Page 4 - och0418_Magazine

Around the Campus

Pierce Wins Silver Plate Award

C. Dennis Pierce, executive direc- earned for exemplary service are being driven by a genera-
tor, University of Connecticut Dining and dedication to UConn. tion of students whose habits,
Services, was honored in March with Prior to coming to UConn, tastes and expectations have
a 2018 Silver Plate Award from the In- Pierce was a unit manager at changed faster and more dra-
ternational Foodservice Manufacturers Dartmouth College. Before matically than ever. It has
Association (IFMA). that, he had spent 10 years at impacted decision making
One of nine winners of this presti- the University of Delaware. in everything from product
gious award, Pierce was recognized by “Campus dining has sourcing, equipment specifi-
IFMA as the top foodservice operator changed significantly in the cations and staffing to dining
talent in the “Colleges and Universities” last 30-plus years because hall design.
category. From the nine Silver Plate win- our customers have evolved “We make a difference
ners, IFMA judges will select a single as they arrive on our cam- Pierce in the foodservice industry
honoree to receive its top honor, the Gold puses with a different set of expec- by being the most innovative and
Plate award. tations,” Pierce said. “Our mantra here at responsive in the industry. Our programs
“I have never interpreted this award UConn is, ‘Obtaining an academic degree have been a recruiting tool. Prospective
as one that is won by one individual,” is hard enough; finding food should not students now carefully select the quality
Pierce told On-Campus Hospitality. “No be difficult.’ of campus dining as well as how they
man or woman accomplishes their goals “Whether it be vegan, vegetarian, ko- are able to meet their dietary needs along
without the support of others. Winning sher, halal, healthy, wheat-free or dietary- with academic offerings.”
the Silver Plate means that our organi- specific, we need to offer varied daily Pierce said that with college and uni-
zation and exemplary dining service is selections. These changes, implemented versity foodservice feeding thousands
being recognized by the foodservice over the past years, reflect an increasing of repeat customers multiple times ev-
industry, and all our staff’s hard work interest nationally in ethnic food, trends ery day, “We have learned that we are
and accomplishments are realized. From toward healthy eating, and the evolution only as good as our last meal served.
the front line server to our chefs and of on-campus dining from a boring caf- Since students have, in most cases, pre-
management team, their efforts have now eteria line to a community gathering.” purchased meal plans, whenever we fall
come to fruition. During his long career, Pierce said short of meeting their expectations, the
“Sometimes referred to as the ‘Acad- that the term “convenience” has become end result finds it way through social
emy Awards’ of the Foodservice Indus- more well-defined. “Students’ lives are media at light speed. Our programs are
try, receiving the Silver Plate is one of not the norm,” he said. “It has become offered in a variety of design-forward
the most prestigious awards that can be very difficult for a student to become market styles. Students dine on globally
bestowed. It is the recognition that we accepted to a university and even more influenced menus planned and prepared
are on the right path; that following our difficult to make the grades to sustain by trained culinarians. It must be fresh,
goals does work, that doing what we enrollment. organic, local or regional.
love and what we are passionate about “Based on this, dining programs no “While matriculating at a college or
... works. To quote Vince Lombardi, ‘The longer align to the traditional day parts university, students are creating life-long
achievements of an organization are the and now offer continuous service. Stu- eating habits. It is our responsibility to
results of the combined efforts of each dents now eat smaller meals five to six offer healthy options, provide education
individual.’” times a day, not the traditional three meals about making healthy choices and having
Pierce will receive his award on May per day. We have extended our service them understand the sustainability aspects
19 at the IFMA’s Gold & Silver Plate hours to align for late-night dining, and of the dining experience, whether it be
dinner celebration at the new Marriott have created ways for students to obtain local sourcing or attentiveness to waste.”
Marquis hotel in Chicago, during the meals early, since they are on the road As he looks back on his career, he told
National Restaurant Association (NRA) as they intern off campus.” On-Campus Hospitality that his “secrets
Show week at McCormick Place. Pierce said that traditional campus of success” include these:
“The IFMA Gold & Silver Plate dining “has moved away from the ba- • “Adopt the phrase, ‘If you ignore
Awards honor individual achievement sic offering of a salad bar, a deli bar, it you condone it’ as your mantra. As
across the foodservice industry,” said and a hot-food line to multi platforms, you go about your daily tasks and you
IFMA President and Chief Executive where much more variety is available. notice something that is inconsistent to
Officer (CEO) Larry Oberkfell. “Ev- Signage makes students aware of the operational standards and you do not take
ery year for 64 years now, the winners ingredients, in case they have allergies. any action to remedy the situation, then
demonstrate excellence that makes us Signage is also there to show where an in essence you are saying that the issue
all proud to be a part of this industry.” item is sourced from, so students un- is acceptable. Whether it is trash on the
derstand that you are purchasing local, floor, employees out of uniform, recipes
CAMPUS FEEDING when available.” not being followed per direction, all of
Pierce has been with UConn Din- He believes college and university these that go unmentioned now create
ing Services for 30 years, and he will food service “is an incubator for new a substandard that may become accept-
celebrate his 10th anniversary as Dining ideas. We create trends by listening to able behavior.”
Services executive director in July. This our students’ wants and desires. College • “Do not be a trend follower; be a
latest award is among many that he has and university foodservice operations —Continued on page 6, Pierce

4 | MARCH/APRIL 2018 ON-CAMPUS HOSPITALITY