Sabrina Zimara

Sabrina Zimara has increased visibility and enhanced the image of dining services at Concordia College.

Why Selected?

Janet Paul Rice, associate director, says: Sabrina has increased visibility and enhanced the image of dining services among key stakeholders by significantly increasing the use of social media, reformatting the webpage, refreshing the brand image, submitting news releases to local media and trade press, and helping prepare and submit entries for award competitions. Sabrina has helped increase sales by preparing marketing plans for each division within dining services and by quantitatively measuring the effectiveness of marketing efforts. Finally, Sabrina has helped to integrate marketing practices into departmental planning processes, thereby increasing their effectiveness. By having marketing involved from the beginning, we are able to consider in advance how we will market the products and programs, what customer perceptions will be and plan for surveys to gather feedback.

Details

Marketing Supervisor, Concordia College, Moorhead, MN
Age: 26
Education: B.S. in mass communications with an emphasis in public relations from Minnesota State University in Moorhead
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

Seeing a constant increase in our NACUFS customer service benchmarking scores. Our students really see our efforts and see that we respond to their suggestions. You can tell they pay attention to the marketing because their level of education about the things we do keeps going up.

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

I think a lot of students can be pretty open with me because I’m not that much older than they are. Being younger also helps with some of the newer ways of communicating, like with social media.

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

Deciding the best way to align our goals in dining services and our marketing strategy with the overall college strategies. It took awhile to understand how different departments on campus interact with each other.

Q. What's been your most rewarding moment?

The past three years we’ve gotten several NACUFS Loyal E. Horton awards. The department hadn’t ever won one before I came here so it’s really cool to see students giving tours and bragging about how the department has all these awards.

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

One of my goals is to grow our catering division. When I started I would go to networking events and everyone I met would say, “Oh, I didn’t even know you guys catered.” Now I’m hearing, “Oh, I’ve heard of you guys.” Over the past three years our off-campus catering increased at least threefold.

Under 30

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources