Amy McKeever

Amy McKeever


tug hospital robot
Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.
disposables
Though dishwashing is just one of a kitchen’s priorities, the rise of disposables has affected dish rooms in all foodservice sectors—especially in Orange County.
colleen wright riva
Change has been on Colleen Wright-Riva’s mind since she arrived at University of Maryland from Cornell, a private institution that wins top marks for its dining.
rooster illustration
Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.
growth graph
Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.
dining woman students
Here’s how the six USFA member schools are making it work—one obstacle at a time. ...
graphic branding
Foodservice operators are finding value in launching in-house branding and marketing programs, in spite of the costs.
lettuce eat dining
Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.
chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
online star rating
While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.

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More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

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