Foodservice for Thought

Foodservice for Thought is a podcast that shares the thoughts and insights from professionals in all areas of the foodservice industry to transparently unite and strengthen the business of serving food to the public, no matter where they are.Foodservice for Thought connects foodies, almost foodies and people who eat food with the industry that makes it, sells it, buys it, and serves it. Karey Clements and Justin Olivares will be talking to foodservice professionals like chefs, restaurant owners, nutritionists, dieticians, caterers, pastry chefs, kitchen designers, restaurant interior designers, farmers, food manufacturers, restaurant equipment manufacturers and pretty much anyone who might have anything to do with the food you eat when you aren't at home.So if you love food, if you are curious about all aspects of the foodservice & hospitality industry and want to be sure there are always great places to enjoy food this is your kind of podcast. And the regular favor all podcasts ask...please subscribe, rate and review. Pretty please with all your favorite foods on top.

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Foodservice for Thought

Foodservice for Thought: Rene Rodriguez : Foodservice Director of the University of Texas (recently retired) Part 2

February 22, 2022 • Karey Clements & Justin Olivares • Season 4 • Episode 6

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In part two of their interview, Karey and Justin chat with Rene Rodriguez about how changing menu items was not something that was very simple and how the school creativity dealt with food allergies. Grab some ear buds and dive in!

It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.

Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic.

Rene’s oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies.

When it is time for expansion or renovations Rene also coordinates all that those construction projects entail.

Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr’s Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient.

We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader.

It is our honor to offer this interview and the gift of teaching Rene shares so generously.

University of Texas – Austin:

7,400 students live on campus

52,000 students enrolled

18,000 staff

University of Texas - Dining

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Foodservice for Thought

Justin Olivares

Karey Clements

Produced by FH&W

Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast.

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