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

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Vegging Out

 Feb. 12, 2009

To continue to push sustainability on campus, Cornell Dining partnered with Ithaca's famed Moosewood Restaurant to create a sustainable, vegetarian campus café. Victor Younger, general manager ...

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Part of Your World

 Feb. 12, 2009

Sharon Tracy, foodservice manager for Aramark at ING Properties in Minneapolis, has embraced being part of the community in which she works and lives. Tracy has dedicated much of her free time t...

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A Top-Flight Experience

Feb. 12, 2009

The Hennessey Awards, sponsored by the National Restaurant Association, recognizes excellence in U.S. Air Force foodservice. As one of the program's travelers Owen Moore, director of dining at N...

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IOU Blues

Feb. 12, 2009

The Edmonds (Wash.) School District had to learn the hard way that allowing students to charge meals hurts the bottom line. Barbara Lloyd, foodservice director, had to put a new policy in place...

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The Slow Switchover

Feb. 12, 2009

Taking the time to switch over to biodegradable disposables was worth it for Sheryl Kidwell, assistant director at the University of Kansas in Lawrence. By taking things slow, Kidwell says the d...

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NEW Beginning

Feb. 12, 2009

A new healthy eating program at Westinghouse Electric Company’s Energy Center headquarters in Monroeville, Pa., extends from the café to vending to catering. Colleen Rivera, general manager for ...

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Baker’s Delight

Feb. 12, 2009

After five years owning a bakery, Dave Rensi decided to take on the challenge of hospital foodservice. Now as executive chef at St. Joseph Mercy Hospital in Superior Township, Mich., Rensi is br...

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Diana Gutierrez: In Pursuit of Perfection

By Lindsey Ramsey on Jan. 31, 2009

Customer service may be the saving grace for operators in the current economy. Few people realize that more than Diana Gutierrez, general manager for Whitsons Culinary Group at 2,700-employee Telcordia in Piscataway, NJ. With an annual revenue of $1.3 million, Telcordia’s foodservice is a lot to manage, but Gutierrez’s commitment to satisfying customers makes her stand out.

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FSD's 2008 Compensation Study

Jan. 15, 2009

According to FSD's 2008 Compensation Study, published Jan. 15, 2009, salaries for both men and women rose last year, but male salaries rose at a higher rate.

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Ken Toong: Full-Flavored Program

By Lindsey Ramsey on Dec. 18, 2008

Ever since Ken Toong came to the University of Massachusetts, Amherst in 1998, he has been a busy man. As executive director of UMass Dining he has turned the program into one of the largest revenue-producing campus dining operations in the country.

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