What younger FSDs think they can do better

Youth has its benefits in the foodservice profession. Sure, yo pros (youth-speak for young professionals) eat social media for breakfast and sprinkle new technologies in their morning coffee, but they bring more to the job than eye rolls when asked if they can read a spreadsheet (“We’ve got that whole shoe-tying thing down, too”). The next generation is bringing a new outlook to the noncommercial table, as we learned when we asked the 32-and-under set to list the advantages they have over older colleagues in the workplace.

Here’s what they had to say. 

Sean Armstrong
Marketing Manager
Florida Atlantic University
Dining Services, Chartwells
Boca Raton, Fla.
Age: 28

“I think it’s the ability to leave my comfort zone. I’m definitely not afraid to get in front of people and have some fun. For example, during our orientation, some of our managers will get in front of a crowd and go over the basics [of dining meal plans, etc.]. This year, we decided to step it up a notch by creating a news video before orientation. We pretended we were news anchors, and it made learning about dining at FAU more fun. If the students are hearing presentation after presentation during orientation, at least they will walk away remembering ours.”

Kate Rittman
Nutrition Services Director
Aging Resources of Central Iowa
Des Moines, Iowa
Age: 27

“I love analyzing current processes and then finding innovative ways to simplify them. I’m not afraid of change.”

Related:What frustrates newcomers to foodservice careers

Amanda Williams
Director of Food Service
Freeport School District 145
Freeport, Ill.
Age: 29

“Being a younger director has offered me the opportunity to blend what I have learned from previous mentors and combine it with what I have learned by working hands-on in roles. Often, I find that having the ability to blend old-school and new-school philosophies together is often an advantage in leading a team and encouraging them to think out of the box to solve a problem.”

Rocky Dunnam
Executive Chef
Bivins Foundations
Amarillo, Texas
Age: 30

“I constantly learn from numerous sources to continue growing. Many people in the field tend to think they already know what works and what doesn’t and are unwilling to evolve. That’s the kiss of death.”

Allison Pietrucha
Senior Marketing Manager, Registered Dietitian
Innovations 2 Solutions, Sodexo
Gaithersburg, Md.
Age: 31

“My willingness to try new ways of doing things. I am very open to change and enjoy the necessity of adaptation.”

Ally Zeitz
Food Lab Manager
Drexel University Center for Hospitality and Sports Management
Philadelphia
Age: 22

Related:Foodservice stars on the rise

“In my position, I think that I take more risks with new flavors and ideas than some of my colleagues. I learn a lot from them, and they help me think through ideas.”

Amanda Goodwin
Marketing Manager, Chartwells Higher Education
University of Miami
Miami
Age 28

“Communication and relationships are two very important pillars on this campus. The personality traits within this new Generation Z demographic are new and uncharted waters for most of my colleagues here. The ability to deal with various personality types and multitasking relationships while managing a department of this magnitude is something that has set me apart in the short months I’ve been on this campus.”