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

People

Five Questions for: Mary Swift

 Jul. 27, 2009

Earlier this year, the Albuquerque Public Schools' foodservice department received a lot of press from both local and national media outlets about a change to the district's meal charge policy-the a...

People

Five Questions for: Art Korandanis

 Jul. 20, 2009

Earlier this month, Art Korandanis, director of auxiliary services at the College of the Holy Cross, Worcester, Mass., received the Theodore W. Minah Award from the National Association of College &am...

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Space Efficiency

Jul. 15, 2009

For many foodservice operators, finding space to offer display cooking can be a challenge, especially in school foodservice where the cafeterias are often part of a multifunction room. Joan Marsh, f...

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FSD's 2009 Hospital Census Report

Jul. 15, 2009

According to FSD's 2009 Hospital Instant Expert, hospitals serve more meals in their retail operations than to patients.

People

Tony Geraci: Rebel with a Cause

By Becky Schilling on Jul. 15, 2009

“I was never very good at following the rules,” says Tony Geraci, director of food and nutrition services for 85,000-student Baltimore City Schools. Although this rule bending might have caused him some problems as a child, it’s this attitude that has enabled Geraci to make significant changes to the foodservice operation in his first 12 months with the district.

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Gluten-free Goodies

Jul. 15, 2009

When his wife was diagnosed with celiac disease in 2000, Robert Landolphi, culinary operations manager at 28,600-student University of Connecticut in Storrs, knew he had to change the way he cooked ...

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Five Questions for: Matthew Biette

Jul. 13, 2009

Buying local products has become almost de rigueur on most college campuses, but the process still presents some challenges. Matthew Biette, director of dining services at 2,350-student Middlebur...

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Five Questions for: Mary Palen

Jul. 02, 2009

Mary Palen, administrator of foodservices at Wilmington (Mass.) Public Schools, started student focus groups three years ago when she took over the district's foodservice program. Palen, like many...

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Five Questions for: Nadeem Siddiqui

Jun. 29, 2009

As healthy menu options become more and more prolific, operators are looking for seamless ways to incorporate these options into their menus. FSD talked to Nadeem Siddiqui, resident district manag...

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Five Questions for: Cavin Sullivan

Jun. 22, 2009

FSD spoke to Cavin Sullivan, general manager for Metz & Associates at 1,100-employee The J.M. Smucker Company in Orrville, Ohio, about the importance of building participation. Sullivan says f...

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