People
Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.
People
FSD's 2008 Hospital Instant Expert
According to FSD's 2008 Hospital Census, patient foodservice remained the lion's share of business—but barely.
People
Tim Dietzler: Future Minded
Tim Dietzler can see the future, or so his staff believes. As director of Dining Services for Villanova University in Pennsylvania, Dietzler’s willingness to embrace and implement trends, such as increased variety, healthy and culinary-based menu development and environmental initiatives, helps to satisfy the university’s 10,000 students.
When you are the director of guest services at a small, self-op hospital in rural New Mexico, you have to think outside the hospital walls to increase sales and community presence. That’s exactly what Stephanie Tanner has done in less than five years at 99-bed Gerald Champion Regional Medical Center in Alamogordo. Between a foodservice contract with nearby New Mexico State University at Alamogordo and off-premise business from the hospital’s catering program, 60% of the department’s revenue now comes from external sources.
Ever since he was 12 and working in a pizza parlor, Lenny DeMartino has found satisfaction in serving people. Now, as general manager at Highmark Blue Cross Blue Shield—a Parkhurst Dining Services account in Pittsburgh, Pa.—his love of service has taken him to an unexpected place by transforming him into a living example of what his programs can do: Change unhealthy lifestyles, help lose excess weight and increase sales and customer satisfaction.
Growth comes with the territory when you are the director of foodservice for the nation’s No. 1 integrated health system—St. John’s Health System in Springfield, Mo.—but for Donna Medlin, the growth has come naturally. Medlin, a 31-year veteran of the foodservice industry, isn’t reveling in her accomplishments at the 880-bed St. John’s Mercy Health Center, nor is she content with the status quo. She is always looking to the future.