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.


healthy-15
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...

After 30 years of covering association conferences for three magazines, I’ve encountered two types of motivational speakers.

Some school districts think biometrics are a key to faster lunch service. But not everyone believes the technology is worth the risks.

We had a little excitement this week near our corporate office in Chicagoland. More than 100 protesters were arrested Wednesday on the grounds of McDonald’s corporate headquarters, just down the road in Oak Brook.

Walter Reed National Military Medical Center
When the Base Realignment and Closure Commission (BRCC) released its recommendations in 2005, military bases weren’t the only facilities on the list.

If you gathered a group of chefs together for a spirited conversation, what do you think would be the topic that would generate the liveliest discussion? The hottest food trends? GMOs in foodstuffs? Pros and cons of salt?

Justin Johnson has revived the foodservice department at Watertown Regional Medical Center by transforming the mindset of staff from "factory mentality" to a "thoughtful relationship...
When Homestead Village, a retirement community in Lancaster, Pa., decided to enlarge its main dining room, it took the opportunity to meld two cultures—younger baby boomers who wanted casual dining...

If you want to know how dramatically the healthcare model is changing in long-term care, start with the wine. At least, that’s what Rich Daehn says.

Ryan Winkler Cover Story
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.

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More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
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“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources