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

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources