New managing director of hospitality services at Texas Tech

Kirk Rodriguez is named managing director of hospitality services at Texas Tech.

In late January, Kirk Rodriguez was named managing director of hospitality services at Texas Tech University, in Lubbock.

On staff since 1993, Rodriguez has served in various support and leadership roles for the university, most recently as associate director overseeing retail and operations, where he coordinated the transition from a traditional all-you-care-to-eat dining program to a retail-driven program encompassing more than 30 dining outlets. He has played a key role in a variety of university renovations and expansion projects and is currently overseeing the Campus West dining location project to be completed in the fall of this year.

As managing director of hospitality services, Rodriguez will be responsible for all hospitality services foodservice operations, financial and business services, IT, marketing, training, facilities maintenance, in addition to projects and development. According to a press release announcing the promotion, “Kirk’s leadership will help Hospitality Services to continually promote the success of students as the university community looks toward the horizon for record growth with its drive to reach 40,000 students by 2020.”

Rodriguez received his graduate and undergraduate degrees from Texas Tech University.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources