FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
Mark Freeman
By 
Paul King, Editor

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...

FSD of the Month Archive

Robert Floccari has enhanced the foodservice offerings at York College of Pennsylvania by swapping out frozen and premade products.

Jessica Marchand, R.D., has revolutionized foodservice at WakeMed Health & Hospitals in Raleigh, N.C., by developing a full-service catering program and empowering her culinarians to take more...

Linda Eichenberger has transformed the foodservice at the Oak Hills Local School District by introducing healthy menu items and creating The Lunch Box.

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

Vinnie Livoti has transformed dining at BlueCross BlueShield of South Carolina by establishing financial stability and increasing participation by bringing all conracted operations, including vending...

Even under the most posh conditions, being a patient in a hospital is never the same as being a guest at the Ritz Carlton.

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.

Randy Lait has transformed dining at North Carolina State University by leading the development and construction of 16 new campus dining units.

Rich Daehn, corporate director of culinary services for Benedictine Health System (BHS), in Duluth, Minn., is definitely a think-outside-the-box kind of guy. How else would you describe a man who...

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