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

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

FSD Resources