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FSD.com gets a makeover

Let’s take this online. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

Kelly Killian, Editor

July 19, 2016

2 Min Read
FoodService Director logo in a gray background | FoodService Director

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better.

The biggest change you’ll notice is the cleaner and more streamlined look. Larger headlines and photos make it easy to spot relevant online content at a glance. We’ve also simplified the cues visitors use to navigate around the site. Straightforward terms—“news,” “menu,” “research” and more—help you get right to the content you’re looking for. 

For those returning to the site, we’ve pulled forward our most popular resources, including Recipedia (our extensive database of recipes), Steal This Idea and a link to information on our annual MenuDirections culinary conference. You’ll now find these on the bottom of every page on the site. So if you come for one thing and find yourself drawn to an article that caught your eye, it is always easy to find your way back to those key resources.

Click through and go deeper, and you’ll find that we’ve also given our article pages a refresh. The design, in addition to being more modern and readable, incorporates larger images to help tell the story. We’ve also added visually driven slideshows, similar to the kind you’d find on popular news and consumer sites. Just because you’re coming to FoodServiceDirector.com for business-related content doesn’t mean reading it has to feel like work.

Lastly, we’ve refreshed the look of FSD’s e-newsletters to match the design and spirit of the new website and the new FoodService Director overall. It’s a natural next step—one we’ve taken with your best experience in mind. And as always, we’d love to hear what you think. Email me at [email protected] and let me know what you think about the refresh. 

About the Author

Kelly Killian

Editor

Kelly Smith Killian is Editor of Restaurant Business. This role marks a return to the foodservice industry for Kelly who previously was editor-in-chief of Restaurants & Institutions magazine, a former industry publication that won American Business Media’s Jesse H. Neal award for business journalism.

Kelly has extensive experience writing and editing content that is compelling, visual and audience-focused. She’s covered everything from real estate to weddings, having helped launch Four Seasons Weddings as editorial consultant and served as editor of Martha Stewart Weddings for four years.  She also brings to Restaurant Business a finance background that she picked up during her seven years with Money Magazine (including three as assistant bureau chief in Washington, D.C.).

Kelly studied English at the University of California, Berkeley. She also completed the Radcliffe Publishing Course at Harvard (now at Columbia University).

Kelly lives in the suburbs of Chicago with her husband, two sons and dog Sadie.

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