Paul King

Articles by
Paul King

Page 30
Operations

Pavel Matustik: Family Man

As a political refugee, Pavel Matustik understands alienation. Perhaps that’s why he’s worked so hard to make his employees feel like family. At a glance: Pavel Matustick •Chief ...

Operations

Mike Rice: Spartan Success

Mike Rice has followed in the footsteps of another Silver Plate winner, Ted Smith, but he has put his own stamp on this mammoth foodservice operation. At A Glance: H. Michael Rice •Director,...

There has been no relief on the rising prices front, and many agree it's going to get worse before it gets better. Are there any ideas operators haven't tried yet to save a buck? FoodService D...

For two decades, Dennis Pierce has been a big part of the success of the University of Connecticut’s Dining Services program. But until two years ago, Pierce always worked in the shadow of other directors—first, Len Hodgson and then Gerald Weller.

Call them clichés if you want, but there is more than a grain of truth in such adages as, “it’s the size of the fight in the dog.” An excellent example can be found at Steelcase Corp., the office furniture manufacturer based in Grand Rapids, Mich.

There are few healthcare environments more challenging to work in than long-term care, and that can be especially true in a setting where many of the residents suffer from a wasting disease such as dementia or Alzheimer’s.

More and more operators are making healthful dining a major part of their menu mix, and customers are actually buying it.. There was a time, not too long ago, when customers would come to ...

Julie Jones, R.D., has a simple measure for job satisfaction. “I always consider it a good job if at the end of the day I’m still learning and find excitement in what I’m doing,” explains the director of nutrition services at the Ohio State University Medical Center.

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner, he has wasted little time in putting his own stamp on the campus foodservice program, a program with a proud heritage that had fallen into disrepair in recent years.

The idea of using food as a catalyst for learning is finding favor once again on college campuses. Education, like fashion, is an environment where elements may go out of style but never really disap...

Women in the foodservice industry will readily acknowledge that they have made great strides in the last 10 to 15 years toward breaking through the "glass ceiling" that has long symbolized t...

Chartwells Higher Education unveils flexible, high-tech, retail-like residential dining program designed with Millennials in mind. At A Glance: Pulse on Dining •Developed by Chartwells, a divis...

  • Page 30