Duke names Coffey head of Dining

Coffey comes from University of South Carolina.

Jan. 24—Robert Coffey has been named the new director of Duke's dining services, according to a university release. Coffey will officially begin his new role Feb. 27.

"We have set a goal to elevate the Duke dining experience to be the world-class equal of the educational experience," Rick Johnson, assistant vice president of student affairs for housing, dining and residence life, said in the release. "Robert is the right person to lead us there."

Coffey currently is resident district manager at the University of South Carolina, where he manages a $30 million operating budget and a team of 1,100 employees that serves more than 6 million meals a year. Prior to his current position, Coffey worked in dining services at Virginia Tech, Greensboro College, the University of North Carolina at Greensboro and Longwood College in Virginia.

"The dining experience plays such a major role in campus life and I'm very anxious to explore how Duke Dining can continually provide high-quality services while helping build community in collaboration with the new house system," Coffey said in the release. "I feel privileged to have the opportunity to serve this great university and campus community. I look forward to getting to know the student body and collaborating with student dining advisory committee and the many talented people in Student Affairs to exceed our customer expectations."

Coffey was hired after a national search, which took student, staff and faculty concerns into account.

"Students were very impressed by Robert's commitment to incorporating student feedback and his extensive dining management track record," Duke Student Government President Pete Schork, said in the release. "We're looking forward to working with Robert."

More From FoodService Director

Industry News & Opinion

Sodexo is piloting a food program that targets the nutritional needs of college athletes .

The initiative, dubbed The Circuit, aims to support athletes with healthy meals and snacks before and after the season as well as when they’re on the road. It includes partnerships with nutrition consultant Leslie Bonci and chef Andy Williams, who will craft menus around athletes’ specific needs, according to Sodexo. Other components of the program focus on maintaining athletic facilities and fostering professional development.

"College athletes are often faced with the challenge to...

Sponsored Content
snacking mobile phones coffee

From Keurig Green Mountain.

University students are on a quest to discover their own tastes and preferences, and that includes beverages — especially specialty coffees.

Study sessions are usually fueled with coffee, and plenty of it. Hard-working students look to break monotony with variety, and they also want to treat themselves. Limited time offerings of flavored coffees coupled with seasonal variations are one way to satisfy these cravings. Here are four ways to do so.

Seasons change

The most natural time to change up beverage menus is when seasons turn — 32% of...

Ideas and Innovation

A house of straw is rising on the grounds of University of Michigan’s campus farm this summer, constructed by students enrolled in a green building class. The sustainable structure features 18-inch-thick straw bales covered in adobe and is topped with a metal roof sporting solar panels. It will be the first building on the Ann Arbor campus to be off the electrical grid—and the first university structure built by students, reports Michigan News .

Once the straw house is completed, Michigan Dining plans to host farm-to-table dinners there. It will also serve as headquarters for the...

Industry News & Opinion

Texas’ Farm Fresh initiative has this year expanded to include summer meal programs , My High Plains reports.

The program, which strives to incorporate more local ingredients into school meals, is led by the Texas Department of Agriculture.

Last week, producers and foodservice operators from schools around the state met at a nutrition conference to learn more about how to increase their use of local food. Around 40% of schools in the state are currently part of the initiative.

Read the full story via myhighplains.com .

Photo courtesy of Pixabay

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code