Karen Weisberg

Karen Weisberg
foodservicedirector@winsightmedia.com


Lt. Sheila LeJeune, MS, LDN, RD, food service director at Lafayette (La.) Parish Correctional Center, has implemented multiple menu, purchasing and sanitation improvements that have tranformed a...
Bill Moloney, senior director for dining and auxiliary enterprises at Miami University in Oxford, Ohio, has utilized surveys and central production from the Culinary Support Center to take this...
Sue Mitchell, director of nutrition services at Bartow County (Ga.) School System, has created, via automation, group purchasing and other innovations, a self-supporting enterprise. She is also fresh...
Pattie Malloy, general manager for Parkhurst Dining Services at PNC Bank in Pittsburgh, finds that being responsive wins customers, and it wins new accounst for her employer. The future look even...

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More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

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