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People

About publishing a book for Jim McGrody

 May 06, 2011

This spring Jim McGrody, director of food and nutrition at 650-bed Rex Healthcare in Raleigh, N.C., published his first book, “What We Feed Our Patients.” McGrody says he wrote the book to share his journey to improve hospital foodservice and

Operations

NPD research: What drives millennials’ food choices?

 Mar. 23, 2011

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the Millennial generation, also known as Generation Y, have significantly decreased their rate of dining out.

Operations

2011 Menu Development Survey: State of the plate

Mar. 16, 2011

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were mentioned by operators.

People

On Local Sourcing for Mike McTaggart

Mar. 11, 2011

FSD talked with Mike McTaggart, president of Quest Food Management Services, about the company’s new Quest for Life program, which focuses on from-scratch cooking, local sourcing, and educating both parents and students.

Operations

Glance at the calendar

By Paul King on Aug. 30, 2010

As I write this, the final draft of FoodService Director’s 2011 editorial calendar is in the hands of our marketing and design team. It’s always a good feeling to get a project off my desk, and this one is particularly gratifying.

People

On Focus Groups for Bob Hart

Jul. 19, 2010

At Yahoo, in Sunnyvale, Calif., Bob Hart, director of operations/executive chef for Bon Appétit, saw his Indian program taking off. To keep improving the options, he decided a focus group would be the best way to find out ways the program could be

Operations

Coddling inmates?

By Paul King on May 03, 2010

I read an article last week in the Wall Street Journal that brought back memories of features I’ve written over the years on prison foodservice.

Operations

2010 Menu Development survey: In menus, diversity rules

Mar. 16, 2010

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

Operations

Chilean charm, part 1

By Paul King on Mar. 08, 2010

It is hard to believe that more than a week has passed since I returned from my food tour of Chile, perhaps because the events of that week still seem fresh in my mind.

Operations

Passion project

By Becky Schilling on Feb. 08, 2010

In my two-plus years covering the non-commercial foodservice industry, I’ve learned a lot. But one of the great things I’ve learned is that the people who work in this field are, by and large, passionate people who love to share what they are doing to help others.

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