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Biography

Kelsey Nash

Editor-in-Chief, FoodService Director

 Contact Kelsey

Kelsey Nash is editor-in-chief of FoodService Director. 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

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Operations

How Stanford University makes dining inclusive for students with food allergies

The campus has seen more and more students reporting specific dietary needs.

Menu

Recipe report: Readers’ most popular recipes

From a ramen-burrito mashup to a fried chicken sandwich, see which dishes are among the favorites in FSD’s Recipedia database.

Operations

Inside a new plant-based cafe on UConn’s campus

CrossRoads seeks to appeal to vegans, vegetarians and flexitarians alike.

Menu

Recipe report: Standout soups

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

Operations

Why University of Mary Washington opened a ghost kitchen

Fried chicken and flexibility are the name of the game at 1301 Hen House.

Operations

Miami University’s ‘welcome home’ boxes bring campus to students behind the screen

With orientation gone virtual, university departments came together to send first-year students a taste of campus life.

Operations

5 stats on how college students are currently eating

As schools look to welcome students back to campus this fall, here's some insight into what those diners may be seeking.

Operations

‘Brain boxes’ offer a boost to Stony Brook University students during finals

The boxes contain superfoods aimed at improving focus and fighting inflammation.

Menu

Chartwells Higher Ed bets on plant-based’s continued popularity

The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.

Operations

Marist College’s delivery program is proving to be a pandemic silver lining

The dining team’s fleet of golf carts transports around 400 food orders daily.

Sustainability

College dining program brings back reusables after COVID

Two University of Pittsburgh dining halls are serving 10% of their meals in the plastic to-go containers.

Menu

Providing a wider array of choices during Ramadan

The dining team at Washington University in St. Louis has been working to ensure that students have more satisfying meal options during the holy month.

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