On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Snapshots, SAS, Training Center1 p.m.: Stewart’s biggest project these days is the planned renovation for Building R. She had a meeting scheduled with the architects to look over the latest rendering in the hope that the project can move ahead and the team can show a rendering to SAS’s CEO. The building is 21 years old and the café in that location was originally just a satellite café.

“It’s not a full-service kitchen; most of the food comes from Building F,” Stewart says. “We originally thought we’d serve 300 people there, max. We’re feeding more than 600 there now. The thing that’s important to note about Building R is that it is the largest building on campus and houses about 1,300 people so the fact that it is not a full-service kitchen is a problem.”

The plan is to turn that café into a full-service café. The location currently features a five-story atrium where the café takes up one corner. Stewart says the plan calls for an expansion of the kitchen.

“The serving area is going to be marketplace style and we want to expand the dining area,” Stewart says. “We currently have 180 seats in there. We’ll wind up taking the entire atrium when the plans are done. It’s very ’80s with purple and teal now.”

Currently this café features a salad bar, two hot entrée areas and a rotating station that serves pizza and pasta two days a week, a Mexican bar on Thursdays and a specialty sandwich on Fridays.

More From FoodService Director

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
Starbucks college campus

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.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

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

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code