Confessions of J. Michael Floyd

University of Georgia's J. Michael Floyd hates "helicopter parents" and loves cheesecake.
J. Michael Floyd, executive director of food services at the University of Georgia, in Athens, loves cheesecake, thinks trayless is overrated and wants to meet John Muir.

Q. What is the best part of your job?

Working with students and helping them have a great college experience. I enjoy helping students create great memories.

Q. What is the worst part of your job?

Dealing with “helicopter parents” who still try to manage their children’s lives. 

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

Leading an award-winning team that cares for its customers. Seventy six national awards since 1986 is a testament to the team’s dedication.

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

Opening a unit for a couple to take wedding photos at the commons where they first met. 

Q. What is your favorite meal?

Fresh-caught Alaskan sockeye salmon, with wild rice and grilled asparagus. For dessert, a great piece of cheesecake with fresh berries.

Q. What is your "guilty pleasure?"

The second serving of cheesecake.

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

Fried food on a stick.

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

Meals prepared by first-time campers.

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

Trayless dining. Only in institutional food service would we try to reduce customer service.

Q. Read the book or see the movie?

Movie, that way if I don’t like it I can sleep. 

Q. What is your most treasured possession?

My wedding band that my wife gave me for our 25th anniversary.

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

Teddy Roosevelt on a vacation to Yellowstone.

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

Visiting with John Muir in 1868, as he walked the Yosemite Valley for the first time. I cannot imagine what he first saw that motivated him to campaign for the valley’s conservation and establishment as a national park.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources