Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

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Operations

Reviving Retail

At Saint Luke’s Hospital in Kansas City, a customer service focus pumps new life—and sales—into an old, confined space.   At a Glance: Saint Luke’s Hospital Foodservice ...

Menu

Dessert Delights

In-house bakers can whip up a variety of cost-effective traditional and unusual desserts. Whether omnivores or vegetarians, we humans like our desserts. A special celebration is a good excuse to indu...

The Colleges of the Fenway have created a unique partnership over the years. Their latest venture? One campus card for all six institutions.   At A Glance: Guide to the College of Fenway &bull...

Bon Appetit gives its chefs the skills to build authentic flavor profiles. Culinary training is never on the back burner for the chefs and sous chefs at Bon Appetit Management Co. accounts such as Ci...

During his 36-year career, Rod Bond has devised the concepts and shaped the team to lead Sodexho's schools division to success. Highlights: Rod Bond Foodservice Career •1971 Food Service ...

Much of non-commercial foodservice's efforts to make their operations more environmentally friendly has centered around issues like recycling and composting. But operators all too often forget to ...

Transplanted South Carolinian Neal Lavender has successfully and impressively set down roots within a four-block area of downtown Dallas, Texas. There, the dynamic 37-year-old serves as director of food, nutrition and conference services at 866-bed Presbyterian Hospital of Dallas (PHD), one of the largest healthcare facilities in the Southwest.

Perceiving customer interest, some operators revisit—or tweak—dinner-to-go concepts. Who wouldn’t appreciate having a home cooked meal for dinner every night? Of course, just about ...

Throughout her 30-year career at Maine Medical, Mary Keysor has brought an aesthete's eye, a dietitian's savvy and an accountant's skills to the table. Mary Keysor has always applied a tr...

When Lesha Colin was in high school in Philadelphia, she dreamed of running a hotel, perhaps something on the order of The Sands in nearby Atlantic City, N.J. Today, as fate would have it, she brings upscale dining and a touch of show biz flair to Winchester Gardens, a continuing care retirement community (CCRC) in Maplewood, N.J. This Sodexo Senior Services account, just about 10 miles from New York City, is home to 240 independent and 90 assisted living residents.

Whether you have a deli bar or deli station, healthful choices are plentiful where sandwiches are concerned. In piloting new deli programs for their customers, two chefs—one from the East Coast...

It’s been a stellar decade for New York City-based Restaurant Associates (RA), a division of Compass Group, and so, too, for Julie Sajda. In 1997, as a senior in the four-year hotel, restaurant, travel administration program at the University of Massachusetts-Amherst, Sajda took a summer class during which a guest speaker, Victoria Vega (then with Aramark, now a vice president at RA) served up enticing details of careers in contract management.

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