British Columbia Institute of Technology

Burnaby, British Columbia

Nominator: Shumaila Shamsuddin, director of operations, British Columbia Institute of Technology/Chartwells

“Andre is our marketing manager with 1.5 years with Chartwells, but due to COVID situation he took the initiative to run the Rix Café by himself. He is a foodservice hero because he is always friendly with the customers and knows everyone by their names, he goes over and beyond to make people smile and laugh with his jokes and random facts at this challenging times and he has the passion for quality and has the can-do attitude.”

University of Rochester/Aramark

Rochester, N.Y.

Nominator: Samantha Trembly, Aramark marketing & communications

“Antonio handles menu construct and concept innovation, chef training, certification and development, product procurement and recipe sourcing and development at the University of Rochester. The Dining Team executes these developments and provides excellent dining services to the University of Rochester.

In collaboration with the University of Rochester, Aramark worked with local food hub, Headwater foods, and created care boxes for all of our managers and employees. The boxes contained all NY state ingredients that would provide a family of four multiple meals. This helped to provide them with the food they need without having to compromise their safety going and getting the ingredients to make meals for their families.”

Bob Jones University

Greenville, S.C.

Nominator: Samantha Trembly, Aramark marketing & communications

“As general manager, Brent is responsible for planning and managing food service across the entire Bob Jones University campus. In conjunction with his team, he develops strategic operations plans aligned with the university’s mission, vision and objectives to include sustainable practices while balancing the fiscal constraints of the operation.

The university has a something called the ‘Promise’ for a group of retirees from BJU. Back in the early days they asked these employees to work but could not pay them but promised to cover their housing and food for life. So during these times, we converted to curbside meal service for all of our retiree community that live on or around campus. We build hot meals that are picked out of the back of a truck to help keep them safe! The school last week had an online staff meeting and the CFO gave a shout out to Aramark for our continued partnership, flexibility and for taking care of our special group of retirees in this time.

We are also feed a small group of grad assistants with hot to go box meals daily. Once a week we have started to grill out for our GA's. We are grilling over charcoal grills that really transfer the flavor of fresh and hot burgers, BBQ chicken and Italian sausage and peppers. Our retirees and GA's love it!”

Belmont University/Sodexo

Nashville

Nominator: Lasy Phanthalangsy, field marketing specialist, Sodexo Belmont University

“In early May, Chris spent three days and a total of 20 hours to help organize several boxes of non-perishable food items and assorted beverages for donations. Chris has been a part of the Sodexo family since October 2010 and transitioned to his new role at Belmont in December 2019. He is responsible for ordering our food and dining supplies, as well as coordinating repairs for the kitchen. Chris ensures that the operations aspect of our dining program runs fluidly at Harrington Place Dining. 

On May 6, 2020, he assisted with loading our catering van and our team’s personal vehicles to deliver and help unload 3,072 pounds of food items and beverages to the Second Harvest food bank. Not only did Chris show his compassion of helping the community but also dedication of how important it was to him. ‘If you’re in a position to help someone that needs it more than you do, the time and effort you put into doing so will positively impact more lives than you think it will,’ says Kyle Grover. Chris mentioned that Belmont Dining will continue to make donations to Second Harvest along with other local food banks in the Nashville area.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Dave oversees operations of three residential dining halls: Holden Dining Hall, South Pointe at Case and Wilson Dining Hall. Prior to managing this group of dining halls in South Neighborhood, he was stationed in River Trail Neighborhood, so he has continued showing leadership and has experience in a variety of settings across campus.

When the pandemic first began to surge in Michigan and the university transitioned to virtual courses, Dave reacted quickly to close dining halls in the neighborhood he oversees. He continued to operate one location and remained flexible as the circumstances changed week by week.

Within the operation that remained open, Dave implemented a variety of measures to continue offering quality items to guests and ensure their safety and comfort. He was instrumental in adapting to a grab-and-go model, including a full-service beverage station, packaged salads, side dishes, cereal and fresh fruit that featured printed labels for every item to improve flow of service.

Working closely with staff, Dave was focused on our customers and dedicated to producing high-quality selections. Using parchment paper and tin foil to line containers, he ensured the packaging used for each item allowed for venting and maintained the integrity of the product.

While implementing the new takeout model, Dave also emphasized the importance of keeping weekly inventories up to date and modified weekly menus to utilize products on hand. Prior to serving in his current role, he was an executive chef for the department, which gives him added knowledge of the menu development process and how to collaborate with chefs to create unique items.

To enhance health and safety measures, Dave also partnered with facilities to implement disinfecting measures with O3 sanitizer, including surfaces throughout the dining hall and back-of-the-house areas. He contributed greatly to a successful transition in residential dining for the Michigan State team and his efforts are valued greatly.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“In her role, Denise oversees a variety of purchasing categories, including disposables and packaging, staples and eggs. Denise interacts directly with vendors and evaluates our supply chain regularly alongside other members of our procurement team to implement improvements, cost savings and sustainable practices.

Denise exemplifies a true Spartan and has put forth extra efforts during the response to the COVID-19 pandemic. She arranged for staples kits for residents in isolation on four separate occasions. This involved immediate sourcing (less than a 24-hour turnaround time) of 15 personal care items that were not easily sourced due to the high demand of the pandemic. Additionally, perishable and hot food items were required daily with less than a 24-hour turnaround time. When arranging the kits, dietary and lifestyle preferences were all accommodated.

Additionally, Denise secured emergency stock of chemicals, supplies (disposables and others), and PPE and had the foresight to find alternative products, seeking approval and sourcing the items. Her heroic and repeated achievement of meeting needs, finding solutions and executing allowed for the university and the Division of Residential and Hospitality Services to be ahead of needs and requirements in the areas of PPE, sanitation and mode of service.

Lastly, she reached out to fellow team members who had retired and arranged for them to have cloth face coverings donated from a friend.

Denise’s actions have provided a safe, comfortable space for those in isolation and served their needs. Her efforts also allowed for the continuation of meal service to guests by having to-go materials available far beyond normal volumes. More than 12,000 additional to-go meals and accompanied supplies were served!

As a result of Denise’s efforts, disruption of service was avoided because the team had face coverings on hand prior to Michigan’s executive order going into effect. She always ensured we had an alternative of a product or item that was expected to and ultimately ran out. Her dedication was evident every step of the way and she has been a leader in the response to these circumstances.”

Simon Fraser University

Burnaby, British Columbia

Nominator: Francis Aranha, regional district manager, Chartwells

“Under the current unprecedented circumstances caused due to the COVID pandemic and when many associates were weary and fearful of coming to work, Emad has been volunteering his time (coming on his days off) to help at the dining hall, taking the opportunity to learn and train to take on additional responsibilities. He has been recording his observations working at different stations and giving recommendations that he believes would help make a better dining experience for anyone coming to the dining hall. He has proactively and with guidance of his supervisors helped bring consistency in work practices at stations (cleaning and sanitizing/temperature logs, menu cycle rotation). His positive and can-do attitude have helped his colleagues to step up, do their part and work to making the clients experience a happy one. His infectious work ethic has helped to rub off on his fellow student workers.”

Ithaca College

Ithaca, N.Y.

Nominator: Scott McWilliams, director of dining services, Ithaca College

“Ithaca College shut down its regular operation on March 16, 2020. Since that day, a small skeleton crew of Dining Services employees have been reporting to work, masked and ready to serve students and staff who remained on campus, either unable to travel home or performing essential duties.

Part of Ithaca College’s food service operation includes helping to maintain and run a campus food pantry established in 2019 as a way to combat food insecurity for struggling college students. This is where Ezra comes in! He has been a dining services employee since 2018 and has hit the ground running for the Ithaca College Community. During New York on Pause, Ezra has kept The Pantry stocked and clean, taking care to ensure that food shipments were shelved and stored properly to ensure food safety and ease of accessibility to those in need. Doreen Hettich-Atkins and Karen Walls, Ithaca College employees who oversee The Pantry, had this to say: ‘Karen and I came by to stock the pantry today and were amazed. The pantry was well stocked and spotless. The storage closet had even been rearranged and cleaned. Ezra is doing a fabulous job. He even took care of probably three-fourth of the shipment today ensuring that it got on the shelves or on the overstock freezer or storage closet as appropriate. Just wanted to let you know that with Ezra's help—there was a HUGE turnaround from the pantry from last week to this week!’

Ezra is also delivering food to quarantined students and has spent many hours in Ithaca College’s print shop assisting with making masks and face shields for Ithaca College, Cayuga Medical Center (Ithaca, N.Y.) and medical centers in neighboring communities!

Ezra’s hard work and dedication have been an inspiration during these unprecedented times. Ezra has gone above and beyond in his service to the institution and he has proved to be a true steward of the community.”

Humber College/Chartwells

Etobicoke, Ontario, Canada

Nominator: Geetha Ramasamy, regional director, Chartwells Canada

“Gobi is responsible for the complete operations of 17 outlets at Humber College, and he does so with the help of a dedicated team of 20 direct reports and 350 associates. We have 1,500 residence students on campus.

When COVID-19 hit Humber College, Gobi ensured that all his residence students were able to leave the residence including international students. He and his team made sure that all students were safely fed with nutritious meals so they can continue to focus on their studies. He continues to take care of the few international students who can’t return home due to travel restrictions.

While he took care of his resident students, Gobi opened his kitchen to the long-term care homes in GTA who were facing unpresented tragedy. Our healthcare sector front-line team was committed to using all their resources fight against COVID-19 by focusing on the resident’s care and facility maintenance. With their kitchens being closed, they reached out to Gobi to support feeding these residents both in health care and retirement homes.”

Gobi and team prepared, packaged and delivered over 1,500 meals a day to our retirement homes. When we ran shortage of delivery drivers, Gobi himself will go behind the wheels and deliver as he didn’t want any residence to not have access to food.

Gobi’s passion to care for his student and community is genuine and emotionally attaches himself to the everyone he connects and interacts with. This is his strength of personality.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Greg works in South Pointe at Case dining hall, assisting with preparation, cooking and serving of cuisine. Greg also serves on the MSU Culinary Services Reimagining Team, a group of forward-thinking team members who guide the department toward creating an integrated approach to dining services and developing a seamless experience for staff and guests.

During our response to the pandemic, Greg has stepped outside his usual role to assist retail operations with creating innovative grab-and-go selections. Throughout the process, he has worked through food inventories to develop products using what’s on hand while minimizing food waste. Greg has also exhibited efficient communication with all teams involved, helping the process run smoothly as we’ve remained flexible in these uncertain times.

An integral member of the MSU Culinary Services Reimagining Team, Greg has brought forth many valuable ideas and shed light on activities we should stop doing, continue with and start acting on.

His actions continue to have great impact on Spartans and the Culinary Services team. In addition to providing students with continuous access to food, Greg has helped bring life to the retail team during this response, presenting opportunities and taking initiative.”

University of Ottawa/Chartwells

Ottawa, Ontario, Canada

Nominator: Derek Kuffer, resident district manager, Chartwells Canada

“Jimmy leads all kitchen operations at University of Ottawa and has received great comments from the students and the uOttawa employees regarding the boxed breakfast, lunch and dinner boxes. He makes sure the food is of the highest quality. We have been receiving acknowledgments from the client regarding the quality of his work during these difficult times.

Jimmy shows up at work even during his days off in order to make sure that all students and uOttawa employees are being taking care of.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Kari currently oversees menu development for Michigan State University (MSU) Concessions, including venues within Spartan Stadium, Breslin Student Events Center, Munn Ice Arena, McLane Baseball Stadium at Kobs Field, and the MSU Pavilion for Agriculture and Livestock Education. Recently, Kari has worked to incorporate unique cuisine into concessions and retail venues across campus. In summer 2019, she introduced a menu free from the Big 8 allergens plus gluten at Lower Bowl in Spartan Stadium as well as a build-your-own bowl concept at the MSU Union Food Court.

Throughout the pandemic response, Kari has gone above and beyond to support all retail operations, including quick-service restaurants, Sparty’s, Sparty’s Market and MSU Concessions. Her assistance with all areas of the department is evident in her actions, taking it upon herself to develop new and unique recipes, track inventory and minimize waste.

Kari led the creation of grab-and-go and all-you-care-to-eat options for our urban market-style grocery store, Sparty’s Market, as well as Sparty’s locations within McDonel Hall and the MSU Union. She has a keen eye for keeping dietary needs in mind as she works on menu development. She is currently working toward earning a Plant-based Professional Certification from Rouxbe, a team of world-class chef educators and former culinary school executives dedicated to teaching culinary technique to students around the world.

Under Kari’s leadership, the selections made available to students and team members have received positive feedback. Her infectious smile and willingness to step up and approach the situation with calmness and skill has made a significant difference both internally for her team and for the Culinary Services department.”

Centennial College/Aramark

Toronto, Ontario, Canada

Nominator: Lucy Niro, senior regional marketing manager, Aramark Canada East

“Kirk, who has worked for Aramark Canada for 1.5 years, wore two hats during the COVID crisis:

His current job is as assistant food service director at Centennial College, focusing on catering operation and scheduling. While there, he had to adapt to a new food services model by overseeing meal services, scheduling, and implementing both summer and fall menus for residents.

But as the number of residents at the college wound down, Kirk voluntarily took on a temporary role and now works at the Bethany Retirement Home in Airdrie, Alberta, Canada. The home specializes in different care options ranging from independent living to supportive living and long-term care.

He is going above and beyond as he volunteered to support any Aramark location in need during COVID. He had no issue relocating to this retirement home, 3000 kilometers away from home, and going through all the training required to perform new duties, such as doing inventory and helping with equipment repairs, to support healthcare, a new line of business and put himself at greater risk.

Kirk is being nominated for his hard work and adaptability during this global pandemic. Kirk is always willing to make sure duties are completed to the best of his ability while putting others before himself. Kirks high-service quality has always been recognized by fellow staff and customers. He respects all team members and ensures all customers have an outstanding experience.

The impact Kirks actions have had on others in our department and clients/community is that he has been a large part of our donations being made to local organizations. Kirk has helped prepare approximately $5,000 worth of items such as fresh vegetables, bottled water, chips and pop for Centennial Residence students and Food Rescue Canada, a company that takes excess food from communities and donates it to specific causes and those in need. There have been about 300 students that stayed in Centennial residence after the school closed in March.”

Columbia International College/Chartwells

Hamilton, Ontario, Canada

Nominator: Ashlee Collins, district manager Chartwells

“Kristina looks after scheduling, inventory, orders, food safety practices and team leadership at Columbia International College. She has been at CIC for 20 years and her sense of responsibility never changed. Even during this unprecedented time, she still committed to work, taking the bus every day to make sure her unit is covered. She is also making sure that her entire team is following the new directions of customer service during COVID 19 (social distancing, food safety, serving and delivering food to students).

She has lots of experience in a food service environment and she transmits her knowledge for everyone in her team. One of the greatest things about her is she can lead, inspire and motivate the whole team with her passion and great personality.”

University of Kentucky/Aramark

Lexington, Ky.

Nominator: Samantha Trembly, marketing communications specialist, Aramark

“As district manager, Pukit manages the day-to-day operations of University of Kentucky to ensure successful implementation of the Executional Framework, the set of standards proving a consistent approach to delivering our services. His business management style includes the coordination of all daily work within route sales, service, warehouse and administrative functions as well as the coordination of key client contact. He implements and drives strategies to achieve Aramark objectives, effectively managing client growth and retention, labor performance and costs, safety compliance and cash and product accountability.

COVID-19 has impacted families in Kentucky and to help those in need, the chefs from University of Kentucky Dining Services have partnered with local organizations to prepare meals, proving that together, we are stronger. Their efforts have resulted in providing 200 to 300 meals a day to people in need over the last two weeks.

Through close connections with the community, specifically God’s Pantry, FoodChain and Great Bagel, donating food and manpower proved to be simple. Pulkit coordinated these efforts. The university has partnered with many organizations to feed thousands each day, with many food distribution organizations seeing an estimated 35% increase in need for those who are food insecure.

Since the partnerships have begun, UK Dining employees have been able to prepare hundreds of meals a day. UK Dining plans to continue donating nutritious family style meals with their available food and resources.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Robbia Pipper is a complex dining services manager in Michigan State’s East Neighborhood, overseeing operations for The Edge at Akers dining hall. She joined the Culinary Services team in 1991 and has a wealth of experience in a variety of roles focused on residential dining, organizational development, departmental training, business management and innovation projects.

During MSU’s response to COVID-19, Robbia supported students by creating a meal ordering and delivery system for those exhibiting symptoms and self-isolating. Based on student requests, she managed the production of meals and personally distributed them to those in need. During a time of uncertainty, this service helped alleviate concerns for students and provide them with nourishment.

Robbia has also shown great support for team members, holding daily staff meetings to give them an opportunity to ask questions. While the pandemic progressed, she has put in extra effort to ensure understanding of safety protocols among staff and guests, addressing any items that caused anxiety and offering the opportunity for them to utilize university programs put in place to help people cope.

Lastly, the facilities team in East Neighborhood was experiencing a substantial labor shortage in the early days of the pandemic response. Many of them were not comfortable coming into work, so Robbia stepped up and provided our partners with much-needed staff to assist them in getting through a difficult time. Robbia has shown great dedication to making staff and students comfortable and assisting fellow Spartans on campus with their needs.”

High Point University/Aramark

High Point, N.C.

Nominator: Samantha Trembly, marketing communications specialist, Aramark

“Ryan manages operations for several restaurants on campus and is responsible for developing and executing strategy to meet operating and financial goals. He also helps lead the development and opening of new restaurant concepts. Meanwhile, Jeremy is responsible for developing and executing catering solutions to meet customer needs. He facilitates the execution of all types of events including full plated service, large community and university events and student/faculty engagement activities.

HPU reached out to our dining team to see if we could deliver meals to some of the older board members who were stuck in their homes during the current COVID-19 crisis. Our HPU dining team quickly went into action and prepared several days' worth of meals for the board members in need of food deliveries. Members of our HPU Dining team including Ryan Melino and Jeremy Joy then delivered these meals at no cost to the school or board members.

During these times when students are not on campus, one of our associate Grace Soto who works at the Cafe sent a care package and letter to one of our students. The student and parents were very touched by the efforts and wrote a post about how much this meant to them and how the HPU Dining team goes above and beyond to care for students and guest.

For National Nurses Day, the HPU Dining team led by Jeremy Joy at High Point University took fruit trays, pastry trays, coffee and gift bags of our local house blend coffee to give to the nurses at High Point Regional Medical Center. Handwritten thank you cards from the dining team were included with the gift.

The HPU Dining team in partnership with High Point University contributed 500 pounds of food to the Housing Authority of the city of High Point. The donation was enough to feed 300 people in the community. 

For our students still on campus, the High Point University Dining team led by Ryan Melino put together 50 care packages that were delivered to students. The packages included made-from-scratch treats (brownies, granola bars, trail mix) made by one of our pastry chefs, Keren Darden. Local favorites Chad's Popcorn and organic coffee from Carolina Coffee were included in the care packages. The university also provided blankets, bags, and a handwritten note from the President, Dr. Nido Qubein.”

In the photo, Joy is at far right and Melino is next to him.

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Sally oversees nonprofit service groups who assist at events within Spartan Stadium, Breslin Student Events Center, Munn Ice Arena, McLane Baseball Stadium at Kobs Field, and the MSU Pavilion for Agriculture and Livestock Education. Additionally, she assists with vending operations throughout campus as well as human resources and payroll for the concessions team.

During the response to COVID-19, Sally’s passion for customer service has remained evident and she continues to deliver outstanding Spartan experiences with every encounter. Beyond assisting wherever she is needed, when our response first began, Sally assisted in the call center established to manage labor across the Division of Residential and Hospitality Services.

Sally embodies a true team player, assisting our facilities team as well to ensure the health and safety of those remaining on campus. Among other activities, she has been helping them clean and prepare rooms for fall semester.

Sally is quick to offer insights, articles, ideas and resources to support the personal and professional growth of colleagues within the division and across campus.

Our team can always rely on Sally to have a positive attitude and provide the best experience to students and guests, regardless of the situation. Given our current circumstances, this demeanor and approach is impactful to help lift spirits and inspire people to continue overcoming challenges.”

University of Ottawa/Chartwells

Ottawa, Ontario, Canada

Nominator: Derek Kuffer, resident district manager, Chartwells Canada

“Samia oversees the kitchen serving the dining hall at University of Ottawa. She is a very reliable associate and shows up for work every day with a smile on her face. She motivates the team on a daily basis, takes extra care of the lunch boxes prepared for the students and the uOttawa employees.

Marquette University/Sodexo

Milwaukee, Wis.

Nominator: Rick Arcuri, executive director of business operations & auxiliary services

“Sharon is a long-time Sodexo employee and is a mainstay behind the counter at the Straz Tower Dining Room here at Marquette. Sharon routinely volunteers her personal time at the Marquette University Neighborhood Kitchen throughout the academic year and is the driving force in the Neighborhood Kitchen, preparing meals from leftover and donated food that are then delivered to different locations in our Milwaukee neighborhood. Sharon is one of the Sodexo employees whose hours were cut when the dining program on campus closed down to one unit due to the few number of students who have remained on campus. This didn’t faze Sharon one bit. She upped her volunteer hours at the Neighborhood Kitchen and has gone out of her way to make sure that meals are still going out to those in need. Sharon does not have a car so she commutes to campus on the city bus, managing the health risk so that she can be on campus to keep things running smoothly. She worked with Christine Little, the director of the Neighborhood Kitchen to partner with the MU Backpack program (our food pantry) to prepare meals that are then frozen and provided to students who are struggling to make ends meet. The response has been incredibly positive, and students were thrilled to learn that Sharon was the person preparing their meals.”

University of Delaware

Nominator: Renee Duffy, marketing specialist, Aramark

“As marketing manager, Stefanie develops, implements and tracks innovative marketing programs to drive account acquisitions, profit margins, client satisfaction and retention. She supervises the marketing team, including marketing coordinators and in-house creative professionals.

Fresh produce. Scratch-made baked goods. Real, unprocessed food. Count these among the items donated by the University of Delaware’s Dining Services department to local families struggling during the coronavirus pandemic. When it was announced earlier in March that UD’s residence halls would close for the remainder of the semester to protect the safety of the university community, members of the Dining Services team were left with a surplus of food worth more than $8,000 from three residential dining halls, two food courts and multiple convenience stores and concession stands. They were also left with a glaring question: What to do with it all? Tossing it? That’s the easiest option—but staff knew such a move would not align with Blue Hen values, which emphasize service to the wider community. With most students and faculty already off campus, 15 of UD’s chefs, location managers and drivers moved into top gear. They spent four days collecting and sorting enough items to fill three trucks. Then, these items were delivered to Newark’s Christina School District as well as Wilmington’s Emmanuel Dining Room and City of Love Church. Each, in turn, distributed the food to the community. With the vegetables and other items that were given to their food pantry, City of Love fed around 500 families in two-and-a-half days. And each of these families went home with a week’s worth of meals.”

Michigan State University

East Lansing, Mich.

Nominator: Leah Ball, communications manager, Michigan State Culinary Services

“Steve Krish serves as manager of Sparty’s Market, an urban market-style grocery store located on campus at Michigan State University (MSU). As manager of the market, he supervises an operations coordinator and oversees vendor partnerships, strategies and overall functions of the store. In addition to fresh produce, an array of beverages and convenience items, the store features a grill and deli where MSU students, faculty and support staff can use their dining plan for a meal on the go as well as packaged entrées created by the on-campus Culinary Kitchen.

As MSU Culinary Services responds to the COVID-19 pandemic, Sparty’s Market has remained open to serve students and staff on campus. Steve reviewed the entire layout of the store, adjusting and repositioning items to provide a positive experience for guests.

During his evaluation of how things are arranged in the market, Steve remained focused on guest and employee safety, noting some areas for improvement and acting quickly to implement change. This included the addition of plexiglass in the cashier area as well as the grill and deli where customers approach two separate counters to order from our team.

When restaurants closed and we were no longer able to provide specific services, Steve stepped up and worked with his team to transition items in the grill and deli areas to grab-and-go selections, enhancing variety and emphasizing the importance of keeping items stocked.

Furthermore, Steve implemented designated shopping hours at the market for vulnerable populations such as guests over 60 years of age, pregnant people and those with chronic health conditions. He has gone above and beyond to provide quality food options and efficient service to guests in a safe and welcoming environment.”