FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
Mark Freeman
By 
Paul King, Editor

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...

FSD of the Month Archive

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...

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...

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