FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


The on-campus eatery will serve up classic diner fare, including hamburgers, patty melts and milkshakes.
smart phone
Streaming video keeps the chatter going. To capture customers’ attention for a longer period of time, restaurant brands are trying some outside-the-box ideas with Facebook’s live video tool.
The foodservice vendor looks to boost its competitive advantage. The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company
Frose
Two kinds of burgers and up cycling make the list! Frose, sushi burgers and single-item restaurants are hot topics as of late. Here’s what’s trending now.
The switch to meals on demand is intended to boost food quality while reducing waste.
The school foodservice employees say they are ready to strike as early as next month. The employees are members of Teamsters Local 320 and are fighting for a $15 hourly wage.
The group of urban school districts has gained three new members. The group will reach 3.6 million students and increasing its yearly purchasing might to $735 million.
Employees are prepared to strike if an agreement isn’t reached by Oct. 10. The workers are requesting a minimum annual income of $35,000 for full-time work.
Tempeh and falafel are being offered at eateries around campus. The new items were introduced in response to students’ requests for more vegetarian and vegan dishes.
Union members will vote this week on whether or not to strike next month. The employees are asking for a $35,000 wage as well as affordable health benefits.

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Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

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One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources