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

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...

Mary O'Connell, director of food and nutrition services at United Odd Fellow & Rebekah Home in The Bronx, NY, improved foodservice with buffet service, ethnic menu items, prime vendor and...

Jeffrey Vickers, director of food and support services for the Contra Costa (Calif.) Sheriff's Department, set up meal service packed with menu variety for prison and county employees; reduced...

The Eastman Chemical plant in Kingsport, Tenn., is almost a city unto itself, with a population of about 8,000 employees and a couple thousand outside contractors (primarily from engineering and...

Winston-Salem/Forsyth County Schools have benefited greatly from Bob Kelly's arrival a couple of years ago. He has increased participation by 7% with reimbursable meals that appeal to students;...