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

Industry News & Opinion
food allergies ingredients

A new study confirms what many foodservice directors have long suspected: The number of people who say they have a food allergy is far larger than the count of those who actually do.

The report, published this week in the Journal of the American Medical Association, found that 19% of American adults believe they are allergic to one or more foods. But only about half that amount, or 10.8%, actually have an intolerance, the study found.

However, the report also underscores the danger of exposing someone with an actual food allergy to whatever sets them off. More than a third...

Industry News & Opinion
Farmers Marker Produce

St. Luke’s University Hospital in Bethlehem, Pa., recently awarded a grant to a local foundation behind an innovative solution to tackle food deserts in the Lehigh Valley. The Eat Real Food Mobile Market, a trailer pulled by a truck that sells local, farm-fresh food as well as nonperishables, is a combined initiative of the Two Rivers Health & Wellness Foundation and the Kellyn Foundation, which is based in Tatamy, Pa.

The aim of both organizations is to connect the healthy lifestyles education that Kellyn provides children in the classroom to their families and friends in the...

Industry News & Opinion

Charles County Public Schools in La Plata Md., is temporarily increasing meal credits available for students who don’t have enough money in their account to pay for a meal due to the government shutdown, WTOP reports.

Last Friday, an increase of 30 credits was added to students’ meal counts to help parents impacted by the partial government shutdown. The increase will be available until 30 days after the government reopens. The district said that parents are still responsible for paying off their children’s negative lunch balances.

If a student runs out of meal credits,...

Menu Development
ethinc cuisine ingredients

Ethnic cuisine continues to be popular with consumers—about a third (32%) say they would pay more for authentic ethnic dishes. Below are the factors consumers say they consider when determining whether a food or beverage is authentic.

Chefs/cooks have trained in the region of the cuisine

Overall: 51%

18-34: 47%

35+: 53%

Presentation is authentic

Overall: 48%

18-34: 47%

35+: 49%

Flavors are bold

Overall: 45%

18-34: 51%

35+: 43%

Restaurant specifically says the food is authentic

Overall: 43%

18-34: 33%...

FSD Resources