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. 

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Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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