Stacy Haney

Stacy Haney has worked the past three years to grow sales in her four campus locations, which now gross more than $1.2 million a year.

Why Selected?

Mohamed Ali, director of retail, says: Stacy has overseen a major renovation in the Front Room Coffeehouse. In addition, she has overseen the opening of a third campus café while continuing to improve the existing cafés. She has worked the past three years to improve and grow sales in her four campus locations, which now gross more than $1.2 million a year. Sales in one of the cafés have consistently increased by 20% each year, and she has lowered labor and food costs as well. As the only full-time manager in her units, Stacy oversees a staff of 150 students, four coordinators and two interns in four locations. Stacy has also changed the Bobcat Essentials store dramatically. Everything, from item selection and price, has improved making it one of the prime locations to shop for Bobcat gear. Her brand selections and choice of variety have helped increase sales in Bobcat Essentials by 62% during the last three years. 

Details

General Manager Cafés/Bobcat Essentials, Ohio University, Athens, Ohio
Age: 27
Education: Associates degree in applied business in culinary arts from Hocking College, Nelsonville, Ohio
Years at organization: 11

Get to know

Q. What has been your proudest accomplishment?

Getting where I am today, but I certainly can’t take [total] credit for it. I’ve had amazing mentors to guide me in all areas of my life: personal, professional and academic. They gave me the freedom to learn and make mistakes, then picked me up and helped make me a better person. 

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

Stay strong and confident. Believe in yourself and don’t let the job change who you are.

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

Being younger in this industry offers a unique set of challenges. For me, it was starting at Ohio University while in high school and moving up. When I began as an assistant manager, I was managing my peers’ parents. 

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

Currently we’re working to reopen our apparel store as a campus bookstore. I would like to accomplish a smooth and successful reopening, and we’re excited to provide this wonderful new service to our students. 

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

My first homecoming as an assistant catering manager could have been seen as a disaster. After a full night of rain, we were catering tailgate parties outside in a field that could have been a swimming pool. By the end of the day I was wearing an entire pan of baked beans, had extinguished a fire that we didn’t start and had fallen in the mud. Looking back, I can only laugh because our team made it work and everyone was happy with the service. 

Q. What can you look back at now and laugh at?

I had only worked as an assistant manager for a few months before being asked to help pack up and move the department to a new location. I was still learning some areas of the building and there were items I still didn’t know where to find. I even got stuck in our linen closet—the door locked on me—but was finally rescued by a helpful student. While, at the time it was stressful and I felt lost, I look back now and laugh and am thankful for the experience. 

Under 30

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources