Terri Moreman, Associate Director, Food & Nutrition Services, U.S. Olympic Committee

Tagged in Foodservice Operators Leadership

Terri’s job is to facilitate dining operations of the Colorado Springs Olympic Training Center while supporting other training centers and venues around the country. Her motto is “there are no forbidden foods; it’s only a matter of planning for them.” Get to know her.

Describe your position/role (in your words)?        

I facilitate the dining operations of the Colorado Springs Olympic Training Center. I also support other Olympic Training Centers and venues maximizing our partner and sponsor products as well as seeking new opportunities for our food industry to engage in the United States Olympic experience.

Share a story about your first job in foodservice.

Though it didn't happen at my first foodservice job, it did happen shortly after. While working as a waitress I was exiting the kitchen with a full tray of dinners up on my shoulder. While turning the corner at a rather fast pace, one plate slid off the tray and crashed to the floor. The whole dining room fell to total silence. Without missing a beat, I laid the tray on a nearby table, bent down and scooped up the chicken onto the unbroken plate, stood up and asked "who ordered the chicken!"

What is your industry passion?

Networking globally

In 2020, what do you think the foodservice industry will be like?

There will be a continued emphasis on food safety and automation. We’ll also see an expanded interest in industry education and employment growth in the various aspects of our industry.

Tell us about any industry/company awards you've received.

I was honored to be recognized by my peers during IFMA's 50th anniversary with the 2004 IFMA Silver Plate Award "Specialty Foodservice Category."

In your opinion, what is the best industry event?

Industry wide it's the annual NRA Show in conjunction with IFMA's Gold & Silver Plate Awards

What industry challenge keeps you up at night?

Global food safety

If you had to describe IFMA in just three words, what would they be?

Leading, Collaborative, Focused

How does being an IFMA Member benefit you?

My experience with IFMA has been nothing short of outstanding.  Considering that the USOC engages in the international Olympic Games as well as other international sporting events causes me to connect with food and equipment purveyors globally. IFMA members have been there on numerous occasions to connect me with companies and peoples from China to Russia, London to Australia, Japan to Italy. Wherever the Olympics are happening IFMA has helped me execute my plans.

What do you value most about being on an IFMA committee?

The opportunity to see things from another’s perspective and it’s a way to give back to IFMA.

Finally, give us a shameless plug. Don't hold back!

I am frequently asked “how did you get such an awesome job?” To which I respond “it has been a divine appointment!” And second to that divine appointment is being a member of the IFMA organization. That too, for me could be considered a “divine opportunity”. I only wish I had connected with IFMA fifty years ago. I believe my challenges and opportunities would have been exponentially multiplied.

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Aug 07

Marketing & Sales Leaders Forum

The annual IFMA Marketing & Sales Leaders Forum focuses on marketing and sales collaboration, providing these professionals the means to apply actionable insights and best practices to work together to improve both strategic planning and go-to-market execution. 

The program serves to unravel the complexities of the foodservice landscape, delivering powerful insights into the consumer, operator and distributor communities, as well as communicating how to best utilize the available tools for improved collaboration and tactical go-to-market execution. 

Making Sense Out of the Complexities of Foodservice

Doug Brooks, former CEO of Brinker (Chili's and Maggiano's), described several key foodservice industry trends and discussed how operators can respond to these trends at Chain Operators Exchange, COEX. In this environment of marketplace mayhem, the challenge for restaurants is to adapt and improve without losing sight of their brand's core values.


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