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

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

FSD Resources

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