20 Most Influential: Bill St. John, Association of Nutrition & Foodservice Professionals

Bill St. John is leading the charge for change for the organization formerly known as DMA.

Bill St. John
President and CEO,
Association of Nutrition & Foodservice Professionals

On Jan. 1, the 50-year-old Dietary Managers Association changed its name and its focus as an organization. In becoming the Association of Nutrition & Foodservice Professionals, the organization has acknowledged the need to adapt to a changing foodservice environment and evolving membership.

The man at the heart of this change has been its president and CEO for more than 25 years. Bill St. John, at a time in his life when he might contemplate retirement, has instead chosen to be part of a rebirth.

“DMA is at a pivotal moment in its history,” said St. John when the name change was announced. “It has just celebrated its first 50 years and recognizes that, like so many other organizations, it must evolve and grow with the changes occurring around it. There is a growing demand for individuals who have the skills needed to navigate the increasingly complex foodservice environment and are able to combine that skill with a solid understanding of how to implement nutrition care plans.”

St. John has had a profound influence on the DMA membership since he took over management of the group in 1986. Ironically, shortly before St. John joined the organization it had undergone a name change; when the group had formed under the sponsorship of the American Dietetic Association it was known as the Hospital, Institution and Educational Food Service Society.

“Bill has been just such a tremendous asset to this organization,” says Ricky Clark, training and development coordinator supervisor at the Academy for Staff Development for the Virginia Department of Corrections and the current chair of ANFP. “He keeps us up on the latest trends and is instrumental in keeping the association moving forward.”


Foodservice Director has undertaken a bold initiative by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you and should certainly intrigue you. Our honorees have backgrounds as varied as their personalities. They range from the father of the modern-day food truck to the wife of a sitting president. They include operators and suppliers, chefs and consultants, CEOs and civil servants. There are traditionalists and there are mavericks. Well-known names share space with hot newcomers. In all, 17 people, two groups of individuals and one institution compose the list. It’s time to meet FSD’s 20 Most Influential.

More From FoodService Director

Ideas and Innovation
American Egg Board

Breakfast is self-service at Harvard University’s 12 undergrad residences, and the menu used to be limited to baked goods, fruit, hard-cooked eggs and other grab-and-go staples. But students started asking for enhanced breakfast offerings, says Crista Martin, director for strategic initiatives and communications for Harvard University Dining Services. After seeing a DIY scrambled egg station in action at Dartmouth College, Martin figured Harvard could do the same.

So last summer, she and her team piloted a similar hot breakfast station in one of the residences, or houses, as they...

Managing Your Business
staffing

In October, the unemployment rate hit its lowest point since the Vietnam War, according to the U.S. Bureau of Labor Statistics. And it’s a number that is significantly affecting foodservice hiring.

Not only are directors and chefs having a tough time filling job s but they also can’t find enough skilled workers to execute the menu and provide good customer service. As operators continue to grapple with this problem, some are finding the solution lies in extensive cross-training.

Multitasking to stretch staff

“Every staff member is trained to multitask,” says Kory Samuels,...

Industry News & Opinion
voting

Residents of Missouri and Arkansas voted on Tuesday to increase their state’s minimum wage to $12 and $11, respectively.

The wage hikes approved for the two states will be phased into place over a period of years.

In Missouri, where the minimum is currently $7.85 an hour, foodservice operators and other employers will be required to pay a minimum of $8.60 as of Jan. 1, $9.45 in 2020, $10.30 in 2021, $11.15 in 2022 and $12 in 2023.

Arkansas’ pay floor will rise to $11 by 2021. The legal minimum wage will rise to $9.25 an hour on Jan. 1, $10 a year later and $11 the...

Menu Development
fresh fruit

More than a third of college students (39%) say they have a few snacks between meals, according to Technomic’s 2017 College & University Consumer Trend Report , powered by Ignite. While fresh fruit is the snack of choice for college kids, operators can also satisfy cravings with more standard snacking fare such as chips. Here are the most preferred snacks for college students.

!function(e,t,n,s){var i="InfogramEmbeds",o=e...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code