Check out the new state-of-the-art

The No. 1 magazine for the noncommercial foodservice market now boasts the most useful website. The online version of FoodService Director has been revamped to make it easier for FSDs to find the ideas, research and trends that help them operate more efficiently and better serve their constituents.

All of the magazine’s popular signatures are there: Steal This Idea, Recipedia (our searchable recipe database), Advice Squad, FSD’s exclusive research, Chefs’ Council and comprehensive news coverage of what’s happening in the field.

But, in response to reader input, the site also provides more information on meeting the human resources challenges of the job, along with additional information on career development for foodservice professionals.

Visitors will also find more information on the legislative and regulatory issues that can complicate or facilitate the challenges of high-volume feeding.

The content is presented scatter-station style to help visitors instantly find the information that will make them better business people. The easy-to-navigate format, billboarding key areas of interest, was developed by FoodService Director’s award-winning design team.

One of their objectives was providing a cleaner format that better showcases food preparations and platings. The fonts were chosen for maximum readability.

The technology behind the site will also enable FSD’s content team to use more videos, slideshows and other multimedia storytelling formats.

See for yourself by visiting (and bookmarking) And let us know what you think by forwarding your thoughts to

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The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

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Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, reports.

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Breakfast chili

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While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources