Angelo Mojica chosen as FoodService Director's FSD of the Year

Director of Food & Nutrition Services at UNC Hospitals is second consecutive FSD of the Year from healthcare.

March 5—Angelo Mojica, director of food & nutrition services at UNC Hospitals in Chapel Hill, N.C., was named FoodService Director's 2012 FSD of the Year during the awards banquet at MenuDirections 2013 in Tampa, Fla. He was selected from the 12 FSDs of the Month from last year, by the magazine's editors, the FSD Advisory Board and 2011's FSDs of the Month.

"I have the best team," Mojica said as he accepted his award. "The staff believed in the idea of Restaurant Delivery even though nobody knew if it was going to work. We were working [crazy hours], and about the fourth day I sat them all down and told them we couldn't keep going [like that]. But they said, 'No, we need to. We're not ready to decrease shifts yet.' That's the kind of team I have."

Mojica has been the foodservice director at UNC Hospitals for the past seven years. During that time he has improved patient satisfaction dramatically, developed 13 self-branded retail concepts for his employee and visitor foodservice and melded the retail component into a room service program called Restaurant Delivery.

“Angelo has just one speed and he is always turned on,” says Shawn Dolan, UNC's executive chef. “He is a great driver for our department, always talking us up to our administrators. He encourages us to grow as a team and to stretch our abilities.”

The FSD of the Year award caps off an exciting couple of weeks for Mojica—he learned Feb. 22 that he had received the 2013 IFMA Silver Plate Award for healthcare.

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources