On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Snapshots, SAS, to-go area11 a.m.: The next stop on the campus tour is Building F, which houses the campus’s training center and the largest café, where the department feeds about 700 people per day. Catering is also run out of the café in Building F.

“This building is 26 years old,” Stewart says. “We did a small renovation in 2005, but it still needs some work. The café’s menu itself is similar to Building T. We have a salad bar, two hot entrées and a deli with made-to-order sandwiches. We also have a grill in this location, which we don’t have in Building T. We don’t do a cycle menu; we prepare menus weekly. One thing we’ve found is that since the menu in our new building is so different, people who still like our traditional menus want to come back here and to Building T for those. We’re not going to change that because the customers have to feel like they can come home.”

Online ordering is available across campus so employees can order items from their offices and pick them up at their convenience. Customers also can order items such as deli meat, deli trays, pizzas and baked goods to take home. Also on view at Building F are the department’s efforts to grow its own herbs on an outside patio.

“The landscaping department plants herbs on several patios across campus that we can use,” Stewart says. “We have a farm on campus that supplies the on-campus hotel with local produce. The new building, Building C, also gets a pick of that produce. We can get what’s left over. We also are able to get local produce through our purchaser.”

More From FoodService Director

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources