Nominations Open for 25th Annual FAME Awards

Awards celebrate excellence in school foodservice programs.

July 8 — The Foodservice Achievement Management Excellence (FAME) Award program is calling for nominations for the 25thannual ceremony & celebration honoring excellence among school nutrition professionals. The event is scheduled for Jan. 12, 2014, at the Rusty Pelican in Key Biscayne, Fla., during the School Nutrition Association’s (SNA) Child Nutrition Industry Conference. 

Nominations can be made online or through a downloadable form at fameawards.net through Oct. 9. Eligible nominees include members of the SNA that are in good standing with the industry.  Six categories will be awarded including one Gold Award for School Foodservice Director of the Year and five Silver Awards—Leadership, Spirit, Rising Star, Special Achievement and Friend of Child Nutrition.  The selection committee is made up of 2013 FAME Award winners and industry media partners. 

The programis sponsored by Basic American Foods, Schwan’s Food Service, Inc., and Tyson Foods, Inc. 

“We are thrilled to be celebrating the silver anniversary of the National FAME Award program,” says Jennifer McKenzie-Muell, national account manager, non-commercial, for Basic American Foods.  “Most of the sponsors have been a part of this unique recognition event for child nutrition professionals for each year since its birth.  The industry has evolved so much and we are so proud of the accomplishments of each of the professionals recognized each year.” 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources