Dana Moran

dana moran
Dana Moran
Managing Editor
dmoran@winsightmedia.com

Dana Moran is managing editor of FoodService Director magazine and FoodServiceDirector.com. Her favorite vegetables are sungold tomatoes, beets, asparagus and triple-cream brie.

 


new year party
These inspiring tidbits and trends started off 2018.
flame
The FSD team has eschewed our typical sections in favor of a hyperfocused design for this State of the Industry issue. Why? Because we wanted to ask three big questions.
growth spurts
Here's what kind of year operators should expect. Whether inching along or in leaps and bounds, nearly all noncommercial segments are expected to see foodservice growth in 2018...
Crazy ideas—why not give them a chance? Operators go off the beaten path for FSD’s second annual celebration.
earth
FSD’s managing editor dishes on the November issue and the best ways operators are menuing trends like plant-based dishes, international cuisines and DIY options.
sharing love
FSD's Managing Editor discusses the latest issue of Foodservice Director, operators who are innovating in an immediate crisis and all the workers who are highly motivated to get it right. ...
Tastes shift from the traditional in FSD’s 2017 LTC/Senior Living Census. Read on to see how things have changed from 2016—and how operators are responding to new demands across the board.
chefs
FoodService Director is pleased to welcome some new members to its FSD's Culinary Council, a panel of chefs from C&U, B&I, hospitals, senior living and K-12...
teamwork pack
As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another.
autumn leaves
Operators aren’t just thinking about food during the school year; it’s a 24/7 job. We chatted with FSDs about new avenues and venues for tackling hunger.

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More From FoodService Director

Industry News & Opinion
food allergies ingredients

A new study confirms what many foodservice directors have long suspected: The number of people who say they have a food allergy is far larger than the count of those who actually do.

The report, published this week in the Journal of the American Medical Association, found that 19% of American adults believe they are allergic to one or more foods. But only about half that amount, or 10.8%, actually have an intolerance, the study found.

However, the report also underscores the danger of exposing someone with an actual food allergy to whatever sets them off. More than a third...

Industry News & Opinion
Farmers Marker Produce

St. Luke’s University Hospital in Bethlehem, Pa., recently awarded a grant to a local foundation behind an innovative solution to tackle food deserts in the Lehigh Valley. The Eat Real Food Mobile Market, a trailer pulled by a truck that sells local, farm-fresh food as well as nonperishables, is a combined initiative of the Two Rivers Health & Wellness Foundation and the Kellyn Foundation, which is based in Tatamy, Pa.

The aim of both organizations is to connect the healthy lifestyles education that Kellyn provides children in the classroom to their families and friends in the...

Industry News & Opinion

Charles County Public Schools in La Plata Md., is temporarily increasing meal credits available for students who don’t have enough money in their account to pay for a meal due to the government shutdown, WTOP reports.

Last Friday, an increase of 30 credits was added to students’ meal counts to help parents impacted by the partial government shutdown. The increase will be available until 30 days after the government reopens. The district said that parents are still responsible for paying off their children’s negative lunch balances.

If a student runs out of meal credits,...

Menu Development
ethinc cuisine ingredients

Ethnic cuisine continues to be popular with consumers—about a third (32%) say they would pay more for authentic ethnic dishes. Below are the factors consumers say they consider when determining whether a food or beverage is authentic.

Chefs/cooks have trained in the region of the cuisine

Overall: 51%

18-34: 47%

35+: 53%

Presentation is authentic

Overall: 48%

18-34: 47%

35+: 49%

Flavors are bold

Overall: 45%

18-34: 51%

35+: 43%

Restaurant specifically says the food is authentic

Overall: 43%

18-34: 33%...

FSD Resources