John Lawn

Editor-in-Chief / Associate Publisher,
Food Management


John Lawn has served as editor-in-chief /associate publisher of Food Management since 1996. Prior to that, he was founding and chief editor of The Foodservice Distributor magazine, also a Penton Media publication. Arecognized authority on a wide range of foodservice issues, heis a frequent speaker to industry groupsand has been active in a broad range of industry associations for over two decades.

The Meaning of Stewardship  3
FM Editor John Lawn looks at what it means to be a true steward
Snapshots from the 2013 Gold & Silver Plate Gala
A wide-ranging cross section of the industry turned out for the restaurant community's "Prom Night" at IFMA's 2013 Gold and Silver Plate Gala Celebration, held during the NRA Show.
Healthcare Innovator of the Year: OSU's Wexner Medical Center 
Wexner Medical Center features iPad meal ordering, robot deliveries, call center-less room service and major retail upgrades.
Training the Parents of Tomorrow 
Today’s wellness initiatives will touch the future.
Room Service Without a Call Center: a Case Study at OSU’s Wexner Medical Center 





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Extending access to the program to nursing “was a very important goal,” says Laura Meadows, the department’s system analyst and the one who oversaw its interface design. “There are times when a nurse can need to check on an order or meal status or delivery scheduling and we wanted to make sure they had an easy way to do this.”

A Walk-Through Tour of CU-Boulder's Center for Community Dining Hall
The new C4C offers a spectacular center of attention on the CU-Boulder campus...
It Was an Ordinary Day in the PR Department... 
Nearly anything can happen in a kitchen
New College GPO signs UC-Santa Barbara, Berkeley 
A college-specific GPO begins operating with three major clients: UC-Santa Barbara, UC-Berkeley and Middlebury College.
Sodexo Releases 2013 Workplace Trends Report 


Sodexo's annual Workplace Trends Report notes among its many findings that 86 percent of Millennials entering the workforce now say they would consider leaving an employer whose values fell short of their expectations  


The Problem with Desktop Dining 
More people are consuming meals at their desks and work stations these days, often without realizing there can be health risks associated with doing so.
From Fryer to Gruyère 

I got my first job in foodservice at Carroll’s, a hamburger chain unit on the Post Road in Norwalk, Connecticut, shortly after I turned 17 years old. I started there in early June and went from being the newest order taker to being the early morning startup guy in four weeks.

A Walk-Through Tour of The College of New Jersey's Atrium at Eickhoff
The Atrium at Eikohoff won Food Management's Best Concepts Award for Best Renovation in 2011. Its spectacular, colorful design and variety of serving stations represent a highly effective update to a 1992 dining hall.
A Walk-Through Tour of Sewanee's McClurg Dining Hall

If you've read "Insourcing for a Small Planet," from the February 2013 issue of Food Management, you'll be interested in this photo gallery showing the various stations and architectural features of Sewanee's McClurg dining hall.

FM Outlook 2013
FM 2013 Foodservice Market Outlook 
A look at what’s ahead for foodservice across the onsite segments
Richard Berlin
Managing Sewanee's Conversion Transition 
Sewanee's Director of Dining Richard Berlin speaks with Food Management

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