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

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources