Kelsey Nash

Editor-in-Chief, FoodService Director

Articles by
Kelsey Nash

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Cooking up ideas at the Big Ten Conference Chefs’ Summit

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.


Making the most of plant-based menus

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

See what college operators and others are doing to get employees engaged.

The director of dining services at Faith Baptist Bible College received NACUFS’ top honor.

Which ingredients are poised to garner mainstream attention on menus in 2019 and beyond? This third annual report provides a deep, data-driven dive.

These college dining concepts deliver for diners with allergies and other dietary restrictions while retaining student appeal.

The program has provided a way to teach students, staff and the larger Princeton community about health, biodiversity and sustainability, all while imparting basic cooking skills.

Recent menu additions at Oklahoma University and Rice University showcase creativity on campus.

Featuring three microconcepts and a retail market, the space has been a hit with the upperclassmen who live upstairs.

A new food pantry at University of California Santa Barbara opens its doors.

Foodservice operators are offering fervent studiers a reprieve—and a bit of brain food.

When it comes to this much-discussed demographic, what gives?

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