Amy McKeever

Amy McKeever


tug hospital robot
Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.
disposables
Though dishwashing is just one of a kitchen’s priorities, the rise of disposables has affected dish rooms in all foodservice sectors—especially in Orange County.
colleen wright riva
Change has been on Colleen Wright-Riva’s mind since she arrived at University of Maryland from Cornell, a private institution that wins top marks for its dining.
rooster illustration
Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.
growth graph
Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.
dining woman students
Here’s how the six USFA member schools are making it work—one obstacle at a time. ...
graphic branding
Foodservice operators are finding value in launching in-house branding and marketing programs, in spite of the costs.
lettuce eat dining
Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.
chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
online star rating
While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.

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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...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

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