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Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

People

Patti Ramos

 Jul. 07, 2017

Top accomplishment this year:Starting a food waste diversion program with on-site composting at Borgess-Lee Memorial Hospital, where I previously held a director role.What’s been your most rewar...

People

Christine Barnett

 Jul. 07, 2017

Top accomplishment this year:Regional winner of the Rising Star Award within Sodexo Senior Living.What’s been your most rewarding moment?My most rewarding moments are when residents attend and e...

People

Brittany Jones

Jul. 07, 2017

Top accomplishment this year:Adapting my grandfather’s recipe for sweet potato pie, which received many compliments, as a holiday dessert across the district.What would you say you excel at over...

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Kate Dienst

Jul. 07, 2017

Top accomplishment this year:Working with our team to revamp all our menus to reflect a focus on fresh and local items, resulting in students selecting almost 1.5 million entree salads for lunch last ...

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Alyse Festenstein

Jul. 07, 2017

Top accomplishment this year:Increasing the share of food purchases that qualify as local or sustainable by 15%.What’s the best career advice you’ve been given?After the first few months i...

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How to make menu items more appetizing

By Julianne Pepitone on Jun. 20, 2017

A K-12 FSD shares how the appearance of food and those serving it can affect diners’ attitudes. 

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Top chefs join the Blended Burger Project™ to make a difference

Sponsored content from our partner The James Beard Foundation on Apr. 26, 2017

The James Beard Foundation has announced the third year of the Blended Burger Project™ which invites participants to join a movement that strives to make burgers better by blending ground meat with ch...

People

How to be customer-friendly while attracting young talent

By Lynne Eddy on Feb. 13, 2017

To get on the same page with your younger staff, you have to take the time to listen and explain.

People

Should managers adhere to no-cellphone policies?

By Jonathan Deutsch, Ph.D. on Feb. 13, 2017

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.

People

How to win back employees on the verge of leaving

By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

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