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Kelsey Nash

Editor-in-Chief, FoodService Director

Articles by
Kelsey Nash

Page 3
Workforce

Shining a spotlight on employee wellness

Before the coronavirus hit, a college dining team tapped into a simple wellness program that resonated.

Workforce

Helping workers feel appreciated during unprecedented times

Keeping staff engaged, especially when they’re furloughed, can be a particular challenge.

Operations

How a hospital is providing for staff while preparing for crisis

UC Irvine Medical Center is still “waiting for our surge,” but the dining team has found ways to step up service in the meantime.

Workforce

Social media a cornerstone for dining teams in the era of social distancing

Colleges are highlighting familiar faces and favorite recipes to keep students engaged with foodservice even after returning home.

Operations

College foodservice adjusts to a new normal

IU Dining Executive Director Rahul Shrivastav shares how Indiana University is adapting amid the coronavirus pandemic.

Operations

How college dining is engaging students in the era of distance learning

As the COVID-19 crisis continues, foodservice teams are cooking up fresh ways to connect with diners.

Workforce

As corporate employees work from home, Florida Blue finds a way to keep foodservice staffers in the kitchen

The insurance provider has teamed up with a local organization to help prepare meals for area seniors.

Operations

What the coronavirus pandemic means for K-12 foodservice

FSD editors discuss how school closures are impacting the state of school meals.

Operations

As restaurants turn to takeout amid dine-in bans, so too do college eateries

A number of state and local governments are restricting dining out in an effort to slow the spread of the novel coronavirus.

Menu

Acai bowls breathe life into revamped station at Penn State

A concept that replaced a labor-intensive sushi option has been a runaway success.

Menu

What college students are snacking on

A new report from Sodexo says that all-day eating and socially minded snacking are two top trends.

Operations

Editor's letter: Setting the stage

Thoughts on a foodservice circle of life.

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