Ferrin, who joined the University in 2008, has helped lead many of the University’s auxiliary services and operations.
Todd Ferrin, associate director of auxiliary operations at the University of Rochester, has been named interim director of campus dining and auxiliary operations, effective immediately. He replaces longtime director Cam Schauf, who retired this summer. Ferrin will manage dining services on the River Campus and at the Eastman School of Music, and auxiliary services throughout the University.
Ferrin joined Rochester in 2008 and has helped lead many of the University’s auxiliary services and operations, including managing multiple University food and beverage vendor contracts, the Barnes & Noble Bookstore contract at College Town, and the University’s student laundry services. Throughout the COVID-19 pandemic, Ferrin has also been an operational leader providing guidance and responses to considerable service challenges. He is a graduate of the University and additionally earned an MBA in accounting and finance in 2016 from the Simon Business School.
Before joining the University, he began his career as an entrepreneur and owner and president of a retail business in Newport, Rhode Island. He notes that he applies lessons learned in frontline customer service to his work providing the highest quality residential experiences for students at Rochester.
“I am pleased to welcome Todd to this new role,” says Liz Milavec, executive vice president of administration and finance and CFO. “He has earned great respect throughout the University for his commitment to providing outstanding auxiliary services management. I’m confident that his leadership in this interim position will ensure that we continue meeting the high standards of our dining and auxiliary services programs.”
In this interim role, Ferrin plans to continue Dining Services’ many local partnerships with suppliers and farms that uniquely deliver Rochester students a healthy and natural way to eat. More than 60 percent of all of the items sold and served on campus are grown, raised, processed, or wholly manufactured within New York State, and 85 percent of the protein and seafood served to students is responsibly sourced. In partnership with food service management group Harvest Table, Dining Services emphasizes sustainability in its offerings to make campus dining healthier, less wasteful, more energy efficient, and based on local foods.
