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
new concepts

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources