University of Iowa’s Greg Black to retire

After 30 years with the university, director steps down.

Feb. 13—Greg Black, director of University Dining at 30,500-student University of Iowa, in Iowa City, has announced his retirement effective June 8.

Black came to the university as director of food services at the Iowa Memorial Union in July 1981. During his time at the university he also served as director of Residential Dining. During the past three years he has developed and implemented a strategy that unified campus dining, combining residential dining with retail food services and catering, formerly under the IMU, into a single operating unit.

Black received the Iowa Board of Regent’s Staff Excellence Award in 1999 and has been active in the National Association of College and Union Food Service, serving on various committees including the annual conference planning committee.

Black said he plans to use his retirement to spend time with his granddaughters and other family. However, he says he plans on staying connected with the university.

“I plan on assisting [the university] as I can, with many of the projects currently underway,” Black said. “I am also working with University of Iowa Press to write a “Tastes of the Big Ten” cookbook. I also plan on volunteering within the community, seeing as much of the USA as I can with my wife, Barbara, working in the yard and catching up on the many house jobs that have been on the back burner for years.”

More From FoodService Director

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources