20 Most Influential: Bill St. John, Association of Nutrition & Foodservice Professionals

Bill St. John is leading the charge for change for the organization formerly known as DMA.

Bill St. John
President and CEO,
Association of Nutrition & Foodservice Professionals

On Jan. 1, the 50-year-old Dietary Managers Association changed its name and its focus as an organization. In becoming the Association of Nutrition & Foodservice Professionals, the organization has acknowledged the need to adapt to a changing foodservice environment and evolving membership.

The man at the heart of this change has been its president and CEO for more than 25 years. Bill St. John, at a time in his life when he might contemplate retirement, has instead chosen to be part of a rebirth.

“DMA is at a pivotal moment in its history,” said St. John when the name change was announced. “It has just celebrated its first 50 years and recognizes that, like so many other organizations, it must evolve and grow with the changes occurring around it. There is a growing demand for individuals who have the skills needed to navigate the increasingly complex foodservice environment and are able to combine that skill with a solid understanding of how to implement nutrition care plans.”

St. John has had a profound influence on the DMA membership since he took over management of the group in 1986. Ironically, shortly before St. John joined the organization it had undergone a name change; when the group had formed under the sponsorship of the American Dietetic Association it was known as the Hospital, Institution and Educational Food Service Society.

“Bill has been just such a tremendous asset to this organization,” says Ricky Clark, training and development coordinator supervisor at the Academy for Staff Development for the Virginia Department of Corrections and the current chair of ANFP. “He keeps us up on the latest trends and is instrumental in keeping the association moving forward.”


Foodservice Director has undertaken a bold initiative by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you and should certainly intrigue you. Our honorees have backgrounds as varied as their personalities. They range from the father of the modern-day food truck to the wife of a sitting president. They include operators and suppliers, chefs and consultants, CEOs and civil servants. There are traditionalists and there are mavericks. Well-known names share space with hot newcomers. In all, 17 people, two groups of individuals and one institution compose the list. It’s time to meet FSD’s 20 Most Influential.

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