Sodexo Foundation Recognizes ‘Hero’ Employees

June 10—The Sodexo Foundation recognized eight employees as 2009’s
“Heroes of Everyday Life,” at a fundraising in Washington, D.C.
They are: Glen Berkel, district manager in Senior Services, Johnson City, Tenn.; Teresa Byrne, general manager in Corporate Services, Des Plaines, Ill.; Marilyn Conley, cashier/hostess in Campus Services, Bellingham, Mass.; Gary Hutchinson, vice president of operations in Senior Services, Leola, Pa.; Paul Paltrineri, general manager in Campus Services, Keene, N.H.; David Randle, lead cook in Corporate Services, Chicago, Ill.; Laurie Tutora, cook and foodservice associate in Corporate Services, St. Paul, Minn.; and Mike Wojtanowski, director and  customer service and support at corporate headquarters, Gilbert, Ariz.

 

The award honors employees who are volunteering their time in the fight against hunger in their communities. The 2009 Heroes were involved in creating and serving meals, conducting food collection drives and organizing fundraising events.


“A spirit of service is one of Sodexo's core values and we depend on all our employees to embody this mission every day in the course of their work,” Stephen Brady, president of the Sodexo Foundation, said in a press release. “These 'Heroes of Everyday Life' have set a new standard for service by contributing to their communities and to people in need, giving of their time and talents. This is so vital for families who critically need help as our economy continues to be difficult. The Sodexo Heroes are role models for all of us.”


In addition to the recognition, the Sodexo Foundation made a $5,000 grant in the name of each recipient to the hunger-related organization of their choice. This year, Kellogg's pledged to match each grant.

More From FoodService Director

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...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources