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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vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
chicken tenders

The outcry was immediate when Yale University slashed chicken tenders from dining hall menus in 2008. Yale had just brought its dining services in-house with a new focus on sustainable food, and processed chicken strips were simply out of sync with that philosophy. But students were outraged, launching protests and convincing their parents to call and complain.

Yale Hospitality Associate Vice President Rafi Taherian gave in. “He said, OK, if we’re going to have chicken tenders, which clearly we must, then we’re going to have the best gosh darn chicken tenders in town,” says Cathy...

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