Air Force’s Miller wins IFMA Gold Plate

CHICAGO—George Miller, chief of foodservice for the United States Air Force, won the coveted Gold Plate at the annual IFMA Gold and Silver Plate Society dinner here. It is the second year in a row that a non-commercial foodservice operator earned the foodservice industry’s highest honor. Tim Deitzler, director of foodservice at Villanova University, was last year’s winner.

“People who know me say I’m never speechless, but I am speechless tonight,” said Miller, who capped a four-decade career in military foodservice with the award. He thanked his wife and family “for sticking by me through 47 years” and credited Air Force foodservice personnel for helping to make the Air Force “the best in the world.”

“You know, when you can give troops a good hot meal, you give them the energy and strength to carry out their missions, and you raise their morale,” he noted.

The event, held for the first time in the Grand Ballroom at the Navy Pier, sold out—a 20% increase in attendance over last year. IFMA chief executive Larry Oberkfell credited a new structure for the organization that has seen 45% of its members become involved in committees like the Gold and Silver Plate committee over the last year.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources