People first

Published in FSD Update

Staff changes underway at FoodService Director.

We’ve got great news at FoodService Director. FSD’s publisher, Bill Anderson, has been promoted to vice president, non-commercial foodservice. Bill has dedicated almost 30 years to our industry and he’s built relationships with many of you. Bill is always the first to offer ideas about how to make our publication the best that it can be, and his can-do attitude and positive personality are infectious.

We’ve also added a new team member, Steven Johnson, as associate editor. Steven will be covering the college and university market for the magazine. You’ll no doubt hear from Steven as he’s working on stories, but you can get a head start and introduce yourself by sending him an email at sjohnson@cspnet.com.

Now, to the not-so-great news. As many of you know, the magazine is moving its offices from New York City to Chicago. Lindsey Ramsey, managing editor, FSD online, couldn’t be pried away from the Big Apple. Lindsey will instead be transitioning to a contributing editor role, beginning July 1. For nearly six years, Lindsey has been my partner in crime. We started at the magazine around the same time and we’ve learned the industry together. Like me, many of you have created friendships that extend beyond the workplace with Lindsey. It will be sad not having Lindsey’s desk within throwing distance—yes, you read that right. Lindsey and I have been known to—lovingly, of course—throw things at each other. Most of the time it’s candy during deadline week when we’re both stress-eating.

But fear not. Lindsey isn’t going away. She’ll be writing stories for us, so be on the lookout for her calls and emails and still feel free to send her stories, especially B&I ideas, at lindsey.marie.ramsey@gmail.com.

Lindsey and I, both under the age of 30—for not much longer—created the questions that we ask every one of our Under 30 honorees. Our favorite question is: What is your funniest on-the-job disaster? We often get a good chuckle out of these stories.

Keywords: 
new concepts

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources