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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More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources