Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.


Amanda Velez

Top accomplishment this year:Building strong relationships with servers as a young manager.What would you say you excel at over more seasoned employees?I organize and plan catering events. I take the ...


Shayne McCrady

Top accomplishment this year:Earning the 2016 Central Region Student Chef of the Year Award from the American Culinary Federation.What would you say you excel at over more seasoned employees?How quick...

Top accomplishment this year:Winning Ohio Living’s Top Sous Chef award for 2017.What’s been your most rewarding moment?At a time in life where our residents are looking back on full and ac...

Top accomplishment this year:Becoming the youngest director in my region.What’s the biggest challenge you’ve had to overcome?Age-related skepticism is a challenge that I face as a young, n...

FoodService Director’s young professionals are unabashedly millennial—and plotting to change the future of noncommercial.

A K-12 FSD shares how the appearance of food and those serving it can affect diners’ attitudes. 

The James Beard Foundation has announced the third year of the Blended Burger Project™ which invites participants to join a movement that strives to make burgers better by blending ground meat with ch...

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

To get on the same page with your younger staff, you have to take the time to listen and explain.

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.