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Paul King

Articles by
Paul King

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Operations

At long last, refresh

At Wisconsin, the dining hall that served as the model for a Marketplace design finally gets its makeover.

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Culinary candor

I had an absolutely wonderful and enlightening conversation last week with Justin Johnson, the 35-year-old executive chef and unofficial foodservice director at Watertown Regional Medical Center.

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Anticipating the customer

Most foodservice professionals understand that, at its core, foodservice is a people business.

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Technology versus privacy

I was reading an article the other day about a bill currently making its way through the Florida legislature that would ban the use of biometrics in school cafeterias in the interest of protecting children’s privacy.

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University of Iowa Hospitals tackle waste issue

When a media report slamming the University of Iowa Hospitals and Clinics for the amount of pre-consumer food waste it generates came out in late 2012, Food and Nutrition Services Director Joan Dolezal knew she couldn’t ignore it.

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How healthy is your operation?

Usually, I use my blog to chronicle my travels around the country and relate what I’ve learned as I visit readers and see their operations. But I digress this time for a couple of reasons. First, the winter has not been kind to my travel schedule. Second, I wanted to call readers’ attention to an important search we’re engaged in.

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Playing the “Blame Game”

Last month, right before our MenuDirections conference, in Charlotte, N.C., I drove down to Greenville, S.C., to visit with Eileen Staples, the foodservice director for Greenville Public Schools. Along with Culinary Specialist Ron Jones, we toured two elementary schools and a middle school during lunchtime.

Menu

Seeking trendsetters in LTC, senior living

The Association of Nutrition and Foodservice Professionals (ANFP) is making plans to “identify and showcase” innovation in the long-term care (LTC) and senior living markets through its education arm, the National Foodservice Education Foundation (NFEF).

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MenuDirections’ cooking "show"

During the MenuDirections conference earlier this week in Charlotte, N.C., FoodService Director staged its second culinary competition.

People

Becky Ellis: Community partner

FSD of the Month, February 2014: Becky Ellis has enhanced the foodservice program at Carilion Clinic by enhancing patient foodservice.

Menu

Signature Series: Chicken

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

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A weekend in Charlotte

I am so ready to be over this snowy, frigid winter. Fortunately, I get a bit of a respite this weekend, when I travel to Charlotte, N.C., where the daytime temperatures are expected to be in the 60s.

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