broadest dining choice, best value, and an experience that’s as much about ‘breaking bread’ and connecting as it is about being fed.

Want to know more?


Photo credits: 1.) RDH 1973; courtesy of Atkins Library Archives; 2.) Crown Commons 2012; Wade Bruton

March 19, 2014

"There's no place to park!"


Spaces may be few in areas closest to the center of campus at the most densely scheduled class times, but there's plenty of parking available elsewhere. Space counts, which are taken regularly, prove that UNC Charlotte has sufficient parking for visitors, faculty, staff, and students. Students are the population who most heavily use parking and for whom most of the parking is designated. The most recent space counts in student parking areas show an average of 29% of parking sits empty, even at peak scheduled class times.

Here are the numbers for Spring 2014, Monday - Thursday.* Italicized rows are areas that tend to fill at peak class times. Bold entries have the most parking to spare.


Student Parking Space Count, Spring 2014
Location Total Available Unoccupied 10:00 AM Unoccupied 12:00 PM Unoccupied 2:00 PM Unoccupied 4:00 PM Unoccupied 6:00 PM
Lot 26 (at FM/Police Bldg) 86 10 14 6 28 65
North Deck 1171 953 928 928 945 988
Lot 25 (across from Witherspoon) 497 3 8 12 43 60
Lot 19 (by Union Deck) 261 0 4 4 56 49
Lot 18 (by Union Deck) 94 0 5 3 29 49
Union Deck 682 128 72 20 221 354
CRI Deck 1 1343 1148 1052 1103 1151 1267
CRI Lot 2 128 0 7 8 42 99
Lot 23 (CRI by stadium) 174 2 10 4 27 87
Lot 14 (by Tennis complex) 27 11 2 1 9 12
West Deck 760 175 45 54 266 472
Lot 7A (Memorial Hall) 37 1 1 0 10 33
Lot 7 (behind Cone Deck) 123 1 1 3 7 23
Lot 101 Foundation Bldg. 60 20 30 33 39 49
South Village Deck 1101 599 583 619 645 751
Lot 8 (adjacent to South Village Deck) 238 3 11 13 35 57
Lot 8A (by RDH) 60 0 0 1 3 0
Moore/Sanford U 51 0 0 0 0 0
Lot 16 (Oak, Pine, Maple, Elm) 233 0 1 0 11 8
Lot 20 (behind Witherspoon) 105 0 0 0 1 1
Lot 21 (next to Witherspoon) 134 0 0 1 4 3
Mary Alex (on street) 42 0 0 1 2 1
Lot 12 (NE corner Mary Alex & Cameron) 84 0 0 0 13 28
Lot 13 (Hawthorn) 140 27 29 33 39 42
Greek Village 324 134 144 146 165 178
Lot 6 (off Martin Village Rd.) 565 537 513 502 537 550
Lot 5 (Van Landingham Rd.) 582 146 38 118 241 331
Lot 5A (Van Landingham) 257 211 132 130 192 230
Lot 4A (Van Landingham at John Kirk) 128 46 14 28 70 102
East Deck 3 804 296 156 234 422 536
East Deck 2 539 3 18 23 101 152
TOTAL 10830 3678 3106 3284 4576 5722


The take-away for Commuters:

  • Everyone wants to park as close as they can to their class and most classes are scheduled from about 9:00 AM to 2:00 PM. Therefore, more students are trying to park in the same places at the same time. Your competition is stiff.
  • Take a look at the Commuter parking areas in bold. Did you know that every one of them has a shuttle stop?
  • For just one day, try parking in Lot 6, North Deck or South Village Deck. The Red Line runs two buses from Lot 6 through the center of campus via the Student Union and out to the CRI campus. You can catch the Green Line from North Deck and both the Yellow and Green Lines from South Village Deck. (There's even a mobile web site and app that shows you where the shuttle is and when it will get to your stop.) It may seem odd to park so far away from your familiar, preferred spots, but just do it ONCE. After you see how easy it is to get from where you've parked to where you're going, it won't be nearly as annoying to park there are days when your favorite parking is full.
  • There's NO REASON to park illegally in a full lot or deck and risk getting a citation and there's NO REASON to circle a deck until you miss class.
  • There are no plans to take down the Belk Tower to put up a 20-story parking deck. Future parking facilities will continue to follow the campus master plan and be placed toward the margins of campus.

Incentive to try parking at one of the least-used areas

The first ten permit-holding Commuters who park in one of the bold areas and Tweet a selfie of their car parked there, mention @unccpats and/or use hashtag #Iparkedfar, will win a deck voucher for one day of free visitor parking at Visitor deck. (Visitor deck areas are at Cone, East 1, Union, CRI 1 and South Village). That might be really nice to have for that day when you're running late.

*Counts taken over a two week period of normal class schedule (no holiday/break).

March 17, 2014

Construction photo of South Village Dining Hall

South Village dining hall is really coming along!

Much like a kitchen is "the heart of the home," this building will be the heart of the south end of campus. But it's not just for those living in residence halls nearby. Students and staff from all over campus will be attracted to the unique hospitality offered there.

SoVi Dining (lower level)

The old cafeteria model where food is cooked in a back-of-the-house kitchen and slapped onto plates in a line out front has no place in this modern facility! SoVi is designed with an "action station" model, much like Crown Commons, where almost all the cooking is on open display and prepared made-to-order. It will feature:

  • an Asian station with a Teppanyaki grill (Japanese-style iron griddle),
  • a Euro station with two Evo grills (round cook tops that offer a healthy cooking method and social interaction with the chef),
  • an Italian area that will serve pasta, pizza and other favorites from two gas-fired ovens,
  • a deli with hearth oven for toasted sandwiches and melts,
  • an extensive salad bar where proteins can be ordered custom made and sizzling hot to top your leafy greens, and
  • more choices than ever available for vegans, vegetarians and those with certain dietary restrictions (such as gluten sensitivity).

This kind of kitchen equipment provides a flexibility that Bill Bremer, Resident District Manager for Chartwells Dining Services says, “gives us a real opportunity to improve choices. We will go from seven to eight entrees per meal to 15-18. And just about everything can be customized to individual preference.”

SoVi will also have plentiful seating, and a seasonal dining terrace that will overlook Davis Lake. This area will be heated in winter; in spring and summer, window walls fold away for dining al fresco.

South Village Dining Hall upper level

The upper level will feature:

  • a take-out area where meal swipes can be used for carry-out dining
  • a bakery with visible operations and a confections counter
  • "The Den," a diner-style restaurant with late night service (a concept by Denny's)
  • comfortable student lounges
  • three-sided fireplaces
  • a multi-use meeting/class room with AV
  • a large, outdoor terrace
  • a few well-placed wide-screen televisions for small group viewing

Here are some more photos taken by campus photographer, Wade Bruton, to show you how South Village Dining Hall is taking shape:

Brick and stone being applied to South Village Dining Hall

Construction photo of bridge to South Village Dining Hall

More updates to come as we eagerly anticipate opening for Fall 2014.

March 11, 2014

Commencement Fair logo

May graduates, it's time again for Commencement Fair at Barnes & Noble at UNC Charlotte in the Student Union, Tuesday March 11 – Thursday March 13.  Hours are 9:00 AM - 6:00 PM.

  • Pick up your cap and gown
  • Get tickets for Commencement
  • Shop for announcements, class rings and diploma frames

The graduation fee paid to the Registrar covers the cost of your cap and gown and diploma. If you miss Commencement Fair, you can still get your cap and gown at the bookstore up until the day of the ceremony.

Cap and Gown and Ceremony information

New! Stole of Gratitude

The Stole of Gratitude is a much-loved tradition at many other institutions that's now available at UNC Charlotte. The stole is worn during commencement and after the ceremony, the graduate presents the stole to someone who provided extraordinary support — people like  parents, spouse, or mentors. Anyone who has given the wisdom, encouragement, or financial assistance needed to reach this important milestone would be deeply touched by this meaningful gesture.

More than one stole may be worn, symbolizing that there are multiple persons destined to receive this gift. Stoles are often personalized with pins or embroidery, words of appreciation, and autographs of relatives and friends celebrating graduation.
The Stole of Gratitude is a lasting symbol of love, appreciation, and academic accomplishment. Recipients will warmly cherish the thoughtful recognition conferred on this special day. The UNC Charlotte Stole of Gratitude sells for $24.98.

Photo of The Stole of Gratitude, decorated and personalized

Legend of the Stole of Gratitude

In pre-medieval Europe a monk, traveling the countryside on a missionary pilgrimage, found a starving young boy wandering through his burned-out village in a daze, orphaned after the village had been destroyed by a band of marauders. The only thing he carried was a piece of fabric from his mother’s clothes that had torn off in his hand as she was taken away by one of the invaders on horseback. Delivering him to his monastery, the monk set about teaching him to read and write. He schooled the boy in literature, history, and scientific thought, and trained him in the skills of debate and negotiation.

The boy learned much and grew eager to know more of the world. When he left the monastery he traveled to the royal city and became squire to a knight, who trained him in horsemanship, swordsmanship, and the subtleties of court society. After several years, and no longer a boy, the young man’s talents were brought to the notice of the King, who made him an advisor to the royal court.

Contemplating his life’s journey one day, he felt that he must acknowledge the support of his mentors. He took some of the fabric from his mother’s dress, which he had always carried with him, some of the wool from his monastic robes, and some of the silk tunic he now wore. With this he fashioned two cloth stoles, embroidered with the runic symbol of his village, the crest of the knight he had served, and the emblem of the royal court. He then presented these stoles to the monk and the knight, along with letters proclaiming his gratitude.

Eventually, he became a widely respected royal ambassador, but he never forgot the kindness and generosity which had enabled him to achieve his success. It became a tradition that spread throughout the country and beyond. The stole became a symbol of achievement for students in all faculties, with varying colors and emblems symbolizing different levels of study and institutions. Today, the stole of gratitude is worn by a graduating student during the commencement ceremony as a symbol of their academic achievement and presented with honor to those who provided aid and support in reaching their goal.