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.


I have been a reluctant participant in much of the technology that has been developed and refined over the last 10 to 15 years. I’ve been convinced that we rely too much on technology, and incidents such as the stock market glitch of last week that helped to send the Dow Jones Industrial Average plummeting for a time tend to reinforce that opinion in my mind.

I read an article last week in the Wall Street Journal that brought back memories of features I’ve written over the years on prison foodservice.

On Tuesday, FoodService Director takes to the airwaves—specifically, community access television in Anne Arundel County, Maryland. I’ve agreed to be interviewed by Foodservice Supervisor Jodi Risse on a local program called Food 4 Thought.

Given all that has happened over the last two years, particularly in the financial services industry, “business ethics” would seem to have become an oxymoron.

The coming of spring is always exciting, especially here in the Northeast. It brings new life and the promise of change for the better after a cold and dark winter.

Operators in non-commercial foodservice never get enough credit, it seems, for the work they do. Often they are judged, unfairly, against commercial restaurants and found lacking.

When I prepared to travel to Chile in February, I really didn’t know what to expect, other than the fact that I was going to escape the cold Northeastern winter for South American summer for a week.

With two days left in our Chilean excursion, we began Thursday with a visit to Jumbo, a supermarket in the Las Condes section of Santiago. After our visit, I remarked that Walmart needs to rethink its use of the term “supercenter.” This store, known as a “hipermercado,” is the largest food store in Chile. It sports 67 checkout lines.

It is hard to believe that more than a week has passed since I returned from my food tour of Chile, perhaps because the events of that week still seem fresh in my mind.

I had planned this week to regale readers with details of my wonderfully enlightening trip to Chile, and I still will do that, as well as post a photo slide show of the tour. But the trip had a somber aftermath, with the devastating 8.8-magnitude earthquake that struck the country early Saturday morning.

Pages

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources