Dining Hall Grub Grabs Silver Plate Award

By Jessica Reece
The Red & Black
April 10, 2002

To industry insiders, the Silver Plate Award is the "Academy Award" of the hospitality industry and for University Food Services director Michael Floyd, it marks a lifetime of achievement.

The award, presented by the International Foodservice Manufacturers Association, is given for excellence and innovation, according to the IFMA Web site (www.ifmaworld.com).

"This is a tremendous tribute and a huge honor for our team," Floyd said.

Winners are judged on management, marketing, human resources, industry and civic participation, Floyd said.

As a recipient of the Silver Plate Award, Floyd is a finalist for the Golden Plate Award, which is given to the "Foodservice Operator of the Year."

"This would recognize us as the top food service operator in the nation," Floyd said. "If we do that, it would be the first time in the college food service industry where anyone has won the Ivy Award, Silver Plate and the Gold Plate."

Floyd came to the University in 1986 as department head of Food Services. Floyd holds the national record of winning the most Loyal E. Horton food service awards, 42 of which were won since he came to the University.

"This is not really a job at all. To me, it's my passion," Floyd said. "I have people who say 'Hey, that's the guy who let the big dawg eat,' and that's really a big compliment."

Yet Floyd does not take all the credit for his success.

"It takes many people to make these things happen," Floyd said. "(The Silver Plate) is a recognition of a team that has worked together and risen to the occasion. It is truly a privilege to lead such a great team."

Yet, Floyd said he is determined to keep a focus on the food service department.

"While we've achieved this honor, we're only as good as what we've done today to serve our customers," he said. "The bottom line is 'What did we do tonight for dinner? Did we cook it correctly? Did we burn the toast?'"