Yale names Thomas Tucker director of retail development

Oct 7—Thomas Tucker has joined Yale University Dining as the director of retail development and operations, according to a Yale Dining press release.

Tucker comes to Yale after 15 years as a partner with The Pulse Group, a hospitality consulting company, where he focused on strategic planning, operational consulting and development services for colleges and universities. Prior to forming The Pulse Group, Tucker was a principal with Arthur Anderson & Company, where he worked in real estate and hospitality advisory capacities. Yale Executive Director of Dining Rafi Taherian made the announcement of Tucker’s new position.

“We’re very excited that Tom has become part of our group,” Taherian said in the press release. “Tom has been a real leader in the industry and has been involved in the development of some very innovative and creative hospitality projects on campuses nationally. His skills in development planning, marketing, merchandising and retail operations are going to be instrumental to our success, as we significantly expand Yale Dining’s retail venues over the next few years”.

Tucker received his bachelor’s degree from St. Michaels College and his master’s degree. from the University of Oregon. He has also been an active member of the National Association of College and University Foodservice for several years, even developing the curriculum for NACUFS’s National Marketing Institute.

“Rafi has a done a superb job in a very short period of time, positioning Yale Dining for solid growth,” Tucker said in the release. “There are so many retail opportunities at Yale, with the development of the new West Campus and the renovations/redevelopment projects occurring on the main campus. I am very much looking forward working with the students, faculty and staff to take Yale’s retail operations into the future, providing venues that are market responsive, attractive, sustainable and enjoyed by a broad spectrum of our community.”

 

 

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code