On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Snapshots, SAS, Training Center1 p.m.: Stewart’s biggest project these days is the planned renovation for Building R. She had a meeting scheduled with the architects to look over the latest rendering in the hope that the project can move ahead and the team can show a rendering to SAS’s CEO. The building is 21 years old and the café in that location was originally just a satellite café.

“It’s not a full-service kitchen; most of the food comes from Building F,” Stewart says. “We originally thought we’d serve 300 people there, max. We’re feeding more than 600 there now. The thing that’s important to note about Building R is that it is the largest building on campus and houses about 1,300 people so the fact that it is not a full-service kitchen is a problem.”

The plan is to turn that café into a full-service café. The location currently features a five-story atrium where the café takes up one corner. Stewart says the plan calls for an expansion of the kitchen.

“The serving area is going to be marketplace style and we want to expand the dining area,” Stewart says. “We currently have 180 seats in there. We’ll wind up taking the entire atrium when the plans are done. It’s very ’80s with purple and teal now.”

Currently this café features a salad bar, two hot entrée areas and a rotating station that serves pizza and pasta two days a week, a Mexican bar on Thursdays and a specialty sandwich on Fridays.

More From FoodService Director

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...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources