Kate Parham Kordsmeier

Kate Parham Kordsmeier
foodservicedirector@winsightmedia.com


3 bean salad
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
Vegetarian pizza
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
eggs benedict
According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.
vegetarian enchiladas
Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
university of illinois cocktails
When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.
persian lamb kabobs
Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.
sugar beverages dartmouth
In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers...
morrison outtakes food
With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.
food truck auburn
Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

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Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

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.

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