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

Robert Darrah often uses sports analogies to describe the foodservice program at the Legacy Retirement Communities in Lincoln, Neb. “We’re going for the gold. We want the perfect 10,” Darrah says...

Since jumping into foodservice right out of high school, Cavin Sullivan has cultivated his natural talent for making food beautiful into a position as general manager at The J.M. Smucker Company in...

When Doug Davis began working in the hospitality industry, he learned that customer satisfaction is key to success. He has been putting that knowledge to work during his 11 years as director of...

Tim Dietzler can see the future, or so his staff believes. As director of Dining Services for Villanova University in Pennsylvania, Dietzler’s willingness to embrace and implement trends, such as...

When you are the director of guest services at a small, self-op hospital in rural New Mexico, you have to think outside the hospital walls to increase sales and community presence. That’s exactly...

Ever since he was 12 and working in a pizza parlor, Lenny DeMartino has found satisfaction in serving people. Now, as general manager at Highmark Blue Cross Blue Shield—a Parkhurst Dining Services...

Growth comes with the territory when you are the director of foodservice for the nation’s No. 1 integrated health system—St. John’s Health System in Springfield, Mo.—but for Donna Medlin, the growth...

For two decades, Dennis Pierce has been a big part of the success of the University of Connecticut’s Dining Services program. But until two years ago, Pierce always worked in the shadow of other...

In today’s challenging school foodservice environment—providing nutritious food options that actually taste good, while at the same time watching the budget—Mary Lou Henry, foodservice director for...

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