WFF announces new executive committee, hands out awards at annual conference

April 14—The new executive committee for the Women’s Foodservice Forum were announced at the association’s 2011 national conference, which was held in Orlando earlier this week.

“Our leadership team represents influential and proven experts, with proven track records of success,” Carin Stutz, Chair, WFF, said in a press release. “We’re thrilled to advance our organization with the guidance and oversight of this incredible team.”

The executive committee members are: Carin Stutz, president of global business development for Brinker International, as chair; Lorna Donatone, COO and education market president for Sodexo, as chair-elect; Laurie Burns, president of Bahama Breeze Island Grille, as vice-chair; John Buckles, executive vice president of sales and marketing for Venture Foods LLC, as secretary; Julie Swan, vice president of finance for specialty business for Sysco Corporation, as treasurer; Hattie Hill, CEO of Hattie Hill Enterprises, Inc., as member-at-large; Angela Hornsby, vice president of human resources for Applebee’s Services Inc., as member-at-large; Susan Gambardella, senior vice president for integrated marketing for Coca-Cola North America, as member-at-large; and Doug Barber, executive vice president and chief people officer for Cracker Barrel Old Country Store, Inc., as member-at-large.

Several awards also were handed out at the conference. Among the winners were Hattie Hill, of Hattie Hill Enterprises, who won the Outstanding Board Service award; Darden restaurants, which won The Jackie B Trujillo Soar award, which recognizes gender diversity; and Michelle Varian, who was named Volunteer of the Year.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources