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.
st lukes produce chef
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
northeastern minestrone
No matter the weather, fresh, flavorful soups and stews are menu staples.
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

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

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