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.
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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.
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.
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.
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.
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.
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.