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...

Pages

More From FoodService Director

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.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources