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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More From FoodService Director

Menu Development
student choice

Turkey and cucumber are two ingredients foodservice director Vince Scimone would never have thought to put together. Student judges at Grossmont Union High School District in La Mesa, Calif., however, believe they are a winning combination.

The students selected the combo, which was paired with a spicy Thousand Island dressing and sandwiched between a jalapeno bagel, as the winner of the district’s first Shark Tank competition. The now-annual event pits schools across the district against one another to come up with creative menu items. The new items are judged by students....

Industry News & Opinion

In an effort to address the danger of student allergies , the University of Maryland is looking to make EpiPens available in its dining halls by the time spring break rolls around, The Diamondback reports .

Each dining hall would have multiple two-pack EpiPens on hand, which would cost about $1,000 per eatery, Dining Services Director Colleen Wright-Riva told The Diamondback. The EpiPen initiative would be instituted in partnership with the College Park, Md., school’s University Health Center.

Out of the university’s 9,000 students who are currently enrolled in a meal plan...

Managing Your Business
help wanted

Put down your peashooter for a moment to consider how weaponry has evolved in the battle for foodservice talent.

Restaurants, the perennial rival for key employees such as cooks, cashiers and line servers, have been griping for more than three decades about “Help Wanted” signs becoming permanent fixtures of their front windows. The only break came in the Great Recession, when their hiring pleas were replaced with “Going Out of Business” alerts. But even then, noncommercial foodservice had a tough time convincing potential hires to work inside the operations of hospitals, employee...

Ideas and Innovation
Romaine Lettuce Concerns

Following last week’s warning from the Centers for Disease Control and Prevention that urged foodservice operators to halt serving all romaine lettuce , FSDs across the country have found a variety of ways to replace the crunchy green that’s a customer favorite in salads and sandwiches.

Though the original warning was earlier this week limited to romaine grown in certain areas of California , operations continue to do without romaine as they await new supply. In the meantime, prices of alternative iceberg lettuce have been on the rise .

FSD reached out to members of its...

FSD Resources