Katie Fanuko

Katie Fanuko FoodService Director Associate Editor
Katie Fanuko
Associate Editor
(630) 528-9253
kfanuko@winsightmedia.com

Katie Fanuko is the Associate Editor at FoodService Director magazine. She started her career in journalism more than 5 years ago as an education reporter covering elementary and high school districts on Chicago’s southwest side and suburbs. 

More recently, she was an Associate Online Editor at Consumers Digest, where she handled daily news reporting for ConsumersDigest.com. She has a degree in Journalism from Columbia College Chicago.

Katie is excited to join the FoodService Director staff and cover the foodservices industries on behalf of K-12 schools and colleges/universities.


retail students
When making the switch from a cafeteria to retail, operators also must consider how the transition will affect staff, especially if job changes are eminent.
food waste trash
During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.
composting legislation
Operators share how they’ve adjusted their waste-management programs to meet the spread of composting legislation.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
cafeteria dinner service
K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.
roasted eggplant baguette
Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.
senior couple eating meal assisted living
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.
fish salmon peppers healthy
An FSD shares how to hedge some of the issues when introducing healthier menus.
chef training
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

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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...

FSD Resources

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