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Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

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Healthy Starts

 May 15, 2009

At 700-resident Kirby Pines, an upscale retirement community in Memphis, Tenn., implementing a wellness policy was the first subtle step in a transition to healthier dining. Here, Lisa ...

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Open for Business

 May 15, 2009

At Virginia Tech University, the number of off-campus meal plans has grown so much that extended hours became a necessity. Ted Faulkner, associate director of dining services, talks ab...

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FSD's 2009 College Instant Expert

Apr. 21, 2009

Focusing on the 50 largest college foodservice programs, FSD's 2009 College Census, found that total enrollment, local produce purchases and the elimination of trans fats are all on the rise.  &...

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Chef Voyages

Apr. 20, 2009

Pittsburgh-based Parkhurst Dining Services’ Traveling Chefs program sends chefs from around the company to visit accounts to share special dishes with customers. Here, Marcey Miller, general...

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Customer Counts

Apr. 20, 2009

Keeping customers coming back is a constant concern for operators in the current economy. Anthony LaBriola, executive chef/food production manger at Imperial Point Medical Center in Fort Lauderda...

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Mary Lou Kennedy: Handle With Care

By Lindsey Ramsey on Apr. 20, 2009

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.

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Peanut Problems

Mar. 31, 2009

Before the news of the peanut butter recall reached its height, operators everywhere were already moving to make sure their supplies were safe. Joann Kinsey, director of school nutrition service...

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Tim Bauman: Fully Committed

By Becky Schilling on Mar. 31, 2009

You’d be hard pressed to find someone more involved in healthcare foodservice than Tim Bauman, director of food and nutrition services at 167-bed Wood County Hospital in Bowling Green, Ohio. He is a 35-year veteran of the foodservice industry, 18 of which has been as director at Wood County.

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Staying In to Save Waste

Mar. 31, 2009

When trying to eliminate polystyrene to-go containers, the University of Maryland realized the easiest way to reduce to-go waste was to encourage students to simply stay and eat in the dining ha...

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Census Reports

Mar. 16, 2009

FoodService Director's current and historical census reports on a variety of topics including schools, colleges & universities, group purchasing organizations, contract management, employee feedin...

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