Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


Tucked away inside a bustling campus building at 11,300-student Washington University in St. Louis is an intimate 50-seat restaurant called Ibby’s, the newest addition to Bon App&eacute...
A renovation and an addition to the campus’ student center greatly increased the retail offerings at the 32,400-student University of Missouri, according to Alan Petersen, manager of...
Coffee shops on college campuses are now a well-known entity. The aesthetics are usually of the Starbucks-inspired variety—warm colors, comfy seating and dim lighting. Not the case with 12,...
Peter Fischbach considers complacency to be a dirty word, and the director of food services for Gourmet Dining Services at 9,500-student New Jersey Institute of Technology in Newark, N.J., fights...
Food trucks and late-night dining are two of the hottest trends on college campuses. At 2,400-student Rhode Island School of Design a mobile food truck, named Rosie, satisfies both trends.
When Culinary & Hospitality Services at 23,500-student Kennesaw State University opened its Commons Dining Hall in 2009, the department launched a wellness program to coincide with the hall...

When trash wasn’t being sorted properly at 30,000-student Colorado State University, in Fort Collins, dining services decided to get tough by forming a sustainability team called the Green...

Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges...
As part of a university initiative to expand the north part of campus, Yale Dining opened a new coffee shop, the KBT Café, in that section of campus this fall. To set the café...
As a health insurance company it would make sense for Blue Cross Blue Shield of Florida to be progressive in terms of its own wellness program. Wellness efforts at BCBS began in 2006, according to...

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Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
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Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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