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Food Management launches Back To School leadership series for K-12 child nutrition and college dining services directors

The five-week digital educational series will feature industry experts, data and research and solutions for gearing back up for service this fall.

Becky Schilling, Group Content Director/Editor-in-chief

July 6, 2020

1 Min Read
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When schools and colleges closed their campuses this spring due to the coronavirus pandemic, foodservice operators were left with one big question: What does foodservice look like at educational institutions this fall?

Instead of camps and summer feeding programs, district and college dining programs are using the summer to brainstorm what a revised educational system will be come August. This summer, Food Management is bringing together the communities in both colleges & universities and K-12 foodservice for a highly interactive digital forum to share the most timely and insightful best practices as the new school year approaches. Back to School with Food Management will feature a five-week series of thought-provoking keynote speakers, informative webcasts, segment-specific content, curated digital meet-up events, proprietary research and more. 

Sessions for the virtual leadership series include how to start a delivery program on your college campus; revenue-building ideas for child nutrition programs; lunch in the classroom and other new service styles for schools; what’s the future of dining halls; and menu development in a socially distanced world.

The series will kick off with a keynote session by data research firm Datassential, looking at research surrounding how K-12 school foodservice and college dining services have been impacted by coronavirus and also the impact to consumer dining trends.

Join us beginning July 14 for this five-week educational and leadership series. Registration is now live, and you can visit https://webinars.food-management.com/back-to-school/ for more information.

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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