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One-on-One with a SAGE Senior Software Engineer, John Noyes
Technology, SAGE Community, One-on-One
When it comes to doing things from scratch, SAGE walks the walk. To our guests in the dining halls, the term “from scratch” means fantastic food that’s made fresh daily by SAGE Chefs. But what they might not realize is that the tools that make these awesome meals happen every day are also made from scratch ꟷ by SAGE Software Engineers, like John Noyes. John and his team in the Technology Department develop and create virtually every behind-the-scenes process that...
One-on-One with the SAGE Systems Engineers
Technology
SAGE does everything from scratch, from recipes to software development. Our innovative technological solutions allow Food Service Directors to plan well-balanced menus, Team Members to participate in daily training, and community members to see ingredient lists and allergens. And because we’re committed to serving our client communities as best we can, we staff Home Office Systems Engineers like Fahad Petterson, Tim Brammer, and Justin Edmands to troubleshoot day and night. All in all, they oversee the maintenance of nearly 200...
One-on-One with a SAGE Software Developer
Technology, SAGE Community, One-on-One
Technology is of great importance to SAGE—not only our meals, but also our tools, are made from scratch. We invest in building custom, state-of-the-art technological solutions for our clients, from the ground up. Meet Senior Software Engineer Leela Sedaghat—violinist, fashionista, and ping-pong player extraordinaire—a Renaissance woman whose easy eloquence and big-picture sensibility fly in the face of the one-dimensional "techie" stereotype. How did you become interested in software engineering? I’d always been interested in computers and coding, but I’d never considered it...
SAGE Leads in Allergy ADA Compliance
Safety, Allergies, Events, Technology, SAGE Community, Leadership
SAGE Co-Founder and CFO Tina Rodriguez and Director of Nutrition Lesley Vogel recently led a presentation at the National Business Officers Association (NBOA) 2016 Annual Meeting in Los Angeles entitled, “Food Allergies as Disabilities: Is Your Dining Program ADA Compliant?” Educators and other professionals who serve school-age children are keenly aware that food allergies are serious and on the rise. It is estimated that 1 in 13 children has a food allergy, and that number is growing. According to...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
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