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People

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

People

Allyn Graves: Learning in Layers

Just two years ago this month, Allyn Graves became foodservice director for the school district where she’d been teaching high school culinary arts for the previous eight years. Since then, Nassau County School District (NCSD) in Fernandina Beach, Fla., has benefited not only from her culinary training and fresh eyes on its various programs, but also from her determination to bring herself—and, in turn, the district—rapidly up to speed on the management side of business.

People

Barbara Holly: Making Corrections

At the official retirement party held recently for Barbara Holly, co-workers gave her a cake bearing her “mug shot” and the inscription: EOS 1-31-05. Usually applied to inmates, that could only mean, “End of Sentence, January 31, 2005.”

The kitchen at 450-bed University of Washington Medical Center in Seattle is, for the most part, a 1959 classic. But, upon closer inspection, one finds some fairly sophisticated equipment—with more on the way—that represent the most cutting-edge elements the industry has to offer.

It's only been six short months since Sodexo took over the foodservice at Emory University in Atlanta and tapped David Sauers to be its resident general manager. He had served as the contractor's Chicago-based regional marketing director supporting Campus Services, and previously was foodservice manager at Northwestern University.

The Apostolic Christian Church, which believes in and promotes the doctrines of the gospel found in the Bible, operates 10 nursing homes for the elderly in five states, in addition to two hundred apartment units for elderly persons not requiring specialized care.

Without much prompting, Patty Guist will tell you that she's convinced you get fewer sales per foodservice employee in a cafeteria than you do in a unit combining convenience with foodservice. She's also convinced that a convenience store/foodservice hybrid is the better model simply because it's more efficient.

Picture a professional synchronized swim team 1,800 members strong, executing their routines with great precision in 303 varied locations spread out over a 312-square-mile radius, and you'll have a quick snapshot of the operation in place in the Houston Independent School District.

In the New York metropolitan area, Phyllis Filgate, MA, RD, CDN, is known as the cook-chill queen—a sobriquet she's earned by running the challenging Veterans Integrated Services Network (VISN 3) centralized commissary in St. Albans, Queens. This production center produces 10,000 meals per day to fill the needs of three integrated sites as well as two freestanding locations within the Dept. of Veterans Affairs Health Administration.

More than a decade ago, a handful of hospital operators in the U.S. took the bold step of replacing their traditional cafeterias with foodcourts. Even today, a fully nationally branded operation—especially in a self-op location—is not all that common.

It's been 20 years since Ann Terrell first began working for the Memphis (Tenn.) City Schools, following in the footsteps of Shirley Watkins, who went on to win the Silver Plate Award and serve as Under Secretary for Food and Nutrition Programs in the Department of Agriculture.

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