Silver Plate Series: Business & Industry / Foodservice Management

We asked the Silver Plate Class of 2013 a few questions to get an inside look at what makes them the operator all-stars they are today. Find out what they had to say about passion for foodservice, career accomplishments and what it means to be part of a legendary group of operators.

Jay Silverstein, DFS, Vice President, Conference andDining Services, Credit Suisse

Silverstein received the 2013 Silver Plate Award in the Business & Industry / Foodservice Management category. He was nominated by Basic American Foods.

What do you enjoy most about your job?

Making people happy through food on a daily basis.  

Tell us about your biggest accomplishment.

My biggest accomplishments are my three sons; all are Eagle Scouts and one works in management in on-site food service, the other in management with a vending company. The youngest is studying to be a veterinarian, so I guess he will be the big bread winner in the years to come.

What advice do you have for someone new to the foodservice industry?

Get as much experience as you can in all aspects of the foodservice segment which you plan to work in. By having experience you will be able to earn people's respect by showing that you know how to do things or handle situations versus demanding respect, which never works.

What does being an IFMA Silver Plate recipient mean to you?

I have always held in high admiration those that have won this award in the B&I/Contract segment, and to now walk in those same sets of footsteps, it validates that what I have done over the years within the industry is noteworthy. Additionally, to be an IFMA Silver Plate winner, which transcends the entire hospitality industry, elevates on-site foodservice even further, which I am proud to represent. 

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