Last Words from MenuDirections 2012

Not all the flavor and spice was in the food.

Peter Romeo, Director of Digital Content

Much was said at MenuDirections about spices jazzing up a dish. The same can be said for conferences, as this sampler of flavorful quotes attests. Here they are, delivered without any adulteration:

I’d make mud pies and put the spearmint on top.—Registered dietician Marilyn Mills of Elliott Health System,  on her earliest work with herbs.

My husband loves dill. If we’d had another kid, we would have named him Dill.—Mills

Why menu seafood? One billion people can’t be wrong.—Chef Nick Pajor, on how many people on the globe eat it regularly

I’ve seen some pretty sexy cod out there.—Pajor, on putting pizzazz into the familiar fish

The difference between you being healthy and not being healthy is a teaspoon—a teaspoon—of Omega-3 fatty acids. But we don’t get it.—Dr. James Painter, chair of School of Family & Consumer Sciences, Eastern Illinois University

My problem with eating sardines is, they’re looking at you.—Painter

[With tacos:] The glory is in the sauce.—Chef Andrew Hunter

[On Mardi Gras in New Orleans:] There’s an inverse relationship on beads and upper torso clothing.--Painter

menu development
By Peter Romeo, Director of Digital Content
View More Articles By Peter Romeo

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources