LETTERS TO THE EDITOR:

READING BENEFITS

Sir: Just want you to know how much I use and enjoy FoodService Director. I work for a small school district in a rural community—and cannot get away to attend food shows or many conferences.

So, your magazine is how I find out about new items and ideas being offered. I have had wonderful results from the product information section. Thank you so much for the help.

Eleanor Dryer, mgr./dir.

Crawford, Indpt. School Dist.

Crawford, TX



Sir: I especially like the coupons and discounts I find as I read through the publication. They help save money for my facility.

FoodService Director keeps me informed about other establishments in the industry and new products on the market.

Patsy Johnson

Quality Care Nurs. Ctrs.

Hot Springs, AK



Sir: Being an elementary school foodservice director, I am always looking for articles concerning school lunch and breakfast programs.

Thank you, especially, for Commodities Alert, Product News and the Classified Ads section.

Donna Kenny-Nessler

Cafeteria mgr., Beaver Elem. School,

Wildersville, TN



EDITOR'S NOTE: Every reader has his or her own "hot point" as these letters illustrate. Our goal is to match as many of them as possible in every issue. If you have any suggestions on issues and topics that need special attention in the months or year ahead...please call, write or fax, and tell us about them. Thanks and keep those letters (pro and con) coming.



A SUGGESTION

Sir: I think FoodService Director is one of the best magazines around today. The articles are of tremendous help and support.

We read it regularly and always come away with new ideas, systems, recipes, etc. that we can put to real use in our operation.

If I could add anything to your editorial line-up, it would probably be a chef of the month—or a highlight series of careers behind the stove.

Lawrence Lambert, exec. chef

Shannon Med. Ctr.

San Angelo, TX



EDITOR'S NOTE: We listened. Check out p. 132 this month for an upclose look at Brian Riordin, exec. chef at Chubb & Son World HQ in Warren, NJ. He's one of the careers-behind-the-stove we'll be featuring in the new Menu Strategies feature that was introduced this past January.



ANOTHER IDEA

Sir: I really enjoy this magazine—especially the articles on home-meal replacement throughout the year.

Monica A. Jones,

Sr. Resource Connection Nutr. Dept.,

Dayton, OH



EDITOR'S NOTE: Thanks—and don't miss next month's special on take-out/take-home...and responses from 500 consumers to the 1999 Branding America HMR survey.