Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


dave gorberg
Fostering a food connection and salesmanship remains a driving influence in David Gorberg's role as general manager for Unidine at Tufts Health Plan...
angus steak plate
Four operator tips for creating main dishes that sizzle on a dime.
plates bowls
Switching to china provides many benefits, but only if broken dishes can be avoided.
drew allen
A focus on delivering restaurant-caliber service has led to success at this senior living community.
farm tractor harvest
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
pineapple quinoa
This versatile fruit is a welcome addition to savory entrees and innovative desserts.
asian wrap west end
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
Jessica Marchand
Jessica Marchand, R.D., has revolutionized foodservice at WakeMed Health & Hospitals in Raleigh, N.C., by developing a full-service catering program and empowering her culinarians to take more...
butternut squash soup
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

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More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

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