Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


I’ve just returned from my third National Restaurant Association Show in Chicago, and I’m conflicted about what I saw. I was tasked with looking at the show through the lens of a non-commercial operator to decide once and for all if a trip to this show is worth it for those on the non-restaurant side of the business.

Students at Bucknell University, in Lewisburg, Pa., can now grab a little pick-me-up, courtesy of dining services. As part of its Bucknell Nutrition Initiative Program (BNIP), Parkhurst Dining...
Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track...
Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine...
Schools are places of learning, and the cafeteria is no exception. With Flik Independent School Dining’s Traveling Flavors program, students fill their bellies—and brains&...
Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students...
For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to...
It’s tough to believe that Ken Toong’s seemingly endless list of accomplishments can all be attributed to a really good piece of chocolate cake. Toong’s first...
A cheerleader isn’t what would instantly come to mind looking at Jay Silverstein, but that is exactly how he sees his role as vice president of conference and dining services at Credit...
Designing in tight spaces is tough to manage. When a copy center left a shoebox-shaped hole at the university center at the University of Northern Colorado, in Greeley, Hal Brown, director of dining...

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Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
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“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

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