Nona Golledge: Seeking Opportunities

"The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.” These words, first spoken by Winston Churchill, have guided Nona Golledge, director of KU Dining Services at 30,000-student University of Kansas in Lawrence, during her five years as director. Through mergers, budget cuts and culture change, Golledge has used her team-oriented philosophy to revolutionize the university’s foodservice. These efforts were recently applauded in the university community when Golledge was named one of the 2009 KU Women of Distinction.

“I always tell people that Nona is probably the most ‘politically correct’ person I know,” says Alecia Stultz, assistant director of retail. “She shows the ultimate in ‘KU Dining Calm.’ Her open-door policy extends to all and I know that it makes a difference with the staff.”

Advance, not retreat: During Golledge’s first year as director, it was imperative that she get her team on the same page regarding her vision, because Golledge was responsible for managing the merging of residential and retail dining into one unit.

“We took two completely separate, but both equally fantastic, teams and merged them into one,” Golledge says. “That was a bit of a challenge because everyone was still operating under the way they used to do it. So I knew that we had to somehow figure out a way to get a more cohesive team. We did that through a lot of communication and keeping the staff informed from start to finish.”

Golledge says a turning point in the process came when she decided to hold one of her “advances.” Advances are what Golledge calls her staff retreats—“we don’t retreat, we advance,” she says.

“We spent several hours together in a room and we just wiped the slate clean,” Golledge says. “We tried to get everyone to forget everything they knew from the past, and we developed our own strategic plan. I think when everyone left that room, everybody felt like, ‘Wow, this is going to be good.’”

FoodService Director - FSD of the Month - Nona GolledgeGolledge says the advances—she holds one every year—are demonstrative of her preferred leadership style.

“My style of leadership is that it is a team effort,” Golledge says. “I like to get everybody involved. I value people’s expertise and want their input, so it felt like this was everyone’s plan. When members of my team make decisions, they make those based on the same goals.”

The merger wasn’t just good for team morale; it encouraged significant growth in every area of dining—retail sales by 36%, catering by 31% and residential dining by 11%.

“Nona was instrumental in merging [those two departments], and she did so in a very gentle and effective fashion because those mergers can turn into a bloodbath,” says David Mucci, director of KU Memorial Unions. “Our situation was a little different because we had to meld a state operation with an affiliated corporation on the retail side, so it was apples to oranges.”

Sustainability: Another huge area of growth that Golledge has fostered has been sustainability. During Golledge’s time as director, the department has been chipping away at the sustainability checklist—implementing trayless dining, starting a rooftop herb garden, switching to biodegradable disposables, collecting used cooking oil for conversion, increasing use of locally grown foods and more.

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources