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

Scott Shuttleworth has accomplished a lot in a short period of time. In his two years as director of Trojan Hospitality at 33,000-student University of Southern California in Los Angeles, he has...

Regina Toomey Bueno, senior director of food and nutrition services at NYU Langone Medical Center in New York City, isn’t afraid of change. When she interviewed at NYU in 2007, Toomey Bueno’s plan...

Mary Lou Kennedy is all about providing care. Whether it's taking care of others or taking care of business, Kennedy has had the opportunity to use her caregiving attitude to great effect during...

You’d be hard pressed to find someone more involved in healthcare foodservice than Tim Bauman, director of food and nutrition services at 167-bed Wood County Hospital in Bowling Green, Ohio. He is a...

Mark Bordeau, senior director of foodservices for the Broome-Tioga Board of Cooperative Educational Services (BOCES) in Broome and Tioga counties in upstate New York, is like a quarterback running a...

Customer service may be the saving grace for operators in the current economy. Few people realize that more than Diana Gutierrez, general manager for Whitsons Culinary Group at 2,700-employee...

Ever since Ken Toong came to the University of Massachusetts, Amherst in 1998, he has been a busy man. As executive director of UMass Dining he has turned the program into one of the largest revenue-...

Sue Bettenhausen, nutrition services director in the 27,000-student Scottsdale Unified School District, has a tough job. Scottsdale is an affluent Phoenix suburb; only 16% of students qualify for...

Ever since he was a child hanging around his grandmother’s kitchen, Chris Schmidt has immersed himself in the culture of food. From his ethnicity—Sicilian and Mexican—to his work experience—the U.S...

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