Who has an influence on foodservice?

By 
Dana Moran, Managing Editor

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 (pineapple and bacon are a personal favorite).

Instead, we’ve decided to look at the forces that affect all operators across the industry and bring you a list of some folks outside the everyday realm of noncommercial life. Some are hot names in the news right now, such as President Trump’s political picks Andy Puzder and Sonny Perdue; while others, like scientist Marc Edwards—who exposed the Flint, Mich., lead crisis—may have flown under your radar. Nonetheless, their careers, interests and ambitions are shaping the face of the industry today and beyond. Will on-campus drone delivery soon become the norm? Will all-beef burgers become a thing of the past, replaced by mushroom blends? Maybe, if our influencers have anything to say about it.

Elsewhere in this issue, we’ve examined other factors shaping FSDs’ day-to-day work, including the millennial workforce, the stalled overtime regulation changes and massive windows. That last one, a feature in the University of Colorado at Boulder’s latest dining hall, allows the front-of-house seating area to be lit only by daylight from 9 a.m. to 3 p.m. Hey, a solution doesn’t always have to be exceptionally complicated to have an influence on the way business gets done.

As always, we’d love to hear more about who or what’s having a big influence on your operations—so don’t hesitate to reach out. If you’d like to debate pizza toppings, well, we’d like to hear about that too.

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

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...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code