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

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources