FSD of the Month

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

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

FSD of the Month Archive

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;...

Director of dining services at the University of Nevada, Reno, Russ Meyer, has parlayed contractor investment into high-quality services. His decision to make a long-term contractor commitment has...

Since being recruited to run foodservices for Empire Health in Spokane, Wash., Anthony Balzarini has implemented room service without increasing spending, improved the department's relationship...

Residents at Masonic Village, a CCRC in Elizabethtown, Pa., are now benefiting from the many ways in which Daphne Gulick improved foodservice, not least of which is the increase in menu variety she...