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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources