Christina LeMin

Christina LeMin, senior marketing specialist for Government Services at Sodexo, boosted sales during the recession by bringing a creative and innovative approach, such as implementing a “candy” store with sweet, salty, energy and healthy snacks.

Why Selected?

Ann Vogel, vice president of operations for Sodexo, says: Christina boosted sales during the recession by bringing a creative and innovative approach, such as implementing a “candy” store with sweet, salty, energy and healthy snacks. Christina created the “wow” wheel, which provides consumers a chance to win promotional incentives at our grand opening celebrations, driving sales and participation.

Details

Senior Marketing Specialist, Sodexo, Government Services, Brookhaven, PA
Age: 29
Education: B.S. in hospitality management from Widener University, Chester, Pa.
Years at organization: 8

Get to know

Q. What has been your proudest accomplishment?

Sodexo provides us with a very robust program in terms of promotions, wellness and sustainability, but sometimes our clientele need something more customized to current trends. So I am proud that I’ve been able to take Sodexo programs and either take them to the next level or customize them to make them even more what our customers are looking for.

Q. What would you say you excel at over more seasoned colleagues?

I would say my adaptability to change or an acceptance to change. Because we are so reliant on these current trends, we may have to shift gears from one priority to the next pretty quickly.

Q. What's the best career advice you've been given?

Not to take things personally. Or realize that if I’m receiving some constructive criticism, it is not from lack of effort on my end, it’s just from a sense of needing redirection on what I’m doing.

Q. What's been the biggest challenge you've had to overcome?

I think it’s trying to take those current trends and utilizing the resources we have but still taking our programs to the next level. So really developing those programs based on what they are requesting, even when some of our resources may be limited. It’s a lot of trying to be creative and thinking outside the box to give our clients what they are looking for.

Q. What's been your most rewarding moment?

I create a lot of programs, so to see them come out in our cafés and to see all the work and marketing efforts I’ve done in print and in product available to our customers and then seeing they are energized by it is great.

Q. What would you like to accomplish in your career in the next two years?

I want to entertain getting my master’s degree.

Q. What's been your funniest on-the-job disaster?

A couple of months ago I was involved in an opening where 50% of the items were sold by weight. Opening day was highly anticipated, and our register scales did not work. We really found how valuable good ol’ calculators were.

Under 30

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources