Navigating University Setting as a Self Op Catering Department
- Bryan Gutridge | Associate Director of Catering and Beverage, Purdue University
Business & Operations, Colleges & Universities
Catering Professionals: Operations, Sales, Marketing and Staff, Owners & Executives
Audience Level: All
What does a self op at a Big 10 university look like? Catering versus Events versus Culinary versus Dining? What does it all mean? How do you flourish inside the bureaucracy?
I will provide a brief history of Catering operations at Purdue and the permutations in recent years. I will explore the relationships between the multitude of different departments with which we partner (Events, Culinary, Conferences, etc.)
I will discuss our menu, the process of creating new menus, the services we offer and how we balance those responsibilities, especially serving alcohol on a dry campus.
I will answer questions regarding customer focus. When it comes to academics and campus what is a VIP versus a VIP - Trustees versus deans versus student groups - where do you put your focus?
I will provide overview of Purdue's student staffing model - what that means for operations and when and how do bring in outside help?
I will review full time staff within a university mindset - how to hire in a competitive market with campus dictated wages? Once the benefits dry up how do you market service jobs?