Under 30: B&I edition

Lindsey Ramsey asks for some Under 30 nomination love from B&I operators.

By 
Lindsey Ramsey, Contributing Editor

The editors at FSD were very happy with the response we got from the first year of recognizing rising foodservice stars as part of our 30 Under 30 features. This year we changed the section to just Under 30, so we didn’t limit the number of quality young foodservice professionals we recognize.

Here at FSD my colleague, Becky Schilling, and I divide up the market segments so they each get an equal amount of coverage. I cover college and universities and business and industry operations for the publication. She covers K-12 schools and healthcare. Obviously the number of young foodservice stars in college and university foodservice is an easy one to recognize since often student workers become full-time all stars after graduation. But I need a little help with recognizing young operators in the B&I. I know there are great young foodservice professionals out there and making a difference in the corporate dining segment, but for some reason I don’t hear about them as regularly as other market segments.

So this blog is serving as a challenge to our readers, especially in B&I. We want to hear about your fantastic young employees who are certain to be the future of our industry. You can nominate someone for Under 30 here. We can’t wait to learn about your operation’s rising stars.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources