Lisa Banner

Lisa Banner's drive and motivation has made her a success at (The Nutrition Group Inc.), Montour School District.

Why Selected?

According to Kevin Leninsky, foodservice director trainee for The Nutrition Group Inc., Lisa has transformed dining services at Montour School District by:

•Opening the Spartan Café, an area where students and teachers can get á la carte items during and shortly after the school day

•Being very visible, not only at school events but also at charities and fundraisers in the community

•Pinpointing areas for improvement and working on committees, which demonstrates her commitment to the district’s success 

Details

Senior Foodservice Director, (The Nutrition Group Inc.), Montour School District, McKees Rocks, PA
Age: 27
Education: B.S. in hospitality management from Youngstown State University
Years at organization: 5

Get to know

Q. What has been your proudest accomplishment?

t the high school we added a coffee shop, The Spartan Café. I took on the opening of that for service to our students and staff. We were going for an upscale café feel, something that is much different from the stigma of traditional cafeteria food. It’s been hugely successful, and we have others touring the café and mirroring what we’ve done here in their locations.
 

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

I started at a local restaurant, then a long-term care facility, a chain restaurant and a school district. I’ve seen the right way to manage. I’m able to infuse my past experience to manage my staff.
 

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

Don’t let college interfere with your education. College doesn’t entitle you to anything. The real world helps you progress. 

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

I started out in a small rural Ohio district and I transferred to a larger district. I had to leave behind the students and my staff. I moved to a larger district. Now I have more students and more staff and I had to leave Ohio. 

Q. What's been your most rewarding moment?

When I visit the schools and the students remember me. I do nutrition education in the classes and the kids will run up to me and give me hugs when they see me. They tell me how they tried something new to eat and how they took the information that I told them about home. That’s what we’re here to do, to make that connection between foodservice and home.
 

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

I was just promoted so I’d like to continue learning and I’m excited to grow my career with The Nutrition Group. 

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

I was leaving the coffee shop and walking through the high school. The security guard stopped me and asked for my hall pass. He thought I was a student. It’s happened a couple of times.  

Under 30

More From FoodService Director

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...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

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...

FSD Resources