Bill Connor

Bill Connor excels creating new programs and concepts at Shippensburg University.

Details

Assistant Director of Retail Dining (Chartwells), Shippensburg University, Shippensburg, Pa.
Age: 30
Education: B.S. in public administration from Shippensburg University; M.S. in organizational development and leadership from Shippensburg Universit
Years at organization: 4

Why Selected?

Nick Iula, Chartwells resident district manager for dining services, says: Bill spearheaded a new program that allowed students to order food for immediate pick-up using their smartphones. He also designed a new retail concept called Test Kitchen, where each week a new theme is implemented. By changing the theme weekly, we keep the students interested and get to learn their likes and dislikes. 

Get to know

Q. What has been your proudest accomplishment?

Being able to master so many areas of the business in such a short period of time. I have opened a new resident dining hall feeding over 3,500 meals a day and most recently opened a new student union-based retail food court and convenience store averaging about $30,000 in daily sales. 

Q. What would you say you excel at over more seasoned colleagues?

In retail dining we are striving to be [at] the forefront in product offerings and interacting with our guests. I strive to be the first place students interact with a new product or service, thus setting the bar for competitors. 

Q. What's the best career advice you've been given?

Never stop learning, and people are your No. 1 asset. I try to celebrate the diversity of our associates every day. Our associates really are the key to success and keeping them happy and safe is one of my daily goals. Nobody can be successful alone; it takes a team to accomplish the goal. 

Q. What's been the biggest challenge you've had to overcome?

Opening our new student union dining location during some difficult construction dilemmas, late turnover and a non-negotiable opening date. We had approximately one week to train associates on five new branded concepts, complete construction turnover and equipment start-up, and organize deliveries and receiving from approximately 20 vendors. 

Q. What's been your most rewarding moment?

When I can help associates attain what they perceive as unattainable. Also, any time that I can make the day for a guest and exceed their expectations is a rewarding moment. 

Q. What's been your funniest on-the-job disaster?

An associate left a few trays of pizza dough on a baker’s rack in the cooler over a short break. I found the dough had over-proofed and taken over the baker’s rack. I was stuck with the task of dissecting sheet trays from a baker’s rack. 

Under 30

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code