Steven Johnson

Steven Johnson
Associate Editor
foodservicedirector@winsightmedia.com

Steven Johnson is an associate editor for FoodService Director, where he primarily covers colleges and universities. Steven holds a bachelor’s of arts degree in communications from Columbia College in Chicago, and a master’s degree in journalism from Northwestern University. Prior to joining FSD in May 2013, Steven worked as a freelance journalist in the Chicago area, where he was a contributor to such publications as the Chicago Tribune, The Chicago Reporter, The Times of Northwest Indiana and Progress Illinois. Before that time, Steven was a staff reporter for the Courier-News, a daily newspaper where he covered local politics in the city of Elgin. A Chicago native, Steven has lived in pretty much every neighborhood in the city, and as a result, has patronized more bars and pubs than any one person should admit to visiting.

If you weren’t in publishing what would you be doing?
Shooting wedding videos.

Which talent would you most like to have?
I would like to be able to play the guitar. Don’t have the fingers for it.

What is your greatest fear?
Opening up the fridge and finding only a box of baking soda. Wait, that happened last night.

Which living person do you most admire?
My parents.

What would be your dream vacation?
Any place with my wife that doesn’t involve me hiking some trail.

What is your favorite meal?
Barbecued duck. It takes forever to slow cook it on a grill, but very worth the wait when it’s done right.

What is your “guilty pleasure?”
Watching any TV show that involves crime – that means every “Law and Order” and CSI show ever made.

What will people always find in your refrigerator?
Apparently a box of baking soda is the only safe bet.

What is your most treasured possession?
My hats.  


While summer vacation for many kids means endless hours in front of a television or computer screen, one group of middle school children recently got the opportunity to live out their culinary dreams...
Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult...
It’s no secret mobile devices are playing an increasingly pervasive role in the lives of most Americans. None more so than in the lives of college students, where four out of 10 own a...
The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include...

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code