Interview with Gayle Hanson
Biography
Gayle Hanson is originally from Northern Wisconsin. She started her path at the University
of Wisconsin: Stout in the Hotel & Restaurant program. While attending school she
worked in Dining Services in each food and service area, working her way up to Catering
Manager. Upon graduation she continued her journey with a focus in hospitality and
food. The satisfaction in providing environments where students, staff and faculty
can come together to enjoy their community through food and service has been a constant
goal over the years of her career.
She has been fortunate to be a part of many university communities over the past three
decades and has worked with outstanding teams. She was the dining services director
at Tennessee Tech for the past few years but has recently been promoted. Her new title
is District Manager, Chartwells Higher Education, Indiana & Tennessee.
Lillian Boydston: Have you always worked in this area?
Gayle Hanson: Tennessee Tech was my tenth university in about 35 years of college food service. I just love food! I love the hospitality of food and how we can make people happy with it. It is very personal. I’ve worked at universities in Wisconsin, Minnesota, Illinois, Ohio, Pennsylvania and now Tennessee and Indiana. I enjoyed my dining experience when I was a student so much that I made it my career focus. Over the course of my career campus dining has evolved and continues to change every year to meet the diverse needs and wants of the student. I enjoy dining each day in our campus restaurants and find that at times I even make my own menu by being creative with the options available.
LB: What got you into this field of work?
GH: In college, I majored in hotels and restaurants with the goal of managing a large, upscale hotel after graduation. During the 80s, a TV show called Hotel captivated me with its portrayal of the industry’s glamour and drama. However, my internships in hotels gave me a different perspective and made me realize that it wasn’t the right fit for me. Fortunately, I had the chance to work in campus food service during college, and I really enjoyed the experience. By the time I graduated, I knew I wanted to shift my focus toward the food service side of the industry.
LB: You have experience with several universities. What makes Tennessee Tech dining different from other schools?
GH: When I joined the Tennessee Tech University team I experienced a sense of homecoming. The community was very welcoming. The engagement with students and all the phenomenal programming and dining options really set the Tennessee Tech dining program apart from others. Schools this size typically don’t have as many retail dining options that Tennessee Tech offers. We have a robust amount of retail including Au Bon Pain, Einstein’s, Starbucks, Tu Taco, Which Wich, Chick: Fil: A, the markets and Papa John’s in addition to The Caf. You don’t usually find those in a small to medium sized school.
LB: Our area can be hit with inclement weather that may prevent students from leaving campus for a period of time. How does dining work to help students get fed in unforeseen circumstances?
GH: Dining services staff are coded as essential personnel. We had a situation year where we had inclement weather for a week and some of our management team braved the icy roads to pick up our local workers and make sure they were available to serve our students. For those team members that live further from campus, we provided hotel accommodations and transportation back and forth. Although students may not get the variety that we offer during regular service in these cases, we are going to offer them great tasting options. The experience in January was positive for both staff and students. We even had hot chocolate stations when the students had a sledding party.
LB: How does The Caf accommodate various dietary requirements?
GH: Our part: time dietician meets with any student needing accommodations. She will set up a meeting to discuss their concerns and needs and come up with a plan for them to navigate and get the best options from the dining program.
LB: Many have heard of the “freshmen fifteen.” What does Tech dining have available to help students make healthy choices if they’re interested in doing so?
GH: This is another area of expertise for our dietician. For students that want help with weight or diet management, they can seek her out. She’s happy to sit down with them and work through a plan to meet their individual needs. All of our menus and their nutritional data are listed daily on our website, so tracking calories, grams of fat, protein, fiber, etc. is available for any student looking to make informed choices to meet certain goals or dietary requirements.
LB: Why are freshmen required to have a meal plan?
GH: Most freshmen, if not all, have not experienced living away from their home environment before moving on campus. They’re away from home for the first time, trying to make friends and figure out where they fit in. All of these new things at once can cause stress and anxiety, and the university wants to make sure students can focus on integrating and having a solid base without having the added worry of food on top of all of that. It is a relief for them to know that they have so many options available just steps away from their residential hall without ever having to get in a car, turn on a stove or wash a dish.
LB: How would you recommend students get the most bang for their buck out of their meal plan?
GH: I tell students and their parents to think of it like a cruise: Welcome aboard the S.S. Tennessee Tech! To get the most out of the experience, you’ve got to take advantage of everything offered — especially the food. I encourage students not to let meals go to waste or skip opportunities to eat, because if they don’t fully use their meal plan, they won’t get the maximum value from it.
LB: The Caf is more than just food. Can you tell us about the events and other options available as part of a meal plan?
GH: We recently started a series called Party on the Patio. Our first event was a big Italian themed meal outside on the patio complete with festive decorations. Another themed event included mocktails and all kinds of different appetizers. The students have really loved these events! We also offer fun experiences like make your own sugar scrub and DIY s’mores.
LB: Do you have any last pieces of advice for parents of college students?
GH: Since I’m not a parent myself, some might say I don’t fully understand, but I do have some insight from the student’s perspective as I interact with them and share their college experience. Students crave freedom, yet they also want the reassurance that their parents and family are there as a safety net. It’s okay to encourage your student to seek independence and figure things out on their own. While it can feel daunting, letting them make mistakes now while you’re still there to support them will better prepare them to handle challenges and setbacks in the future.
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