About FoodService Director
Welcome to FoodServiceDirector.com!
This site has been designed to make it easier than ever to follow the latest industry trends, steal ideas, develop menus and learn about who’s shaping the non-commercial foodservice industry.
Features of the site include such online-only content as Recipe Snapshot, where operators can view all the recipes that correspond with the current—and back—issues of the magazine, and Stories from the Road, where Editorial Director Paul King shares his insights and observations from site visits with operators.
The website also has a new time-saving feature—the dashboard. The dashboard has four elements: What’s New (recently added content to the site), Industry News and Opinion, Managing Your Business (articles that help you do your job better) and Ideas and Innovation (Design Portfolio and Steal This Idea). The dashboard is intended to serve as a menu board to what FSDs need to know. It’s found not only on the homepage, but it is also featured in the right-hand column of every other page on the site, allowing readers easy access to the stories they will most often want to reference.
The site also now gives visitors the ability to browse content by market segment and magazine issue. The site also utilizes a new search engine, where users can sort results by date, segment, content type or subject.
FoodService Director Magazine
FoodService Director is the non-commercial operator’s trusted source for profitability and innovation in a changing economic environment.
This fast-paced, easy-to-read, monthly publication delivers solutions and strategies to more than 45,000 highly targeted readers in all segments of non-commercial foodservice, including colleges, business & industry, contract management, schools, healthcare, senior living, correctional facilities and military.
For the past 25 years, FoodService Director has served as the most readable and educational publication in the market.
More than three-quarters of the FoodService Director audience classify themselves as foodservice management...and represent the primary purchasers of food, equipment and supplies in today's high-volume non-commercial market.
Meet the Foodservice Director Advisory Board
Tony Almeida, Robert Wood Johnson University Hospital
Terry Baker, Oklahoma State University
Mark Bordeau, Broome-Tioga BOCES
Denisa Cate, Henry County Medical Center
Mary Cooley, Pennswood Village
Brent Craig, Douglas County Schools
Robert Darrah, Legacy Retirement Communities
Lenny DeMartino, Highmark (Parkhurst)
Peter Fischbach, New Jersey Institute of Technology (Gourmet Dining)
Nona Golledge, University of Kansas
Joanne Kinsey, Chesapeake Public Schools
Jeremy Manners, West Haven Manor
Damian Monticello, Florida Blue
Virginia Ohanian, St. Andrews Estates North
Christine Rankin, Hallmark Cards
Carlos Rivera, Cadwalader, Wickersham & Taft (CulinArt)
Cyndi Roberts, Saint Joseph Memorial Hospital
Leah Schmidt, Hickman Mills C-1 School District
Joe Stanislaw, Whittier Health Network
Ken Toong, University of Massachusetts