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

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

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