Kate Parham Kordsmeier

Kate Parham Kordsmeier
foodservicedirector@winsightmedia.com


Carbonated and artificially sweetened beverages are falling out of favor. Today, more people want healthy, nutritious options made with fresh ingredients. One way to achieve this quickly and...
What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating...
Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors...
In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits...
There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family...
There was a time when most beverage selections consisted primarily of carbonated sodas and a few off-flavor drinks,” says Chris Basmagy, assistant director of nutrition services at Wexner...
With the farm-to-table trend sweeping the nation, people care more about where their food comes from today. This includes the bread category; selling only frozen from a vendor is no longer sufficient...

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Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

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