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

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources