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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 ...
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...
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.
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.
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.