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Paul King

Articles by
Paul King

Page 24
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Things I think

Random thoughts from a weekend of contemplation.

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Common goal

I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.

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Spreading the word

It’s not often that school foodservice programs get positive coverage on television. Even less frequently does such coverage include a food manufacturer. But on a program called "The Balancing Act," which appears on Lifetime Television, Hillsborough County Schools in Florida and The Schwan Food Co. have been given the opportunity to air their views about school nutrition.

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Honest talk on "homemade"

One of the functions of the Internet that I love is the ability to have virtual conversations with people through functions like listservs and discussion groups on venues such as LinkedIn.

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Small world

I read a couple of interesting foodservice-related articles over the weekend. One was titled, “Are healthy school lunches driving your kids to junk?,” and the other was “Hospitals serving children’s meals packed with saturated fat.”

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Congressional sick days

I came down with the flu last weekend. I missed two days of work—days when I was supposed to be at Villanova University helping Dining Services work on a project.

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Keeping Abreast of the News

Because Foodservice Director is a monthly publication, we have made a conscious effort in recent years, in print at least, to steer clear of reporting on news stories such as the continuing saga of Congress and the Child Nutrition Reauthorization Act.

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We get letters

I love receiving letters from readers, even when they point out an error or other embarrassing situation. I enjoy them because it tells me two things: that people are actually reading the publication, and that they value the magazine enough to call out our faults.

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In memoriam: Fred Dollar

Back in July, at the Ted Minah Award dinner during the NACUFS conference in San Jose, I had the good fortune of sitting next to David Riddle, the director of dining services at Texas A&M University.

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Making a federal case

I always enjoy getting out of the office to visit foodservice operations. I’m not afforded that luxury very often these days; my travel usually finds me attending conferences and seminars, either as a speaker or an observer.

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Glance at the calendar

As I write this, the final draft of FoodService Director’s 2011 editorial calendar is in the hands of our marketing and design team. It’s always a good feeling to get a project off my desk, and this one is particularly gratifying.

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The decline of B&I foodservice?

It seems that assigning reporters to visit local non-commercial cafeterias may be coming a popular pastime for newspaper editors. I commented last month on the Washington Post’s article on the quality of federal offices cafeterias in D.C. This week, it was the Columbus Dispatch’s turn to sample 5 B&I cafeterias in and around Ohio’s capital city.

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