Megan Warmouth

Megan Warmouth
foodservicedirector@winsightmedia.com


As part of our ongoing Signature Series, we asked operators to share their unique recipes featuring granola.
starbucks mobile truck
Getting a quick caffeine fix or on-the-go snack will be easier than ever at three university campuses this fall.
Dirk de Jong has been promoted to director of hospitality at the University of Southern California, in Los Angeles.
Edward Gomez has been appointed the new food service director for Aramark at Drew University, in Madison, N.J.
This week, Ryan Virgil will take on the executive chef and general manager responsibilities for Sodexo at Northeastern Junior College, in Sterling, Colo.
Florence Moore Dining Hall, Stanford University
Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an...
Elizabeth Poore will provide strategic direction for the department.
Chef Rick Bayless at University of Pennsylvania
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.
Erbert and Gerbert's Bistro Indiana University
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.
Focused on seasonal ingredients, a new food truck will service the underserved areas of the Ohio campus.

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More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources