Baker has changed dining services at OSU by developing Choose Orange.
Cedric Junearick has reduced the foodservice budget at Huntsville Hospital.
Jessica Shelly has added salad bars to Cincinnati Public Schools.
Liz Simmonds has transformed foodservice for Bon Appétit at SAS.
Sam Austin, CDM, has transformed dining services at Claridge Court by creating a work environment that respects employees.
Gary Coltek used his passion for sustainability to transform his program.
Diane Imrie has turned the hospital food stereotype upside down at Fletcher Allen Health Care.
Eileen Staples didn't wait for new meal regs to kick in, she made adjustments on her own.
At Bosch LLC, Iraj Fernando implements his commitment to restaurant-quality food.
By creating networkwide programs, John Miller has saved money and made foodservice at Henry Ford Health System more efficient.
Rafi Taherian’s commitment to excellence has brought Yale back to self-op from contract.
In Clark County, Nevada, administrators tapped a principal and ex-military man to turn around the district’s foodservice program.
Foodservices gets a face-lift at the University of Missouri Health Care.
Joie Schoonover uses her skills and sincerity to get results at Wisconsin-Madison.
Rick Hughes revamped Colorado Springs’ meals program by defining what was good food.
Harry Dorofee encourages ownership at Cleary Gottlieb Steen & Hamilton.
At Riddle Village, Larry Bates ensures his residents have variety, flexibility in their program.
Ginnie Dunleavy believes ingenuity is the key to RISD Dining’s success.
At the heart of UNCH’s foodservice success is the team Angelo Mojica has built.
Linda Stoll used focus groups to revamp the foodservice program at Jeffco Public Schools.