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Lindsey Ramsey

Contributing editor

Articles by
Lindsey Ramsey

Page 12
People

Mary Lou Kennedy: Handle With Care

Mary Lou Kennedy is all about providing care. Whether it's taking care of others or taking care of business, Kennedy has had the opportunity to use her caregiving attitude to great effect during her 20 years as director of dining and bookstore services at 1,700-student Bowdoin College in Brunswick, Maine.

Operations

Robert Whitcomb: Family Ties

Robert Whitcomb learned foodservice the hard way, and it took his entire family to make the business thrive. At A Glance: Robert Whitcomb •Chairman and CEO •Whitsons Culinary Grou, Is...

Workforce

Reaching Out

Operators find value in mentoring not only their staff, but also the foodservice industry’s future. Investing in the future seems a popular topic these days. And although it’s become diff...

People

Diana Gutierrez: In Pursuit of Perfection

Customer service may be the saving grace for operators in the current economy. Few people realize that more than Diana Gutierrez, general manager for Whitsons Culinary Group at 2,700-employee Telcordia in Piscataway, NJ. With an annual revenue of $1.3 million, Telcordia’s foodservice is a lot to manage, but Gutierrez’s commitment to satisfying customers makes her stand out.

Menu

Worth Every Penny

Vending goes healthy despite tough economic times. In the current economic climate, worrying about switching to higher priced items in a vending machine may seem to be a low priority for foodservice ...

Operations

Farmers' Market Makeover

At Hearst Tower’s Café 57, Restaurant Associates decided to up the ante at its annual Green Market. Instead of just offering fresh produce to customers, RA now invites local vendors to showcase their products to Hearst's employees.

Operations

EcoClamshell is a Success

At Eckerd College, in St. Petersburg, Fla., a student has designed a reusable takeout container called the EcoClamshell. Dining services is taking advantage of her design to try and kick its polystyrene habit.

Operations

Alfred State Saddles Up for Sustainable

At A Glance: Alfred State College  •Foodservice provided by ACES, which also manages vending, catering and the bookstore •3,300 enrollment •5,000 meals served daily •$7 mi...

Operations

SFM Conference Focuses on Sustainability

One of the most important steps to achieving sustainability waste goals is to first track both pre-and-post consumer waste, according to several presenters at the “Exploring Sustainability,...

People

Ken Toong: Full-Flavored Program

Ever since Ken Toong came to the University of Massachusetts, Amherst in 1998, he has been a busy man. As executive director of UMass Dining he has turned the program into one of the largest revenue-producing campus dining operations in the country.

Workforce

Ready, Set, Recruit

Finding and keeping employees may be the key to surviving tough times. The tough economy can be a double-edged sword when it comes to recruiting and retaining employees. While the tough times make it...

Operations

Smooth-ie Operator

New smoothie concept adds another dimension to sustainability efforts at the University of Maryland and other colleges.   At A Glance: University of Maryland Dining Services Snapshot •36,...

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