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

Creating an enjoyable dining atmosphere is essential in any foodservice operation. It’s especially important in a hospital, where life-and-death decisions are made every day. Becky...

Joie Schoonover has been a busy woman. In just four years as director of dining and culinary services at the University of Wisconsin, Madison, Schoonover basically has reinvented the foodservice...

You’ll likely hear the words “good food” several times in a conversation with Rick Hughes, director of food and nutrition services for 30,000-student Colorado Springs...

Harry Dorofee believes instilling a sense of ownership in his employees is the key to a successful operation. As food service director for Flik International Corp. at Cleary Gottlieb Steen &...

Having the right person in a leadership position makes all the difference, according to Gloria Tursi, assistant dining director for 500-resident Riddle Village. “With the wrong person here...

Of all the things to come out of a chaotic situation, creativity wouldn’t seem to be at the top of the list. But that is exactly what Ginnie Dunleavy has been able to do as director of...

When reviewing Angelo Mojica’s seven-year career at the University of North Carolina Hospitals, there are a few things you could single out as his most impressive accomplishment. You could...

Steve Bell, chief operating officer for 85,000-student Jeffco Public Schools in Colorado, describes Linda Stoll, executive director of foodservice, as irreplaceable. “If I lost her, I don...

The ability to translate what goes on in the back of the house to the front of the house is the key to Erwin Schmit’s success. As foodservice director for Aramark at Grainger Headquarters...

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