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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boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

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savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

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