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Biography

Paul King

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A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.

Articles by
Paul King

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Operations

2015 Healthcare Census: Retail continues to reign at hospitals

Plus see what trends rule menus and other highlights from our 2015 Hospital Census.

5 Cutting-edge functions of Mission Bay Hospital’s high-tech meal order system

Here are five cutting-edge features of Mission Bay Hospital’s high-tech meal order system.

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

Last month, I suggested that it might be time to put an end to the special dinners that many institutions stage to celebrate Black History Month.

It’s hypocritical to take government money and then suggest, as one school official did, that the government should not expect accountability.

A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.

“TUG” robots at UC San Francisco Medical Center’s newest hospital take on a boring task—meal delivery.

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient revolution."

In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.

When 39 school foodservice directors and their affiliates gathered in December in Minneapolis, Minn., for a three-day culinary “boot camp,” they did more than taste food and share ideas.

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.