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.

An ethical company
04-19-2010

But the truth is that many companies still operate with a moral compass, and occasionally they even are recognized for it. The Eat’n Park Hospitality Group, based in my hometown of Pittsburgh, is one such company.

Led by its contract dining division, Parkhurst, Eat’n Park was one of the first restaurant companies to fully embrace the local and sustainable movement. Recently, the company was honored by the Pittsburgh chapter of the Society of Financial Services Professionals with its 2009 Pittsburgh Business Ethics Award.

Eat’n Park was recognized for its “...

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Change in the Air
04-05-2010

This spring, however, has brought change to more than the weather for the staff at FoodService Director. Last Thursday, FSD and its sister publications, Restaurant Business and ID Access, agreed to merge with CSP Information Group.

CSP Information Group, based in Oak Brook, Ill., is the publisher of several print and online products, including CSP and Fare, as well as the producer of food-related conferences and seminars, such as Foodservice At Retail Exchange, the Restaurant Leadership Conference and...

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New Gold Standard
03-29-2010

How many news articles and opinion pieces have been written over the years attacking the quality of hospital food or school cafeterias? How often have foodservice workers in “institutional” settings been made the butt of jokes in cartoons, movies and TV shows?

Instructors and chefs at the Culinary Institute of America know this and, frankly, are more than a little peeved by it. Volume food preparation takes a special skill that few people outside the industry—and even in the restaurant business—truly appreciate.

Even when foodservice operators in schools...

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Chilean Wrap-Up
03-18-2010

I had never been anywhere in South America, so I was looking forward to broadening my horizons. I came away with an appreciation of all the work that goes into bringing produce to market, a real education into the technology being used to make that happen, and an admiration for the Chileans we met on our tour.

I hope everyone has had the opportunity to read my editor’s blog on our Web site for a detailed description of where we went and what we saw. But I wanted to wrap up with a some high-tech and high-touch revelations..

On our first full day in...

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Chilean Charm, Part 2
03-11-2010

Our tour guide for the morning, Carolina (she also showed us around Santiago on our first day in Chile), explained that hipermercados are popular as places Chileans can go to get foreign foods like peanut butter that regular markets don’t sell. I can’t name everything that Jumbo sells—there was a large area where non-food items were sold—because we all made a beeline for the produce section. We found an impressive array of fruits and vegetables, including a small organic section and a “gourmet” section. (That’s where they sell the kind of fruit that typically gets...

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