FSD of the Month

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

Published in FSD Update

Randy Lait has transformed dining at North Carolina State University by leading the development and construction of 16 new campus dining units.

FSD of the Month Archive

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...

As the head of dining services at the University of North Texas, Phillips has used value meals and effective marketing to increase sales by 19%; given staff growth opportunities; introduced...

Rodolfo Rodriguez is a major-league star, although you won't see his name on the sports pages of your local newspaper. An avid New York Yankees fan since his childhood in the Dominican Republic...

Tony Almeida is one serious guy—and he’s most serious in his determination to create fun on the job for the approximately 132 full-time equivalents (FTEs) in the food and nutrition department at 567-...