Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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26 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 MARY RUZZI, RD, LDN Foodservice (Nutrition) Program Director Geisinger Wilkes-Barre, Penn. ◆ Healthcare Foodservice Operator ◆ Years in Foodservice: 6 ◆ Industry Involvement: AHF, Association of Nutrition & Foodservice Professionals, Academy of Nutrition and Dietetics ◆ Spends her free time with family and friends and Bean, her black Labrador retriever. She also enjoys hiking, cooking, exercising, and the occasional card or game night. FE&S: What's your proudest professional accomplishment? MR: I cannot say we've accomplished it yet, but in 2016, I championed the decision to start over with our menu management database. Over the past year, our small team has created a new database of approved recipes, products and menus. We will be imple- menting new processes for menu management and purchasing in 2018 at all our acute care facilities. This change, although not easy, will allow us to capitalize on purchasing, as well as fully utilize the capabilities of the software. FE&S: What current problem are you trying to solve? MR: Labor shortages in healthcare foodservice are at an all- time high. As part of a larger network of hospitals, we are look- ing at how we can streamline production tasks to a centralized kitchen so that our site managers can focus their resources on our primary mission, which is caring for our patients. FE&S: What changes have you been involved with over the past year? MR: We launched a new health-focused food program in our retail foodservice locations called Healthy Selections+. Recipes that meet our HS+ criteria include fresh, nutrient- packed, minimally processed ingredients that are moderate in calories and sodium and provide a great source of protein and fiber. It's been a large focus of our team over the past year and will continue to be in 2018 and beyond. ERIC SANTAGATO Director of Distribution Sales M Tucker, Singer NY LLC New York ◆ Dealer ◆ Years in Foodservice: 1 1/2 ◆ Industry Involvement: SHFM Hospitality Group, Partridge, AJC ◆ Spends his free time enjoying fatherhood for the first time with ten-month-old Johnny and his wife Christina. FE&S: What's the best career advice you've been given? ES: My boss at my first job said, 'Don't make a permanent decision for your temporary emotion.' One of the most difficult things to do is to not fly off the handle. You make the best decisions when you take the time to analyze and look at all the information, then make a decision with absolute confidence. FE&S: What keeps you in the industry? ES: The team at M. Tucker/Singer Equipment. People who are passionate about what they do make you feel alive every day. I have employees call me at 7:00 p.m. just to tell me how they overcame a challenge. FE&S: Describe a chal- lenge you have overcome. ES: The biggest challenge that I have to overcome — and am still in the process of figuring out — is short- ening the learning curve in an industry that is rapidly changing. The industry is full of different products, processes and solutions. Staying ahead and relevant in the eyes of our customers is so important. Luckily the support system at M. Tucker is tremendous. There are so many different employees with multiple years of experi- ence in different facets of the business, such as equipment, tabletop, and paper goods, that it makes it very easy to make a quick call or walk down the hall and get my answer. FE&S: What challenges are you facing? ES: As one of our company leaders says all the time, there are a ton of moving targets that propose challenges in this industry; you have to be able to adapt to the movement and overcome the challenges. FUTURE FOODSERVICE LEADERS

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