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.


One day in May many years ago, I was one of a group of panelists talking about trends in non-commercial foodservice at the Foodservice Consultants Society International’s annual meeting in Chicago during the National Restaurant Show.

sono northwestern hospital cafe
When Northwestern Healthcare, in downtown Chicago, decided to close Café 251 at Northwestern Memorial Hospital earlier this fall, it made a strategic move that not only salvaged the cafeteria’s two...
gloves trash can
When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.
gmo corn test tube
Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.
The following scene is played out daily in school districts all across the country: A child selects a lunch and takes it to the cashier station. The cashier calls up the student’s meal...

The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.

Food vendors doing business with Overlake Hospital Medical Center (OHMC), in Seattle, know without ambiguity what products the hospital’s hospitality dining services department does and does not want.

woman packaging frozen meals
As the number of senior citizens—and their desire to remain at home—increases, foodservice programs such as Meals On Wheels increasingly struggle to remain viable.

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More From FoodService Director

Managing Your Business
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As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
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The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
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The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources