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

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

FSD Resources