Confessions of Jeanne Fry

University of Georgia's Jeanne Fry likes a good pork tenderloin sandwich and vacations without technology devices.
Jeanne Fry, executive director of the University of Georgia Food Services, likes a good pork tenderloin sandwich and prefers a vacation spot where laptops and cell phones are nowhere to be found.

Q. What is the best part of your job?

No two days are ever the same.

Q. What is the worst part of your job?

No two days are ever the same.

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

As a dining hall assistant manager in 1994 I set a goal to be in foodservice administration in five years, and I accomplished it

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

I catered an event for a large furniture company. They called it the Bed Bug Ball. They brought in miniature mattresses to use as centerpieces and thousands of plastic bugs to be used as dining and buffet table decorations. It was really creepy! 

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

I would be in healthcare as I really enjoy helping people.

Q. Which living person do you most admire?

Famous people so often fall from grace, so while I do marvel at their achievements I rarely truly admire them. I do admire a dear friend. Despite debilitating health issues she works circles around everyone else and never, ever complains.

Q. What is your favorite meal?

A giant breaded pork tenderloin sandwich, Sterzing potato chips and a Diet Coke. It’s an Iowa thing!

Q. What will people always find in your refrigerator?

Miracle Whip, ketchup, eggs, butter, salsa and Diet Coke.

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

Pan-fried pig ears in Buffalo sauce. I thought it was too chewy, but Jigs would have loved it.

Q. What are your words to live by?

Exceed expectations—under promise and over deliver.

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

I would go to ancient Egypt during the time of the pharaohs.

Q. What would be your dream vacation?

No cell phone, no laptop, just lying on a tropical beach.

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

Vince Lombardi. He was the greatest coach of all time.

Q. What is your most treasured possession?

My five-pound yorkie, Jigs!

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources