People
Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.
People
Allyn Graves: Learning in Layers
Just two years ago this month, Allyn Graves became foodservice director for the school district where she’d been teaching high school culinary arts for the previous eight years. Since then, Nassau County School District (NCSD) in Fernandina Beach, Fla., has benefited not only from her culinary training and fresh eyes on its various programs, but also from her determination to bring herself—and, in turn, the district—rapidly up to speed on the management side of business.
People
Barbara Holly: Making Corrections
At the official retirement party held recently for Barbara Holly, co-workers gave her a cake bearing her “mug shot” and the inscription: EOS 1-31-05. Usually applied to inmates, that could only mean, “End of Sentence, January 31, 2005.”
It's only been six short months since Sodexo took over the foodservice at Emory University in Atlanta and tapped David Sauers to be its resident general manager. He had served as the contractor's Chicago-based regional marketing director supporting Campus Services, and previously was foodservice manager at Northwestern University.
Without much prompting, Patty Guist will tell you that she's convinced you get fewer sales per foodservice employee in a cafeteria than you do in a unit combining convenience with foodservice. She's also convinced that a convenience store/foodservice hybrid is the better model simply because it's more efficient.
In the New York metropolitan area, Phyllis Filgate, MA, RD, CDN, is known as the cook-chill queen—a sobriquet she's earned by running the challenging Veterans Integrated Services Network (VISN 3) centralized commissary in St. Albans, Queens. This production center produces 10,000 meals per day to fill the needs of three integrated sites as well as two freestanding locations within the Dept. of Veterans Affairs Health Administration.