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

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

FSD Resources