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.


When 39 school foodservice directors and their affiliates gathered in December in Minneapolis, Minn., for a three-day culinary “boot camp,” they did more than taste food and share ideas.

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Every year, some institution finds itself in hot water over a Black History Month culinary event.

Building a blueprint for the future starts with meaningful design. Here's a look at the Flavor HArvest Cafe at HealthPark Medical Center...
Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University...
UCSD 64 degrees
The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.
banner health plate
Merger with University of Arizona Health Network in the works.

The shuttering of the Showboat, Revel Casino Hotel, Trump Plaza Hotel in Atlantic City and The Atlantic Club Casino Hotel left the area reeling.

The District Market on the University of Washington campus is a far cry from your typical on-campus convenience store.

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Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

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