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Dana Moran

Articles by
Dana Moran

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Workforce

Foodservice team, assemble!

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.

Get excited about fall foodservice

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.

People

A look at the year ahead in K-12

Some of FSD's past K-12 Foodservice Director and Foodservice Operation of the Month winners share their challenges—and hopes—for the year in dining.

Operations

In wake of Hurricane Harvey, Houston students to receive free meals

The move came about after HISD received approval from the USDA and the Texas Department of Agriculture. All of the 210,000-plus students enrolled will benefit.

Operations

Life as a millennial employee

The millennial workforce takeover has arrived. In 2015, Generation Y surpassed Gen X as the largest employed generation, and by 2020 we’ll represent 46% of U.S. workers.

Menu

Chefs’ favorite energy-boosting snacks

FSD added some fresh faces to the veterans on our Chefs’ Council. Noncommerical chefs dish on the productivity promoters that get them through the workday. 

Foodservice Operation of the Month

Palomar Health: Measurable progress

San Diego’s Palomar Health sets its sights on a lofty sustainability goal. Diet was the part of peoples’ lives that Palomar’s foodservice was poised to change.

Operations

6 lessons learned in college dining

While there was plenty of delicious food to be found during NACUFS’ annual conference in Nashville, FoodService Director’s top finds included a number of operational takeaways.

Operations

The industry that never sleeps

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

Operations

Ohio University’s Rich Neumann takes home Minah Award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

FSD Culinary Council

5 ways to battle chef burnout

Even with menu cycles and seasonal meals, it’s not tough to see how chefs can become burned out on the job. 

Operations

Stealable ideas for healthcare foodservice

We’ll readily admit it—FoodService Director is in the business of stealing ideas. Here are a few that came out of a June session for senior living and hospital operators.

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