Nick Barlow

Nick Barlow, foodservice manager, Saint Francis Hospital South in Tulsa, Okla., started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007.

Why Selected?

Lisette Coston, nutrition and food service director for the Saint Francis Health System, says: Nick started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007. In his first two weeks as a manager, he transitioned out a contract management company, expanded the kitchen, and opened a new retail operation and a room service program. These actions saved the system around $200,000 the first year. During the past three years, Nick has reduced FTEs by 5.6 through cross training staff and streamlining operations. Nick deserves to be recognized as a rising star because he possesses the leadership qualities required for success: charisma, motivation, self-guidance and a willingness to change with the demands of foodservice.

Details

Foodservice Manager, Saint Francis Hospital, Tulsa, OK
Age: 30
Education: B.S. nutritional sciences from the University of Oklahoma, Norman
Years at organization: 7

Get to know

Q. What has been your proudest accomplishment?

I took over this location from a contract company, so we started everything from scratch. I didn’t really know any of my employees. Everyone worked through it all together. The fact that we started with nothing and got to where we are now is a proud accomplishment.

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

The biggest challenge and accomplishment are all rolled into one. When I came here I was a clinical dietitian. With this position I moved over to the foodservice side. We started a new system; we were cook-chill and now we are room service. Addressing everything that comes with room service was a big challenge.

Q. What's been your most rewarding moment?

Earning respect from the other managers.

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

I’d like to expand our cafeteria and turn it more into a restaurant style of setting rather than a generic cafeteria setting. I want to make it more personable.

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

I had one of my employees drop a whole bucket of cornstarch and it covered our whole prep area. Cornstarch mops up so easy whenever it just gums together.

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

All the hours that I put in when we first started. I pretty much worked open to close, seven days a week for the first three months. I basically lived here.

Under 30

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources