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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
x graphic

With more retailers and operators moving toward serving “ugly” produce, it’s clear that looks aren’t everything when it comes to food. But what if an item is visually appealing—and past its expiration date?

While the consistency of food safety labeling may be in question, The National Restaurant Association encourages its members to adhere to the FDA Food Code, NRA spokeswoman Rachel Sabales says. It reads: “The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.”

“It’s...

FSD Resources