Alaina Lancaster

alaina lancaster
Alaina Lancaster
alancaster@winsightmedia.com

Alaina Lancaster is the assistant editor at Restaurant Business/FoodService Director, specializing in legislation, labor and human resources. Prior to joining Restaurant Business, she interned for the Washington Monthly, The Riveter and The German Marshall Fund of the United States.

Alaina studied magazine journalism at the Missouri School of Journalism and currently lives in Chicago. She never backs down from a triple-dog-dare to try eccentric foods.
 


overtime payroll timesheet
Noncommercial operators deal with the aftermath of a wage law in purgatory.
benefits graphic
So-called fringe benefits such as paid sick and parental leave are anything but fringe in 2017. This year, jurisdictions are enacting medical and family leave laws.
Sonny Perdue will oversee the programs that impact student feeding.
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
The directors received the honor for spurring creative initiatives in K-12 foodservice.
Legislation passed on Tuesday would require the district's private sector foodservice operators to provide workers with family and medical time off...
wood pizza oven
Wood-fired, coal-fired, brick—specialty pizza ovens are no small investment, but operators are finding that the equipment gives rise to a new slice of customers.
workers chart clipboard
Letting team members in on the financials of your operation can help engage them in the mission to get out of the red by generating revenue or cutting costs.
The department says the web-based process will improve the programs’ integrity.
students employees school garden
As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.

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More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources