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Lindsey Ramsey

Contributing editor

Articles by
Lindsey Ramsey

Page 6

Ranking food

A list claiming to celebrate the best in college foodservice, compiled by food website "The Daily Meal," was released last week. The list included the usual suspects at the top—Virginia Tech, Bowdoin and Washington University in St. Louis were the top three—but the list got me thinking about why media outlets are obsessed with lists like this and what it takes to create one.

Stealing stories: The cherry pepper pickpocket

Today’s story comes from Stu Orefice, director of dining services at Princeton University, who tells a tale of a pepper thief and how he met his match.

People

Harry Dorofee: “Family” Business

Harry Dorofee believes instilling a sense of ownership in his employees is the key to a successful operation. As food service director for Flik International Corp. at Cleary Gottlieb Steen & Hamilton, a New York law firm, Dorofee encourages his staff

Dealing with drought: The price fallout

Every day brings more headlines about the drought in Midwestern farming areas. Many operators are wondering how is the drought going to affect food costs?

Peers Remember Dave Prentkowski

The college and university foodservice industry is still reeling from the sudden loss of Dave Prentkowski, director of dining services at University of Notre Dame.

Operations

SODO Kitchen Supports Sustainability Mission

Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appétit, foodservice provider at Starbucks’ Seattle headquarters

Stealing stories: shopping & snacking

We're always encouraging the stealing of ideas from other operations. It helps operators do their jobs better. However, everyone has a good story about customers who try the other kind of stealing—the bad kind.

More Budget-Friendly Beef

In FSD’s July issue the Ingredients section took a closer look at budget friendly, but still delicious, cuts of beef. We spoke to Thomas Schneller, associate professor at The Culinary Institute of America in Hyde Park, N.Y. to get his take on teres major and a few other cuts of beef that deliver flavor without breaking the bank.

Not all ideas worth stealing

Compiling our 2nd annual Big Idea issue got us thinking about another type of idea. The idea that sounds great in theory but just didn’t fly in reality. We polled some operators to see if they would share what ended up being some of their worst ideas in the hope that you could learn from their pain.

Workforce

Building a Bench

Jerry Clemmer, director of residential dining at the University of Richmond, has developed an 11-month program to generate more in-house candidates for filling leadership positions. FSD spoke to Clemmer after his presentation at NACUFS to learn more about

Operations

Pigs to the Rescue

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program, according to Judy Gipper, dining services director. However,

A cure for allergies?

I’m still downloading all the greatness that was NACUFS 2012, of which I’ll post a more comprehensive blog later this week. However, there was one thing I was amazed to learn and am interested to hear operators’ different takes on, especially those who weren’t in attendance at the conference.

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