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.
 


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.
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.

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More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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