Dennis Pierce ’15 MBA never got the memo about how humans tend to be change averse. During his 34-year tenure at UConn Dining Services the recently retired Pierce created a culture of change. “They embrace change,” he says of dining employees. “On Friday we look different from what we did on Monday.” We asked Pierce to list a few things about running what, under his watch, has become one of the largest self-operating dining services in the country. It has its own catering department and bakery, employs 450 full-time workers, and serves some 3.6 million meals a year.
UConn Magazine: Keep the Change
Dennis Pierce ’15 MBA never got the memo about how humans tend to be change averse. During his 34-year tenure at UConn Dining Services the recently retired Pierce created a culture of change.
“Getting a college degree is hard enough; getting good food shouldn’t be,” says Pierce, shown at Whitney Dining Hall, which specializes in vegetarian and vegan dishes. Pierce brought sustenance to students in the form of comfort food and cozy places to enjoy it. (Peter Morenus / UConn Photo)
