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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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...

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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.

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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.

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Ideas and Innovation
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While it only serves 200 students and staff daily, the Muse School in Calabasas, Calif. , has a need for fresh produce that’s much larger than the typical K-12 school. The private institution serves entirely vegan fare, menuing 1,000 pounds of fruit and vegetables per week.

“Despite the large amount of produce we use, the great majority is consumed, and there’s little spoilage,” says Kayla Webb, executive chef. “We barely throw away any produce.”

The Muse School has strict policies in place—outside food is banned, for example, to cut down on waste. But even if an operation...

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