Paul King

Paul King
Paul King

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.

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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Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

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