FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
katherine paynter putnam
By 
Katie Fanuko, Associate Editor

When Paynter Putnam first came to the Austin Convention Center in 2006, she saw an opportunity to set the facility apart and support local businesses.

FSD of the Month Archive

Fostering a food connection and salesmanship remains a driving influence in David Gorberg's role as general manager for Unidine at Tufts Health Plan...

A focus on delivering restaurant-caliber service has led to success at this senior living community.

Roger Knysh has transformed the foodservice at Berkshire Health System by leading Fairview Hospital to become the first in the nation to stop the sale of sugar-sweetened beverages and implementing a...

Gay Anderson has transformed the foodservice at Brandon Valley School District by introducing the Net Off Invoice program, conducting a plate-waste study and creating a prime vendor program.

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...

Robert Floccari has enhanced the foodservice offerings at York College of Pennsylvania by swapping out frozen and premade products.

Jessica Marchand, R.D., has revolutionized foodservice at WakeMed Health & Hospitals in Raleigh, N.C., by developing a full-service catering program and empowering her culinarians to take more...

Linda Eichenberger has transformed the foodservice at the Oak Hills Local School District by introducing healthy menu items and creating The Lunch Box.

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

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