Dahlia Nardone

Dahlia Nardone has brought enthusiasm to UNH Dining's retail.

Why Selected?

Andrew Porter, area manager of retail services, says: Dahlia has brought a youthfulness and enthusiasm to the retail program at UNH Dining with her outgoing personality and strong communication. She has quickly infused her experience at other smaller college and university accounts into a more diverse setting. She has provided strong guidance and input for locations that rarely saw management coverage—say 1 a.m. on a Friday or Saturday—allowing us to make swifter, more educated decisions on how the operations are run.


Assistant Retail Manager, University of New Hampshire, Durham, NH
Age: 30
Education: Associate’s degree in hospitality management from County College of Morris; B.S. in hotel, restaurant and tourism from Fairleigh Dickenson University
Years at organization: 1

Get to know

Q. What has been your proudest accomplishment?

[Laughs] Being chosen for this feature! My true proudest moment is being able to actually see my employees learn from what I do.

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

I feel that I learn from my seasoned colleagues, but a few of them may be set in their ways. I refuse to be. I like to take a fresh outlook on work and remember the purpose. We are here for the customers; if it wasn’t for them then we would have no purpose.

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

A few years back my boss at the time told me to always write down my accomplishments—be it classes I took or something someone told me that was profound. Since that day I have a file on my computer with all my updated trainings, classes and important conversations. When it is review time or when I give out reviews I always like to share those with people.

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

I was 22 when I became a supervisor of the Food Court at Montclair State University, so I had to overcome giving direction to employees who had worked at the university longer and were much older than myself. It was difficult. I literally would go home and cry almost every day for a year because of the challenges and pressures that I faced.

Q. What's been your most rewarding moment?

Nothing can replace the memories of laughter, tears and hard work that go into working in the hospitality industry. Besides that, the most rewarding is watching an employee figure out a how to solve a problem on their own.

Q. What would you like to accomplish in your career in the next two years?

I would like to continue my education and receive my MBA.

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

I was helping stock an open-air cooler full of premade yogurt parfaits, Jell-Os, puddings, sandwiches and salads. I dropped a full tray of strawberry Jell-0 on my brand new khaki pants. I didn’t have a spare set of pants and I couldn’t leave work because I would lose my prime parking spot.

Under 30

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources