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

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources