Eileen Staples, director of food and nutrition services at Greenville County Schools, in South Carolina, sensed an overhaul of child nutrition programs was forthcoming and, instead of waiting to see what requirements were to come, she made aggressive adjustments to get out in front.
For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to celebrate the gold standard of best practices in non-commercial foodservice.
With foodservice customers eating more healthfully, fish has gained importance on menus in a growing number of non-commercial operations. But that has brought with it questions about sustainability.
Size matters. That’s the concept behind the Urban School Food Alliance, a cooperative buying group consisting of New York City public schools, Los Angeles Unified School District, Chicago Public Schools, Dallas Independent School District, Miami-Dade County Public Schools and Orange County Public Schools in Orlando, Fla.
Designing in tight spaces is tough to manage. When a copy center left a shoebox-shaped hole at the university center at the University of Northern Colorado, in Greeley, Hal Brown, director of dining services, was faced with the task of turning 900 square feet of space into an attractive, functioning c-store.
We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents could participate, taste new products and vote on what they would like to see on their menus.
The concept of a branded area within a larger foodservice operation is clear and powerful: When people are away from the comforts of home, what is instantly familiar to them is a big deal. In that arena, the right brand, presented in just the right way, holds great allure.
When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.
Blended with apple butter, onion and bread crumbs and baked in a rich, creamy allspice-and-honey flavored sauce; a combination your patrons are sure to love.