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The Big Idea: Mobile Ordering

 Jul. 16, 2012

We found our customers needed a faster and easier way to get their midday meals. With the popularity of smartphones growing, particularly on our corporate and college campuses, we decided to find a way to make ordering food easier and faster. We already h

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Digital darwinism

 By Paul King on Apr. 19, 2012

The 10th annual Critical Issues Conference, staged by the Society for Foodservice Management and held last this week at JP Morgan Chase in midtown Manhattan, scored a winner with this year’s theme: “Technologies of Today, Trends of Tomorrow.” The four-hour seminar focused on how technology is, and could be, changing the foodservice industry, a subject that every segment of this business should be examining.

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Technology Aids University’s Health Efforts

By Paul King on Mar. 23, 2012

The Dining Services department at North Carolina State University is continually coming up with new ways to help students on the meal plan eat more healthfully. Among the latest ventures are QR codes at the point of sale to give students nutrition informa

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Teaming Up for Health at Michigan

By Paul King on Mar. 21, 2012

As more college students are diagnosed with nutrition-related health problems, university foodservice programs increasingly are turning to other departments to help provide necessary guidance. One example is at the University of Michigan, where Residentia

What I Learned Today at MenuDirections

By Peter Romeo on Feb. 26, 2012

One day into the Menu Directions conference here in Charleston, S.C., I’ve stumbled across some truths that surprised this first-time attendee of the meeting, an immersion in America’s foodservice preferences.

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The Big Idea

By FSD Staff on Sep. 16, 2011

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal.

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Figuring Out Foursquare

By Lindsey Ramsey on Aug. 24, 2011

Compared to the omnipresence of Facebook and Twitter, Foursquare still remains a mystery to many universities. Not so at 50,000-student Texas A&M University, where the university was the third college [after Harvard and Duke] to officially partner wit

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The search for "free" food

By Paul King on Apr. 18, 2011

There once was a time when, if you were a resident student at a college or university, you had to purchase a meal plan. More often than not, it was a standard, 19-meal-per-week program, and it led to a fair amount of complaining about missed meals, and women subsidizing the men due to the relative amounts of food consumed by each gender.

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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.

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In limbo

By Paul King on Aug. 12, 2010

What is that adage about "the best-laid plans?"

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