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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Menu Development
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Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
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On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
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Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
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Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

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