Scratch menus for healthcare dining and senior living used to be a pipe dream.

On this episode of Onsite with FSD, FoodService Director’s podcast, we’re tracing that dream to reality and then into what the future might hold.

Facing a world of meat and potatoes, Richard Schenkel made his mark as founder and CEO of Unidine Corporation and Compass Community Living. He had a hand in transforming the industry, and last fall, he launched Phoenix3 Holdings LLC, a strategic growth partners for elevating lifestyle and distributive services companies in senior living, health care and B&I dining operations.

Schenkel was thinking about food as medicine before most, and this caused a true disruption in the whole market. We ask him about how he is looking to the future, what that could hold and how else he can disrupt the status quo.

On this episode of FoodService Director's podcast Onsite with FSD, Chef Brandon Collins shares with us how bits and pieces of food that might be wasted in the kitchen can be transformed into trends, and better yet, trends with a conscience. Collins is Corporate Executive Chef, North America at Unilever Food Solutions, part of Unilever, of the world’s largest food manufacturers operating in 75 countries across the globe.

As chefs generally do, throughout his career Collins, a Culinary Institute of America (CIA) grad and former Sodexo employee, has seen firsthand how much food can be wasted, especially in big commercial kitchens that serve thousands of people every day. But here is also where the biggest opportunity to move the needle on food waste exists. The flip side of wasted food is turning it into something valuable, and making it a cool trend takes it that step further.

 Tonya Granberry, supervisor at Belmont University Dining, has been with the university for 40 years. She started as a cook, worked her way to the cashier station and eventually became a supervisor. 

Granberry is affectionally nicknamed by students as "Auntie T" and is known for her warm demeanor and friendly conversations. But what brings Granberry  to work everyday? What inspired her to stay with one dining program in an industry known for turnover? Granberry joins us for On Site with FSD to discuss her experience at Belmont Dining.

Granberry is a hard worker who cares about the students she serves, but the most exciting thing about this conversation is the passion she exuded for her work. 

Nazim Khan, CEC, executive chef at Bryan Medical Center in Lincoln, Nebraska, has been a leading voice in healthcare dining, and by extension, food-as-medicine. He focuses on so many different projects, including a cookbook that’s in progress, but what’s so great is the way he brings education and community—both local and global—into his work.

FSD this Week is changing to.. Onsite with FSD!

FoodService Director editors Tara Fitzpatrick, Benita Gingerella and Reyna Estrada are bringing you fascinating conversations you can be a part of through their new weekly podcast, Onsite with FSD. Hear people-focused interviews with leading minds in the onsite foodservice industry, from chefs to directors to managers to cooks to marketing pros, farmers, growers, manufacturers and more.