Tulane University dining services feeds campus community unable to return home

Like almost every other institution of higher learning in the country, Tulane University in New Orleans has suspended in-person classes and sent students and staff home, except for those who really have no home to go to. And for those, including some 300 students, the campus dining program managed by Sodexo continues to provide quality meal service even in the midst of the upheaval.

“This all happened so fast that we didn’t get a chance to say goodbye or congratulations to our graduating seniors,” recalls 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!”

To maintain those dining services, 50 dining team members continue to report in two shifts, every day, serving brunch and dinner, remaining resilient, open to change, friendly and professional, observes Senior Supervisor and former Sodexo School Manager Jenn Evans, who adds that the adaptability of the team to change is extremely impressive.

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

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

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“Most importantly, the students said they appreciated us still being there for them in a time of crisis and fear,” she says. “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 from self-serve to attendant-served to prevent back and forth exposure; holding 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,” says 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 a six-foot distance between guests in the serving area is maintained for those waiting for food.

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Meanwhile, 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,” notes Resident District Manager Heather Bacque. “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.”