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Colleges & Universities

People

Shannon Donahue

 Aug. 22, 2011

As marketing manager/café supervisor for Bon Appétit at Stanford Graduate School of Business in Palo Alto, Calif., Shannon Donahue has the unique ability to support and innovate in multiple arenas, says Maisie Greenawalt, vice president of m

Steal This Idea

Badge IDs

 Aug. 22, 2011

We put the hometowns of our student employees on their name badges, like they do at hotels and resorts. It can be a conversation starter and it makes students feel more important and valued.

People

On Designing Nutrition Programs, for Theresa Laurenz

Jul. 18, 2011

In only one year, Theresa Laurenz has made a big impact as the dietitian for Sodexo at Northwestern University in Evanston, Ill. One of her many initiatives is working with students—who have special diets or those who want to eat healthier—to

People

Confessions of Janet Paul Rice

Jul. 15, 2011

Janet Paul Rice, associate director of dining services at Concordia College in Moorhead, Minn., and current NACUFS president, wants to stop worrying, doesn’t understand the big deal about cupcakes and admits indecisive customers can be annoying.

Menu

A Sea Full of Healthy Options

By Susan Holaday on Jul. 15, 2011

With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic ethnic cuisine. Though loosely defined, this cuisine features foods

People

Autumn Ryder

Jul. 15, 2011

Autumn Ryder began with us as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic, says Rich Neumann, director of dining services at Ohio University. Autumn manages our largest dining hall and is resp

Menu

Old-School Pork is Out

By Willie Kiernan on Jul. 15, 2011

Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It gives us ham, bacon, loins, ribs, roasts and my favorite guilty ple

Workforce

Solving Employee Issues

By FSD Staff on Jul. 15, 2011

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the training they need and the benefits they desire are never-e

People

Helen Wechsler: Leading By Example

By Lindsey Ramsey on Jul. 12, 2011

Helen Wechsler wants her staff to be engaged on every level. As director of BC Dining at 14,700-student Boston College in Chestnut Hill, Mass., Wechsler knows that a happy staff makes for happy customers—FSD of the Month, July 2011

People

For: Jose Garces

Jul. 11, 2011

Jose Garces is the owner and executive chef for the nine restaurants that make up the Garces Restaurant Group, and he is the latest winner of the Next Iron Chef competition on The Food Network’s "Iron Chef America." Garces will be one of t

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