FoodService Director selects finalists for Goldies Awards

Winners to be announced Feb. 28.

The University of Massachusetts, with two entries, leads the finalists for the 2012 Goldies Awards, sponsored by FoodService Director and The Culinary Institute of America. The awards will be presented Feb. 28 at MenuDirections 2012, to be held in Charleston, S.C.

"We received a lot of high quality entries this year, from a broader cross-section of the industry than we did last year," said FSD Editor Paul King. "These finalists truly represent the best of the best, and the judges at the CIA will have a hard time choosing from among them."

In the category Going Green, the finalists are Legg Mason, Baltimore (a Restaurant Associates account); the University of Massachusetts, Amherst, and the University of Washington, Seattle. In Health & Wellness, the finalists are The College of the Holy Cross, Worcester, Mass.; the El Monte (Calif.) City School District, and the University of New Hampshire, Durham, N.H..

In Food Democracy, the finalists are the University of North Texas, Denton, Texas;  Sodexo, Gaithersburg, Md., and the University of Massachusetts, Amherst. In Focusing on the Guest, the finalists are Compass Group, Charlotte, N.C.; Yale University, New Haven, Conn.; Robert Wood Johnson University Hospital, New Brunswick, N.J., and the Orlando Health & Rehabilitation Center, Orlano, Fla.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources