IFMA announces 2013 Silver Plate Winners

Winners include two former FSDs of the Month.

Feb. 28—The International Foodservice Manufacturers Association (IFMA) has announced the recipients of the 2013 Silver Plate Awards, which recognizes excellence in eight segments of foodservice operations. One of the winners will be named the 2013 IFMA Gold Plate Award winner at the 59th Annual Gold & Silver Plate Celebration, which will be held May 20 in Chicago.

The four winners in the non-commercial segment are:

Business & Industry/Foodservice Management: Jay Silverstein, vice president of conference and dining services, Credit Suisse, New York

Colleges & Universities: Ken Toong, executive director of auxiliary enterprises, University of Massachusetts, Amherst, Mass.

Elementary & Secondary Schools: Julia Bauscher, director of school and community nutrition services, Jefferson County Public Schools, Louisville, Ky.

Healthcare: Angelo Mojica, director of nutrition and services/associate professor, UNC Hospitals/UNC Gillings School of Global Health, Chapel Hill, N.C.

Both Toong and Moijica are former FSDs of the Month, and Toong was named FSD of the Year for 2008. The other four winners of the Silver Plate are:

Independent Restaurants/Multi-Concept: John Metz, CEO, executive chef and co-founder, Sterling Hospitality

Chain Full Service/Multi-Concept: Harald Herrmann, president and CEO, Yard House

Chain Limited Service: Don Fox, CEO, Firehouse Subs

Hotels & Lodging: James Purdum, general manager of hospitality services, Penn State University

“We are honored to announce this year’s class of Silver Plate recipients,” Larry Oberkfell, president and CEO of IFMA, said in a press release. “The awards allow us to pay tribute to these outstanding individuals whose contributions advance their individual segments and the foodservice industry as a whole.”

The winners are chosen by a jury, including national trade press editors, foodservice experts, past award winners and the chairperson of the International Gold & Silver Plate Society.

Look for full coverage of the 2013 Silver Plate winners in FoodService Director's May 2013 issue. 

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

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.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources