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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources