Karen Weisberg

Karen Weisberg
foodservicedirector@winsightmedia.com


The kitchen at 450-bed University of Washington Medical Center in Seattle is, for the most part, a 1959 classic. But, upon closer inspection, one finds some fairly sophisticated equipment—with more...
It's only been six short months since Sodexo took over the foodservice at Emory University in Atlanta and tapped David Sauers to be its resident general manager. He had served as the contractor...
The Apostolic Christian Church, which believes in and promotes the doctrines of the gospel found in the Bible, operates 10 nursing homes for the elderly in five states, in addition to two hundred...
Without much prompting, Patty Guist will tell you that she's convinced you get fewer sales per foodservice employee in a cafeteria than you do in a unit combining convenience with foodservice...
Picture a professional synchronized swim team 1,800 members strong, executing their routines with great precision in 303 varied locations spread out over a 312-square-mile radius, and you'll...

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More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

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