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People

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

People

Jennifer Takara

 Jul. 07, 2017

Top accomplishment this year:Achieving two years of injury-free opening weeks for new accounts with consistent new-hire orientations and a management habit called “safety management by walking a...

People

Aidan Carr-Henderson

 Jul. 07, 2017

Top accomplishment this year:Winning Ohio Living’s Top Sous Chef award for 2017.What’s been your most rewarding moment?At a time in life where our residents are looking back on full and ac...

People

Katrina Flores

Jul. 07, 2017

Top accomplishment this year:Coaching and training three employees into a higher position within Sodexo, and piloting a new menu that could change the entire region’s cooking procedures.What wou...

People

David Brue

Jul. 07, 2017

Top accomplishment this year:Conceptualized and implemented the menu for our newest retail concept, a smoothie bar that features ingredients known to promote brain health.What’s been your most r...

People

Joshua Iufer

Jul. 07, 2017

Top accomplishment this year:Getting published by the Academy of Nutrition and Dietetics and guiding dietetic interns with experience as a registered dietitian. What would you say you excel at ov...

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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. 

People

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

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.

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.

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