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Lindsey Ramsey

Contributing editor

Articles by
Lindsey Ramsey

Page 8

Under 30: B&I edition

The editors at FSD were very happy with the response we got from the first year of recognizing rising foodservice stars as part of our 30 Under 30 features. This year we changed the section to just Under 30, so we didn’t limit the number of quality young foodservice professionals we recognize.

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Grains and Flatbreads Deliver Health at Hallmark

Two new concepts at Hallmark Co. headquarters—a grain bar and a flatbread station—offer healthy options to encourage customers to improve their diets, according to Christine Rankin, corporate foodservices manager. Rankin says health and wellne

The Persecution of the Potato

I came across an article this morning that got me thinking about the time-honored favorite vegetable of my generation, the potato.

Workforce

Goldies 2012—Focusing on the Guest: Chartwells Higher Education

Chartwells Higher Education believes that to most effectively focus on the guest the company had to create a program that fully trained their associates on how to deliver exceptional customer service. That program is YouFirst and it is the winner of the 2

Operations

Goldies 2012—Going Green: University of Massachusetts, Amherst

No 2012 Goldies Award winner embraced its category more literally than the University of Massachusetts, Amherst. UMass Dining has been going green with its permaculture garden ever since it was planted last year. Permaculture, according to Ryan Harb, auxi

People

Erwin Schmit: Not lost in translation

The ability to translate what goes on in the back of the house to the front of the house is the key to Erwin Schmit’s success. As foodservice director for Aramark at Grainger Headquarters in Lake Forest, Ill., Schmit has used his talent of translati

On the scene: UMass Best Campus Food event

I was lucky enough to make the trip to Amherst, Mass., this week for the University of Massachusetts, Amherst-hosted Best Campus Food event. Ken Toong, executive director of auxiliary services, and his dining team invited five of The Princeton Review’s top 10 campus food departments to come to UMass and put on a special event.

Segments React to New School Meal Pattern

FSD thought it would be informative to check in with three operators from other segments to get their initial thoughts on the new school meal regulations and what it means for the industry as a whole.

Stealing ideas from random lists: football stadium edition

The Bleacher Report posted a fairly arbitrary slideshow about the coolest food items offered at the top 25 college football stadiums. Some choices are from off-campus restaurants, but there were some shout-outs for the colleges' respective foodservice operators. I know not every dining services department handles concessions for their institutions but a few of these menu items seemed interesting enough to share.

Operations

Library Cafes Balance Large Volume with Small Spaces

There was a time when food in a library was definitely considered a no-no, but as technology has changed libraries have become more welcoming of foodservice as a way to bring traffic back to the stacks. Although there are still some campuses with librarie

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The Recipe Issue: Recipes From Home

Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask some of our readers to share recipes from their own homes

Operations

J&W Delivers “Contemporary Rustic” Italian Concept

When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to Steven Sandblom, director of Campus Dining.

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