Podcasts about dining services

Does hospitality translate from restaurants to pet care? Ken Botts, owner of Creekside Critters Pet Sitters, shares his journey into the world of pet care. He discusses the importance of community engagement, effective hiring practices, and the parallels between providing excellent service in restaurants and pet sitting. Ken emphasizes the role of heart-driven hospitality in building trust with both human clients and their furry companions. Main topics: Transition from food service Importance of hiring practices Community engagement strategies Marketing and brand presence Leadership and team management Main takeaway: Every interaction counts, from the smallest pet to the largest, it's all about heart-driven service. About our guest: My life's mission has always been to help make the world a better place. For the first 35 years of my life, I did that working in the food service industry. Like many in the food service business, I got my start washing dishes - the most important job in the kitchen. Over the years I worked my way up the ranks by managing restaurants, developing training programs, designing concepts, creating process improvement programs, leading marketing and sustainability initiatives, and owning two world famous cafes. Little did I know, my career in food service would allow me to make an impact on such a large scale. As the Special Projects Manager for Dining Services at The University of North Texas, I helped open the Nation's first vegan dining hall on a university campus. With national attention on the success of the vegan dining hall, I was recruited by the Humane Society of the United States (HSUS). There I created an international culinary training program and helped institutional food service operators develop menus, design concepts, and create training programs focused on plant-based menus and taking animals off the plate. During my time with HSUS, I became very interested in animal welfare issues. I traveled internationally and often spoke at conferences about the connection between our food choices and animal welfare issues. In 2020 I decided to leave the food service and give my full attention to caring for animals and started Creekside Critters Pet Sitters. My business allows me to give pet parents peace-of-mind, and bring happiness to their pets while their parents are away. It also allows me to create fun and meaningful jobs in the communities that we serve. When I am not taking care of animals or developing an awesome team of pet sitters, I enjoy spending time at home with my beautiful wife, Saundra, being involved with my church, volunteering in the community, and hanging out with my three orange cats. You will often find me on my bike going the distance with hopes of someday riding across America or relaxing on the back porch with a cup of my favorite coffee. Links: Website: creeksidecritters.com One Minute Manager: https://amzn.to/4cHxPiU On LinkedIn: https://www.linkedin.com/company/creekside-critters-pet-sitters/ Give us a call! (636) 364-8260  Follow us on: Instagram, Facebook, Twitter Email us at: feedback@petsitterconfessional.com Full show notes and transcript   Sponsored by: ❤️ Our AMAZING Patreon Supporters  Time to Pet Visit: https://timetopet.com/confessional Code: 50% off first 3 months Pet Perennials Visit: https://petperennials.com/pages/register-for-a-business-account Code: 'PSC' when registering for a $2 off coupon on any purchases in the 1st 90 days

In this episode of Tips from Trestle, Aaron engages in a conversation with Jennifer Zydunczyk, Division Director of Dining Services at Medford Leas, focusing on the modernization of senior dining spaces. Jennifer shares her insights from her session at the Senior Dining Association SYNERGY Conference, emphasizing the importance of creating modern, larger dining spaces that cater to diverse dietary preferences. She discusses the necessity of balancing current resident needs with future trends and the value of involving both staff and residents in the design process. Jennifer highlights the collaborative efforts with architects and designers to ensure the spaces are functional, timeless, and adaptable to future demands. Tips from Trestle is sponsored by eMenuChoice & ClarkPro. #TFT324 #SeniorLiving #Renovation #DiningServices #FoodService #ResidentFeedback #ModernDesign #EclecticMenus #Hospitality #CommunityExperience #FutureProofing #CollaborativeDesign #ResidentCentered #SeniorDining #SustainableDesign #InnovationInSeniorLiving --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

In this episode of Trestle Tactics, host Aaron Fish converses with Andrew Moret and Amy Robinson, both National Directors of Dining Services, about the significance of localized conference-level training. They discuss the upcoming California Assisted Living Association's Dining and Hospitality Track on June 3rd, emphasizing the value of peer-to-peer networking and the opportunity for culinary professionals to share best practices. The episode highlights the importance of elevating dining experiences in senior living communities and the benefits of collaborative learning and networking among chefs and dining directors. Trestle Tactics is sponsored by Gordon Food Service #SeniorLiving #CulinaryTraining #FoodService #HospitalityConference #PeerNetworking #DiningExperience #SeniorDining #CulinaryInnovation #Conference2024 #FoodServiceTrends #ChefLife #HospitalityIndustry #CulinaryExcellence #TrainingAndDevelopment --- Send in a voice message: https://podcasters.spotify.com/pod/show/tips-from-trestle/message Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

CEO Shares the Universal Leadership Principle.Jim Eickhoff is President and CEO Creative Dining Services, one of the top-ranked food service providers in the US. He's also led executive teams and transformations across several industries and companies including Sallie Mae, Apollo Education Group, and Upromise.We dive deep into the one leadership principle at the heart of all.True leadership principles are timeless and transcend, and Jim's leadership journey is a testament to that reality.LinkedIn Profile https://www.linkedin.com/in/jim-eickhoff-42abba2Company Link: https://creativedining.com/What You'll Discover in this Episode:His Strategy to Motivate 2,000 Employees Across 16 StatesA Step You Can Take When a Leader Refuses to AdaptA Colorful Story of When Someone was FiredHow an Employee can Effectively Communicate a Big Idea to the CEOHow to “Fail Forward” after MistakeWhat He Did to Achieve his Fitness Goals for 110 Consecutive Weeks-----Connect with the Host, #1 bestselling author Ben FanningSpeaking and Training inquiresSubscribe to my Youtube channelLinkedInInstagramTwitter

Garret DiStefano likes to say that he's the CFO — that's chief food officer — at UMass Dining, which has been named the best program in the country eight years running by the Princeton Review. On the next episode of BusinessTalk, contributing writer George O'Brien talks with DiStefano about the many ingredients that go into not just a successful program, but the best program in the country. And also about what it takes to not simply reach the top — something that's hard enough given the high level of competition from schools across the country — but what it takes to stay there year after year. It's all must listening, so tune in to BusinessTalk, a podcast presented by BusinessWest and sponsored by PeoplesBank.

Garret DiStefano likes to say that he's the CFO — that's chief food officer — at UMass Dining, which has been named the best program in the country eight years running by the Princeton Review. On the next episode of BusinessTalk, contributing writer George O'Brien talks with DiStefano about the many ingredients that go into not just a successful program, but the best program in the country. And also about what it takes to not simply reach the top — something that's hard enough given the high level of competition from schools across the country — but what it takes to stay there year after year. It's all must listening, so tune in to BusinessTalk, a podcast presented by BusinessWest and sponsored by PeoplesBank.

In the bustling world of school food services, there are unsung heroes who tirelessly work to ensure students receive not only nutritious meals but also a holistic education about the food they consume. Jessica Shelly, the Director for Student Dining Services at Cincinnati Public Schools, stands out as one such remarkable figure who is leading the charge for healthier eating habits and the importance of selecting fruits and vegetables in school cafeterias.

Jazz, Blues, and BBQ…I must be in Memphis! In this episode of the Next Up podcast I hung out with Eugene Bradford, the Executive Director of Dining Services at Shelby County Schools in Tennessee. Eugene and I spoke about mentorship, district growth, why he introduced chef coats to his program, why he feels it's important to encourage a shift from the traditional “cafeteria” experience to a more upscale bistro and so much more. But one of my favorite things he's implemented within his program is the concept of "I Got Five On It" which is used to encourage his team to increase student participation daily. Eugene dropped all sorts of valuable nuggets during our conversation and I'm sure after listening to him you'll be just as inspired as I was to put five on it! And before we dive into the episode I'd like to give Polar King, Polar Leasing, and Polar King Mobile a huge shout-out for helping to make this episode possible.

Dan kicked off the show with an examination and exploration of today's top stories with various experts and reporters. Joining the program was Land Use Manager and Principal Planner for MAPC (Metropolitan Area Planning Council) Chris Kuschel, National Fire Protection Association Engineer Brian O'Connor, Director of Dining Services for award-winning UMass Amherst Garett DiStefano, and Animal Trainer Bill Berloni.

"Fuel for the Future," tips on healthy eating, sustainable eating and solutions to food insecurityIn honor of National Nutrition Month, this month's episode is all about food; how to eat sustainably, reduce food waste and enjoy delicious local fruits and veggies from our campus farmers market.The world's population has grown from 5 billion in 1987 to almost 8 billion today, but our resources can't keep up. Agriculture and related land-use change account for almost 25% of global greenhouse gas emissions. In this episode we sit down with Regan Henry, Registered Dietitian Nutritionist and Certified Eating Disorder Specialist for Dining Services at the College of Charleston. Henry shares her wealth of knowledge and offers suggestions on how to adopt healthy and sustainable eating habits.FeaturedRegan Henry is a Registered Dietitian Nutritionist and a Certified Eating Disorder Specialist. She is a Charleston native and joined the College of Charleston in April 2022 as the Registered Dietitian for Dining Services. Her interest in sustainable eating began during her college days when she started studying motivators for local food consumption and other sustainable behaviors among college students. And she's had a passion for working with college students since then.Students can meet with Regan to talk about anything from their personal health goals, to managing food allergies, dietary restrictions and learning how to plan and prepare meals independently. Regan works with campus chefs to help take the mystery out of healthy eating. Dining Services recognizes and accommodates food allergies, preferences, and special dietary needs in a way that's personalized, sensitive and supportive. Registered Dietitian services for meal plan holders include:Nutrition consultationsDining hall toursFood allergy solutionsIf you have any questions or concerns regarding your nutritional needs, please contact Regan at Henry-Regan@aramark.com.Tips for healthy eating:Fewer animal products, especially red meat, and more fruits, vegetables, nuts and legumes. Consider making small, realistic changes to your diet. Eating plant-forward meals is a way to emphasize healthy plants at the center of the plate. Meat can be added as a flavor enhancer, but in smaller quantities than most of us are used to.Tips for sustainable eating:Eat fewer animal-based foods. Reduce food waste and plan meals ahead of time. Pick your produce wisely. Eat localTips for food insecurity on campusThe Lowcountry Food Bank, in partnership with the College of Charleston's Riley Center for Livable Communities and the City of Charleston has an online, interactive Lowcountry Food Finder Map, which helps people in need find free food in Charleston County and beyond. Cougar Pantry, which provides food to students, no questions asked.Swipe Away Hunger is a way for students with meal plans to donate unused meal taps to support students facing food insecurity.ResourcesCampus Dish Menus for Liberty Fresh Food Company and City Bistro are housed here, including the vegan/vegetarian/cool foods icons mentioned.CofC Dining Instagram (Includes communications about wellness events and farmers markets)Charleston Farmers Market

Hope Clark, director of Dining Services at St. Luke's Hospital, joins Dr. Arnold to give listeners a look into a day in the life of a Dining Services team member. She talks about the roles that make up the Dining Services team, daily routines, education and training, why she loves working in Dining Services and so much more. If you're interested in a career as a Dining Services team member at St. Luke's, visit unitypoint.org/careers.This is another installment in a new series on the podcast called "A Day in the Life." In this series, Dr. Arnold will sit down with team members at St. Luke's and talk about what they do on a daily basis. If there is a role you'd like to see featured on "A Day in the Life" send us an e-mail at stlukescr@unitypoint.org or submit your suggestion through the mailbag.Do you have a question about a trending medical topic? Ask Dr. Arnold! Submit your question and it may be answered by Dr. Arnold on the podcast! Submit your questions at: https://www.unitypoint.org/cedarrapids/submit-a-question-for-the-mailbag.aspx If you have a topic you'd like Dr. Arnold to discuss with a guest on the podcast, shoot us an email at stlukescr@unitypoint.org.

By: Gabriella Raful, WXVU News Director As Father Peter recently announced, Villanova is currently planning a process that will help guide decisions about the facilities for years to come. As part of this effort, students are invited to participate in a survey about the future of dining services at Villanova. According to the email from Student Life, student input will be instrumental in helping Dining Services in planning expanded dining options available. As an incentive for completing the survey, students will be eligible to participate in a prize drawing for a chance to win a tablet or a Food Points gift certificate. The survey takes about 10 minutes to complete and responses are due by October 30. Student's identities will remain confidential and not be linked to responses. In other news, Father Peter shared in an email to students how funding has been allocated for this fiscal year in support of Strategic Plan initiatives as well as highlighting some recent achievements. One of the key points was the St. Thomas of Villanova Center for the Common Good. This new Center was established as a consolidated University-wide office to centralize service experiences throughout the University. Kate Giancatarino, most recently the Director of the Center for Services and Social Justice, will serve as the inaugural Director of the center. Kate will collaborate with on- and off-campus partners to enhance community service programs, create learning engagement opportunities, and encourage reflection regarding the alignment of service and our Augustinian Catholic mission.

There are many dining choices available on campus. Kelly Boeger, Assistant Director of Dining Services and a Registered Dietitian, helps you navigate through your options, informs you about food assistance opportunities and makes you aware of other available services/programs. Resources: Illinois App- Events and Dining Around Campus NetNutrition® (illinois.edu)-provides nutritional information for dining halls ----- Want to connect with us? Leave us a voice message through our Anchor Homepage (anchor.fm/mckinley-health-center) or email us at mhcmarketing@illinois.edu. Also be sure to follow us on our social media pages for more health and wellness content. Instagram: @mckinleyhealthcenter (https://www.instagram.com/mckinleyhealthcenter/) YouTube: @McKinleyHealthCenter (https://www.youtube.com/user/MHCMcTV) --- Send in a voice message: https://anchor.fm/mckinley-health-center/message

When evaluating your technology needs, many operators tend to overlook their kitchen operations. They will implement a point of sale system for better meal tracking, but typically the tech stops there. But what if it didn't? What would the impact be if you created a digital kitchen? This episode of Tips from Trestle, Aaron visits with Connor Joffe of QSR Automations on the technologies that are available to operators that can not only create a wealth of data to better manage the food service operation, but also create a more efficient flow of service that will improve the quality of work for employees. And the impact on food quality and diner satisfaction can be dramatic. As the Senior Living Business Consultant for QSR Automations, Connor Joffe works with operators in the senior living industry to achieve operational excellence by implementing tools in the front and back of house that simplify workflows, improve food quality, and optimize staffing. Using their ConnectSmart platform allows staff to spend more time on the details and operators to make data-driven decisions that simplify processes while simultaneously improving the experience for the residents at each meal. In addition to his experience with QSR, Connor has worked with several operators as an Executive Director. Being an experienced administrator, he has dealt firsthand with the challenges that occur within a community's Dining Services department. QSR Automations, headquartered in Louisville, KY, with offices in London, England, is a global food service technology company with a leading, data-driven operational platform – ConnectSmart. The platform includes kitchen automation, guest management, off-premise technology, and predictive analytics – resulting in increased consistency, reduced ticket times, a calmer kitchen, which all ultimately translates into happier residents. The platform can turn any kitchen into a smart successful operation that adapts and thrives in the ever-evolving Senior Living Industry by simplifying workflows enabling operators to make data-driven decisions. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & beverage operations, trends and happenings in the senior living industry. To support the podcast, click here: https://anchor.fm/tips-from-trestle/support Links: Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com QSR Automations Website - qsrautomations.com LinkedIn - linkedin.com/company/qsr-automations/mycompany/ Connor Joffe LinkedIn - linkedin.com/in/connorjoffeky Email - cjoffe@qsrautomations.com Phone - 502-715-6117 --- Support this podcast: https://anchor.fm/tips-from-trestle/support

In this episode, we talk with Douglas Frazier, Executive Director of Dining Services at a university in Washington DC, about how the food service industry is evolving in the education sector and how they are offering the finest services to students. Douglas talked about his experience in foodservice and how he got into the university industry. He discusses his collaborative process with over 95 external partners, which enables students to use their declining dollars to go around, pick and choose where they want to go, so they can hang out with their friends and various locations across Washington DC restaurant tours on campus and in the surrounding campus area.He gave a quick overview of the residential dining plan, which comprises three dining halls spread around campus to ensure students have access to food late at night and early in the morning. He spoke briefly on the technological trend of developing the cashier list shop, which aids in tracking the products students demand from the store. He also mentioned how they had different food for students with food allergies. He discussed the issues in the food supply chain and how they have been resolved with food service management companies.

This week, Dennis and Beth are joined by Tony Johnson, Director of Dining Services at Mel Trotter. In the midst of adversity, with only $15 and a bus pass to his name, Tony found himself on a bus to Grand Rapids looking for hope. As a guest at Mel Trotter, he entered recovery and built a new life for himself. For the last 17 years Tony has been a friend, mentor and encourager to so many of our guests and staff members. His position at MTM allows him to be proximate with the people we serve. During every meal Tony greets our guests and builds relationships with them. Through these meals he shows hope, love and the compassion of Christ to every person he serves. "Everyday Humanity" is a podcast of Mel Trotter Ministries. meltrotter.org Produced by Matthew Grzybowski and Courtney O'Malia --- Send in a voice message: https://anchor.fm/everydayhumanity/message

Courtney chats with Sina King, Registered Dietitian at WVU's Dining Services, about the causes and characteristics of different eating disorders. For more information on eating disorders, please visit: https://www.nationaleatingdisorders.org/. To get in contact with Sina, please visit: https://diningservices.wvu.edu/allergy-and-dietary-resources/dietician-services.

In this episode, we're talking about salt. Melissa is joined by Jim Lee, Director of Dining Services for The Arbor Company, about the good, the bad, and the effect that salt has on senior health.Senior Living LIVE! is a series that is designed to answer YOUR questions about senior living, caregiving, health, and everything in between. Our goal is to give you the information you need to make informed decisions and ultimately live the life that you (or your loved one) want to live. Find more episodes and webinars at SeniorLivingLIVE.com!

Jim Lee, Director of Dining Services for the Arbor Company, takes us into the kitchen for a behind-the-scenes look at how he's preparing Thanksgiving meals for our residents.Senior Living LIVE! is a series that is designed to answer YOUR questions about senior living, caregiving, health, and everything in between. Our goal is to give you the information you need to make informed decisions and ultimately live the life that you (or your loved one) want to live. Find more episodes and webinars at SeniorLivingLIVE.com!Follow The Arbor Company on Facebook

Peace family

This month, we continue our Parent Perspectives series in which are exploring how a number of factors influence the Bruin family experience. On this episode, we're talking about the experience of being a Bruin parent and an alumnus. Show Notes: Alumni Association: https://alumni.ucla.edu/ Parent & Family Association: https://parents.ucla.edu/ Dining Services: https://menu.dining.ucla.edu/ Athletics: https://uclabruins.com/ Spring Sing: https://alumni.ucla.edu/traditions/spring-sing/ Powell Library: https://www.library.ucla.edu/location/powell-library OC Bruins Alumni Network: https://alumni.ucla.edu/alumni-networks/orange-county-network/ Chancellor's Society: https://chancellorssociety.ucla.edu/ Career Center: https://career.ucla.edu/ Alumni Career Engagement: https://alumni.ucla.edu/alumni-career-engagement/ UCLA One: https://uclaone.com/ Housing Live Chat: https://portal.housing.ucla.edu/live-chat Alumni Mentor Program: https://alumni.ucla.edu/alumni-mentor-program-2/ UCLA Pediatric AIDS Coalition: https://pediatricaidscoalitionuclaedu.wordpress.com/ Fraternity & Sorority Life: https://fsl.ucla.edu/ Ashe Student Health & Wellness Center: https://www.studenthealth.ucla.edu/ Bruin Woods: https://bruinwoods.ucla.edu/

Jim Lee, Director of Dining Services for The Arbor Company, talks to Melissa about Dining with Dignity - an award-winning program for residents at Arbor communities who need a modified diet that still provides an enjoyable, social dining experience. Learn more about the modifications we make to create delicious meals that promote independence, engagement, and dignity for all of our residents.Senior Living LIVE! is a series that is designed to answer YOUR questions about senior living, caregiving, health, and everything in between. Our goal is to give you the information you need to make informed decisions and ultimately live the life that you (or your loved one) want to live. Find more episodes and webinars at SeniorLivingLIVE.com!Follow The Arbor Company on Facebook

Join us and our guests, Chef Dayanny De la Cruz - Executive Chef at Hard Rock Stadium & Kristi Grim, Senior Director of Programs, Dining Services, FARECheck & College Program at FARE to speak about Fall , Food, Football and FARECheck! Learn about our FARECheck program and how we are partnering with the Miami Dolphins and Hard Rock stadium to roll out the first food allergy friendly kitchen in the NFL. Hosted by: Tiffany Leon, Senior Manager Training & Professional Programs and Jason Linde, Senior Vice President of Government & Community Affairs

Welcome to Season 6 Episode 2 of Race, Culture & Beyond: A Naked Conversation Podcast. On today's episode, we are joined by Trent Norman of Affinity Arts Consulting as we discuss improving human connection and advancing Social Justice through the art of Theatre.  Trent Norman (he/his/him/they/them/theirs) has a history of Diversity & Inclusion work;  As a student activist, he created the (1) Black Students Organization at Fort Lewis College, (2) UCAP (United Coalition Against Prejudice) – a not-for-profit organization created to address the Ku Klux Klan, and a (3) a performance Theatre group.    Trent received his Bachelor of Arts Degree in English Literature and Theatre Performance while participating as a Residence Assistant and a student-athlete; Trent's Master of Science is in Social Psychology; focusing his energies on group dynamics and facilitation.    Trent continued his love of theatre as the co-founder and director of the University of Colorado's Interactive Theatre Project and Affinity Arts Consulting (AAC).    Through AAC Trent has created and facilitated performance about social issues for a variety of audiences including restorative justice practitioners, national and international university conferences, first-year student orientations, K-12 teacher educators, sexual assault prosecutor, and support services and environmental justice advocates; using theatre to engage audiences in learning and information sharing.    Additionally, Trent works with the Center for Academic Performance Excellence (CAPE) on the University of Colorado's Anschutz medical campus helping medical professionals improve their practice, communication skills and patient relationships as an actor and facilitator. He has served as the Assistant Director for Organizational Diversity at the University of Colorado Boulder, where he developed a stand-alone Diversity curriculum implemented by other instructors he trained. Trent created and implemented a diversity plan for the Division of Student Affairs, engaged the Department of Housing and Dining Services in a unit-wide Diversity training and with colleague Rebecca Brown Adelman received the NYU Steinhart excellence award for innovative theatre practices for their work at the University of Colorado and Affinity Arts. Trent has published and leads workshops on facilitation and used that experience to center his diversity & inclusion work. Trent participated in the Social Justice Training Institute (as a participant and intern); has been certified to train in the NCBI (National Coalition Building Institute) model; has a training certificate from NCORE (National Conference On Race and Ethnicity in American Higher Education) and completed the Social Justice Education Training Certificate from NCORE. Trent is also a professional photographer, writer, ski instructor, and avid cyclist.    The conversation with Trent is not only thought-provoking but rich with experience, humor, and wisdom. Tune in to hear Trent discuss: The connection between JEDI (justice, equity, diversity, and inclusion) and Theatre  How Theatre can be used as a tool for exploring identity How Theatre can amplify and bridge the gap between intention and impact Strategies for creating spaces for real and raw conversations to take place   Thank you thank you for listening to the show.  It is such an honor to have these conversations with you. They are necessary and needed and we are here to do the work. A special thank you to Trent for his time, his expertise, and his wisdom.    For access to ALL the resources mentioned, sign up for the “resource roundup” at sagebhobbs.com/nc-podcast.    The (short & awesome) newsletter will also keep you in the loop on the latest episodes, and other opportunities.    Let's connect: Like what you hear? Please subscribe to Naked Conversations on Apple Podcasts. Or Stitcher. Or Google Play. Or any of the following – Overcast, Blubbry, TuneIn Radio, Player.fm.   For (much appreciated) gold stars: Leave a rating + review! Just a few short words will help more folks find the show and be a part of this conversation. Thank you!    Also, please send a DM on Instagram to @sagebhobbs or @ericayhoward to let us know what you love about the show, what topics you'd like to hear covered, or your dream interviewee.

This week's episode features Roger Least, Director of Dining Services for Brightview Senior Living. Drawn to his current company by their culture, in our conversation Roger explains why that culture is so important in the senior living segment and what it especially meant during the pandemic.   And, since we have tabletop in our DNA, we asked Roger his view of how the role that tabletop plays in the senior dining experience and just why the dining experience is so important in this growing sector. After our conversation it is easy to understand why Brightview is a regional leader in this all important segment and why they continue to attract top talent at all levels.

This week's episode features Roger Least, Director of Dining Services for Brightview Senior Living. Drawn to his current company by their culture, in our conversation Roger explains why that culture is so important in the senior living segment and what it especially meant during the pandemic.   And, since we have tabletop in our DNA, we asked Roger his view of how the role that tabletop plays in the senior dining experience and just why the dining experience is so important in this growing sector. After our conversation it is easy to understand why Brightview is a regional leader in this all important segment and why they continue to attract top talent at all levels.

Division of Student Affairs Staff Writer and host Matt Lupica, along with co-host Dean of Students Talea Drummer-Ferrell, talk with Assistant Vice President for Student Engagement and Services, Gary Goldberg, Senior Executive Director for Residence Services and Dining, Jill Jenkins, and Senior Director for Finance and Technology, Mike O'Karma about the exciting new changes in dining coming up for the fall semester. Original Release Date: July 2021

In this month's episode, our guest is Arielle Torrez!  We sit down and talk about her history with the Foundation Marketing department, what she's been up to outside of work, and learn more about her involvement with the Hot Dog Caper. We also have departmental updates from Dining Services and Staff Council and celebrate our May birthdays!

This week Green Tea visits Ken Cardone, Interim Director of Dining Services, in his office in Thorne Hall. During our conversation, we talk about changes in how Bowdoin feeds thousands of people each day and what sustainability means for Dining Services during the COVID-19 pandemic.

Today we met with chef manager Aaron Fitzsenry from URI dining services. He tells us what dining services have planned for next school year, what are the crash culinary videos, and where dining services obtain their ingredients. Come by Butterfield or Mainfare and tune into what dining services do to support their students!

https://housing.uoregon.edu Today we welcome Michael Griffel, Assistant Vice President for Student Services and Enrollment Management and Director of University Housing. Michael and Cora talk about the incredible highs and lows of managing University Housing and Dining Services through the last year – from students not returning from their spring break in 2020 to looking forward to a new hall opening this fall, and the impact of natural disasters on move-in and testing last fall.

In this month's episode, our guest is Maria Nino. We talk about her transition from Dining Services in to Grants & Contracts, what she's been up to in the past year, and what she's looking forward to ahead. We also celebrate our March birthdays and talk about the Virtual Breakroom.

In this episode, Sarah and Savannah talk with Vollie Barnwell, Director of Housing & Student Life Operations, and Meghan Ibach, Sustainability & Marketing Manager for Dining Services. They discuss all of our different housing and dining options on campus.

In this episode, Brandi speaks with Teresita Alvarez-Cortez, Director of Diversity Initiatives and Programs within University Housing and Dining Services and Anne Gillies, Director of Search Advocate Program about bias education and response efforts.

Division of Student Affairs Staff Writer Matt Lupica and co-host Dean of Students Talea Drummer-Ferrell speak with the Director for Budget, Finance and Technology Mike O'Karma and Executive Director of Residence Services Jill Jenkins about some exciting things in store for the 2020 fall semester. Original Release Date: June 2020

Reporter John McGowan and Editor in Chief Alex Aultman discuss Zoom classes, Dining Services, and the new COVID-19 variants.

It's our first episode of 2021! In this episode, we sit down and talk with Director of Dining Services, Aaron Neilson. We learn about Aaron's path to the Foundation and what he's looking forward to most when we're safely out of the pandemic. This episode also has a departmental update from the Bronco Bookstore as well as January birthdays.

It's our last episode of 2020! In this episode, we share the last part of the Q&A session from the Foundation Town Hall meeting that took place on November 5, 2020. We also include a few newly recorded questions that were answered by Executive Director, Jared Ceja. This episode also has departmental updates from Dining Services as well as December birthdays.

In this episode, we share excerpts from the Foundation Town Hall meeting that took place on November 5, 2020. The meeting excerpts include an introduction of Foundation's new Director of Financial Services and CFO Joanne Mathew, a financial update of the Foundation, and employee-submitted questions for Foundation Executive Director and CEO, Jared Ceja. This episode also has departmental updates from Dining Services and the Bronco Bookstore, as well as November birthdays.

Bob Raymond, vice president of Procurement and Dining Services for Commonwealth Senior Living, isn't afraid to experiment with what he admits can be “crazy ideas.” From hydroponic microfarms installed in the dining rooms, to using robots to bus tables and deliver mail, this innovative thinker is putting his ideas into action at Commonwealth's 35 communities.

Around the Arch is back with its first fall semester episode. Let's see if our Firework 5, Johna Massaquoi, can take down Em in the latest edition of Name That! And then we will be discussing all the benefits of a meal plan at UGA and hear about the great things Dining Services offers our students to maintain wellness from Danielle Bouton, Associate Director of Residential Dining, and Katherine Ingerson, Registered Dietitian for Dining Services. Get ready to be hungry by the end of this episode!

Timestamps0:37 – Regional Favorite Foods5:57 – Glenn Loughridge Joins the Show6:33 – Returning to Auburn University during COVID-198:30 – Serving Students via an App and Food Lockers12:50 – Home Chef Meal Kits for Students13:26 – Horticulture Students Role in the Dining Hall 19:36 – Redesigning the Dining Hall at Auburn23:04 – Streamlining out of Necessity24:22 – Flexibility Saved Us, and Other Lessons Learned27:43 – Creative Approach for Choosing Partners32:33 – NACAS35:08 – 24,000 Transactions a Day36:11 – Stadium and Sports Venues39:34 – Boiled Peanuts, Funnel Cake & a Good Pretzel43:14 – The Winding Path to Director of Dining Services46:34 – Culinary Successes and Tragedies50:17 – Keeping Up with Trends53:28 – The Legend of the War Eagle55:40 – Glenn's Inspirational Quote 

On this episode, guest host Dr. Mary Ellen Dello Stritto, is joined by Stephen Jenkins. Stephen is the Interim Executive Director of University Housing and Dining Services at Oregon State University. He has 18 years of experience in higher education student affairs at several institutions. Stephen recently completed his Doctorate of Education in Educational Leadership – Post-secondary Education. For his dissertation, he studied the academic advising experiences and learning of online learners. Segment 1: Academic Advising for Online Learners [00:00-11:19] In this first segment, Stephen shares about the background research on online academic advising. In this segment, the following resources are mentioned: Curry, R. F. (1997). Academic advising in distance education (Doctoral dissertation). The College of William and Mary in Virginia. Retrieve from https://www.learntechlib.org/p/118296/ Moore, M. G. (Ed.). (2013). Handbook of distance education (3rd ed.). New York: Routledge. Segment 2: Methodological Approach [11:20-23:19] In segment two, Stephen discusses the theoretical background and methodological approach. In this segment, the following resources are mentioned: Crookston, B. B. (1972). A developmental view of academic advising as teaching, Journal of College Student Personnel, 13(1), 12-17. O’Banion, T. (1994). An academic advising model. NACADA Journal, 14(2), 10-16. Smith, C. L., & Allen, J. M. (2006). Essential functions of academic advising: What students want and get. NACADA Journal 26(1), pp. 56-66. Segment 3: Overall Findings and Implications [23:20-38:50] In segment three, Stephen shares about his overall findings in his research on academic advising for online learners. In this segment, the following resources are mentioned: Smith, C. L., & Allen, J. M. (2006). Essential functions of academic advising: What students want and get. NACADA Journal 26(1), pp. 56-66. Moore, M. G. (Ed.). (2013). Handbook of distance education (3rd ed.). New York: Routledge. To share feedback about this podcast episode, ask questions that could be featured in a future episode, or to share research-related resources, post a comment below or contact the “Research in Action” podcast: Twitter: @RIA_podcast or #RIA_podcast Email: riapodcast@oregonstate.edu Voicemail: 541-737-1111 If you listen to the podcast via iTunes, please consider leaving us a review. The views expressed by guests on the Research in Action podcast do not necessarily represent the views of Oregon State University Ecampus or Oregon State University.

In this episode, we have a departmental update from Dining Services. Afterward, I sit down and have a zoom chat with Jessica Lopez. We learn about her role in the Foundation and how she and her family have been doing during the pandemic.

SHOW TOPICReturn to School Cafeteria Procedures SPECIAL GUESTMs. Darlene Carmack, Seneca Valley Food Services DirectorMs. Darlene Carmack joined the Seneca Valley School District in June of 2010.Ms. Carmack has more than 30 years of customer focused leadership experiences across a broad spectrum of the food service industry.As a School Nutrition Specialist, she directed at Hampton Township School District and additionally, the Dining Services of Gannon University. Ms. Carmack also assisted in North Allegheny’s School Food Service Division.IN THIS EPISODE, WE WILL REVIEW• Line cleanliness and mitigation efforts• Preferred lunch payment method• Evidence on food and COVID-19• Feeding all studentsUSEFUL INFORMATIONwww.svsd.net/ReturntoSchoolwww.svsd.net/CafeteriaRTSwww.svsd.net/HealthSafetyPlan

Guest: Mark Whalen, Dir. of Dining Services

Hiking the Appalachian Trail (in segments, such is the life of a busy college dining chef) has given unique perspective to Jonathan Bohn, executive chef with contract management company Sodexo at Marist College. In the month of June, heavy backpack, hot weather and all, Bohn picked up the trail in Connecticut then made his way back home to New York State, where he’s gearing up to take on the school year. Now, he’s ready to take on the journey that will be fall semester as college dining everywhere adjusts to the ongoing coronavirus pandemic. Menu planning is in place with lots of comfort food done right in a grab-and-go format. “You can sit there and cry about it, or you can move forward,” he says. Find out exactly how his dining team is moving forward—with a campus garden, thriving relationships with local farmers and food banks—on this episode of Food Management’s One On One With podcast.

In this episode, Casey and Jenna discuss housing resources for survivors, including on Housing and Dining Services at CSU. There are several factors that need to be considered when safety planning around housing, such as orders of protection, shelter guidelines, and security resources like the Colorado Address Confidentiality Program. Every person’s situation is unique and if possible, we encourage you to meet with an advocate to plan around your individual needs. We love feedback! Please reach out to us and let us know what you think about the podcast. Our email is wgac@colostate.edu. For more of our content, check out our website at www.wgac.colostate.edu. And if you need to talk to an advocate, please call our VAT Hotline (24/7) at (970) 492-4242.

In this episode, Casey and Jenna discuss housing resources for survivors, including on Housing and Dining Services at CSU. There are several factors that need to be considered when safety planning around housing, such as orders of protection, shelter guidelines, and security resources like the Colorado Address Confidentiality Program. Every person’s situation is unique and if possible, we encourage you to meet with an advocate to plan around your individual needs. We love feedback! Please reach out to us and let us know what you think about the podcast. Our email is wgac@colostate.edu. For more of our content, check out our website at www.wgac.colostate.edu. And if you need to talk to an advocate, please call our VAT Hotline (24/7) at (970) 492-4242.

This episode provides a conversation with dietitian/nutritionist Clare Murphy on BU Sargent Choice Nutrition Center and tips on healthy eating on campus. As one of the many nutritionists working at Sargent Choice Nutrition Center, Clare collaborates with her clients to navigate their food environment, working towards a joyful, flexible, balanced, and sustainable healthy eating pattern. She works closely with BU Dining Services to develop and maintain recipes. Clare also works to assure all recipe and nutrition information for Dining Services is complete and accurate. Boston University Sargent Choice Nutrition Center strives to: Provide evidence-based nutrition services to Boston University faculty, staff, and students, and to the greater Boston community; Offer clinical and public health learning opportunities for Boston University undergraduate and graduate nutrition students; Engage in interprofessional research to identify and develop future best practices. Learn more about Boston University Sargent Choice Nutrition Center here: http://www.bu.edu/scnc/. The moderator of the podcast is Dr. Karen Jacobs (kjacobs@bu.edu), who is the Associate Dean, Digital Learning and Innovation, a Clinical Professor and the Program Director for the on-line post-professional doctorate in the occupational therapy program at Sargent College. Marial Williams (marialw@bu.edu), a Boston University entry-level occupational therapy doctoral student, composed the music for the podcast. Enjoy this episode of HealthMatters. Don't forget to follow our podcast. Thank you for listening!

Erich & Kate switch gears from talking about the clinical side of things to chat with Jorge Descart, Director of Food Service, Housekeeping & Security. They talk with Jorge about all the ways him and his teams support the community of York Hospital, the Farm to Table program and our very popular meal delivery program. To learn more about our dining program, click here: https://www.yorkhospital.com/patients-and-visitors/dining-daily-specials/

In this episode of East to West, we cover BU’s decision to suspend this semester’s Shanghai study abroad programs, the first recreational marijuana shop opening in Boston, and a profile on the life of a homeless Boston resident with Daily Free Press City Editor Angela Yang. All this and more on BU’s trusted news podcast this Monday, February 3, 2020.

In this episode of East to West, we cover BU’s decision to suspend this semester’s Shanghai study abroad programs, the first recreational marijuana shop opening in Boston, and a profile on the life of a homeless Boston resident with Daily Free Press City Editor Angela Yang. All this and more on BU’s trusted news podcast this Monday, February 3, 2020.

In this episode, show host Scott McCorvie and Jared Beckmann, VP of Culinary and Dining Services at Resort Lifestyle Communities discuss the latest trends in senior living dining and culinary experiences. Resort Lifestyle Communities can be contacted at www.rlcommunities.com. Scott McCorvie can be contacted at scott@srgrowth.com. www.srgrowth.com. 

Trish Glose gets to know Eric Eisenberg, the Director of Dining Services at the Rogue Valley Manor. Eric is fairly new to Southern Oregon, but not a kitchen, and certainly not his current role. He's a kid from Brooklyn who wanted to go into theater, but found the kitchen was calling his name. He shares the adventures of his life, which include working in restaurants in New York City, a five year venture in France, and then to Seattle where he opened a very famous restaurant that he made his own. His stories almost seem fake and out of a storybook as he talks about his life and his love of food with gusto.

On this episode, guest host Dr. Mary Ellen Dello Stritto, is joined by Stephen Jenkins. Stephen is the Interim Executive Director of University Housing and Dining Services at Oregon State University. He has 18 years of experience in higher education student affairs at several institutions. Stephen recently completed his Doctorate of Education in Educational Leadership - Post-secondary Education. For his dissertation, he studied the academic advising experiences and learning of online learners.   Segment 1: Academic Advising for Online Learners [00:00-11:19] In this first segment, Stephen shares about the background research on online academic advising. In this segment, the following resources are mentioned: Curry, R. F. (1997). Academic advising in distance education (Doctoral dissertation). The College of William and Mary in Virginia. Retrieve from https://www.learntechlib.org/p/118296/ Moore, M. G. (Ed.). (2013). Handbook of distance education (3rd ed.). New York: Routledge. Segment 2: Methodological Approach [11:20-23:19] In segment two, Stephen discusses the theoretical background and methodological approach. In this segment, the following resources are mentioned: Crookston, B. B. (1972). A developmental view of academic advising as teaching, Journal of College Student Personnel, 13(1), 12-17. O'Banion, T. (1994). An academic advising model. NACADA Journal, 14(2), 10-16. Smith, C. L., & Allen, J. M. (2006). Essential functions of academic advising: What students want and get. NACADA Journal 26(1), pp. 56-66. Segment 3: Overall Findings and Implications [23:20-38:50] In segment three, Stephen shares about his overall findings in his research on academic advising for online learners. In this segment, the following resources are mentioned: Smith, C. L., & Allen, J. M. (2006). Essential functions of academic advising: What students want and get. NACADA Journal 26(1), pp. 56-66. Moore, M. G. (Ed.). (2013). Handbook of distance education (3rd ed.). New York: Routledge. Bonus Clip #1 [00:00-04:08]: Using Existing Data and Lessons Learned To share feedback about this podcast episode, ask questions that could be featured in a future episode, or to share research-related resources, contact the “Research in Action” podcast: Twitter: @RIA_podcast or #RIA_podcast Email: riapodcast@oregonstate.edu Voicemail: 541-737-1111 If you listen to the podcast via iTunes, please consider leaving us a review. The views expressed by guests on the Research in Action podcast do not necessarily represent the views of Oregon State University Ecampus or Oregon State University.

Beef was for dinner on Tuesday, Jan. 29 for every on-campus student at K-State’s Derby, Van Zile and Kramer dining halls. To celebrate Kansas’s 158th birthday, the BCI partnered with K-State’s Department of Housing and Dining Services; Department of Animal Sciences and Industry and the department’s Collegiate Cattlemen and Meat Science Association; and the Kansas… Continue reading BCI collaborates with K-State’s housing and dining, animal science, others to celebrate Kansas Day

Juliann talks about the Gingerbread Competition and Christmas Feast with the Director of Dining Services, Rosemary Stackpole

Every Bronco needs to eat. Listen to how Judy Gipper is making sure that can happen as WMU's Director of Dining Services.

Commuter Corner is a one stop podcast for commuters connecting them to the campus of Montclair State University. On this episode, learn about the car club, Study Abroad and get the lowdown on meal plans, swipes and ways to save money while dining at Montclair State! Host: Antonio Talamo Special Guest: Jim Robinson, Manager of Dining Services at Montclair State Engineer/ Board Op: Shane Reed Producer: Chase Vorhees Social Strategy: Albert Santana Executive Producer: Anabella Poland

This week on The School for Humanity we have Rachel Sumekh who is the CEO of Swipe out Hunger. Swipe Out Hunger works to end hunger by activating college students to donate unused meal points to feed their peers and community members in need. By taking a resource that already exists (meal points) and using those funds to solve a global problem (hunger), Swipe Out Hunger promotes innovative solutions to a wasteful system. Born under the name "Swipes for the Homeless" in 2009, a few friends at UCLA went into the dining hall, used their meal cards to take away some sandwiches and then delivered them around town. In a single week, 300 meals were collected. A few months later, the team partnered with UCLA's Dining Services to allow students to donate their extra meal funds to provide 1,087 meals to community members. By the Fall of 2014, the team collected over 15,000 donated meals in a single week. In 2015, their movement was renamed to Swipe Out Hunger but their objectives to end hunger, raise awareness about this issue, and foster student leadership have remained central to their mission.  The organization has served 1.2 million meals and was called a Champion of Change by The White House. Rachel was recognized on the 2017 Forbes' 30 Under 30 for Social Entrepreneurship. Under her leadership, the organization has scaled nationally and tripled its budget. Swipe Out Hunger has been recognized by The White House, Forbes, The Case Foundation, and other influencers as a benchmark for positive change on America's college campuses and an emerging leader in the non-profit field of hunger awareness and alleviation.

This week on The School for Humanity we have Rachel Sumekh who is the CEO of Swipe out Hunger. Swipe Out Hunger works to end hunger by activating college students to donate unused meal points to feed their peers and community members in need. By taking a resource that already exists (meal points) and using those funds to solve a global problem (hunger), Swipe Out Hunger promotes innovative solutions to a wasteful system. Born under the name "Swipes for the Homeless" in 2009, a few friends at UCLA went into the dining hall, used their meal cards to take away some sandwiches and then delivered them around town. In a single week, 300 meals were collected. A few months later, the team partnered with UCLA's Dining Services to allow students to donate their extra meal funds to provide 1,087 meals to community members. By the Fall of 2014, the team collected over 15,000 donated meals in a single week. In 2015, their movement was renamed to Swipe Out Hunger but their objectives to end hunger, raise awareness about this issue, and foster student leadership have remained central to their mission.  The organization has served 1.2 million meals and was called a Champion of Change by The White House. Rachel was recognized on the 2017 Forbes' 30 Under 30 for Social Entrepreneurship. Under her leadership, the organization has scaled nationally and tripled its budget. Swipe Out Hunger has been recognized by The White House, Forbes, The Case Foundation, and other influencers as a benchmark for positive change on America's college campuses and an emerging leader in the non-profit field of hunger awareness and alleviation.

Mindy Moore is the Director of Events and Dining Services at Ravinia, the largest outdoor music festival in North America. She has been in the hospitality business for over 40 years. Mindy worked at the Rehabilitation Institute of Chicago (RIC), where they merged the development and marketing departments to create a new position for her. Before that she spent the 1990s working for basketball legend Michael Jordan as Director of Catering and Events at his restaurant. An undergraduate student at the University of Miami, she graduated with a degree in Speech Communication and has been talking ever since. She’s worked for Lettuce Entertain You at the Pump Room, where Rich Melman said, “You should make a living at this,” and created the “Grande Dame” position for her. Over the years, she has opened many restaurants and worked with some of the finest hospitality professionals in the business. Business InspirationThe party that brought to light Mindy’s interest in the hospitality industry [17:10] Candle Flickering MomentsAn event that could have been disaterous and how Mindy came to the rescue [19:15] Business Building InsightsWhy take the time, money, and energy to host an event? [4:34] Client Appreciation Event advice [7:26] The first steps to take when planning your event [9:17] Who’s on “The Team?” [10:10] How to work best with an event planner [12:01] Your goal for the event [15:20] Advice and timing on the formal welcome and closing activities [22:53] Technology is hot! [24:41] Let’s talk details [25:10] How Mindy stays up on the current trends [30:29] Considering a career in hospitality? Mindy has a twist for you to consider [34:22] Success TraitMindy describes herself as a “go with the flow kinda gal.” She’s also warm, hospitable, organized, and a great listener [26:56] Productivity/Lifestyle ToolKeeping up with each event works best with Mindy’s physical schedule book where she creates a timeline and links it all to outlook [29:49] Website (http://www.ravinia.org) Facebook (https://www.facebook.com/RaviniaFestival/) Instagram (https://www.instagram.com/raviniafestival/) Twitter (https://twitter.com/ravinia) LinkedIn (https://www.linkedin.com/in/mindymooreravinia) If you found value in this podcast, make sure to subscribe and leave a review in (http://www.giftbizunwrapped.com/GooglePodcasts) . That helps us spread the word to more makers just like you. Thanks! Sue

Ron Rudebock from Housing and Dining Services at Humboldt State University talks about the challenges and benefits of using local food in dining services. Produced and hosted by Jennifer Bell, khsu.org

This week, Victor and Dolores meet with the Director of Dining Services, David Tofanelli. Many are very aware of David and his remarkable work here at our Community, and now will have the opportunity to learn more about his life and the path that led him to our Community.

Chris is the Director of Sustainability and Dining Services at Alaska Pacific University. He lives his life as a true nerd; anything science, especially marine science, will float his boat. Here, Chris details an encounter with a true beast of the depths during his pursuit of a Bachelor of Science in Marine Biology from APU.

A discussion of IPS' summer meal program with Dr. Pat Rogan, Executive Associate Dean, IUPUI School of Education; Siobhan Carey, Director of Dining Services, Chartwells; Jason Yantiss, Waldron Will.

As part of Illinois Sights and Sounds, Dining Services broke the Guinness World Record for world's largest smoothie.