A Tribute to NACUFS
NACUF's culture of leadership, volunteerism and networked community has stood the test of time. Looking ahead, its future is bright....
And The Winners Are
Each year the class of Silver Plate award winners represents a different mix, a unique amalgam of talents that reflects the immensely varied and immensely...
Amy Greenberg
Senior Vice PresidentCitiNew York City, NY WHAT'S ON GREENBERG'S PLATE? ANNUAL BUDGET: $19 million ANNUAL MEALS SERVED: 554,100 STAFF: 143 (incl. 130...
Shawn LaPean
Shawn LaPean’s success at addressing contemporary issues such as sustainability that earned him the 2008 IFMA Silver....
Steve Hammel
Dining Services Program ManagerU.S. Navy, Southwest RegionSan Diego, CA WHAT'S ON HAMMEL'S PLATE? MEALS SERVED: 30,000/day ANNUAL RETAIL TRANSACTIONS:...
2008 Silver Plate Winner - Patricia Farris
Director of School Food ServicesArchdiocese of New Orleans WHAT'S ON FARRIS'S PLATE? ANNUAL BUDGET: $16.8 million MEALS SERVED PER DAY: 27,000 EMPLOYEES:...
"Surviving in a Cost-Conscious Organization"
Amy Greenberg has been through several rounds of subsidy reductions, downsizings and department consolidations. Here is her advice:...
Being Green
LaPean offers some thoughts on "greening" up your operation…...
Mary Angela Miller MS, RD, LD, FADA
Administrative Director of Nutrition Services Ohio State University Medical CenterColumbus, OH WHAT'S ON MILLER'S PLATE? BEDS: 1,158 DAILY MEALS SERVED:...
"Getting a Technology Go-Ahead"
How do you get your organization to sign on to major technology upgrades in your department? Here are Miller's suggestions....
How to tap your inner hardhat
A basic tenet of internationally famous management guru Peter Drucker is that the effective executive accomplishes his or her goals through other people....
Navigating in Turbulent Times
Huge financial sector write-offs and gloomy consumer sentiments. A slumping stock market and stalling growth of the GDP...
Killer Kiosks
It's easy to see what's exciting about projects that involve building splashy, sleek, spanking-new, state-of-the-art, mega-buck foodservice facilities....
Decisions, Decisions: Insights into Interior Design
Interior design elements at University of Rhode Islands Hope Commons separate yet complement the diverse stations. Unifying colors and finishes are shared...
IDEAS07
How do you elevate the retail experience in onsite foodservice environments? ...
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