Williams College appoints new assistant director of student dining

Gayle Donohue’s experience with Real Food Challenge and allergy awareness will help guide the department.

Gayle Donohue has been appointed as the new assistant director of student dining at Williams College, in Williamstown, Mass. Previously, Donohue served as the manager of the campus’s Mission Park dining hall and has been a college staff member since 2005, where she served as assistant manager of the Faculty House.

Among other reasons, Donohue was chosen for the position for her experience collaborating with Real Food Challenge as well as her work on allergy awareness. “I think it’s critical that whoever was chosen had a good understanding of what Real Food is all about. Certainly [Donohue] had that having worked with Real Food Challenge and the Zilkah Center,” Director of Dining Services Bob Volpi said. “Also, the other important parts of the job include allergy awareness, and [Donohue] recently took on one of our assignments to look at how we label our food and has done an incredible job working with our nutritionist to get our labeling so that it really has better meaningful notations of what the allergens are.”

“I wanted to become the assistant director of student dining to continue to realize our shared vision to be the best student dining in the nation through pride in sustainability, diversity, relationship building and thoughtful financial stewardship,” Donohue told the campus newspaper, The Williams Record. “We keep our eye on food cost but it is not the totality of what we do. Food is at the center of the decisions I make and the way I manage and structure my team. I want to build relationships with students and staff, to form meaningful bonds.”

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources