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.
 


We’ve tapped industry experts—and a whole lot of data—for strategies that shirk the one-size-fits-all philosophy in favor of one that uplifts each worker.
shaking hands graphic
A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.
performance review anxiety
For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a suvey.
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.

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More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources