Willie Kiernan

Willie Kiernan
foodservicedirector@winsightmedia.com


With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.
Indian spices—cumin, cinnamon,  coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and...
Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It...
Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market...
Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more...
With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in...

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More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

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