20 Most Influential: Dick Hynes, Hobart Corp.

Dick Hynes has long supported military foodservice award programs and had a presence in industry associations.

Dick Hynes
Director, Consultant Services,
Hobart Corp.

At Hobart, Dick Hynes might be listed as a consultant, but when it comes to his involvement in the foodservice industry, he does more than consult. He advises, he mentors, he leads, he guides and he champions.

His presence is most strongly felt in the military market, one of the most stigmatized segments of the foodservice industry. He has long supported military foodservice award programs such as the Hennessy Awards, which honor the best in Air Force foodservice. In 2010, he represented the Society for Foodservice Management as a Hennessy Traveler, visiting Air National Guard facilities to help choose the best in that category.

Through his efforts, Hobart sponsors the Armed Forces Forum for Culinary Excellence, staged by the Hennessy Travelers Association Education Foundation, each fall at the CIA’s Greystone campus. For one week 30 chefs from the Air Force and Marine Corps gather for a variety of classes covering everything from knife skills and using leftovers to cooking healthy, making use of seasonal produce and baking.

Hynes will talk forever on the value of programs like the Hennessy Awards and the Armed Forces Forum. But if you ask him what’s in it for him, Hynes simply responds, “It’s a labor of love.” And perhaps it is. After all, he and his wife, Judy, met while serving during the Vietnam War—he as a medic and she as a nurse—and one of their grandsons currently serves in the U.S. Army.

But military foodservice isn’t the only professional passion for Hynes. He also has been very instrumental in promoting Hobart’s sustainability initiatives and currently serves on its Sustainability Committee. Hynes has helped lead the company’s efforts to work with the US Green Building Council and is promoting the LEED accreditation program within the company.

“It’s very hard to find another person who is as giving as Dick Hynes,” says Tony Butler, executive director of SFM. “He never says no, and he is the kind of guy who will move mountains to make something happen. He is a pillar of our industry.” 


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
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

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....

FSD Resources