In the latest episode of Aramark's podcast series Mark This! Beth Ann Engelland, VP of Operations Excellence at Aramark Student Nutrition and Randy Bain, VP of Culinary Innovation and Menu Optimization at Aramark Correctional Services, discuss food regulaation in their respective sectors.
Or read a transcript of podcast at https://pages.e2ma.net/pages/1778606/44465.
About Beth Ann Engelland
Beth Ann Engelland MBA, RDN, leads the menu strategy, culinary development, and the operations support team for Aramark Student Nutrition.
Her team’s mission is to ensure that all students receive great tasting, nutritious meals.
The team supports everything from menu development to implementation and execution, making this team nimble and effective in supporting tools needed to drive productivity and meal participation.
She also works closely with supply chain and marketing to provide guidance on nutrition and regulatory compliance for product specifications, recipe development, and menu planning.
In her 11 years with Aramark Student Nutrition, Beth Ann held roles in operations management and functional hospitality enablement.
Prior to her promotion, Beth Ann was a District Manager in Wisconsin responsible for the overall planning and direction for 18 districts and 12 front line managers.
During this time, she championed farm to school efforts, use of hydroponic gardens in schools, and alternative breakfast service models.
Beth Ann earned her MBA from Ohio University.
She completed her Dietetic Internship through Loyola University in Chicago and earned her Bachelor of Science in dietetics from the University of Wisconsin–Stevens Point.
She is a mom to two young kids, and an avid home gardener.
About Randy Bain
Randy Bain serves as the VP of Culinary Innovation and Menu Optimization for Aramark Correctional Services.
Growing up in the Garden State of New Jersey, he was introduced to cooking by his Italian grandmother who showed him how to roll meatballs.
She was happy, sang songs and explained putting a little olive oil on your hands would keep the meat from sticking.
She also made Almond thumbprint cookies with toasted pine nuts.
This action of putting a thumb indent in the middle of the almond cookie dough and toasting pine nuts were enough to open up the world of cooking to him.
Also, his mom always took him to local farmer’s market to get beautiful tomatoes and delicious corn right from the local farms.
As an Executive Chef and F&B Professional with 25+ years’ experience in improving quality and client satisfaction, Randy has a proven track record of engaging with clients to proactively address business issues pertaining to culinary operations, resource planning, workforce development, process restructuring, and customer experience.
Throughout his tenure at Aramark, Randy’s passion for food, people, and the hospitality business shows through his extensive expertise leading high-performing multidisciplinary teams, managing the full spectrum of P&L responsibilities, and formulating operational strategies to maximize productivity, efficiency, and growth.
