Nona Golledge: Seeking Opportunities

“One of the things in our strategic plan that is important to us is guest services,” Golledge says. “The team observed that sustainability is important to the campus community, so it was easily included in our plan. We set goals and tried to attain them according to the budget. It’s just been amazing to see the staff really wrap their arms around that and they now make their product decisions with sustainability in mind.”

The department’s sustainability efforts were recognized by KU’s Center for Sustainability in 2008 with a Campus Leader award.

“That was a highlight because it was a team award,” Golledge says. “Every area has done something along the sustainability lines. We still have a long way to go, but we’re definitely making progress. Our goal for this year is to expand the rooftop garden and start a composting program.”

Showtime: Golledge’s team-oriented approach is most evident in the Showtime employee recognition program she started two years ago. The program is made up of 100 best practices, categorized in 10 areas such as guest services, marketing communications and food safety.

“We were seeing staff doing really great things, but we wanted to make sure that all the best practices were put together into one booklet where we could share it and set expectations across all of Dining Services,” Golledge says. “The cafés earn points for going above and beyond in any of the areas, and we have one person that keeps track of those scores so we can reward them accordingly. The program is called Showtime because when we’re serving, we say ‘it’s Showtime.’ We stick with the Showtime theme by giving the cafés ‘leading’ and ‘supporting’-role certificates each semester. Then in May we host an Academy Awards-type event where we reward the best in all the best practices categories.”

Plowing forward: One of the more recent challenges Golledge has faced, like many foodservice directors, is a reduced budget. However, Golledge and her team have found innovative ways to combat budget restraints, while still moving ahead with several projects. Budget-wise, it’s been the little things that have made a difference, according to Golledge. Little changes such as getting rid of the department’s plant service and changing service hours where there wasn’t much traffic all saved the department money. Golledge says the small changes that were made were ones that wouldn’t show a great difference in its guest services. The savings allowed the department to move forward with other projects such as a café in the new school of pharmacy being built on the university’s West Campus.

FoodService Director - FSD of the Month - Nona Golledge

“The university has a plan to see more growth on West Campus,” Golledge says. “The new pharmacy school will be over there so the university thought it was a good place to put a foodservice location. Since it is a pharmacy building, we thought it would be fun to put in an old-fashioned soda fountain. There will also be a Pulse coffee shop, a small student store, a grill and eventually a salad bar and deli. We did a survey with faculty, staff and students in the pharmacy and found out that they really wanted some options that are local, fresh, organic and healthy, so that’s going to be our focus at that location.”

Another new venture for the department is the continual development of the department’s relationship with the athletic department. Although an outside company manages concessions, KU Dining took over the catering for the 40 football suites, as well as the donor atrium in the basketball arena this year.

“We heard that the athletic department was going out for an rfp for the suites catering,” Golledge says. “Knowing that our catering department does an excellent job, we felt we would be able to provide them service at the quality they desire. That was a new adventure for us this year but an enjoyable challenge to work through.”

It is this ability to work through and overcome challenges and create a place where everyone has a say that Golledge says makes her very proud of her team.

“I think as a leader you sometimes feel like you should have all the answers,” Golledge says. “Success is about being able to rely on the expertise you have in your team. It gives me confidence to trust that they’re going to make the right move.”

Golledge has gained many fans, including her boss, Mucci, because of her ability to do just that.

“I think foodservice needs an individual who despite all this pressure can maintain a professional equilibrium,” Mucci says. “To be really successful you have to communicate with all those constituencies, and above all you’ve got to be principled and understand why you are here. I don’t think that’s an easy package to find, and Nona has been able to do all that.”

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources