Confessions of Cyndi Gloodt

Northern Trust Bank's Cyndi Gloodt wishes she could speak several languages and would like to meet Bono.
Cyndi Gloodt, General Manager for Sodexo at Northern Trust Bank in Chicago, would love to dine with Bono, loves her short commute and thinks gourmet cupcake shops are overrated.

Q. What is the best part of your job?

The relationship and support from my client and senior management—and my short commute.

Q. What is the worst part of your job?

The union.

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

The changes made at both locations I oversee, from station selections, enhancements in décor and atmosphere to management enthusiasm, participation and synergy.

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

A request to build a tornado on a buffet table for the kickoff of an opening exhibit.

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

Traveling the world.  

Q. Which talent would you most like to have?

Being able to master different languages.

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

Be a bit less critical.

Q. What will people always find in your refrigerator?

Chili garlic sauce.

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

Gourmet cupcake shops.

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

Food trucks.

Q. What are your words to live by?

So it is, so it shall be. Everything happens for a reason.

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

B.C.-era Egypt in all its splendor.

Q. If you could eat dinner with anyone living or dead, who would it be?

Bono.

Q. What is your most treasured possession?

My mother’s wedding rings.

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

Skydiving.

More From FoodService Director

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

FSD Resources