Megan Warmouth

Megan Warmouth
foodservicedirector@winsightmedia.com


Randy Lait has transformed dining at North Carolina State University by leading the development and construction of 16 new campus dining units.
cafeteria menu
Having trouble building sales of that new menu item? Try including more descriptive labels, says a recent report from the Cornell Food and Brand Lab at Cornell University, in Ithaca, N.Y.
Raised in upstate New York, Mark LoParco’s interest in sustainable food systems began early in life.
healthy-15
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...
In late April, the University of Maryland (UMD) dining services team, in College Park, launched the Terp Farm, the university’s new sustainable vegetable farm.
At the start of the fall 2013 semester, the 1,000-resident Forest Hall within the southeast neighborhood of the Indiana University Bloomington campus got a new addition: The Restaurants at Woodland...
Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the...
This fall, the pizza and marinara sauce at the Cortland campus of The State University of New York (SUNY) may taste a bit more like home than usual.
Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.
Steve Mangan, foodservice director at Northwestern University, has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with...

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More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

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...

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