Confessions of Barbara Kane

Current SFM President Barbara Kane hates traveling in the winter and wants to see the future.
Barbara Kane, vice president of industry relations for Ecolab, and new president of the Society for Foodservice Management, hates traveling in the winter, wants to see the future and swears by sugar-free Red Bull.

Q. What is the best part of your job?

Meeting so many different people—it sounds corny, but there are so many different segments within foodservice so there is always something new to learn.

Q. What is the worst part of your job?

Traveling in the winter.

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

Being the first business partner elected president of a foodservice association.

Q. What is your greatest fear?

Failure. I’m a bit of a perfectionist.

Q. Which living person do you most admire?

Al Schuman, Ecolab CEO emeritus. He was an amazing leader that started selling on the streets of New York.

Q. What is your favorite meal?

Thin crust New York pizza.

Q. What is your "guilty pleasure?"

A deep-tissue massage.

Q. What will people always find in your refrigerator?

Sugar-free Red Bull.

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

The radical “healthy” food trends like kale chips.

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

Kitchen table service—I never got why you would pay a fortune to sit “in” the kitchen.

Q. What are your words to live by?

Invest the time. Write the letter. Make the apology. Take the trip. Purchase the gift. The seized opportunity renders joy. The neglected brings regret.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources