20 Most Influential: Dayle Hayes, R.D., Nutrition for the Future

Hayes starting a Facebook page to show people that school lunch had changed.

Dayle Hayes, R.D.
President,
Nutrition for the Future,
Billings, Mont.

The saying “any press is good press” is not something Dayle Hayes buys into. After Mrs. Q’s Fed Up with School Lunch blog, a not-so-flattering firsthand account of a teacher eating school lunch in Chicago, Hayes decided to fight back. She did so by starting a Facebook page, School Meals That Rock, to show people that school lunch shouldn’t be a punch line anymore.

“I’ve been working in the industry for a long time and I feel that school nutrition directors are often the most vilified and least recognized of foodservice professionals,” Hayes told FSD. “If people aren’t recognizing what you’re doing, you only have yourself to blame.”

The beauty of Facebook is it’s relatively easy to self promote. You snap a few photos and post a few thoughts on your wall, and it’s automatically broadcast to millions of people. By creating this online hub for sharing success stories, Hayes has made it painless for child nutrition directors across the country to show off what’s going on in their cafeterias. The positive message isn’t just shared among others in the industry. It’s reaching the students and families. What a great way for Friends to Share their Likes. 


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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources