Becky Schilling

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


Other highlights in our 2014 Hospital Census include an increase in patient and retail meal counts.

From creative advertising to allergen labeling, get the lowdown from the 2014 FARE conference.

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

healthy-15
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...

The gloves came off last week. After the USDA announced leniency for rules regarding whole-grain pasta, the U.S. House backed a bill that would allow districts to opt out of new school meal pattern regulations if they could prove the rules were a financial burden.

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

Since the implementation of the Healthy, Hunger-Free Kids Act, many districts have seen a decrease in participation. In some cases, this drop was reportedly due to students reacting negatively to the healthier menu items being served.

Two child nutrition directors write letters expressing disagreement following blog post about School Nutrition Association.

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
With the increased number of regulations on school meal programs, directors are increasingly trying to find ways to have more control over the ingredients in the items they serve.

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More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

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