Continue to Site >>>

Podcasts

FoodService Director editors Tara Fitzpatrick, Benita Gingerella and Reyna Estrada are bringing you fascinating conversations you can be a part of through their new weekly podcast, Onsite with FSD. Onsite with FSD is your one-stop podcast gathering place for people-focused interviews with leading minds in the onsite foodservice industry, from chefs to directors to managers to cooks to marketing pros, farmers, growers, manufacturers and more. 

Find old episodes of Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed was produced in collaboration with FSD’s sister publication, Restaurant Business. Now known as Menu Talk. 

Sustainability

Florida watermelon farmer shares her juicy story

 By Tara Fitzpatrick on Sep. 26, 2024

Rachel Syngo, who serves as foodservice committee chair for the National Watermelon Board, is an eighth-generation farmer who left the corporate world and returned to her roots.

Menu

Diversity is on the menu at Littleton Public Schools

By Benita Gingerella on Aug. 29, 2024

After receiving feedback that students were looking for more culturally inclusive dishes at lunch, Food Service Director Leah Botko set out to create a menu that would better reflect the diversity of the student body.

Operations

How Texas Christian University's Healthy Frogs program brings a well-rounded approach to student wellness

By Benita Gingerella on Aug. 22, 2024

The program offers student a variety of events and opportunities to help them feel more confident about their health.

People

The rise of regenerative farming empowers Minnesota communities

By Tara Fitzpatrick on Aug. 15, 2024

Onsite with FSD: A fascinating agricultural conversation with Colin Cureton of the University of Minnesota Forever Green Initiative and American Hazelnut Co.'s Emma Dempsey.

People

University of Michigan chef’s winning attitude is her super power

By Tara Fitzpatrick on Aug. 08, 2024

University of Michigan Executive Chef Bouakhanh “Bou” Greene, CEC, shares her chef journey, which includes ongoing learning, nonstop innovation and joy in lifting up others along the way.

Operations

How school nutrition operators can use grant funding to their advantage

By Benita Gingerella on Aug. 01, 2024

Executive Director of Programs for the nonprofit Chef Ann Foundation Laura Smith shares her best practices for finding and applying for school nutrition grants.

Menu

How Dallas ISD’s Chef Team is getting students excited about food

By Benita Gingerella on Jul. 25, 2024

Executive Chef Trina Nelson is leading the team which aims to drive meal participation by developing recipes that students love.

Menu

Inside the mind of the college chef who won Aramark’s national competition

By Tara Fitzpatrick on Jul. 18, 2024

UNC-Wilmington’s Chef Ryan Andress and Aramark Collegiate Hospitality VP of Marketing Deb Parnigoni share behind-the-scenes stories from regional to national competition and beyond, with culinary sneak previews for the fall semester.

Workforce

For the University of Tulsa's dining program, retention starts with the interview

By Reyna Estrada on Jul. 11, 2024

Ed Daugherty, executive campus chef / regional director of dining at the University of Tulsa and Olivia Crow, marketing coordinator, join this episode of Onsite with FSD to discuss retention.

People

Is foodservice missing some pieces of the wellness puzzle?

By Tara Fitzpatrick on Jun. 20, 2024

Podcast: A conversation with Foodservice Wellness Institute CEO Franceen Friefeld with tips for adjusting our viewpoint on wellness, as old best practices of healthy dining choices evolve into more empowering healthy dining experiences.

  • Page 1