FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
Jessica Marchand
By 
Lindsey Ramsey, Contributing Editor

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...

FSD of the Month Archive

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...

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, 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, 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...

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...

Proponents of self-operated foodservice often find themselves in a do-or-die situation. Having convinced administration to either remain self-operated or convert from contract management, they are...

Suzanne Cryst, RD, LD, food service director at Maria Joseph Living Center, part of the Premier Health Partners network in Dayton, Ohio, provides multiple home-style choices to allow residents to...

Lt. Sheila LeJeune, MS, LDN, RD, food service director at Lafayette (La.) Parish Correctional Center, has implemented multiple menu, purchasing and sanitation improvements that have tranformed a...

Bill Moloney, senior director for dining and auxiliary enterprises at Miami University in Oxford, Ohio, has utilized surveys and central production from the Culinary Support Center to take this...

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