Peter Romeo

Peter Romeo
Director of Digital Content
promeo@winsightmedia.com

Peter Romeo is director of digital content for FoodServiceDirector.com and the other foodservice media of Winsight Media, including Restaurant Business magazine and restaurantbusinessonline.com. He has covered the foodservice business since 1984 for a variety of industry publications and websites, including nrn.com. Romeo has twice won the Jesse H. Neal Award, business publishing’s equivalent of the Pulitzers, for his columns. A Phi Beta Kappa graduate of New York University, he resides in Port Washington, NY, with five greyhounds and four cats, as of last count. And a wife.

What is the best part about your job?
I get to work with smart people.

What is the worst part of your job?
Smart people like to have meetings. Lots and lots of meetings. Sometimes to plan more meetings.

What do you consider to be your greatest achievement?
Managing to make a living by writing.

If you had a time machine what historical event or era would you visit?
I’d like to visit the time when members of my parents’ generation were children. I’d hope to learn what gave that generation the fortitude to survive the Great Depression and win the Second World War. There’s nothing in the experiences of we Baby Boomers that comes close to those achievements.

Which talent would you most like to have?
I’d trade important organs to be able to draw.

What is your greatest fear?
Snakes and skydiving are in a virtual tie. Fortunately there are no skydiving snakes. Unless you’ve heard differently. If so, don’t tell me.

What is your favorite meal?
Homemade spaghetti in a marinara sauce.

If you could eat dinner with anyone living or dead, who would it be?
Hands down, Franklin Delano Roosevelt. He saved the nation. Twice.

What do you consider to be the most overrated foodservice trend?
Molecular gastronomy. There’s something unnatural about gathering around a dinner table to eat a chemistry kit.

Read the book or see the movie?
They make movies out of books? Could you give me an example? Wait—“The Godfather” is my favorite movie, but was a forgettable book.


A survey of executives reveal that the tradition of letting managers handle some administrative tasks at home may be about to end.
Foodservice operations’ blueprints for coping—and the rules' expected effects—vary greatly, recent research says...
A survey shows fears of legal actions from new regulations are running high.
Enforcement of a measure requiring employers to disclose conversations with labor consultants during unionization drives has been blocked temporarily until a pending lawsuit is decided.
cia menus of change
The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the...
The hottest renovation this week in noncommercial foodservice may be our revamped website.
The message was imprinted on the arm of an 8-year-old, infuriating his father.
So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.
Rep. Todd Rokita said he has doubts about whether the federal government should subsidize school lunches at all.
The school year is ending, but K-12 foodservice may feel the effects for some time to come.

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More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources