Eric Sieden

Sieden has incorporated wellness initiatives into the daily routine.

Why Selected?

Margie Pemberton, associate executive director, ancillary services for the system, says: Eric effectively manages his staff and has great rapport with his supervisors and staff. His creativity, passion and energy have [led to] many positive changes that have increased efficiency and productivity. He has incorporated wellness initiatives into the daily routine. Eric is a team player and is an active participant on many hospital committees. His enthusiasm, dedication and commitment are admirable.

Details

Director of Food and Nutrition, Plainview Hospital, North Shore-LIJ Health System, Plainview, NY
Age: 31
Education: B.P.S. in hospitality management from the New York Institute of Technology; graduate certificate in executive healthcare leadership from Cornell University
Years at organization: 5

Get to know

Q. What has been your proudest accomplishment?

My hospital is the first hospital on Long Island to provide nutritional information for our patient menu. When I started here I had the vision to provide that information voluntarily before it becomes mandatory. 

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

Technology and computer skills. I’m working to create an app for us and when I talk to some of my management team [about it] I lose them. 

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

Be a sponge and take everything in. No matter how much you know you can always take something in. 

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

When I was a new manager at 22, there were a lot of long-term employees who were three times my age. They would test me and get things by on me. It took quite a while to catch on and to be a step ahead. 

Q. What's been your most rewarding moment?

Being promoted to director shortly before my 29th birthday. Also, when I go through my Press Ganey comments and read things like, “food was the highlight of my day.” In healthcare, with patients not wanting to be there and not being in the greatest state, to see something like that is awesome.

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

I’d like to oversee multiple sites. Also, being that I have a hospitality background I’d like to get into patient relations and service excellence because it ties into hospitality beyond food. 

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

On Fridays we serve mozzarella sticks in the cafeteria. We sell four for $1.25. After you add up all the costs I was losing money. I was faced with raising the price or taking one away. They are a quarter pound each, so I said, “We’re serving a pound of fried cheese so I’ll take one away and keep the price the same.” There was a huge uproar. The staff filed a petition to HR and administration. I’m happy to say we still serve three. It took a lot of convincing. 

Q. What can you look back at now and laugh at?

I was a hospitality major and figured I would go into hotels and restaurants. When I took clinical nutrition I got a D+. 

Under 30

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources