Kate Parham Kordsmeier

Kate Parham Kordsmeier
foodservicedirector@winsightmedia.com


Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.
What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
Everyone loves chocolate cake, but even the best desserts grow tiresome.
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days. 
Looking to expand your beverage portfolio? Consider specialty teas—a “no-brainer, as it’s an easy and inexpensive way to provide something local,” says Justin...
“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta...
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

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Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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