Continue to Site >>>

Paul King

Articles by
Paul King

Page 4
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 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

Is school lunch better than packed lunch?

A study conducted by scientists from Virginia Tech University in Blacksburg suggests that lunches brought from home may be less nutritionally sound than lunches provided in schools through the National School Lunch Program.

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

Getting it wrong

One day in May many years ago, I was one of a group of panelists talking about trends in non-commercial foodservice at the Foodservice Consultants Society International’s annual meeting in Chicago during the National Restaurant Show.

Operations

Compass concepts find new life in new hospital

When Northwestern Healthcare, in downtown Chicago, decided to close Café 251 at Northwestern Memorial Hospital earlier this fall, it made a strategic move that not only salvaged the cafeteria’s two most popular stations but also helped draw customers to another venue on the campus.

Operations

Glove it or leave it?

When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.

Operations

Cultivating talent

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

Menu

Signature Series: Salads

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

Menu

The great GMO debate

Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.

Operations

Dealing With Delinquency

The following scene is played out daily in school districts all across the country: A child selects a lunch and takes it to the cashier station. The cashier calls up the student’s meal account on her computer and notices that the child’s foods

Operations

Cure to a crisis?

The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.

  • Page 4