Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


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...
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...

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.

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.

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...
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...

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.

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.

I don’t think it’s a stretch to say Steal This Idea is the signature feature of FoodService Director. Our hope is to present ideas from all the market segments on a variety of topics, in order to help you do your job better.

This week I head home to Kansas City for the holidays. What is waiting for me—foodwise— might surprise you. This is because my family decided, about six or seven years ago, that we were done with “traditional” Christmas Day meals. Instead we gather together to enjoy a feast designed around a theme.

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