The “new” foodservicedirector.com

More online content and breaking news featured on new site.

After months of hard work by our team, the new foodservicedirector.com was launched today. This is a site that is very much in tune with the needs of our readers: plenty of valuable content in an easy-to-navigate format that also engages visitors and invites them to interact more with FoodService Director in all its platforms, including the magazine, Facebook and Twitter.

You no doubt also will notice that FSD Update has a different look and feel to it. In conjunction with the relaunch of the website we have rolled out a refreshed “FSD Update.” The e-newsletter has several things going for it, such as more segments than before and a brighter, airier feel to it. This new look is easy on the eyes and yet packs in the content.

The overall design effort was led by Lindsey Ramsey, managing editor, online, and Peter Romeo, vice president in charge of content. Their goal was to design a site and newsletters that would complement the efforts of our magazine in a way that surpasses anything available to our readers. I believe they have hit a home run.

The site offers a mix of new and existing online-only content, along with a compilation of articles and research from Foodservice Director. Some new features of the site include Recipe Revamp, where we talk to chefs about how they make popular recipes healthier, and Snapshots, where operators can steal ideas through photos. Returning online-only features include the Editors’ Blog, where readers can read commentary from FSD's editors on trends, challenges facing operators and, occasionally, the quirkier side of the industry. Although the blog has been around since we last designed foodservicedirector.com, the new blog will feature commentary from all of our editors. We’ve also brought back Five Questions, where we gather quick takes from industry leaders on hot topics.

The home page features an articles carousel, Editors’ Picks, Most Viewed, Research and Featured Content, along with an expanded news widget and our popular video player.

The new foodservicedirector.com now also gives visitors the ability to browse content by market segment and magazine issue. In addition, they have at their disposal a new search engine, which gives them the ability to sort results by date, segment, content type or subject. 

All in all, I think we’ve built a pretty neat site. If you haven’t already visited, I invite you to take foodservicedirector.com for a test drive. You’re going to enjoy the ride.

Keywords: 
new concepts

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

FSD Resources