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, employees, administration and staff at The University of Medicine and Dentistry of New Jersey — The University Hospital…
Stu Orefice, the Princeton University director of dining services who has shepherded that program over the long journey from its “old school” dining hall roots to the contemporary, state-of-the-art culinary offerings and retail programs that it offers today…
Marcia Smith, a dedicated school nutrition director who has led her district to one of the highest school meal participation rates in the nation while serving as an international advocate for child nutrition…
and Bob Whitcomb, the entrepreneurial chairman and CEO of Whitson's, who has led his family's contract management foodservice business while growing its revenues from $29 to over $100 million in the last decade as a premier service provider in the competitive New York/New Jersey market…
Operators' categories
