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Biography

Kelsey Nash

Managing Editor, FoodServiceDirector.com

 Contact Kelsey

Kelsey Nash is managing editor of FoodServiceDirector.com. Prior to joining Winsight Media's foodservice group, she specialized in B2B creative across a number of industries, including financial services, foodservice, construction and insurance.

She has yet to meet a burger she doesn’t like.

Articles by
Kelsey Nash

Page 1
Menu

What flavor is the next Sriracha?

Which ingredients are poised to garner mainstream attention on menus in 2019 and beyond? This third annual report provides a deep, data-driven dive.

Operations

4 on-trend college eateries that address food allergies

These college dining concepts deliver for diners with allergies and other dietary restrictions while retaining student appeal.

Operations

6 takeaways from Princeton University’s teaching kitchen program

The program has provided a way to teach students, staff and the larger Princeton community about health, biodiversity and sustainability, all while imparting basic cooking skills.

Menu

A vegan butcher and plant-based pastrami: How colleges are making the most of meatless offerings

Recent menu additions at Oklahoma University and Rice University showcase creativity on campus.

Design

Inside Acre Provisions, the University of Oklahoma’s farmhouse-rustic food hall

Featuring three microconcepts and a retail market, the space has been a hit with the upperclassmen who live upstairs.

Operations

Why one university shifted its focus inward to fight food insecurity

A new food pantry at University of California Santa Barbara opens its doors.

Operations

How college dining programs are helping students power through finals

Foodservice operators are offering fervent studiers a reprieve—and a bit of brain food.

Operations

Much ado about millennials: An on-the-go generation grows up

When it comes to this much-discussed demographic, what gives?

Design

See inside The Foundry, a new addition at Colorado State University

The eatery, which is home to eight distinct micro-restaurants and serves around 3,000 meals daily, resembles a food hall while maintaining an all-you-care-to-eat dining hall atmosphere.

Operations

How college operators are keeping students’ dining dollars on campus

Innovative marketing and fresh initiatives are helping FSDs continue to grow their business.

Workforce

5 staff management ideas from a recent foodservice gathering

Last week’s NACUFS National Conference offered a treasure trove of leadership takeaways.

Operations

When it comes to sustainability, foodservice operators grasp at straws

An item about the size of a pencil has become the latest target in FSDs’ eco-friendly plans.