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 Chefs’ 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

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

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