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

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources