FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month

Roger Knysh: Keeping patients healthy

roger knysh

Roger Knysh has transformed the foodservice at Berkshire Health System by leading Fairview Hospital to become the first in the nation to stop the sale of sugar-sweetened beverages and implementing a...

FSD of the Month Archive

Julie Jones: Busy Buckeye

Julie Jones, R.D., has a simple measure for job satisfaction. “I always consider it a good job if at the end of the day I’m still learning and find excitement in what I’m doing,” explains the...

Jamal Hazzan: The Multi-Tasker

“Over the 20 years I’ve been doing this, no two days have ever been exactly alike,” says Jamal Hazzan, director of food services at the Klein Independent School District in Klein, Texas. “Each day...

Nadeem Siddiqui: Rebuilding a Brand

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner...

Neal Lavender: Successful Transplant

Transplanted South Carolinian Neal Lavender has successfully and impressively set down roots within a four-block area of downtown Dallas, Texas. There, the dynamic 37-year-old serves as director of...

Lesha Colin: Community Activist

When Lesha Colin was in high school in Philadelphia, she dreamed of running a hotel, perhaps something on the order of The Sands in nearby Atlantic City, N.J. Today, as fate would have it, she brings...

Julie Sajda: The ‘Jul’ in the Crown

It’s been a stellar decade for New York City-based Restaurant Associates (RA), a division of Compass Group, and so, too, for Julie Sajda. In 1997, as a senior in the four-year hotel, restaurant,...

David Friend: Friendly Initiator

David Friend, director of dining services at West Virginia University in Morgantown, is bringing kudos to WVA dining. In response to student demands, he’s signed on nationally branded concepts. He’s...

Dona Zavislan: Budget Cruncher

Dona Zavislan, foodservice administrator for the Colorado Department of Corrections, keeps cost per meal at less than $1 while serving more fresh produce to 15,000 offenders. By eliminating the need...

Tim Mertz: Stealth Nutritionist

More than 15 years ago, high schools in Henrico County, Richmond, Va., were among the first in the country to offer nationally branded concepts, such as Taco Bell Express, to students. The schools...

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