Paul King

Paul King
Paul King
foodservicedirector@winsightmedia.com

A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.


Plus see what trends rule menus and other highlights from our 2015 Hospital Census.
Here are five cutting-edge features of Mission Bay Hospital’s high-tech meal order system.

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

Last month, I suggested that it might be time to put an end to the special dinners that many institutions stage to celebrate Black History Month.

It’s hypocritical to take government money and then suggest, as one school official did, that the government should not expect accountability.

confused school girl
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U...

“TUG” robots at UC San Francisco Medical Center’s newest hospital take on a boring task—meal delivery.

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

Mark Freeman
Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...
school lunch tray
In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.

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Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
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As an athlete, eating the right food to fuel the body is of the utmost importance. For an Olympic athlete representing the United States, the stakes are about as high as they can get.

Feeding elite athletes at the very top of their game is a daily focus for Terri Moreman. As associate director of food and nutrition services for the United States Olympic Committee, a position she’s held for 28 years, Moreman leads foodservice at the U.S. Olympic Training Center in Colorado Springs, Colo. She also supports the USOC’s training centers in Lake Placid, N.Y., and Chula Vista, Calif....

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