Confessions of Cavin Sullivan

Cavin Sullivan confesses his love of strip steaks and Great Lakes beer.
Cavin Sullivan, general manager for Metz Culinary Management at The J.M. Smucker Co., in Orrville, Ohio, wishes he were taller, loves a good steak with fresh-cut fries and swears by Great Lakes beer.

Q. What is the best part of your job?

That I have the tools available to me to be successful.

Q. What is the worst part of your job?

The commute. I have a bit of a drive, and the worst part is definitely getting up at 4:30 every morning.

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

Growing our business more than 100% in six years.

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

Art.

Q. Which talent would you most like to have?

To be athletic.

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

I would like to be taller.

Q. What is your greatest fear?

Losing loved ones.

Q. Which living person do you most admire?

My dad.

Q. What is your favorite meal?

A strip steak with fresh-cut fries.

Q. What is your "guilty pleasure?"

Great Lakes beer.

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

Fries on salads or in sandwiches.

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

Pig’s feet.

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

So called “healthy snacks” that aren’t really healthy.

Q. Read the book or see the movie?

See the movie.

Q. Are you a morning or evening person?

Evening.

Q. What are your words to live by?

Take care of the people who take care of you.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources