Confessions of Ann McNally

Morgan Stanley's Ann McNally admires Barack Obama and wishes she had more patience.
Ann McNally, vice president of amenities for Morgan Stanley in New York City, and president of SFM, comes clean about her love of managing people and seafood Fra Diavolo and hating her commute.

Q. What is the best part of your job?

Managing people.My commute (two hours).

Q. What is the worst part of your job?

My commute (two hours).

Q. What do you consider to be your greatest achievement?

The relationship I have with my 20-year-old son.

Q. What is the most unusual foodservice/catering request you have ever received?

A five-course meal for $3 per person.

Q. If you weren't in foodservice what would you be doing?

Working with children in some capacity.

Q. Which talent would you most like to have?

Singing.

Q. If you could change one thing about yourself, what would it be?

More patience.

Q. What is your greatest fear?

Flying in small planes. My husband has his private pilot’s license so he’s not too fond of this fear.

Q. Which living person do you most admire?

Barack Obama.

Q. What is your favorite meal?

Seafood Fra Diavolo in a nice Italian restaurant.

Q. What is your "guilty pleasure?"

Oatmeal cookies from this wonderful bakery in my town (Lawrenceville, N.J.).

Q. What will people always find in your refrigerator?

Fresh salad greens.

Q. What food fad do you wish had never started?

Fad diets with exaggerated marketing.

Q. What is the weirdest food you have ever eaten?

I am not that adventurous so I am embarrassed to say only quail (sorry, chefs).

Q. What do you consider to be the most overrated foodservice trend?

Free—fat free, gluten free, sugar free, caffeine free.

Q. Read the book or see the movie?

Both.

Q. Are you a morning or evening person?

Morning. I rise at 5:00 a.m. to run.

Q. What are your words to live by?

Don’t ever forget where you came from and treat everyone at all levels in the workplace kindly.

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...

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...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources