EPISODE · Sep 1, 2020 · 57 MIN
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from The Vollrath Feed · host Glenn Loghridge, Justin Pehrson, Chef Rich Rupp
Timestamps 0:37 – Regional Favorite Foods 5:57 – Glenn Loughridge Joins the Show 6:33 – Returning to Auburn University during COVID-19 8:30 – Serving Students via an App and Food Lockers 12:50 – Home Chef Meal Kits for Students 13:26 – Horticulture Students Role in the Dining Hall 19:36 – Redesigning the Dining Hall at Auburn 23:04 – Streamlining out of Necessity 24:22 – Flexibility Saved Us, and Other Lessons Learned 27:43 – Creative Approach for Choosing Partners 32:33 – NACAS 35:08 – 24,000 Transactions a Day 36:11 – Stadium and Sports Venues 39:34 – Boiled Peanuts, Funnel Cake & a Good Pretzel 43:14 – The Winding Path to Director of Dining Services 46:34 – Culinary Successes and Tragedies 50:17 – Keeping Up with Trends 53:28 – The Legend of the War Eagle 55:40 – Glenn’s Inspirational Quote
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What this episode covers
24,000 transactions. For Glenn Loughridge, that's what an average 24 hours looks like in a nutshell (or better yet, peanut shell). Managing the appetites of a massive student population, as well as game day food services, is no small feat. But it's all in a day's work for Auburn University's director of dining services.
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