Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.
Rice has long been a staple of menus, but the usual white and brown varieties aren’t cutting it anymore. 
If you judge by the news—this magazine included—food trucks have become the hot accessory for college and university dining departments. 
Operators get creative to make tomato sauces their own.
A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.
When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 
If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few...
Liz Simmonds sees herself as the guardian of a great toolbox. As resident district manager for Bon Appétit at SAS headquarters in Cary, N.C., Simmonds’ leadership and supportive...
When the foodservice program at a 25,000-student university in a suburb of Atlanta bests the behemoth that is the Walt Disney World Resort, its director demands to be noticed. Under Gary Coltek,...
Talk about loving foodservice. When Nancy Keller [formerly Levandowski], director of ISU Dining at Iowa State University, in Ames, saw that Denny’s was opening a new in-house wedding chapel...

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More From FoodService Director

Ideas and Innovation
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

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