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 review of what students typically order online shows the old favorites still holding strong.
Virginia officials say berries imported from Egypt are likely what sickened patrons of a smoothie chain two weeks ago.
A union contends that the change violates the healthcare system's conflict of interest rules...
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.

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Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

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