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Biography

Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

Page 1
Operations

Linda Lafferty: Hospital Director in a Rush to Grab Sales

After a 34-year-long career, the last 19 or so spent in the same location, Linda Lafferty, winner of the Silver Plate-Healthcare, has a new and "very cool" project to tackle-overseeing the d...

Operations

Dora Rivas: The Legacy Continues in Texas School Meals

Dora Rivas, winner of the Silver Plate-Schools and fsd until recently for the Browsnville (Texas) Independent School District (BISD), has significantly impacted school foodservice at the local, state ...

When Ted Mayer came to Harvard he faced outdated facilities and redundancies. To turn things around, he concentrated on creating a master plan that included dining hall and servery renovations and imp...

As director of food and nutrition service for Resurrection Medical Center in Chicago and Holy Family Medical Center in Des Plaines, which are both part of the Resurrection Health Care System of Chicag...

As director of food services for procurement operations for Prudential Financial in Newark, N.J., Ron Ehrhardt knows how challenging B&I feeding can be. One challenge he's encountered during h...

Sister Alice Marie Quinn is on a mission from God to serve good meals. As program director of the St. Vincent Senior Citizen Nutrition Program in Los Angeles—the largest private meals program in...

John Holeman has steadfastly respected leaders who were 'idealistically driven, not policy driven'—and now he's joined their ranks. At A Glance: John Holeman •Consolidated...

Kris Schroeder put Swedish Medical Center on the map with a prototypical room service program. Now she’s considering the next generation. At A Glance: Kris Schroeder •Director of Nutr...

Rick Post is a Brooklyn boy who made good by working hard to make success 'happen,' but he never takes anything for granted. At A Glance: Rick Post •President and CEO, contract foods...

Grown beyond its roots, ‘deli’ can encompass the world—but don’t forget the pickle. Over the years, the name “delicatessen” may have been shortened to “deli,...

Even operators who swear by scratch cooking use convenience as a savvy survival strategy. The foodservice speed zone extends from the back of the house to the front of the house, thanks to pressure f...

Saving the planet is everyone’s job; that’s why purchasing energy efficient equipment is imperative. Just about every foodservice operator these days is aware that conserving the planet&r...

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