Yale names Thomas Tucker director of retail development

Oct 7—Thomas Tucker has joined Yale University Dining as the director of retail development and operations, according to a Yale Dining press release.

Tucker comes to Yale after 15 years as a partner with The Pulse Group, a hospitality consulting company, where he focused on strategic planning, operational consulting and development services for colleges and universities. Prior to forming The Pulse Group, Tucker was a principal with Arthur Anderson & Company, where he worked in real estate and hospitality advisory capacities. Yale Executive Director of Dining Rafi Taherian made the announcement of Tucker’s new position.

“We’re very excited that Tom has become part of our group,” Taherian said in the press release. “Tom has been a real leader in the industry and has been involved in the development of some very innovative and creative hospitality projects on campuses nationally. His skills in development planning, marketing, merchandising and retail operations are going to be instrumental to our success, as we significantly expand Yale Dining’s retail venues over the next few years”.

Tucker received his bachelor’s degree from St. Michaels College and his master’s degree. from the University of Oregon. He has also been an active member of the National Association of College and University Foodservice for several years, even developing the curriculum for NACUFS’s National Marketing Institute.

“Rafi has a done a superb job in a very short period of time, positioning Yale Dining for solid growth,” Tucker said in the release. “There are so many retail opportunities at Yale, with the development of the new West Campus and the renovations/redevelopment projects occurring on the main campus. I am very much looking forward working with the students, faculty and staff to take Yale’s retail operations into the future, providing venues that are market responsive, attractive, sustainable and enjoyed by a broad spectrum of our community.”

 

 

More From FoodService Director

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources