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

Brent Craig doesn’t buy into the notion that ignorance is bliss. Instead, he thinks that’s precisely where school nutrition programs have gone astray.

Tonya Burnett, director of nutrition services for 434-bed St. Rita’s Medical Center in Lima, Ohio, is described as “very people focused,” by Chris Provaznik, vice...

Cyndi Gloodt’s enthusiasm infects everyone around her. As general manager for Sodexo at Northern Trust Bank in Chicago, Gloodt’s ability to work with her clients and her drive and...

For some people, an expansion project can be a daunting task. But for Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., it’s...

Gary Coyle is a man with time on his hands, courtesy of a 70-minute commute to his job as director of dining services at 17,700-student Washington State University. During that daily drive to Pullman...

Tim Prosinski, foodservice director/chef at 3,200-student Berlin Public Schools in Connecticut, doesn’t know how to sit back and accept the status quo. In his five years at the district, he...

Creating a family atmosphere has always been important to Virginia Ohanian, culinary services director at 400-resident St. Andrews Estates North, an ACTS retirement-life community in Boca Raton, Fla...

Amy Beckstrom knows the key to a successful operation is to surround yourself with experts. As director of dining services at 28,000-student University of Colorado at Boulder, Beckstrom has assembled...

Timothy Cipriano, executive director of food services for 20,800-student New Haven (Conn.) Public Schools, is acutely aware of the nutritional problems facing his students. The district has an 80%...

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