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The latest foodservice management practices, food-safety news and more.
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For Cal Dining, Sustainable Seafood

 By Paul King on May 09, 2011

For many years Cal Dining, the foodservice program at the University of California at Berkeley, has been a leader in environmental awareness.

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Princeton University lawsuit

 By Paul King on May 05, 2011

I came across an interesting article last week regarding a lawsuit filed against Princeton University that could have some impact on the Dining Services department. The suit claims that the university is claiming exempt status for buildings that do not serve an academic purpose, in violation of state law.

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The 2011 Meat Market

May 04, 2011

Cattle inventory dropped to the lowest level in 53 years, reports Jim Ethridge of the National Cattlemen’s Beef Association, but worldwide demand for beef and other animal proteins is very stron...

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SNA hires new CEO

May 04, 2011

MAY 4—The School Nutrition Association has hired Frank DiPasquale as its new chief executive officer. DiPasquale is replacing Barbara Belmont, who is retiring July 31st after 18 years with SNA. DiPas...

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Faulkner promoted and interim director named at VT

May 03, 2011

May 3—Several staffing changes for Dining Services at Virginia Tech University in Blacksburg, Va., have been announced. Ted Faulkner has accepted the position of senior associate director of Dining Se...

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The FSD advisory board

By Paul King on May 02, 2011

As we roll into the month of May, FoodService Director prepares to introduce a new advisory board, whose members will help guide us in planning our editorial calendars and our MenuDirections conference, and provide a sounding board for what works, what doesn’t work and what could work better in the pages of FoodService Director and foodservicedirector.com.

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Focus on: Crabmeat

May 02, 2011

No need for mallets; several processors do all the work—extracting, processing, pasteurizing and packaging crabmeat so it’s ready to use. Phillips, a leading processor, starts with wild blue swimmin...

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Maximize Your Meat Dollars

May 02, 2011

Just in case you’ve been stuck in the walk-in and out of earshot for the last couple of months here’s the bad news: Commodity prices are on the rise. And animal proteins—always one of a restaurant’s...

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Taking Time to Track

By Lindsey Ramsey on Apr. 25, 2011

The first self-operated dining hall at 31,500-student Georgia State University gave GSU’s Insourced Dining Services the opportunity to implement a new waste management system, says Suzanne Paltz, dining hall manager.

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Pleasant surprises

By Paul King on Apr. 21, 2011

Earlier this month, I drove up to the Culinary Institute of America in Hyde Park, N.Y., to sit in on one of the sessions of the Culinary Enrichment and Innovation Program. The topic was wellness, and when I arrived the chefs were in the kitchen creating some healthy dishes for lunch.

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