Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


I’ve just returned from my third National Restaurant Association Show in Chicago, and I’m conflicted about what I saw. I was tasked with looking at the show through the lens of a non-commercial operator to decide once and for all if a trip to this show is worth it for those on the non-restaurant side of the business.

Students at Bucknell University, in Lewisburg, Pa., can now grab a little pick-me-up, courtesy of dining services. As part of its Bucknell Nutrition Initiative Program (BNIP), Parkhurst Dining...
Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track...
Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine...
Schools are places of learning, and the cafeteria is no exception. With Flik Independent School Dining’s Traveling Flavors program, students fill their bellies—and brains&...
Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students...
For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to...
It’s tough to believe that Ken Toong’s seemingly endless list of accomplishments can all be attributed to a really good piece of chocolate cake. Toong’s first...
A cheerleader isn’t what would instantly come to mind looking at Jay Silverstein, but that is exactly how he sees his role as vice president of conference and dining services at Credit...
Designing in tight spaces is tough to manage. When a copy center left a shoebox-shaped hole at the university center at the University of Northern Colorado, in Greeley, Hal Brown, director of dining...

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More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

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