Becky Schilling

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


Sodium was top of mind at the School Nutrition Association’s SNIC conference last week.

It’s January, the time for resolutions. I won’t bore you with mine—mostly because I haven’t made any. But I do want to share with you what’s new with FoodService Director.

Before you ring in the New Year, take a look back at the stories that caught our readers' attention in the past year. Here are our most popular stories of 2013, as determined by readers.

One school district has found a way to make green by going green.
The Centers for Disease Control and Prevention (CDC) has reported an increase in food poisoning cases in 2012. The CDC said two strands were responsible for the increase.
Jessica Shelly, food services director at Cincinnati Public Schools, doesn’t get celebrity reality shows, wouldn’t travel back in time if given the option and admires Walt Disney. 
During a trying time for school foodservice, Jessica Shelly is nothing but excited, especially about the challenges. Shelly is the food services director at Cincinnati Public Schools, which in 1898...

Having the option of choice is a good thing, right? Not always.

When Timothy Gee arrived at Robert Wood Johnson University Hospital, in New Brunswick, N.J., earlier this spring, he knew his culinary staff needed some extensive hands-on training to keep up with...
The foodservice department at KIPP San Antonio schools has a new meals provider this year: the San Antonio Food Bank. 

Pages

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

Managing Your Business
empty drive thru window

The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

FSD Resources