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

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 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.

new concepts

More From FoodService Director

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources