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

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...

Orleans Parish (La.) Criminal Sheriff's Offices Jim Beach, along with his top-notch team, has reduced food costs by one-third system-wide by moving to a six-week menu cycle that allows for...

Having returned to the private school her father founded decades ago, Hanrahan has made her imprint on the foodservice there by: taking the menu from institutional to restaurant quality; sourcing...