Kate Parham Kordsmeier

Kate Parham Kordsmeier
foodservicedirector@winsightmedia.com


Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 
Imagine if you could add a new revenue stream with minimal investment and boost customer satisfaction. It’s not too good to be true—meal delivery programs are providing operators...
At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he...
It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 
Lemon tart. Tres leches. Thai rice pudding. What do these dishes have in common? They’re part of the global dessert trend sweeping the country. As diners are more adventurous and educated...
Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 
For operators looking to add something nutritious, portable and trendy to their menus, consider drinkable desserts. Whether you go seasonal with fresh fruit smoothies, ethnic with agua frescas or...
Mass-produced coffee is falling out of favor, and fast. Now customers want local, sustainable options roasted fresh. So it’s no surprise many operators are partnering with local roasters...
What’s the one thing your kitchen has in common with nearly every other kitchen? An international staff. “When you work with these people, they not only influence your food, they...
In the food industry, there are always buzzwords. Organic. Factory farming. Superfoods. And these days, gluten free. Though a gluten-free diet is a medical treatment for celiac disease, more people...

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More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources