MenuDirections 2012: Lisette Coston Named FSD of the Year

Saint Francis Healthy System's director wins for expertise in expansion.

Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., was named 2011 FSD of the Year. Coston was honored at the 2012 MenuDirections conference in Charleston, S.C.

"It is a wonderful honor to receive this award," Coston said when accepting her award. "I want to thank FoodService Director magazine as well as Hormel for sponsoring FSD of the Month. It is something that everyone looks forward to reading. For that, it is an extreme honor and I really appreciate it."

Coston has been with the system for 24 years, the past 13 as director. Under Coston’s direction the foodservice department has expanded greatly as the system has acquired and opened new facilities.

In addition to the expansion, Coston changed most of the system to a patient room service model. At the system’s psychiatric hospital, foodservice was changed from cook-chill to bulk congregate feeding and chef-prepared meals to increase patient satisfaction at that location.

Coston also started Panda Meals, a program that provides parents of children in the hospital free lunch Monday through Friday.

On the retail side, Coston has opened three new locations since 2008, which have increased revenue.

David Wagner, vice president of support services and facilities management for the system, said tenacity was Coston’s greatest attribute. “She doesn’t give up easily,” he said. “If she runs into a challenge she will stay hold of what the original concept was and she finds a way to make things work. She works in a very positive way. I’ve always appreciated that she doesn’t come up to the first no or roadblock and say, “I can’t do that.’”

The FSD of the Year is selected by members of FoodService Director, the advisory board and the previous years’ FSDs of the Month. Watch Coston accept her award:

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources