Duke names Coffey head of Dining

Coffey comes from University of South Carolina.

Jan. 24—Robert Coffey has been named the new director of Duke's dining services, according to a university release. Coffey will officially begin his new role Feb. 27.

"We have set a goal to elevate the Duke dining experience to be the world-class equal of the educational experience," Rick Johnson, assistant vice president of student affairs for housing, dining and residence life, said in the release. "Robert is the right person to lead us there."

Coffey currently is resident district manager at the University of South Carolina, where he manages a $30 million operating budget and a team of 1,100 employees that serves more than 6 million meals a year. Prior to his current position, Coffey worked in dining services at Virginia Tech, Greensboro College, the University of North Carolina at Greensboro and Longwood College in Virginia.

"The dining experience plays such a major role in campus life and I'm very anxious to explore how Duke Dining can continually provide high-quality services while helping build community in collaboration with the new house system," Coffey said in the release. "I feel privileged to have the opportunity to serve this great university and campus community. I look forward to getting to know the student body and collaborating with student dining advisory committee and the many talented people in Student Affairs to exceed our customer expectations."

Coffey was hired after a national search, which took student, staff and faculty concerns into account.

"Students were very impressed by Robert's commitment to incorporating student feedback and his extensive dining management track record," Duke Student Government President Pete Schork, said in the release. "We're looking forward to working with Robert."

More From FoodService Director

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

Industry News & Opinion

The U.S. Department of Agriculture has announced changes to its standards for meals provided through its National School Lunch and Breakfast programs.

Applying to the 2018-19 school year, the USDA’s new School Meal Flexibility Rule gives districts the ability to serve low-fat, 1% flavored milk as well as the nonfat flavored milk they are currently allowed. In addition, districts that meet the current “Target 1” sodium requirements will no longer need to further restrict sodium levels for 2018-19.

States will also be able to grant exemptions for the coming school year to...

Sponsored Content
mini chicken burgers

From Pierce Chicken.

Appetizers tap into a number of foodservice trends: the penchant for sharing, a fondness for snacking, as a complement to drinks and as a way to get an order started while the rest of the menu gets a closer look. They also provide an important first impression. Assembling a killer app lineup, then, is essential.

With labor at a premium, food costs on the rise and the pressure to get appetizer orders out to tables quickly, cross-utilization is a no-brainer. Riffing off an appetizer menu built around a few strategically chosen proteins and traditional...

Ideas and Innovation
storm

When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply. For example, when Hurricane Harvey hit, we were ready to purchase from San Antonio and Dallas rather than Houston due to the high water.

FSD Resources