FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
By Megan Warmouth, Associate Editor

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...

FSD of the Month Archive

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...

Sue Mitchell, director of nutrition services at Bartow County (Ga.) School System, has created, via automation, group purchasing and other innovations, a self-supporting enterprise. She is also fresh...

Pattie Malloy, general manager for Parkhurst Dining Services at PNC Bank in Pittsburgh, finds that being responsive wins customers, and it wins new accounst for her employer. The future look even...

Paul Hubbard, associate director of foodservice operations at Stony Brook (NY) University Hospital, guided his department through renovations, increased sales, doubled catering customers, boosted...

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