Tulane Dining serves students, faculty unable to return home

As food service operations across the nation face unparalleled challenges amid the coronavirus outbreak, Tulane University Dining by Sodexo is standing strong to protect and nourish approximately 300 Tulane University students unable to return home.

“This all happened so fast that we didn’t get a chance to say goodbye or congratulations to our graduating seniors,” said Tulane Dining Supervisor Bridget Thomas. “They are in our thoughts along with all our co-workers. We miss them and will be ready when they return. Roll Wave!”

Fifty dining team members report in two shifts, seven days a week, serving brunch and dinner.

According to Senior Supervisor and former Sodexo School Manager Jenn Evans, the dining team continues to be resilient, open to change, friendly, and professional.

She said the adaptability of the team to change is extremely impressive.

“Plans put in place by our management team were stellar,” said Evans. “Kudos to staff for a flawlessly-executed operational change.”

Evans said she was approached by several students who expressed appreciation for how Tulane Dining adjusted to ensure safety and great customer service.

“Most importantly, the students said they appreciated us still being there for them in a time of crisis and fear,” said Evans. “This experience made me even more proud to be part of the Tulane Dining team.”

Tulane Dining has implemented exhaustive procedures to ensure the safety of students and fellow employees including stringent training multiple times a day to emphasize proper hand washing techniques; transitioning dining room stations dining room from self-serve to attendant-served to prevent back and forth exposure; daily team huddles for transparency and ongoing education about COVID-19; reviewing signs, symptoms, and sending any employee home exhibiting signs of illness; and daily calls to employees who are not working due to illness to check their well-being.

"You see the best of people in times like this,” said Sodexo General Manager Ed Daugherty. “Two-way communication has been center stage with messages of concern, compassion, and caring. We pulled together as a family to face every obstacle to ensure our students come first."

A set number of people is only allowed in the dining room at a time and handwash stations are mandatory for students entering and leaving. Teams are ensuring that 6-foot distance between guests in the serving area is maintained for those waiting for food.

Dining employees are cooking, serving, prepping for future meals, and conscientiously cleaning and disinfecting all areas.

“We could not be prouder of our team at Tulane,” said Resident District Manager Heather Bacque, RDN, LDN. “They have consistently reported to work, provided excellent service, maintained a calm demeanor in the face of adversity and continued to serve healthy, delicious meals to our students, faculty and staff throughout this uncertain time. I admire their courage, strength and dedication.”

Editorial Contact: Jennifer Toone Corrigan, In Toone Communication, 401-258-8830, jtoone@intoone.com