Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


I was lucky enough to make the trip to Amherst, Mass., this week for the University of Massachusetts, Amherst-hosted Best Campus Food event. Ken Toong, executive director of auxiliary services, and his dining team invited five of The Princeton Review’s top 10 campus food departments to come to UMass and put on a special event.

FSD thought it would be informative to check in with three operators from other segments to get their initial thoughts on the new school meal regulations and what it means for the industry as a whole.

The Bleacher Report posted a fairly arbitrary slideshow about the coolest food items offered at the top 25 college football stadiums. Some choices are from off-campus restaurants, but there were some shout-outs for the colleges' respective foodservice operators. I know not every dining services department handles concessions for their institutions but a few of these menu items seemed interesting enough to share.

There was a time when food in a library was definitely considered a no-no, but as technology has changed libraries have become more welcoming of foodservice as a way to bring traffic back to the...
Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask...
When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to...
Education is key to both the employee and student wellness programs at 32,300-student West Virginia University.
Gourmet Dining, a regional foodservice management company, believes in working closely with customers to customize each unit to that location’s needs. With 17 accounts, mostly in college...
Going to The Dairy at the University of Maryland is like going back in time—in more ways than one. Not only is this retail shop contained in a space that, according to head baker and pastry...

Pages

More From FoodService Director

Menu Development
sweet pea ravioli

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
umass amherst food

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
lettuce eat dining

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...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources