Riding out Hurricane Sandy

FoodService Director will be looking for your “Frankenstorm” stories.

Here in New York City, the editors of FoodService Director magazine and foodservicedirector.com have orchestra seats for the weather system meteorologists are calling Frankstorm, Superstorm and Storm of the Century. We are working remotely, as long as the power holds out, because the area around our office in lower Manhattan is right in the path of the storm surge.

It was a little more than a year ago when we went through this same scenario, when Hurricane Irene hit the tri-state area in August 2011. But because this hurricane is merging with a cold front from the west, the likelihood of severe weather is stronger with this storm system.

Like most people in the storm’s path, we are concerned for our personal safety. But as journalists we also have a strong curiosity about the storm’s potential effects on our readers. So as soon as is possible after the storm abates, we will be looking to hear your stories about how you handled the storm.

We hope you will take the time to let us know how your operations fared, particularly if you are working in a facility such as a hospital, nursing home, retirement community or college that continued to feed residents or patients throughout the storm. Visit us on Facebook to share your tales, or send me an email at pking@cspnet.com.

Whether you’ve remained on the job, stayed at home or evacuated to a shelter, we hope you, your families and your foodservice colleagues will be safe.

Keywords: 
news

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources