Welcome to the new FoodService Director

After 25 years, FSD gets a facelift.

Twenty-five years ago FoodService Director published its first issue. On this silver anniversary, we’re pleased to unveil the all new FSD.

It’s been six years since this magazine last received a face-lift, and in those years much has changed. Food-related media has skyrocketed. Food trucks took to the streets. Gluten free has replaced sustainability as the industry’s hot topic. Smartphones and tablets grace the hands of even your youngest customers. And, perhaps the biggest influencer of all, the economy crashed.

Non-commercial foodservice has changed, and the pages of this magazine have been redesigned to reflect your changing—and growing—job responsibilities.

Your time is precious. With an ever-increasing to-do list, we understand that you often don’t have an hour or two to peruse the pages of a magazine. With that in mind, we’ve made several significant changes to the way we provide information to you. In the front of the book you’ll find several short stories on each page. These items are designed to give you the information you need to know in an easily digestible format.

Our front-of-book sections include:

  • What You Need to Know: These stories about the news and programs that are shaping the industry will inform you on what’s happening in non-commercial foodservice.
  • Emerging Trends: These are the stories that we think will affect the development of your programs. And because we recognize that there are so many influencers outside of the non-commercial industry, we’ll be sharing ideas from our colleagues in commercial restaurants, c-stores and industry partners on this page.
  • Managing Your Business: You’re being tasked to do more with less. But that doesn’t mean innovation can’t occur. On this page we’ll profile some operations that have found a way to control their costs without stifling creativity.
  • Steal This Idea: One of the carryovers from the previous FSD magazine, this popular page will remain in the new incarnation
Keywords: 
new concepts

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

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