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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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...

Ideas and Innovation
ingredients sheet

Scratch-made dishes continue to be hot sellers in on-site feeding, but they require more labor in an industry with staffing pressures. At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down labor and prep time. The charts provide the ingredient ratios of different soups and stews broken down by produce, proteins, starches and thickeners, matching up complementary flavors. “[The matrix] helps units quickly and accurately create soups,” he says.

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