FoodService Director celebrates industry’s rising stars

FSD is looking for nominations for Under 30 honor.

Sept. 30—For the past three years, FoodService Director magazine has recognized those foodservice employees who are under the age of 30. Now, we’re accepting nominations for this prestigious honor.

Who are the rising stars in your foodservice operation, those young people who haven't been on the job long enough to make their mark, but who are already being noticed because of their energy, their passion and their ideas?

Your nominee can be from any aspect of your operation, from the back of the house to the front of the house to the marketing department or the accounting office, so long as they are under the age of 30. If your nominee is selected, we'll contact you to arrange an interview with your nominee for the profile.

Nominations can be sent to Becky Schilling at bschilling@cspnet.com

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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