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Lindsey Ramsey

Contributing editor

Articles by
Lindsey Ramsey

Page 4
Operations

The 2013 Goldies Awards

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 celebrate the gold standard of best practices in non-co

Operations

2013 Silver Plate—Ken Toong: Unbridled Enthusiasm

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 foodservice job was as a kitchen helper at a restaurant that had a German chef

Operations

2013 Silver Plate—Jay Silverstein: Foodservice Cheerleader

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 Suisse in New York. Silverstein’s ability to cheer an

Design

Tight space design: Munchy Mart, University of Northern Colorado

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 services, was faced with the task of turning 900 square

Design

Great Spaces: EVK Residential Dining, University of Southern California, Los Angeles

At EVK (nicknamed Everybody’s Kitchen) Residential Dining at the University of Southern California, Los Angeles, bold color choices and natural light have brought a modern sensibility to what was a very dated space. New to EVK are a Mongolian grill,

People

Iraj Fernando: Elevating Culinary

Iraj Fernando has not allowed his 13 years of restaurant experience to be forgotten since his switch to non-commercial. As executive chef/manager for Southern Foodservice Management Inc., at Bosch LLC in Broadview, Ill., Fernando has used his restaurant m

College foodservice becomes a big "bracket"

I’ve written about how I think it is semi-ridiculous to rank the food at different colleges, but this is just too much fun to ignore.

The great space race

I think I experienced my first jaw-dropping moment covering the non-commercial industry when, early in my tenure here at FoodService Director, I got the chance to tour the then-new New York Times cafeteria, run by Restaurant Associates.

Menu

College Operators Turn to Quick Service/Fast Casual for Inspiration

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand our horizons, and so we spoke to college and university op

People

Rafi Taherian: Making Memories

You would think simply attending Yale University would be enough of an experience to remember, but Rafi Taherian, executive director of Yale Dining in New Haven, Conn., believes creating memorable experiences is at the core of what his department does. It

Firsthand foodservice experience

In my five years at FoodService Director, I’ve visited many operations to see the sights and taste the food. Mostly, I’ve visited college campuses where my sense memory from my time in college still informed my opinion of the food.

MenuDirections 2013 Dine-Around Preview

This year’s Dine-Around will showcase Ybor City, Tampa’s Latin Quarter. We talked to staff from each of the Dine-Around restaurants on this year’s agenda to get the inside scoop on what kind of culinary delights attendees can expect March 3.

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