As a senior consultant with B&D, Steve Mangan brings over 40 years of experience in the food service industry in both contract and self-operated environments.
Prior to joining B&D, Mr. Mangan served as senior director of the self-operated University of Michigan dining operations. His eight-year tenure saw significant growth of revenue, driven by innovative collaborations, a facility renovation, and the opening of new operations. In addition to working on continual improvement of Michigan’s food and customer service delivery, his strategic approach provided learning experiences for students and staff in the areas of wellness, sustainability, DEI, food insecurity, academic partnerships, and out-of-classroom learning.
Mr. Mangan’s deep experience in the food industry also includes work in restaurants, conference centers, and culinary education. Before joining the University of Michigan, he completed a 22-year career with Sodexo in both public and private institutions, including Indiana and Northwestern Universities, and positions as executive chef, regional chef, general manager, and district manager in the Mid-Atlantic and Midwest regions. Active in professional organizations, he has been a long-term member of the American Culinary Federation and was a board member of NACUFS (National Association of College and University Food Services) — first as a trustee and later as treasurer. Mr. Mangan led a NACUFS task force developing its new groundbreaking sustainability toolkit. He was also recently recognized by the International Foodservice Manufacturers Association as the 2020 Silver Plate winner in the College and University category.