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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
salad chef

While customization stations and DIY options now exist for pretty much any cuisine imaginable, the humble salad bar was where it all started. In an effort to keep up with the growing demand for healthy, customizable options, restaurants and noncommercial operators alike are kicking their old salad bars to the curb—engineering new offerings, fresh packaging and customer incentives that will take their salads to the next tier. Here’s a roundup of how concepts are stepping up their salad game.

So long, self-serve

For its more upscale revamp, Bonanza set its signature salad bar apart...

FSD Resources