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Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

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Common Denominators

How operators deal with the intersection of specialized menus and special diets. Richard Uhl, director of dining services at the Keio School in Purchase, NY, and Jeff Basom, chef at Bastyr University...

Operations

Oliver Makes Her Mark

UCLA Medical Center’s Pattie Oliver shines with healthful, upscale room service and a wellness initiative. At A Glance: UCLA Medical Center Foodservice Snapshot •$11 million annual budget...

Operations

Brian Klippel: Master Craftsman

Throughout his 31-year career at UCSD, Brian Klippel has been a mover and ‘sharer,’ crafting ideas to make his department—and the industry—better. When Sergeant Brian Klippel ...

People

David Friend: Friendly Initiator

David Friend, director of dining services at West Virginia University in Morgantown, is bringing kudos to WVA dining. In response to student demands, he’s signed on nationally branded concepts. He’s also devised the Healthy ‘U’ Initiative to help combat heart-related diseases with a 2,000 calorie per-day plan.

People

Dona Zavislan: Budget Cruncher

Dona Zavislan, foodservice administrator for the Colorado Department of Corrections, keeps cost per meal at less than $1 while serving more fresh produce to 15,000 offenders. By eliminating the need for a special diabetic tray, she aims to reduce the $360,000 wasted annually when medical trays go unclaimed.

Operations

Green medal gang

Several levels of the LEED certification program recognizes operators who are making a difference. Environmentally conscious operators speak out about the process.

Operations

Marge Beasley: ‘Image’

During more than 35 years in healthcare, Marge Beasley strove to improve her department's reputation—and, along the way, share strategies with peers. At two major turning points in her life...

Operations

Taking the LEED

A growing number of noncommercial foodservice operators are participating in LEED certification. Operators speak about how others can join the movement.

People

Tim Mertz: Stealth Nutritionist

More than 15 years ago, high schools in Henrico County, Richmond, Va., were among the first in the country to offer nationally branded concepts, such as Taco Bell Express, to students. The schools still offer such concepts, but must be more cutting-edge than ever before.

People

Betty Perez: Performance Perfector

Proponents of self-operated foodservice often find themselves in a do-or-die situation. Having convinced administration to either remain self-operated or convert from contract management, they are thus forced to back up their convictions with tangible, if not immediate, results.

Operations

Morrison Marches On

 For the Atlanta-based contractor’s new ceo Scott MacLellan, nothing is as certain as the need to adapt to an ever-changing healthcare landscape. At A Glance: Morrison Management Specialis...

Operations

Food Safety Tops Wish List

Foodservice operators want a lot of things in their kitchens—but with food-borne illness recently top-of-mind, there’s one clear choice. For some operators, it might be a new multipurpose...

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