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Kelsey Nash

Editor-in-Chief, FoodService Director

Articles by
Kelsey Nash

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Operations

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.

Menu

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.

Workforce

4 workforce insights from a recent industry gathering

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

People

Terry Waltersdorf takes home 2019 Theodore W. Minah Award

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

Menu

What flavor is the next Sriracha?

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

Operations

4 on-trend college eateries that address food allergies

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

Operations

6 takeaways from Princeton University’s teaching kitchen program

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.

Menu

A vegan butcher and plant-based pastrami: How colleges are making the most of meatless offerings

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

Design

Inside Acre Provisions, the University of Oklahoma’s farmhouse-rustic food hall

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

Operations

Why one university shifted its focus inward to fight food insecurity

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

Operations

How college dining programs are helping students power through finals

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

Operations

Much ado about millennials: An on-the-go generation grows up

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

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