Welcome to the new FoodService Director

After 25 years, FSD gets a facelift.

Twenty-five years ago FoodService Director published its first issue. On this silver anniversary, we’re pleased to unveil the all new FSD.

It’s been six years since this magazine last received a face-lift, and in those years much has changed. Food-related media has skyrocketed. Food trucks took to the streets. Gluten free has replaced sustainability as the industry’s hot topic. Smartphones and tablets grace the hands of even your youngest customers. And, perhaps the biggest influencer of all, the economy crashed.

Non-commercial foodservice has changed, and the pages of this magazine have been redesigned to reflect your changing—and growing—job responsibilities.

Your time is precious. With an ever-increasing to-do list, we understand that you often don’t have an hour or two to peruse the pages of a magazine. With that in mind, we’ve made several significant changes to the way we provide information to you. In the front of the book you’ll find several short stories on each page. These items are designed to give you the information you need to know in an easily digestible format.

Our front-of-book sections include:

  • What You Need to Know: These stories about the news and programs that are shaping the industry will inform you on what’s happening in non-commercial foodservice.
  • Emerging Trends: These are the stories that we think will affect the development of your programs. And because we recognize that there are so many influencers outside of the non-commercial industry, we’ll be sharing ideas from our colleagues in commercial restaurants, c-stores and industry partners on this page.
  • Managing Your Business: You’re being tasked to do more with less. But that doesn’t mean innovation can’t occur. On this page we’ll profile some operations that have found a way to control their costs without stifling creativity.
  • Steal This Idea: One of the carryovers from the previous FSD magazine, this popular page will remain in the new incarnation
Keywords: 
new concepts

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources