Becky Schilling

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


Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.
Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior living and retirement homes to cut the number of menu items as a way to reduce costs. Schools (28%) are the most likely to lower costs by making fewer items from scratch. Colleges are the most likely...

In this month’s Editor’s Letter, I wrote about a new focus for my blog in the upcoming months: hunger.

This year’s Legislative Action Conference (LAC), held last week in Washington, D.C., saw nearly 900 child nutrition professionals brave a winter storm in our nation’s capital.

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...
What do cigarettes, alcohol, drugs and salt have in common? They are all being regulated in some way by the U.S. government due to their potential negative effects on health.

Several years ago, I attended my first Legislative Action Committee (LAC) conference. This was before the 2010 reauthorization of the Child Nutrition Act, which put into place the Healthy, Hunger-Free Kids Act (HHFKA).

It’s a wrap on day one of MenuDirections 2014. Conferences are always a great place to network and meet new people. It’s also great for sharing your successes—and struggles—and getting some valuable advice from fellow directors.

FoodService Director’s redesigned site makes it easier than ever for operators to find trends, news and research.

Last month the USDA permanently lifted the regulation that set maximums for the amount of grain and protein that could be served each week in school lunches.

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Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
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Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

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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...

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