New Beginnings

Published in FSD Update

A new website, column and editor highlight FSD's changes for 2014.

It’s January, the time for resolutions. I won’t bore you with mine—mostly because I haven’t made any. But I do want to share with you what’s new with FoodService Director.

On Feb. 1, we launch a new website. The new site will make it easier than ever to stay informed with the latest industry news and trends, steal ideas, develop menus and learn about who’s shaping the industry.

Features of the site will 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 the editors’ blogs: Without a (Hair) Net where I share my take on the trends and challenges facing foodservice operators, with the occasional look at the quirkier side of the industry, and Stories from the Road, where Editorial Director Paul King shares his insights and observations from 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), Industry News and Opinion (news and the editors’ blogs), 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 of what FSDs need to know. It’s found 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. To see the first edition of On Your Plate, visit our Facebook page.

We’ve also added a new column to the magazine, On Your Plate. A big part of the dining experience is visual—if your Facebook feed is anything like mine, half of it is made up of photos of food. We want to see, and share, the items you’re serving in your operations and the dishes you’re eating when you dine out. So show off your culinary expertise and snap a photo when you create something fun in your operation. Or show us your favorite dish from your hometown haunt. You can find On Your Plate on the last page of the magazine.

One last addition is Megan Warmouth, as associate editor. Megan is no stranger to FSD. In her capacity as custom content editor, Megan has been writing stories for us for the past couple of months. Now, she’s working full time on the FSD staff. Megan will be covering colleges and B&I. So join me in welcoming Megan. You can reach her at mwarmouth@cspnet.com.

Keywords: 
new concepts

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources