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

“Over the 20 years I’ve been doing this, no two days have ever been exactly alike,” says Jamal Hazzan, director of food services at the Klein Independent School District in Klein, Texas. “Each day...

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner...

Transplanted South Carolinian Neal Lavender has successfully and impressively set down roots within a four-block area of downtown Dallas, Texas. There, the dynamic 37-year-old serves as director of...

When Lesha Colin was in high school in Philadelphia, she dreamed of running a hotel, perhaps something on the order of The Sands in nearby Atlantic City, N.J. Today, as fate would have it, she brings...

It’s been a stellar decade for New York City-based Restaurant Associates (RA), a division of Compass Group, and so, too, for Julie Sajda. In 1997, as a senior in the four-year hotel, restaurant,...

David Friend, director of dining services at West Virginia University in Morgantown, is bringing kudos to WVA dining. In response to student demands, he’s signed on nationally branded concepts. He’s...

Dona Zavislan, foodservice administrator for the Colorado Department of Corrections, keeps cost per meal at less than $1 while serving more fresh produce to 15,000 offenders. By eliminating the need...

More than 15 years ago, high schools in Henrico County, Richmond, Va., were among the first in the country to offer nationally branded concepts, such as Taco Bell Express, to students. The schools...

Proponents of self-operated foodservice often find themselves in a do-or-die situation. Having convinced administration to either remain self-operated or convert from contract management, they are...

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