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

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David Lincoln: Small Cafe, Big Results

Call them clichés if you want, but there is more than a grain of truth in such adages as, “it’s the size of the fight in the dog.” An excellent example can be found at Steelcase Corp., the office furniture manufacturer based in Grand Rapids, Mich.

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FSD's 2007 GPO Instant Expert

According to FSD's 2007 GPO Census, published Nov. 15, 2007, the role of GPOs in the foodservice industry was shrinking because of consolidation.

There are few healthcare environments more challenging to work in than long-term care, and that can be especially true in a setting where many of the residents suffer from a wasting disease such as dementia or Alzheimer’s.

Julie Jones, R.D., has a simple measure for job satisfaction. “I always consider it a good job if at the end of the day I’m still learning and find excitement in what I’m doing,” explains the director of nutrition services at the Ohio State University Medical Center.

In October 2007, FoodService Director published the results of a survey on wellness programs, conducted by the School Nutritrion Association. View highlights of the School Nutrition survey. &#...

“Over the 20 years I’ve been doing this, no two days have ever been exactly alike,” says Jamal Hazzan, director of food services at the Klein Independent School District in Klein, Texas. “Each day brings a new challenge.”

In April 2007, FoodService Director studied employee feeding/B&I, with a focus on vending and nutrition. 

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner, he has wasted little time in putting his own stamp on the campus foodservice program, a program with a proud heritage that had fallen into disrepair in recent years.

Transplanted South Carolinian Neal Lavender has successfully and impressively set down roots within a four-block area of downtown Dallas, Texas. There, the dynamic 37-year-old serves as director of food, nutrition and conference services at 866-bed Presbyterian Hospital of Dallas (PHD), one of the largest healthcare facilities in the Southwest.

According to FSD's 2007 Long-Term Care Census, many LTC facilities were putting a higher premium on foodservice.

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