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

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources