Michael Atanasio, manager of food and nutrition services at 525-bed Overlook Hospital in Summit, N.J., often bounces from one topic to the next in the same breath. He begins with the launch of a new convenience store, which transitions into a recently started VIP service for new mothers, which leads to a community cooking show. To some it might sound like chaos, but Atanasio is a man with a plan and lots of ideas.—FSD of the Month, February 2010
Getting Centered
This Magic Moment
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Healthcare’s Future
Dave Prentkowski: Keeping Notre Dame Growth On-Track Slow and steady wins the race, folks say. Well, it has certainly
been a winning formula for Dave Prentkowski, winner of the Silver Plate-Higher Education and foodservice director at the
University of (Ind.) Notre Dame, which has within the past seven to eight
years, doubled its retail sales, doubled its catering sales, and
increased off-campus-student purchases of board contracts by 20%.
NYC chefs compete in Big Apple Health Care ChallengeFEBRUARY 12—Memorial Sloan Kettering Cancer Center took top place last night at the second annual Big Apple Health Care Culinary Challenge. |
Hardin County School District's Janey Thornton, like many operators, has been struggling with rising labor costs. One way she fought back is by moving baking to a central facility. Here, she shares how she made the transition and how it helped cut costs.
Anthony Capozzoli, back of the house manager for Restaurant Associates at Bank of America in New York City, has practiced magic for 15 years. Here, he talks about his favortie tricks and how he feels about people who try to figure them out.
At the HFM conference in Tucson, Susan Barraclough, director of food and nutrition services at Massachusetts General Hospital in Boston, spoke about some of the topics she feels will be challenging operators in he future. Here, she talks about what healthcare operators need to prepare for.