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.

More Than A Job
11-23-2009

One of the respondents was John Strickland, the director of corporate administrative services for the BOSE Corp., Framingham, Mass. Typical of what we’ve been hearing from corporate foodservice directors and liaisons, Strickland’s comments were of the doom and gloom variety. He spoke of “lagging sales on the cash side and dramatically reduced sale in catering.”

“We have seen an increase in brown bag lunches and people are generally just spending less on food,” he added. “Any talk of growth is wishful thinking.”

But then he went on to paint a silver lining...

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Walter Griffin: 1945-2009
11-11-2009

I knew Walter through my association with NACUFS. Two things about him stick in my memory, one a trait and the other an achievement.

He was a very outgoing man, a joy to carry on a conversation with. Walter was one of those people in NACUFS who, if I knew he was in the room, I would seek out to make sure I’d at least said hello. But in my experience, hello was seldom the only words we’d exchange.

The accomplishment I recall occurred in November 1997. The New Hampshire Lodging and Restaurant Association honored him with its Lifetime Achievement Award. The...

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Knowing what you don't know
10-30-2009

Each of them—Tim Ryan, Mark Erickson and Victor Gielisse—happens to work at the Culinary Institute of America. Each has continued to pursue higher learning despite professional portfolios of accomplishment that most of us can only dream about. Tim and Victor both have doctoral degrees. Mark has an MBA, and his relentless curiosity is behind many of the CIA’s programs that are opening up new areas of food exploration, ethics and academics. Together, they and their teams are creating lifelong learning opportunities that will benefit both food professionals and just about...

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School Foodservice & Other News
10-08-2009

The child nutrition portion of that package is $16.9 billion, a 12% increase over last year’s entitlement. (Read Story: Here ). What portion of that money would be allocated to school foodservice programs could not be discerned from the article.

In this recessionary economy, that figure might represent a healthy increase. Apparently, the entire package represents a large enough increase that some Republicans were grumbling about the bill, which...

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UCSF: Challenges and Opportunities
10-05-2009

UCSF Medical Center is in the early stages of a nearly $8-million renovation of its foodservice facilities. When it is completed, the redo will include a new convenience store, a modern cafeteria servery with plenty of cook-to-order stations, and a kitchen with a pod system for tray assembly and a room-service component for the children’s unit that occupies two floors of the building.

It will be the first renovation of the facility in more than two decades, and foodservice employees are understandably excited about the possibilities the facelift will...

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