Becky Schilling

Becky Schilling, FoodService Director
Becky Schilling
foodservicedirector@winsightmedia.com


There were 238 respondents in our 2014 LTC/Senior Living Census Report. Each respondent operates foodservice in at least one of the following arenas: nursing home/skilled nursing/long-term care; assisted living; independent living or rehabilitation/psychiatric.
It’s been only a few months since Smart Snacks in Schools went into effect, but already many operators are on the verge of calling “mercy.”
sugar beverages dartmouth
In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers...
morrison outtakes food
With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.
food truck auburn
Meeting the dining demands of a growing and underserved Hindu and Muslim student population.
local hatfield meats
Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.
watermellon pizza
Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids...
New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the morning meal holding steady in the past two years. This year's K-12 Census Report also looks at the cost per meal, participation levels and the new competitive foods rules...

“I don’t know how you got this job,” my mother remarked to me last week when I got back from a trip to San Juan, Puerto Rico.

You may have mastered millennials and possibly even Gen Z, but if you want to really ensure your business success, start hanging out in preschools.

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More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources