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.


voice of the people
A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.
justin johnson
“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus,...
jessica marchand
Jessica Marchand, R.D., director of food and nutritrion services at WakeMed Health & Hospitals, Raleigh, N.C., loves cheese, admires her grandfather and wishes she were more musically inclined.
ut knoxville
Restaurateurs who own eateries on busy Cumberland Avenue in Knoxville, Tenn., adjacent to the University of Tennessee campus, are upset over two new restaurants that opened this past fall on campus...

I bristle at the clichés reporters use, such as “mystery meat,” or when they make generalizations about food quality based on hearsay or on the writer’s own—often one-time—bad experience.

lee memorial health vegetarian cook-off
As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.

Conventional industry wisdom has long maintained that trends start in fine dining and trickle down through the various foodservice strata.

pflugerville food truck
Aramark, foodservice partner for the Pflugerville Independent School District, has opened the first food trailer in town.

The 2014 midterm elections have come and gone, and in at least three states voters have weighed in with their thoughts on genetically modified foodstuffs.

There is a revolution going on at Microsoft Corp.’s headquarters in Redmond, Wash., one that has nothing to do with software, operating systems, or high-tech toys.

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Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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