Lisa Arnett

Lisa Arnett
foodservicedirector@winsightmedia.com


noodles
At Pine Manor College, students not only choose their own ingredients, they can personalize portion size and seasoning.
salad bar
The straightforward Chipotle model of customization has become, as the kids say, so basic.
portions
As menu item customization hits the next level, operators are playing around with portion sizes.
condiments
Operators share the innovative ways they’re meeting diners’ desires.
sauces
Create international flavor with sauces. For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.
k-12
The SNA and its philanthropic sibling are taking initiative with one clear goal to get operators to be equipped to make sure that kids’ nutritional needs are met.
student shame
Lunch shaming has become a hot topic among K-12 operators. Here, two districts discuss how their program has handled the dreaded discussion of unpaid meal balances.
busy kitchen
How to prepare for the unexpected.
chartwells teaching kids
The vendor has a number of lessons in store via its new traveling teaching kitchens aimed at young students.
briggo coffee haus kiosk
Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.

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healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

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local produce

From The Henry P. Kendall Foundation.

The Henry P. Kendall Foundation has spent more than 60 years investing in people and projects designed to make the world healthier and more sustainable. For the past six of those years, the Foundation has focused on the health and vitality of the food system within its native New England, with an eye toward increasing the amount of locally sourced food that is consumed in the region.

To do that, the Kendall Foundation looked to large-scale institutions, such as colleges and universities.

“By leveraging the buying power of the...

FSD Resources

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