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. 


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.
The longtime FSD was honored for championing farm-to-fork fare and healthy options for K-12 students.
Camp Howard will replace Silver Plate Award winner and former NACUFS president Mark LoParco.
fsd marketing ideas
Consider some of these tactics implemented by operators across the country.
The vendor is rolling out 13 between-the-bun offerings at NHL and NBA venues.

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More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code