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Lisa and Randy

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Lisa Eberhart, co-founder of Menu Analytics, is a Registered Dietitian, Licensed Dietitian/Nutritionist, and Certified Diabetes Educator and has pioneered effective methods to evaluate menus from virtually every type of food service operation.
Lisa heads up the nutrition services for Menu Analytics and has more than twenty years of experience in nutrition analysis.

Lisa is a former Chair of the Licensing Board of the North Carolina Board of Dietetics & Nutrition. She received the Outstanding Dietitian of the Year Award by the North Carolina Dietetic Association in 2014, the highest recognition that NCDA can bestow on a member. Lisa was awarded the 2012 North Carolina Governor’s Award for Excellence, the highest honor for state government employees in NC.
Lisa has served in the National Association of College and University Food Services (NACUFS), including roles as National Conference Education Co-Chair, Regional Conference Education Chair, National Nutrition Committee Chair, Regional Nutrition Committee Chair, and speaker.


Randy Lait served 35 years as the Senior Director of Hospitality Services at North Carolina State University in Raleigh before joining Lisa to start Menu Analytics. Under his direction, NC State University Dining was recognized for innovation and excellence, including the 2015 College Innovator of the Year by Food Management Magazine.

He is the 2019 recipient of the IFMA Silver Plate as Operator of the Year in the college and university sector.

Randy has served the National Association of College and University Food Services (NACUFS) in a variety of roles over his career, including Regional President, Regional Conference Chair, served on the NACUFS Board of Directors, and as National Conference Chair.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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