Mike Ward Levels Up Dining Experience at RIC

Donovan Dining Center’s food service area has undergone one of the most impactful transformations in many years. The space is sleek, modern, bright and open, and the menu has elevated to gourmet status. Faculty, students, staff and their guests account for more than 2,000 guests a day.

The face behind these upgrades is Interim Director of Dining & Retail Food Services Mike Ward.

Formerly senior vice president for Sodexo, a global food service and facilities operation, Ward joined RIC in 2024. He had been with Sodexo for 23 years, overseeing food service for higher ed institutions throughout New England and parts of New York. Today, he manages RIC’s Donovan Dining Center, the Beestro and campus catering.

“I so enjoy being in front of students and the community. It’s why I’m here,” Ward says. “As a former senior leader, I think the further up you rise in the corporate world, the further away you are from the day-to-day. I welcome a challenge and the opportunity to bring positive change and sustainable operations to Rhode Island College. And that’s exactly what was presented to me when I came here.”

One of the first upgrades Ward made was to the lighting in the food service area.

“The food is what diners come to see,” he says, “yet the food was not at the center of the experience. I brought in lighting to spotlight the food and I upgraded the vessels used to present the food. Presentation has a lot to do with what people select.”

He also installed large LCD screens behind the entrée and deli lines. These monitors not only display the menu but show stock footage of food being cooked in bold, colorful videos. Watch the steam rising from a pan of seared meat and see if your salivary glands don’t stand up at attention. That, Ward says, was intentional.

However, how a food is presented and how it actually tastes are two different things, which is why a month after he was hired, Ward brought on board award-winning Executive Chef Aaron Fitzsenry.

In consultation with Ward, Fitzsenry has developed new dishes and menu ideas that have become a core component of the Donovan dining experience. Fitzsenry’s menu includes a plethora of Mexican rotating proteins, such as braised beef barbacoa, fire-braised pork carnitas and chicken tinga.

“As a Hispanic Serving Institution, [meaning at least 25% of RIC’s full-time undergraduate enrollment identify as Hispanic], we try to bring in foods that serve all of our students. All credit goes to the chef,” Ward says. “We also have some very talented cooks in the back of the house who are of Hispanic origin that we lean on. During Hispanic Heritage month, they brought their own flavors, recipes and techniques.”

Donovan diners can choose from 11 food stations: the Grill Line; the Grainery Station (bagels and cereal); the Salad Bar; the Soup Station, the Pizza Station, the Deli Bar, the Rice Bar, the Entrée line, the Pasta Bar, the Waffle Bar and the Ice Cream Bar. (Bar simply means you can customize your meal.)

“Our program rivals some of the better programs that I’ve seen in my time in higher ed,” Ward says. “We’ve managed to pack in a lot.” 

Donovan’s success also has a lot to do with Ward’s leadership style, which he describes as “participatory – hands in and hands on.” It’s rare that you’ll find him in his office because he likes to work side-by-side as much as he can with the team. You might even catch him behind the grill flipping burgers, helping out when it’s particularly busy.

Ward oversees 100 employees – 50 state employees and 50 student employees. Working as a team is priority number one, for him. He functions not unlike a football coach. Rarely does he use the word “I,” it’s usually “we.” Student employees wear t-shirts bearing the words: One Team, One Purpose. “It’s a mantra I’ve carried with me throughout my career,” he says.

Ward will continue to encourage his team, who he describes as “phenomenal,” and build on Donovan’s success. After winter break, look for renovations to Donovan’s seating area that will soften the area and make it less cafeteria-esque.

And by the way, Ward is not only a director, he is a RIC student. At age 55, the father of five children and two grandchildren, Ward is achieving a lifelong dream – to earn his bachelor’s degree. He is enrolled in the B.P.S. program, concentrating in organizational leadership. He is expected to graduate in the spring.

“For over 23 years, I moved up at Sodexo from director to general manager, to district manager, to operations vice president, to senior vice president, yet I had no bachelor’s degree in my pocket. Now, here I am. A full-time college student. For me, that college diploma matters.”

Rhode Island College is honored to have Ward on its team.

Donovan Dining Center webpage.

Also see “Dining Hall Fare Has Never Looked So Good: 4 Top-Selling Dishes.”