People

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

People

Cavin Sullivan: Artistic Aspirations

Since jumping into foodservice right out of high school, Cavin Sullivan has cultivated his natural talent for making food beautiful into a position as general manager at The J.M. Smucker Company in Orrville, Ohio. At this Metz & Associates account, he uses this talent, along with his ability to lead a team, to serve the company’s 1,100 employees between 500 and 600 meals per day.

People

FSD's 2008 LTC Instant Expert

According to FSD's 2008 Long-Term Care Census, food cost per patient day remained stable despite a 4.5% rise in food prices.

When Doug Davis began working in the hospitality industry, he learned that customer satisfaction is key to success. He has been putting that knowledge to work during his 11 years as director of foodservice at the 3,800-student Burlington (Vt.) School District. Davis listens to the students, parents and community to help drive his program. The result: increased participation and a nationally recognized farm-to-school program.

According to FSD's 2008 Hospital Census, patient foodservice remained the lion's share of business—but barely.

Tim Dietzler can see the future, or so his staff believes. As director of Dining Services for Villanova University in Pennsylvania, Dietzler’s willingness to embrace and implement trends, such as increased variety, healthy and culinary-based menu development and environmental initiatives, helps to satisfy the university’s 10,000 students.

According to FSD's 2008 B&I Census, more and more employee customers are eating at their desks.

When you are the director of guest services at a small, self-op hospital in rural New Mexico, you have to think outside the hospital walls to increase sales and community presence. That’s exactly what Stephanie Tanner has done in less than five years at 99-bed Gerald Champion Regional Medical Center in Alamogordo. Between a foodservice contract with nearby New Mexico State University at Alamogordo and off-premise business from the hospital’s catering program, 60% of the department’s revenue now comes from external sources.

According to FSD's 2008 Contractor Census, contractors—especially small regional firms—were sustaining strong growth.

Ever since he was 12 and working in a pizza parlor, Lenny DeMartino has found satisfaction in serving people. Now, as general manager at Highmark Blue Cross Blue Shield—a Parkhurst Dining Services account in Pittsburgh, Pa.—his love of service has taken him to an unexpected place by transforming him into a living example of what his programs can do: Change unhealthy lifestyles, help lose excess weight and increase sales and customer satisfaction.

According to FSD's 2008 college census, buying local products has become a major initiative on many campuses.

  • Page 72