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.

Pages

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources