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

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources