Editors' Blog

Here at FSD we've got a lot of opinions. The Editors' Blog is a place where we get to speak our minds. Check back often for posts from Paul King, Becky Schilling, Lindsey Ramsey and Peter Romeo on the foodservice topics of the day.

NRA Show for Non-Commercial. Worth it?
Lindsey Ramsey hunts for non-commercial value at the restaurant world’s largest conference.
05-22-2013

I’ve just returned from my third National Restaurant Association Show in Chicago, and I’m conflicted about what I saw. I was tasked with looking at the show through the lens of a non-commercial operator to decide once and for all if a trip to this show is worth it for those on the non-restaurant side of the business. I traipsed through the show floor looking at technology, sampling way too many slices of pizza and French fries and speaking to the non-commercial operators who did make the trek. I also took a gander at the educational sessions the conference had planned to see if...

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Welcome to the New FoodService Director
After 25 years, FSD gets a facelift.
05-13-2013

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...

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Is Offal So Awful?
A presentation on cooking up a pig's head brought back memories to this non-chef.
05-06-2013

Over the years in the U.S., as the economy and living and working conditions have improved, we have become a more wasteful society. I’m not talking about the excess creation of items like paper, plastic and metal, or even about the wasteful habit of making or buying more food than we can eat.

I’m talking about our desire to have “the best” of everything, and turning up our noses at foods that we Americans consider “beneath us.” I started thinking about this after sitting through a presentation by Chef Chris Cosentino during Pork Summit 2013 at CIA...

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Made in America
Will an uptick in manufacturing plants lead to more B&I foodservice locations?
05-06-2013

The cover story for the April 22 issue of Time was about the rebounding manufacturing industry in the United States. Companies like Apple, Dow Chemical and JetBlue are opening new plants in the U.S., and manufacturing is one industry that has actually created jobs during the recession.

Nine percent of the U.S. workforce—12 million people—is directly employed in manufacturing, according to the U.S. Bureau of Labor Statistics.

Here’s what Time had to say:
“Climbing out of the recession, the U.S. has seen its manufacturing growth...

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Chefs Who Make A Difference
FoodService Director is searching for the most influential chefs in non-commercial foodservice, and we need your help.
05-02-2013

As many operators well know, professionally trained chefs are having an increasingly positive effect on the quality of foodservice in the non-commercial segments. For example, in schools chefs are helping operators make meals healthier in order to meet new USDA regulations. In hospitals, they elevate the quality of both patient and cafeteria meals, enhancing room service programs and retail operations alike.

In our June issue, we will celebrate the executive chef, exploring what draws chefs to non-commercial foodservice, what they bring to the table and what the future might hold...

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