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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources