OUR SERVICE IS - RIT · 2019. 1. 8. · Festival & Agricultural Fair. The contestants were tasked with perfecting four 19th-century recipes in four hours, with very little modern

OUR SERVICE IS

2018 FALL NEWSLETTER

2 Student Auxiliary Services | Newsletter Fall 2018

Happy Holidays Everyone,

It’s the holiday season which is a time of year filled with presents, family, and good will. We are so fortunate to be employed at such a wonderful institution such as RIT and even more privileged to work together as an SAS family; especially when so many are experiencing sadness, loneliness, and hunger.

Therefore, as you reflect back on this past year as a member of our Student Auxiliaries Services team, I truly hope that the best of times far exceeded any difficult times that you may have had to face in 2018. As I have often shared with many of you on several occasions, RIT/SAS may not be utopia but fairly close depending on how you allow your experiences to color your times here with us. This is a special time in all of our lives and we need to take a moment or two and embrace the splendor of what we have in our midst because it is simply special!

Finally, I have been so BLESSED this past year in learning, sharing experiences, and just simply hanging out with many of you. As one of the leaders of our division, my heart is filled with thanksgiving because I have had the opportunity to establish enjoyable relationships in SAS which I hope will last for a life time. I truly hope that many of you feel the same way. Enjoy your time away, relax, build snow people, and tell the folks you love that you love them!!

See you all in 2019!

Many BLESSINGS,“H”

REMARKABLE WORDS

CONTENTSSAS AWARDS

DINING

MARKETING

UNIVERSITY GALLERY

BRANDING

HOUSING

LEGENDARY ACTS

EMPLOYEE SPOTLIGHTS

2 Student Auxiliary Services | Newsletter Fall 2018 Student Auxiliary Services | Newsletter Fall 2018 3

MISSION Student Auxiliary Services seeks to deliver the highest level of customer service resulting in customer satisfaction and loyalty.

VISION Student Auxiliary Services provides legendary services that surprise and delight customers every day.

WHAT IT MEANS TO BE

QUALITY SERVICEWe will enhance the customer experience with our expertise and efficiencies.

TIMELY RESPONSE

We will provide thorough and prompt communication.

CARE & CONCERNWe will respect and have a genuine concern for others.

TIMELY RESPONSERebecca HicksHousing Operations, SAS

CARE & CONCERNClifford J. Cisco IVDining Services, Dining Commons

Tami PaladinoDining Services, Gracie’s

THE LEGENDARY AWARDS

Nominate someone today at http://bit.ly/LegendaryNominationAward

AWARDS

TIGER AWARD

Michael BurtHousing Facilities, UC

Cathy RappazzoDining Services, RIT Catering

Dominique ScacciaDining Services, Café & Market at Crossroads

Adrienne SmithHousing Facilities, SAS

QUALITY SERVICE Amy BoulaDining Services, Gracie’s

Michael BurtHousing Facilities, UC

Shauna CrossMarketing, SAS

Daniel LevatoDining Services, Dining Commons

Leo MakoskyBusiness Strategies & Technology, SAS

Herlan ManurungDining Services, Café & Market at Crossroads

Katie PasteckiHousing Facilities, SAS

Jerry TaroniHousing Facilities, SAS

Greg WigginsHousing Facilities, SAS


Seeds Sown at the SummitIn September, RIT Dining was recognized by FoodService Director Magazine as Food Service Operator of the Month. With this recognition, Don LaFlam, Senior Director of Operations, represented RIT at a Chef’s Summit hosted at the Ohio State University (OSU) by the magazine operators. The Chef’s Summit brought together director level culinarians, from the fields of healthcare, senior living, and higher education, to collaborate, taste new products, and learn from leading food vendors such as Nestlé, Land O’ Lakes and the United Sorghum Checkoff Program.

Summit goers were challenged to work with new products to create dishes that were later sampled by OSU students. Don is an executive chef by trade and masterfully created a mushroom risotto, a gluten-free macaroni and cheese with pickled jalapeño and red onion, and chana masala with naan chips. Each recipe was made with sorghum. Sorghum is a versatile super grain that is gluten-free and has non-GMO properties. It can be used in a variety of ways, such as a sweetener, textural element, starch substitute, plant-based protein, and baking. Don plans to research how to source sorghum locally and use within RIT Dining. Dining operations are serving more vegan and vegetarian options and sorghum would be a great addition to the kitchen.

Don’s training at the Chef’s Summit has introduced him to new foods and new methods to prepare items. He brings back to campus new knowledge and resources to continue moving RIT Dining Services culinary forward. The Chef’s Summit was great exposure a and learning opportunity for Don, and it would not have been possible without the hard work, dedication, and openness to food diversity from all of the dining staff.

A grain of truth

Don and his college preparing meals.

Food tasting using Land O’Lakes Queso Bravo.


Chef de Cuisine, Eric MercovichEric Mercovich, is the proud Chef de Cuisine at Brick City Café and the RITz. Eric’s interest and love of cooking started at an early age. Observing others cook and work in a kitchen made him excited about the possibility of cooking as a career.

In the 80’s, culinary school was not as popular or practical as it is today. After graduating high school, Eric decided to pursue a degree in English but eventually left school, unhappy with this career path. Shortly after, he decided to re-examine his passion for cooking.

At 21 years old he got his first job cooking at a natural foods cafe that served healthy, vegetarian dishes. He picked up baking skills and an interest in pastries and completed a program through the Culinary Institute of America in Hyde Park, NY. Eric held positions at the Country Club of Rochester and Monroe Country Club as a sous chef and an executive pastry chef, respectfully, prior to joining the team at RIT. His search for an opportunity more consistent with his personal values, is what lead him to RIT.

Eric enjoys creating Mexican and Ecuadorian dishes. He likes using chiles, lime, cilantro, acidity, and heat. He also enjoys making Mediterranean foods with lots of flavorful seasonings and oils. He loves big bold flavors.

One of Eric’s goals is to continue offering diverse cuisines from different parts of the world. He believes in respecting traditions in cooking techniques, but wants to be more inclusive and varied with future food choices to match the inclusive and diverse attitudes of the people at RIT. He envisions more action stations, where food is cooked to order right in front of you, as well as an increase in the number of vegan and vegetarian dishes.

Eric says, “cooking is a huge privilege and responsibility but also one of the greatest joys of my life.” He loves the craftsmanship and skills that go into cooking. His biggest hope is to inspire people and provide food that is not only delicious but also beneficial to one’s health.

Top Seed


On October 6th, Herlan Manurung, Chef de Cuisine at the Café & Market at Crossroads, participated in the Genesee Country Village & Museum’s third annual Cast Iron Chef Competition, as part of the Fall Festival & Agricultural Fair.

The contestants were tasked with perfecting four 19th-century recipes in four hours, with very little modern cooking equipment or tools available to them. This annual event pits three talented, local chefs against each other, but as Herlan pointed out, you don’t know what to expect until you walk in and the competition begins. There were no stoves, ovens, or electric appliances available for use. Each chef had to start their own fire and use their pots, pans, and

skillets to perfect dishes such as a mushroom stew served inside a bread loaf, a rissole (venison, turkey, and chicken, breaded and fried), mini apple pie dumplings, and corn pudding.

The challenge of mastering each dish was not easy. Within 15 minutes, there was pandemonium of nerves, as Chef Herlan became familiar with the rules and the available equipment. Shortly after, Chef Herlan began to enjoy the whirlwind of fun and excitement that arose from this new cooking environment. He stayed focused on each dish by remembering that while the tools and methods of cooking were different, the fundamental techniques of cooking were the same.

A distinguished panel of three judges selected Chef Herlan as the winner of the dessert round with his apple pie dumplings. He created a Dutch oven by using two pans as the top and bottom then placing it over a fire. Inside his Dutch oven, he used rocks as hot coals to bake the mini apple pie dumplings.

Chef Herlan enjoyed this fun and challenging new experience. He loved the thrill of competing in a competition with lots of spectators and great camaraderie between the chefs. The competition challenged his cooking techniques and styles and he learned he could adapt to any situation and prepare an award-winning dish.


Gracie's staff wants to enhance your palate. They've taken on the task to create 5 International cuisines that will bring out the food connoisseur in all of our bellies. With only two more events in 2019, will you take the challenge?

SEPT

20 Oktoberfest

OCT

16 Antipasto

NOV

07 Amah’s Kitchen

FEB

21 RIT Global Campuses

MAR

07 St. Patrick’s Day

RIT Dining has held farm to table events in previous years and this year was no different. Farm to table events have become an important culinary experience for staff and customers. These events allow RIT Dining to connect directly with farmers and economically support local farms. Additionally, Dining knows where and how the food is grown and treated. Dining has become diligent in strengthening relationships with local farmers to have fresher, tastier product.

Gracie’s and Brick City Café held special Farm to Table events this fall. Chef Daniel Morales and Chef Eric Mercovich planned and executed locally sourced farm to table meals. Gracie’s served country fried steak, Cornish hen, Mongolian farm fresh bowls with quinoa and bulgur, and numerous sides including green beans, collard greens, mashed potatoes, and cauliflower. Brick City Café’s menu consisted of Porcietta style pork loin, stuffed Delicata squash, roasted Chioggia beets, cauliflower, potatoes and leeks gratin, and apple crisp.

Farm to table dining practices are economically friendly with lower transportation costs and greenhouse gas emissions, and farm to table meals offer fresher, more nutritious ingredients. The local economy reaps the benefits of farm to table partnerships through the support of local farmers and their operations. Sustainability never tasted so good!

Food selections were locally sourced from the following farms:• Autumn’s Harvest Farm; Romulus, NY• Finger Lakes Farmer’s Collective;

Penn Yan, NY• Old Ridge Farm; Williamson, NY• Morengo Organics; Clyde, NY• Dagele Brothers Produce; Florida, NY• Juniper Hill Farm; Wadhams, NY• Cuba Cheese Shoppe; Cuba, NY• Fledgling Crow Farm; Keeseville, NY• Noto Fruit Farm; Williamson, NY• Headwater Farm; Ontario, NY

SAS Marketing has embarked into a new venture with a love for cardboard.

Orientation is a time of new students unfamiliar with campus locations and services. The resource fair is a very overwhelming place and every table looks the same. Denishea Ortiz, Director of Strategic Marketing, was very adamant about having the dining table stand out from the sea of rectangles. Previous experience working trade shows, led the team to work on building a set that would be nothing but outstanding. The team took the charge and developed a solid layout, until a visit to a print vendor sparked their imagination.

Visuals of beautifully printed 3D objects on sturdy cardboard gave the team an idea that would allow for flexibility, easy storage, and

reuse in multiple ways. The team decided to test out the cardboard functionality and durability during one of the busiest times on campus. An entry way, a care package kiosk and a sampling bin were designed. Throughout the various times of the year each kiosk could make a huge visual impact during dining events.

The entry way would be used at large open spaced events. The care package kiosk would promote the care package program to parents and families during parent receptions. The bin serves as an easy place to store giveaways and highlight product samplings.

The team charged forward and ended with emulated pieces of cardboards that met every objective. Parents and students were able to quickly find Dining Services due

to the height and creative designs. The pieces have been already used at multiple dining events and have set the stage for feature cardboard pieces.

The second use of cardboard was the Arenas Virtual Reality Experience Kiosks and there are plenty more ideas ready to launch for 2019.

AGAINST THE GRAIN: UNCONVENTIONAL DESIGN


Student Auxiliary Services | Newsletter Fall 2018 9

A New Fan ExperienceRIT hockey fans are very loyal. The pep band and student sections are present and ready to cheer. Many times, the team’s performance dictates and drives the traffic and revenue. We are in a constant state of improving and asking how can we do more? How do we bring more people in the doors? How do we increase sales? These are tough questions evaluated every season.

In a brainstorming meeting, a question was asked, “How do we allow our hockey fans to have a deeper connection with players?” A greater intimacy and connection with the players can drive revenue and give fans a new interest to learn more about the players. With the success of the 360 Project, immersive story telling in virtual reality sold the community on connecting with our global campuses. The same thing can be done to connect the fans with the players.

The NFL was successful during the 2018 Super bowl connecting fans to the game and the SAS Marketing team had the will to make it happen for RIT Hockey. Shauna Cross, Assistant Director of Creative, saw an opportunity to merge technology, creativity, innovation, and community to create the ultimate hockey fan experience. Combine behind the scenes footage with 360 video and an arenas simulation was born.

Chad Cooper, 3D Design and Motion Graduate student, was hired to help with the project. Chad’s experience with motion graphics allowed Shauna and the team to go from concept to implementation. Chad developed a 3D simulation of the arena, which gives viewers the opportunity to experience what it feels like to walk onto the ice from a game day perspective. 360 video completes the VR experience and includes locker room team talks, coaches rally, weight room workouts, and many of the behind the scenes footage one does not get to experience as a fan.

With the experiences in tow, the communication and design were sure to surprise fans, hockey goers, and those with an interest in VR. The VR experience was brought to life through a cardboard kiosk fitted to a monitor and includes a table with VR lettered legs and swivel chairs so viewers have the full effect. Hockey fans can visit the kiosk during all home games for both Men’s and Women’s to experience behind the scenes footage in virtual reality. The connection to the players has never felt so real and within reach.

A continued focus on innovation and technology will continue to propel SAS forward and identify us as the leaders in auxiliary technology.



50 YEARS: THEN AND NOW

50 years on the Henrietta Campus On Display

In celebration of 50 years on the Henrietta Campus, University Gallery was the premier location to host a photograph exhibition, Rewarding Investment in Tomorrow - 50 Years on the Henrietta Campus. The exhibition drew from the vast photograph collections in the RIT Archives to tell the story of the lives of RIT students and illustrated the Henrietta campus experience since its founding. Typical activities in the

lives of students, from the annual move-in days, to sporting events, to student hi-jinx were displayed.

Accompanied by the exhibit is a book by the RIT Press, Transforming the Landscape: Fifty Years on the New RIT Campus which details the bold 1961 decision to move Rochester Institute of Technology from a disjointed, small urban campus to a sprawling suburban farmland, paved

the way for the university’s expansive growth and global recognition: enrollment increased and new colleges and degree programs were established. The book details the planning and construction of the modern campus coupled with an extensive photographic survey of its innovative architecture. It is on sale at Shop One and online at shopone.rit.edu.

“We are all brand champions, and it is about weaving the brand into everything we say, do, and develop”.

Old logo


Notice something different about the new RIT LOGO?Have you noticed that RIT is on to something different? Dots missing from the logo. Words placed on the sides of buildings. Missing colors. Why is this change happening? As stated on the RIT brand portal, “with a refined strategic plan and new leadership, a rebranding effort guides us with telling our evolved story. The refreshed brand narrative will help tell our story in an authentically RIT way while tapping into the larger RIT identity that will be immediately recognizable.”

Logo The dots are gone! The dots are gone! The dots were removed to evolve the logo and make it modern. The letters were thickened and space reduced between the letters will now allow the logo to be more versatile with digital advertising. All departments have new logo lockups as well.

Smiling Tiger?Scream it loud, the athletic tiger is here to stay! It is a part of RIT Athletics and its use is just for that. There is just a happier cousin for general spirit use.

ColorsThe primary, most dominant color is orange, followed by white. Secondary colors are black and gray. Are you

wondering what happened to Brown? While it is an important part of our heritage, it’s been retired.

Make a note, our colors are not your typical crayon colors. Specific Pantone numbers are used to ensure

consistency. Have a question? Ask our designer Shauna Cross or visit the RIT Branding Portal online.

LanguageEvery message should feel purposeful, intentional, and above all, believable. Our writing will shift to be personal, move people to do something, and be rewarding to the audience.

For more information visit brandportal.rit.edu

Launching RIT’s new brand identity.

Anything that represents the university needs to abide by these guidelines to ensure a consistent look and feel for RIT

New logo


Thinker, Maker, or Doer?RIT is full of intelligent, creative, and passionate students. Housing wanted to know what connects our students and how does living in RIT Housing help facilitate that connection. Housing wanted to make it clear that our facilities are the best place to cultivate whatever passions our students come to us with.

This campaign began with large building signs in the summer of 2018 to challenge visitors to find their #squad amongst a group of Thinkers, Makers, and Doers. Social media leading up to orientation featured current students and their self-proclaimed affiliations, along with a brief write up of their experience living on campus.

Enthusiasm was building for current students to chime in on which descriptor best describe themselves and engagement on social grew. Yet, as incoming students browsed @rithousing social channels, they were still unsure how they would find their #squad.

During new student move-in, each student was greeted with warm smiles and a choice of buttons to choose from that read “Hello, I am a ...Thinker, Maker, or Doer.” The defining moment came when students displayed their buttons and were able to find fellow “Thinkers, Makers, and

Doer’s.” Students loved the buttons and wore them throughout orientation and the fall semester.

The excitement continued as the team planned how to allow upperclassmen to find their #squad. We know students love a T-shirt Giveaway! The Housing team first took to the Sundial, then to Global Village Plaza. Upperclassmen lined the sidewalks to pridefully grab a shirt to rep their #squad.

Thinkers, Makers, and Doers are everywhere on the campus. Housing provided a visual outlet to show the campus which #squad students represented. Students have made connections with each other through this campaign. It has also been a great opportunity to highlight special events that take place throughout our living areas that highlight the incredible facilities that enrich one’s ability to think, make, and do.

RIT Housing Just Got Better

RIT Housing has fierce competition and we sold Colony Manor. It will be under new management. This sale has given us the opportunity to renovate areas and capture retention through reduced rent rates.

Changes for the 2019-2020 academic year include:

Perkins Green will be furnished and students will vote on their favorite layout.

Computer Science house renovations will begin summer 2019 and will pave the way for future Res Hall renovations.

Plans are being developed to rejuvenate Riverknoll.

Rent rates will not increase for University Commons, Global Village, Perkins Green, Riverknolll, and Greek Freestanding.

Rent rates reduced by 40% for current Colony Manor residents, and those with interest in the RIT Inn.

SEPARATING THE WHEAT FROM THE CHAFF

RIT Housing staff at Sundial

Global Village Housing t-shirt giveaway


“I just wanted to drop you a quick note to let you know how pleased (we) were with the catering for our Liberty Hill Breakfast on Nov. 2. The Supervisor, Lance Strasser did a wonderful job of managing the students. He and his team had everything delivered and set up beautifully, ahead of schedule...and that’s impressive for a breakfast that starts at 7:15 a.m.

This particular Liberty Hill Breakfast event was unique because it was paired with a tour of IBM’s Mobile Cybersecurity Response Unit. IBM is a very important corporate partner for RIT and they sent a team of senior

leaders to present at the breakfast and participate in Cybersecurity Weekend events.

While Caleb Barlow ‘95, ‘99 IBM’s Vice President was presenting, his colleagues were outside in parking lot B preparing the mobile unit for the tour. When one of the team members who was stationed in the parking lot came into CIMS asking for somewhere to buy a couple coffees, (my staff) checked the prep kitchen but all of the coffee had already been placed in the meeting room. Lance immediately offered to make another pot of coffee so our guest, who wasn’t familiar with our campus, wouldn’t

have to try and find his way to Control Alt Deli to buy coffee. He didn’t just pour a few cups of coffee in “to-go” cups...he grabbed a cart, draped it with linen and set up an impromptu coffee station so our guest could prepare coffees “to order” for his team. We truly appreciate Lance’s initiative and willingness to go the extra mile for our VIP visitors.”

WHAT MAKES US

“The team at Artesano always does a fabulous job, but I really wanted to send my appreciation. I’m so thankful to work with a team that puts so much pride and effort into their work.”

—Heidi Boland, Saunders College of Business

RIT Housing and SAS Marketing packaged meals for RIT Foodshare and the Rochester Community as part of the RIT Hunger Project.

Dr. Munson loved the specialty donuts from

Artesano Bakery and Café

—Jane Tibbitts and Barbara Balcaen

Lance Strasser

In their words


SAS Staff represented on Staff CouncilStaff Council is an advisory body to the administration on issues and decisions which impact the university. Representatives communicate to staff and act as a conduit providing their feedback and insights on university issues. Staff Council initiates policy proposals/revisions, and raises issues for university consideration.

Meet Emily HeymanAssistant Director of Events, Gordon Field House & Activities Center

Staff Council Block 2 Captain University Issues & Policies Committee

Meet Jessica MallonAssistant Director of Global Initiatives, Housing Operations

Staff Council Block 2 Events Committee

SAS Marketing team building

RIT Housing

summer smiles

WHAT MAKES US


And the Award Goes To...RIT Dining Services Named Food Service Operation of the Month by FoodService Director Magazine

RIT Dining Services was featured in the September edition of FoodService Director Magazine. This is a national monthly publication for food service operators that delivers solutions and strategies to more than 45,000 highly targeted readers in all segments of non-commercial food service, including colleges, business & industry, contract management, schools, healthcare, senior living, correctional facilities and military.

RIT Dining has been recognized as their Food Service Operation of the Month based on information they received throughout the nation. One of the main reasons why RIT Dining was contacted is the outstanding growth of over twenty percent in the past five years. Additionally, the enthusiasm to work with other universities and healthcare providers to achieve the ultimate goal of providing the best food service experiences to customers has not gone unnoticed.

A few standout points that makes RIT Dining unique compared to other food

service operators are the visiting chef program, staff training (such as the plant-based dishes and concept class), the 14,700 meals served daily, and commitment to understanding customer’s needs (such as the Vegan and Vegetarian forum).

Kory Samuels, Executive Director of Dining Services, notes that the

recognition and article “is only a sample size of what we do

every day. I am happy to see that the work that we’ve collectively done has been recognized because (the staff) deserves it. Twenty percent growth is significant

growth number for the size of business, but what can’t be

dismissed is all the stories that are behind those numbers and the

sacrifices made by all staff members including our students.”

AT A GLANCERochester Institute of Technology

Henrietta, N.Y.

14,700 Meals served daily, on average

21Foodservice locations, including six restaurants and dining halls, five markets, six express dining spots, three concession venues and a full-service catering department

20%Foodservice sales growth over five years

15,000Students on campus, plus 3,200 staff

151Full-time foodservice staffers, plus 1,400 student employees

looking for a particularly special dish or a cuisine that isn’t served in a certain section of campus, or at all.The offerings rotate, but Visiting Chefs have served Pakistani dishes such as chicken Balti and chana masala with basmati rice; Dominican specialties in-cluding stewed beef and pigeon peas; and beyond-just-ribs barbecue such as brisket and grill-charred corn. The RIT team takes care of signage and market-ing, letting the restaurants focus on the food.“It’s like having a re-search and development division, and it goes both ways,” Samuels says. “We might discover new cooking and presentation styles from visiting chefs, and they can learn from us about how to prep and serve at a volume they’ll never see in a tradi-tional restaurant setting.”LaFlam agrees, saying Visiting Chefs “is a way to fill in some of the voids we have culinarily, while at the same time making Roches-ter even more a part of RIT.”

MAKING IT WORKIt takes experimentation to find the best fit for the Vis-iting Chefs program. The team typically begins with a pilot to test campus reaction. These pilots often pay off. Last year the RIT team wanted to bring in a West

Coast-style taqueria, but they worried the price point would be too high. They committed to a four-week Taco Tuesday program. By week two, the long lines spoke for themselves.In other cases, it doesn’t work out. “Some individu-als just don’t mesh with our staff, or they’re not willing to comply with our safety and sanitation standards, or their customer service interac-tions aren’t up to par, which we take very, very seriously,” LaFlam says. “Sometimes the cuisine or the particular

dishes just don’t resonate with diners, and that’s going to happen with a program like this. We learn and we build upon those lessons.”That sentiment is core to the RIT foodservice philos-ophy, and Samuels says it’s the basis of his advice for other operators. “Start with a single initiative, even a small one, and see what you can learn from it,” he says. Programs such as Visit-ing Chefs are especially ripe for learning opportunities, he adds, because “no one person has all of the right an-

swers. Foodservice changes constantly, so you need to be open to new ideas.”LaFlam suggests start-ing by showcasing staff-ers’ unique skills: “Maybe someone is willing to share their favorite Vietnamese dish ... or someone else worked at a Thai restaurant and could make an entree once a week.”

The ultimate point, he says, is to lift up and cele-brate unique aspects of the community: “Through food, we can bring together those different points of view.”

R ochester Institute o f Te c h n o l o g y (RIT) isn’t actually in Rochester. The campus is 6 miles away from town, in Henrietta, N.Y. And for students, that 6 miles can feel like a world away. But RIT is bridging the gap between campus and city communities—through food.“Like many school cam-puses, it can feel a bit like we’re on our own island,” says Don LaFlam, senior director of operations for RIT’s student auxiliary services. “It would be easy for students not to feel like they’re part of the Roches-ter community, so we work hard to bring the city to them in a number of ways.”Those efforts include a unique Visiting Chefs pro-gram, in which six Roches-ter restaurants serve special

dishes on campus through-out the school year. These businesses are often minori-ty-owned and focus on au-thentic cuisine from other cultures.“ We’ve seen some schools do the occasional ‘visiting chef sushi’ once a

month or even once a week, but we wanted to take it sev-eral steps further,” says Kory Samuels, RIT’s executive director of dining services. “Our visiting chefs are here every weekday, all year, so they become part of the fab-ric of our foodservice.”

INCREASING DIVERSITYThe seeds of what would become the Visiting Chefs program were planted years ago, with one dining loca-tion hosting a few times a week. Over time, Samuels and others saw an opportu-nity to expand the program.

To identify potential Visiting Chefs candidates, Samuels, LaFlam and their staff stay on top of the Rochester dining scene and try the food at various lo-cations. “We keep an open mind,” Samuels says, but generally the RIT team is

FSO

September 2018 foodservicedirector.com 39

A member of RIT Dining Services' catering arm serves up a broth bowl at the school's hockey arena.

BUILDING COMMUNITY BEYOND CAMPUSFSDS AT RIT BRIDGE THE GAP BETWEEN CAMPUS AND CITY COMMUNITIES THROUGH FOOD. BY JULIANNE PEPITONE

FOODSERVICE OPERATION OF THE MONTHRochester Institute of Technology

Henrietta, N.Y.

KORY SAMUELSExecutive Director of Dining Services, Rochester Institute of Technology

What are your goals for the coming year? I’d like to bring our use of data

and analytics to the next level. We of course have technology in place, and that provides helpful information about what’s working and what isn’t, but I think we’re not as plugged in as we could be. I’d also like to get even more

dialed in with our community, continuing to foster ties with Rochester at large. Finally, I really believe that you don’t get recognized in this way were it not for some pretty darn dedicated people. We, like other service

departments, do our work in the shadows, and most of the time no one’s paying attention. I want to make sure more of our team members are recognized for their efforts, because they’re the center of everything we do.

congratulationsROCHESTER INSTITUTE OF TECHNOLOGY HENRIETTA, NY

Hormel Foods is proud to continue its sponsorship of theFOODSERVICE DIRECTOR FSO OF THE MONTH

SEPTEMBER 2018

Dining staff recently took a culinary class focused on developing plant-based dishes and concepts.

38 foodservicedirector.com September 2018

Student Auxiliary Services | Newsletter Fall 2018 15


New HiresDENNIS CARROLLBrick City Café/Ritz, Assistant Manager

SPENSER CRANEMonroe Hall Operations, Receiving Clerk

CEZANNE LOUISSAINTCantina and Grille, Cashier

RODERICK HUCKABEE, Corner Store, Supervisor

JONATHAN MILLERCrossroads, Cook

MARC MILLERBrick City Café, Sous Chef

LUIS PEREZCrossroads, Assistant Manager

CHRISTOPHER ROSSCrossroads, Cook

PATRIK SWANSONBrick City Café/Ritz, Supervisor

NATALIE VEGASol’s, Supervisor

KUDOSEMILY HEYMANElected as RIT Staff Council Representative

JESSICA MALLONElected as RIT Staff Council Representative

DENISHEA ORTIZRIT Golden Brick Award Winner

JESSICA SERPE MBA, Digital Marketing

PromotionsCHRISSY BICEBrick City Café/Ritz, Supervisor

AMY BOULAGracie’s, Sous Chef

WENDY HANCOCK-CERAMIBeanz, Supervisor

JETHRO HENRY Gracie’s, Sous Chef

EMILY HEYMANUniversity Arenas, Assistant Director, Events

ERIC MERCOVICHBrick City Café/Ritz, Chef De Cuisine

KATIE NIELSENCommons, Supervisor

AL PUCCICrossroads, Receiving Clerk

DYLAN SCHULERGracie’s, Supervisor

JOHN TASSONEUniversity Arenas, Sr. Associate Director

JOHN (AGIDA)ULOMGracie’s, Cook

EMPLOYEE SPOTLIGHTS2019 Length of Service

35 YEARSNICOLE GILBERTControl Alt Deli

30 YEARSPATRICIA FALKENSTEINThe Commons

NORMAN SANDERSGracie’s

25 YEARSHOWARD WARDStudent Auxiliary Services

20 YEARSSTACEY CLEMENTSCompliance & Ethics

APRIL COLANERIThe Commons

CHRISTINE RODGERSUniversity Arenas

15 YEARSSHARON BOSYGracie’s

AUTUMN GEERRIT Catering

LUKE MEKKERUniversity Arenas

10 YEARSDONNA BLACKHousing Operations

DONALD LAFLAMDining Services

JOHN LAFRANCEDining Services Central

JOSEPH MINCEYGlobal Village Cantina & Grill

JILL VANDUYNEDining Services Central

5 YEARSALONZO BORUMBrick City Cafe

SHAWN BOYLERitz Sports Zone

JEFFREY HIBBARDRIT Catering

NICHOLAS KOCHUniversity Arenas

WILLIE MAJORRitz Sports Zone

DANIEL MORALESGracie’s

BRITTNEY MURPHYBrick City Cafe

KATIE NIELSENDining Commons

DENISHEA ORTIZStudent Auxiliary Services Marketing

CARL PALMIERIUniversity Arenas

Behind the scenes of the making

of the SAS Holiday video

Documents

OUR SERVICE IS - RIT · 2019. 1. 8. · Festival & Agricultural Fair. The contestants were tasked with perfecting four 19th-century recipes in four hours, with very little modern