FSD's 20 Most Influential

Inaugural list identifies those people having the biggest impact on non-commercial foodservice.

Dr. Janey Thornton
Deputy Under Secretary for Food, Nutrition and Consumer Services,
U.S. Department of Agriculture,
Washington, D.C.

It’s hard to imagine a more dynamic time in child nutrition than the past three years, which corresponds to the start of Janey Thornton’s tenure with the USDA. Appointed by President Obama to the agency in 2009, Thornton was challenged with the administration’s charge to make school meals healthier. Obama and USDA Secretary Tom Vilsack clearly thought Thornton had the goods to effect change. After more than 25 years as school nutrition director for Hardin County Schools in Kentucky and serving as SNA’s president in 2006-2007, Thornton had the hands-on experience to provide the federal agency with the voice of the everyday child nutrition director. Something other directors were excited about.  

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Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
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Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

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Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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