Confessions of Bill Allman

Bill Allman has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.
Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Q. What is the best part of your job?

Developing a driven team that is dedicated to providing the commitment and hard work necessary to meet the goals of our team and company vision.

Q. What is the worst part of your job?

Dealing with unusually awkward employee issues is always a difficult challenge.

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

Leading the transformation of Lebanon Valley College’s dining program into a showcase account for our company.

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

We had a popular band on campus and it requested only green M&M’s, warm bottled water from a distributor in the Northwest U.S., and a brand name peanut butter and jelly kept in bottles so they knew it wasn’t [a substitute].

Q. If you had a time machine what historical event or era would you visit?

The 60’s has always intrigued me, so I would go back to lend my personal creativity to the counter-culture movement.

Q. Which talent would you most like to have?

I would pitch left-handed, have a 100 mph fastball with
pinpoint accuracy and a 12-6 curveball. 

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

Fighting my stubbornness has been a lifelong challenge, I am not too stubborn to say.

Q. What would be your dream vacation?

Taking a yearlong road trip across our great country and enjoying the local food and beers of each region.

Q. What is your favorite meal?

Any meal my wife, Kristan, cooks. She is a foodie, too.

Q. What is your "guilty pleasure?"

Two or three great IPAs.

Q. What will people always find in your refrigerator?

A great IPA.

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

Supersizing—the definition of American overindulgence.

Q. What activity is at the top of your bucket list?

To finish writing a utopian/dystopian trilogy and then having the books published and made into a four-part movie.

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

Spicy grasshoppers. The taste was OK, the texture was difficult.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources