Kelsey Nash

Kelsey Nash
Kelsey Nash
Digital Editor
knash@winsightmedia.com

Kelsey Nash is a digital editor for FoodService Director. Prior to joining FoodService Director, she specialized in B2B creative across a number of industries, including financial services, foodservice, construction and insurance.

Kelsey studied journalism and political science at Indiana University and currently lives in Chicago. She has yet to meet a burger she doesn’t like. 


food delivery
Innovative marketing and fresh initiatives are helping FSDs continue to grow their business.
management team
Last week’s NACUFS National Conference offered a treasure trove of leadership takeaways.
plastic straws
An item about the size of a pencil has become the latest target in FSDs’ eco-friendly plans.
Despard, director of dining services at the University of Northern Iowa, was given NACUFS' top honor...
bleu barn
Bethany is using its renovation as a springboard for growth.
bleu barn menu
Here's how Bethany kept operations in house and in line. ...
bleu barn
Bethany tapped its Wisconsin roots for bistro-style Bleu Barn.
School operations are tackling industry trends while employing a variety of means to address changing rules for school meals, according to a recent survey by the SNA.
uconn gluten free bakery
Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.
silver plate award
The annual list of top industry leaders includes four noncommercial figures.

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More From FoodService Director

Menu Development
roasted butternut tartine

In a bid to meet customers’ growing interest in plant-based dishes, foodservice vendor Aramark will soon roll out a number of new meatless dishes on the college campuses it serves.

Some of the new plant-centric items it’s taking to colleges this fall include the Greek-inspired Spanakopita Quesadilla, an open-faced sandwich topped with roasted butternut squash and the Sweet Potato Smash sandwich (sweet potato, cranberry sauce and goat cheese on ciabatta bread).

Nearly a third (30%) of the entrees Aramark serves up at colleges are either vegetarian or vegan, the...

Industry News & Opinion

$1.5 million will be used to increase farm-to-school programs in the state.

Sponsored Content
cheese and pretzels

From AFP advanced food products llc

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster...

Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, Bakersfield.com reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code