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

Menu Development
fsd culinary council

Avocados are a staple on mainstream menus, yet many foodservice operations limit their use to guacamole, avocado toast, sandwiches and salads. The 12 chefs attending FoodService Director’s Culinary Council Summit, held this fall at University of Michigan, learned how to take avocados into new menu territory through a presentation by sponsor Avocados from Mexico and hands-on kitchen time with its chef, Brian Wilford.

Chef Wilford began with a demo of avo-chicharrons —fried avocado wedges coated with crushed chicharrons or pork rinds. He served these with Mexican crema for dipping,...

Industry News & Opinion

Time Magazine recently named Houston Independent School District (HISD) Officer of Nutrition Services Betti Wiggins one of its 50 most influential people in healthcare .

Wiggins joined HISD in 2017, overseeing the district’s nutrition program, which serves over 280,000 meals daily. During the aftermath of Hurricane Harvey last year, Wiggins helped serve breakfast, lunch and dinner to students and their families and played a role in making meals free for all students for the rest of the school year. Today, the district (the nation's seventh-largest) continues to provide meals to...

Industry News & Opinion
food as medicine market

University Hospitals in Cleveland has opened a new Food for Life Market, which will provide healthy food as a means to address chronic health conditions as well as the issue of food insecurity for patients and nearby residents.

University Hospitals will offer patients one week’s worth of food free of charge following a referral from their physician. Patients will also receive the option to meet with University Hospital dietitians who can help them with their dietary needs by encouraging optimal food choices.

Patients are also eligible to receive food assistance once a month...

Industry News & Opinion

Chartwells K12 has launched a program aimed at offering students more say in their meal options.

Schools participating in the program, called Student Choice, have debuted several new stations, such as Bok Choy, an Asian -themed concept inspired by celebrity chef Jet Tila, and Roost, which is chicken themed.

Each week, chefs serve samples of menu items from the stations to middle and high school students, who then get to vote on which of those items should appear on the menu the following week.

Chefs and dietitians will be on hand during sampling to share more...

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