Steven Johnson

Steven Johnson
Associate Editor
foodservicedirector@winsightmedia.com

Steven Johnson is an associate editor for FoodService Director, where he primarily covers colleges and universities. Steven holds a bachelor’s of arts degree in communications from Columbia College in Chicago, and a master’s degree in journalism from Northwestern University. Prior to joining FSD in May 2013, Steven worked as a freelance journalist in the Chicago area, where he was a contributor to such publications as the Chicago Tribune, The Chicago Reporter, The Times of Northwest Indiana and Progress Illinois. Before that time, Steven was a staff reporter for the Courier-News, a daily newspaper where he covered local politics in the city of Elgin. A Chicago native, Steven has lived in pretty much every neighborhood in the city, and as a result, has patronized more bars and pubs than any one person should admit to visiting.

If you weren’t in publishing what would you be doing?
Shooting wedding videos.

Which talent would you most like to have?
I would like to be able to play the guitar. Don’t have the fingers for it.

What is your greatest fear?
Opening up the fridge and finding only a box of baking soda. Wait, that happened last night.

Which living person do you most admire?
My parents.

What would be your dream vacation?
Any place with my wife that doesn’t involve me hiking some trail.

What is your favorite meal?
Barbecued duck. It takes forever to slow cook it on a grill, but very worth the wait when it’s done right.

What is your “guilty pleasure?”
Watching any TV show that involves crime – that means every “Law and Order” and CSI show ever made.

What will people always find in your refrigerator?
Apparently a box of baking soda is the only safe bet.

What is your most treasured possession?
My hats.  


While summer vacation for many kids means endless hours in front of a television or computer screen, one group of middle school children recently got the opportunity to live out their culinary dreams...
Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult...
It’s no secret mobile devices are playing an increasingly pervasive role in the lives of most Americans. None more so than in the lives of college students, where four out of 10 own a...
The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include...

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

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...

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