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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources