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

People

Amanda Gass

 Jul. 07, 2017

Top accomplishment this year:Promoted from assistant manager to manager to training manager, and helped to nearly double adult meal participation and increase student participation by 6%.What’s ...

People

Cameron Thompson

 Jul. 07, 2017

Top accomplishment this year:Moving up to executive chef and operating the first hydroponic farm at a Southeastern university.What would you say you excel at over more seasoned employees?Making trends...

People

Cyril Ortigosa-Liaz

Jul. 07, 2017

Top accomplishment this year:Participating in an American Culinary Federation culinary competition, which included a four-course mystery basket, and receiving feedback that the dishes were tasty and e...

People

Paige Willauer

Jul. 07, 2017

Top accomplishment this year:Becoming general manager for Centerplate at the Long Island Ducks’ home ballpark.What’s been your most rewarding moment?My current concessions manager was an i...

People

Desmond Fannin

Jul. 07, 2017

Top accomplishment this year:Helped onboard 25 international chefs and sent three U.S. chefs abroad for Sodexo’s Global Chef Exchange program.What’s been your most rewarding moment?One of ...

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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

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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