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.

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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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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