Confessions of Marcey Miller

Marcey Miller, general manager for Parkhurst Dining Services at Bayer Corp. in Pittsburgh, admires Oprah, thinks sushi is overrated and enjoys Jack Daniels.

Q. What is the best part of your job?

Working with my staff and the diverse group of guests daily.

Q. What is the worst part of your job?

Less time with my family.

Q. What do you consider to be your greatest achievement?

My children Payten and Devin.

Q. If you weren't in foodservice what would you be doing?

A home economics teacher.

Q. Which talent would you most like to have?

Public speaking.

Q. If you could change one thing about yourself, what would it be?

To be more patient.

Q. What is your greatest fear?

Dying without living first.

Q. Which living person do you most admire?

Oprah Winfrey.

Q. What is your favorite meal?

Grilled salmon with asparagus and roasted red peppers with Tuscan bread.

Q. What is your "guilty pleasure?"

Jack Daniels.

Q. What will people always find in your refrigerator?

Yogurt.

Q. What food fad do you wish had never started?

Nothing, it allows for more variety.

Q. What is the weirdest food you have ever eaten?

Chocolate-covered bacon.

Q. What do you consider to be the most overrated foodservice trend?

Sushi.

Q. Read the book or see the movie?

See the movie.

Q. Are you a morning or evening person?

Morning.

Q. What are your words to live by?

You only live once.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources