Marygrace Taylor

Marygrace Taylor
foodservicedirector@winsightmedia.com


fresh products produce
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
northeastern minestrone
No matter the weather, fresh, flavorful soups and stews are menu staples.
st lukes produce chef
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
michigan fresh fruit trifle
“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.
breaded chicken tender salad
The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.
salmon cracker appetizers
Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each...
houston isd gumbo
From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.
unonn burger
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
jmu cheesecake
Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.
uiuc ramen
Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.

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More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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FSD Resources