May 19, 2025
Contact: Sara Diedrich, diedrichs@missouri.edu
Photo by Abbie Lankitus
Miles Rainey believes the real secret behind Mort’s delicious hand-breaded chicken isn’t just the quality ingredients or house-blended spices — it’s the care he puts into every meal. For him, even the smallest details matter, not for praise but because doing the job right means something.
That quiet dedication is shared by thousands of staff members across the University of Missouri, and it’s what Staff Recognition Week is all about. This week, Mizzou celebrates the people who keep the university running through their steady, everyday excellence.
For Rainey, that conscientious level of care and consistency is on display every day at Mort’s, a Campus Dining Services location at the Mizzou Student Center.
Whether it’s knowing the perfect moment to start a fresh batch of chicken or arranging tenders just right in the fryer, Rainey understands that his work has the power to brighten someone’s day.
“I see food service not just as serving meals, but as creating stability, rhythm and small joys in other people’s day,” he said. “Working at Mort’s is fulfilling because it’s more than just prepping chicken; it’s about being part of a system that people rely on. It feels good being dependable.”
Margaret Hughes, assistant manager of hospitality services for Campus Dining Services, said Rainey’s reliability and attention to detail are what make him an outstanding staff member.
“I know we will never run out of chicken when Miles is in the kitchen,” she said. “He knows how to keep up with the demand.”
Time to make the chicken
The moment he steps into the kitchen at 8:30 a.m., Rainey begins prepping for the day, carefully building an inventory of breaded chicken tenders to meet the expected demand. On average, he dips and breads more 1,000 tenders and more than 400 breasts each day — all told, that’s more than 420 pounds of chicken a day.
He drops his first batch into the fryer about 9:45 a.m., well before the restaurant opens at 10:30 a.m., and doesn’t stop until the lunch rush ends at 2 p.m. Even then, the break is usually brief — by 2:30 p.m., another wave of hungry customers lines up at the counter.
Nearly all the chicken Rainey prepares is fresh — almost never frozen — as part of Campus Dining Services’ commitment to serving high-quality meals made daily. Mort’s is just one of many dining locations on campus where staff ensure students and visitors have access to fresh, delicious food every day.
For Rainey, being part of that effort makes the work even more rewarding.
“I work with two newer Henny Penny fryers that can cook 56 strips at a time, so I’ve figured out a system that’s fast and smooth,” Rainey said. “It’s rewarding to have a routine where I can see real progress every day.”
A place in hospitality
Rainey’s journey in food service at Mizzou began as a student server at University Club in Reynolds Alumni Center. Though he was majoring in psychology and social work at the time, he was fascinated by the fast-paced, people-focused world of hospitality. Eventually, he worked his way up to a supervisory role, overseeing the serving staff. When the U. Club closed, Rainey accepted a position at Mort’s. Again, he pushed ahead, driven by his growing passion for the industry and once again, he rose through the ranks.
Though he never completed his degree, Rainey finds fulfillment in the same desire to help others that initially drew him to psychology and social work. Someday, he might return and finish a degree in hospitality.
For now, Rainey plans to enjoy the success he has found at Mort’s.
“There’s peace in repetition and consistency, and I get to bring my own efficiency and care to a process most people can easily overlook,” he said. “I know it might sound cheesy, but I believe every chicken strip is a small part of something bigger. It’s a job where I get to show up, work hard and see the results. It’s simple, but meaningful, and that fulfills me.”
