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


Choices Galore

Kathy Kane, foodservice director at the Michigan City (Ind.) Area Schools, increased participation by listening to students and increasing selections. Kane shares how she was able to make these ...


Getting Piggy With It

When a composter broke at Bowdoin College in Brunswick, Maine, Mary Lou Kennedy, director of dining services, decided to send the waste to a local pig farm. Kennedy talks about how her departmen...

Bon Appétit Management company sent Marc Zammit, director of culinary support and development to Southeast Asia to gain inspiration. While there, Zammit received training in the country's flavors and ...

The University of Connecticut, in Storrs, has rolled out a line of healthful packaged items called Spa Foods. The idea man behind the launch, Dennis Pierce, director of dining, speaks about the ...

Cindy Marion, nutrition director for the Stokes County (N.C.) School District, knew her state's Child Nutrition Act needed change. To get it, she decided to take matters into her own hands by go...

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.

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.

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.

Sue Bettenhausen, nutrition services director in the 27,000-student Scottsdale Unified School District, has a tough job. Scottsdale is an affluent Phoenix suburb; only 16% of students qualify for free or reduced meals. Enrollment is stagnant or, in some schools, declining as charter, private and parochial schools are attracting more students.

Ever since he was a child hanging around his grandmother’s kitchen, Chris Schmidt has immersed himself in the culture of food. From his ethnicity—Sicilian and Mexican—to his work experience—the U.S. Army, restaurants and country clubs and, now, a hospital—that diverse background has proved to be a tremendous asset, particularly in his current position as executive chef/foreman cook supervisor at Fort Bliss’s William Beaumont Army Medical Center in Texas.

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