From healthcare foodservice to B&I/contract management, campus dining to school nutrition, the onsite segments have traditionally presented some of the biggest challenges in foodservice. The best-of breed in each of these segments will be honored in May at IFMA's gala Silver Plate Awards banquet. Here, in this special editorial section, you'll meet: Betty Perez, a dietitian whose knack for motivating people and managing operations have helped her exceed every expectation of patients, ...

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