Gilbert wins top FAME Award

NOV. 8—Lora Gilbert, senior director of food and nutrition services for Orange County Public Schools in Florida has been named the Golden School Foodservice Director of the Year from the Foodservice Achievement Management Excellence (FAME) Awards.

Under Gilbert’s leadership, reimbursable meals have increased by 51% in seven years. The team also achieved its goal of 40% of revenue spent on labor and food, as well as generating additional revenue by providing nutrition services to summer and recreational programs. In addition, Gilbert developed a Cooperative Cart Program where student organizations can check out mobile food carts from the foodservice program to sell healthy foods for fundraising opportunities.

Gilbert won the FAME Silver Rising Star Award in 2006. Gilbert’s background includes stints with Disney, Universal and large hospitals.

Other FAME winners include: Cindy Hobbs, executive director of child nutrition services for the Charlotte-Mecklenburg Schools in North Carolina, was awarded the Silver Leadership Award; Susan Ehrhart, foodservice coordinator for the Polk County Public Schools in Bartow, Fla., was named the Silver Spirit Award winner; Margan Holloway, director of student nutrition services at Tamalpais Union High School District in Larkspur, Calif., was given the Silver Rising Star Award; and Ron Strasburg, senior account executive with Upper Lakes Foods, Inc. in Cloquet, Minn., was given the Silver Friend of Child Nutrition Award.

The winners will be honored at the School Nutrition Association’s Child Nutrition Industry Conference in Seattle on Jan. 16, 2011. The FAME awards are sponsored by Basic American Foods, Schwan’s Food Services and Tyson Foods.

 

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources