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

John Dettori, director of Dining Services for Lackmann Culinary Services at Tiffany & Co. in New York and New Jersey, admits he is a “talker.” It is this skill, he says, that has made him adept...

Michael Atanasio, manager of food and nutrition services at 525-bed Overlook Hospital in Summit, N.J., often bounces from one topic to the next in the same breath. He begins with the launch of a new...

"The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.” These words, first spoken by Winston Churchill, have guided Nona Golledge, director...

As director of child nutrition at the 5,300-student Ponca City (Okla.) School District, Jeff Denton knows he plays an important role in the educational process. During the past couple of years,...

Measuring foodservice success often depends on the type of facility being measured. In a university setting, success can be based on revenue, or the amount of money returned to the university. In...

Ask any foodservice employee on 20,000-student Ball State University’s Muncie, Ind., campus and they’ll tell you Jon Lewis has served them well. As director of dining, Lewis believes if his employees...

Lawyers know better than anyone that it’s often the details that count the most. Carlos Rivera, director of dining services for CulinArt at Cadwalader, Wickersham & Taft, a New York City law firm...

“I was never very good at following the rules,” says Tony Geraci, director of food and nutrition services for 85,000-student Baltimore City Schools. Although this rule bending might have caused him...

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