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Biography

Megan Warmouth

 Contact Megan

Megan Warmouth is FoodService Director’s associate editor and contributing editor for RestaurantBusinessOnline.com and Restaurant Business Magazine. In a variety of roles such as account manager, media buyer, program assistant and admissions director, Megan has worked with some aspect of the foodservice industry since 2002, most recently as the custom content editor for CSP Business Media, parent company of FSD. A native of Chicago, Megan loves to cook and travel, and is a fan of Jane Austen and anything British. Megan holds a bachelor’s degree in English from Ball State University.

Articles by
Megan Warmouth

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Menu

How to implement a healthy-beverage program

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

Operations

How to keep multiple dining venues up to date

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

Operations

How to reach Muslim and Hindu customers

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

Operations

How to renovate to satisfy new consumer generations

Sales and satisfaction figures declined as Millennial students bypassed the Northside Café at the University of Nevada Reno (UNR) on their way to other campus venues.

Operations

How to create an event around a single, locally sourced food

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

Menu

How to get kids excited about nutrition

Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids engaged in a positive way with foodservice.

Operations

How to implement a sustainability plan

Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”

Design

Steampunk renovation at the University of Nevada Reno

When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative.

People

Vinnie Livoti: More than meals

Vinnie Livoti has transformed dining at BlueCross BlueShield of South Carolina by establishing financial stability and increasing participation by bringing all conracted operations, including vending, under one company.

Operations

No need to stand in line at Binghamton’s MarketPlace

The lines are blurring at Binghamton University, in New York. What used to require standing in line with other students at the campus’s MarketPlace dining center will now simply require the click of a button online.

Menu

Signature Series: Granola

As part of our ongoing Signature Series, we asked operators to share their unique recipes featuring granola.

Operations

Starbucks is taking it to the streets

Getting a quick caffeine fix or on-the-go snack will be easier than ever at three university campuses this fall.

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