Eric Stoessel

Eric
Stoessel
Editor-in-chief,
Food Management
Articles
More Than a Taste of College Foodservice 
FM's College Power Players special report reveals just how big campus dining has become.
Michigan Dining Makeover 
The new dining hall at South Quad features 10 unique micro-restaurants and is just the latest change in Ann Arbor.
New Steampunk Concept Works at Nevada
Waffles, burritos and a design based on a movement founded in science fiction are coming together in Reno.
IRS Keeps an Eye on Silicon Valley Free Lunches 

In late August, the IRS and U.S. Treasury Department issued its Priority Guidance Plan for the year and listed “employee-provided meals” as one of the many issues that need addressed (read taxed). A week later, the Wall Street Journal published a story on the topic and cited the “lavish freebie cafeterias” at Silicon Valley tech companies like Google, Twitter and Facebook as those potentially in the crosshairs. Could their complimentary and high quality meals be considered a taxable fringe benefit?

Lakota Rolls Out New Menu Items 
Asian-inspired options like sushi and a noodle bar give students trendy, healthy and fun food that meets USDA requirements.
Celebrity Chefs Spice Up Senior Living Communities
Program from Morrison Senior Living introduces new flavors and stars like Jet Tila and Bal Arneson to seniors.
Georgia Tech Focuses on Special Dietary Needs 
27 managers challenged themselves to spend a week following the diets of those with allergies and other restrictions and the lessons learned were invaluable
Clock Ticking in Fight Against Childhood Obesity 
After attending his daughter's first school orientation, Editor-in-Chief Eric Stoessel wonders how serious we are about childhood nutrition.
Renegade Thoughts on the School Food Fight 

After recently writing about the complexity of the debate over school nutrition and the Healthy, Hunger-Free Kids Act, I received a lot of feedback from school foodservice directors struggling with the new regulations.

FM Live: The Latest in College Foodservice 
From eats to Tweets and everything in between, seven campus dining leaders discuss the state of the industry
Retiring Floyd Made his Mark on Georgia, Campus Dining 
J. Michael Floyd set to retire from UGA after 40-year career in college foodservice that started at Valdosta State in 1973.
A Day in the Life with James Wu
Follow the Room Service Manager at Memorial Sloan Kettering Cancer Center around a typical day on the job
Don't Be Shy Telling Your Story 
Editor Eric Stoessel wonders how the onsite foodservice community can do a better job promoting itself to recent grads and young employees.
Aatul Jain Q&A: Cracking the Code 
Aatul Jain has bridged the gap with dietitians, fallen in love with his job at Saint Clare Hospital and recently been rewarded with a first-place finish at the AHF Culinary Competition.
Gourmet Burger Concept Pays Off at Colorado State
Colorado State's Ram Shack has provided students an on-campus option to the popular Five Guys and Smashburger restaurants and helped revive an aging dining facility.

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