Continue to Site >>>

People

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

People

Lower Healthcare Costs

 Feb. 17, 2009

As an insurance company, it's important for Highmark Blue Cross Blue Shield to be leaders in encouraging healthy lifestyles for its clients. Now the foodservice at its Pittsburgh, Pa. headquart...

People

Buying Commodities

 Feb. 17, 2009

During the “Integrating Processed Commodities” session at the recent SNA Conference in Chicago Sandy Laffan, school nutrition director for Marietta, Ga., City Schools, talked about her district'...

People

Sourcing Locally

Feb. 17, 2009

With sustainable practices becoming more common in healthcare, it's immportant to know where to start. Holly Freishtat, a food & society policy fellow and media coordinator for Health Care W...

People

Staging a Promotion

Feb. 17, 2009

Aaron Weaver, general manager for Parkhurst Dining Services at Washington & Jefferson College in Washington, Pa., knows how important special promotions can be for increasing participation. ...

People

China Olympics

Feb. 17, 2009

Alan Roteman, director of dining services at CherryWood Village in Portland, Ore., was having serious problems with breakage. To combat the problem, he staged The China Olympics, a month-long co...

People

Wristbands for Recognition

Feb. 17, 2009

When Bruce Kane, executive chef in senior dining for Morrison Healthcare Food Services, had to say goodbye to an account where he had worked with children, he gave each of the children wristband...

People

Committing to Wellness

Feb. 17, 2009

Lori Adkins, nutrition supervisor for the West Bloomfield (Mich.) Area Schools, launched the "Walking the Talk of Wellness" program to encourage her staff to promote wellness in each school. Her...

People

Attracting Customers

Feb. 17, 2009

Fighting the feeling of the same old, same old, Paula McCollum, foodservice director for Flik International at Mastercard Worldwide in O’Fallon, Mo., thinks it's important to keep things fresh. ...

People

Sustaining Sustainability

Feb. 17, 2009

Since the University of California at Santa Barbara is very concerned with sustainability, Lily Berrish, the university's catering director, wants to make sure that fact is reflected in the cate...

People

Sourcing Local

Feb. 17, 2009

Karen Andrews, associate director of Stanford Dining at Stanford University in Palo Alto, Calif., know the importance of going local. Her department even hosted an “Eat Local” celebration in eac...

  • Page 72