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

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources