Dawn manages more than $52 million in foodservice operations at the University of Illinois, including residential dining, retail, full-service catering and Good2Go food truck and online services. She advises those new to the industry to understand it is more than a job, it is a calling that has a significant impact on others. Get to know her.
What do your customers appreciate most about your company?
Personalized service and excellent food made with ethically sourced and sustainably made ingredients.
Share a story about your first job in foodservice.
I was sent to the French Embassy to assist during the new wine celebration. Le nouveau est arrivé! In honor of Beaujolais nouveau Day which falls on the third Thursday of November, I assist with preparing the event which involved piping salmon mousse on 4,000 cucumber rounds in a cold room and sugaring 2,000 violets for the pastry chef. French was spoken in the kitchen, I was able to put my three (3) years of college French to good use!
In 2020, what do you think the foodservice industry will be like?
Customization to the type of ingredients to be included in your dish according to location and sustainable characteristics.
How do you keep up with industry news and events?
Periodicals, websites, social media, news, newsletters and professional organizations. NACUFS & IFMA.
If you had to describe IFMA in just three words, what would they be?
Intelligent, Innovative, Imaginative
Please list the IFMA committees or other programs/activities you have participated in and provide a brief explanation of your role.
I have the honor and pleasure to attend Presidents Conference as an Operator. I have served as a panelist for the C&U Operator Roundtable.
If you could have dinner with three people (dead or alive), who would they be and why?
Benjamin Franklin, Thomas Jefferson and Ronald Reagan. We would have marvelous conversation about the birth of our country and how it has changed. They would be brilliant and delightful.
IFMA featured members are selected based on their accomplishments in the food industry. Recognized as leaders, they are the people moving the industry forward with big ideas and even bigger goals. Know someone who fits the bill? Tell us.