Foodservice Equipment & Supplies

APR 2018

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

Issue link: https://fesmag.epubxp.com/i/959307

Contents of this Issue

Navigation

Page 40 of 107

APRIL 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 39 and mini cafes located in hospitals, ambulatory care sites and staff support buildings throughout Columbus. Nu- trition Services now also subcontracts five retail restaurant brands, whereas in 1990 there were none. Retail sales to staff, students, visitors and outpatients now make up the majority of foodser- vice revenues. Her team's newest big idea? A mobile, food truck-esque nutrition education center. "I'm not taking credit for this, but it's going to be the coolest thing ever," Miller says. "It will go to every big OSUWMC event and will have a chef and a dietitian on it offering on-site food and nutrition education. And we'll have the technology to broadcast what they're doing out in the community back into our patient rooms. It's phenomenal, and another example of using technology to leverage innovation." As big as the Silver Plate Award was for Miller, it was just the tip of a very big iceberg. Her many honors and awards show the full scope of her talents. They range from top academic achievements, to management and leadership awards, spirit awards, special service and operator of the year awards, to concept innovation and purchasing awards. A registered dietitian, charter Fellow of the Academy of Nutrition and Dietetics and licensed dietitian in the state of Ohio, Miller serves or has served on multiple national, state and local associations as a top officer, delegate, committee chair and/or advisory board member. On the foodservice side, she's been president of the National Society of Healthcare Foodservice Management (HFM), Central Ohio Chapter of the American Society for Healthcare Food Service Administrators (ASHFSA); then served as inaugural board member of the Association of Healthcare Foodservice (AHF) when the HFM and ASHFSA merged. She currently co-chairs its membership committee. Miller has also been a national judge for the Food and Beverage Innovations Award and is an active member of IFMA's Gold & Silver Plate Education Foundation, which helps to fund foodservice students' education. She also sets aside time for mentoring programs, women in business organi- zations, manufacturers and scientific organizations to which she lends her expertise and energy. Her commitment, passion and immersion in the industry are crystal clear. As someone with neither a foodservice nor administrative background, Miller says her involvement in industry groups has been both enjoyable and vital to her success. "I would not have been nearly as effective as a foodservice leader with- out it," she notes. Continuous learning, Miller adds, is one of the best parts of her job. "I enjoy working at a large academic medical center, surrounded by so many smart people. I've been here a long time, but I love when I can still learn something from someone here and use it to solve a problem or explore an opportunity." Support and Resources As an administrator, Miller sees her primary role as managing people and providing her directors with the sup- port and resources they need to do their jobs. Jones, who has worked with Miller for more than 27 years, notes, "She's our biggest advocate and cham- pions OSUWMC Nutrition Services inside and outside our organization. I also appreciate her commitment to sup- porting the larger healthcare food and nutrition community." Miller says the experience she gained as a director serves her well as an administrator. "In healthcare food- service, there can be no excuses. You have to deliver on time, on schedule, no matter what. You also have to learn to manage an incredibly diverse staff and satisfy very diverse customer needs. I believe that experience prepared me to be an administrator just as well as, if not more so, than the MBAs or medical and health administration degrees that many of my colleagues have. I never dreamed of being in foodservice or hospital administration, but the right opportunities sometimes find you and I'm forever grateful for that." Quick Facts: Mary Angela Miller Education: BS, Nutrition, Youngstown State University; MSc, Case Western Reserve University; Graduate Certificate in Health Services Management and Policy, The Ohio State University Industry involvement: Longtime member and leader at HFM, AHF and ASHFSA; IFMA Gold & Silver Plate Society; Food and Beverage Innovation Awards national judge Family: Six sisters, two daughters and two granddaughters Weekday wakeup time: As late as possible. I'm a late-night person. Go-to food when dining out: Any item I haven't tried at any restaurant I haven't yet dined at. What do you think about while driving? Who can I call next? I use commute time to catch up with long-distance friends. What one word would your co-workers use to describe you? One said "passionate," and another said "Type A," but that's two words. What one word would your family use to describe you? I asked my sisters and got "indefatigable," "loyal," "nonjudgmental" and "intelligent." What's your superpower? Elasticity. Bend, stretch, curve, whatever it takes to get around an obstacle to achieve a goal. What was the last picture you took on your phone? A shot of some OSU pillows I sewed as a gift for a friend who's an alum and a huge fan.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2018