MenuDirections 2013: Day Two Highlights

Coming face-to-face with a pig's head adds clarity on FSDs' changing roles

By 
Peter Romeo, Director of Digital Content

It’s not a routine conference when the speaker reaches for the severed pig’s head on the counter and lifts off the face, explaining he’d carved it free earlier so he’d have time to saw apart the carcass that’d been parted from the skull (“The brain’s still in there, but that’s okay.”)

Welcome to one of the more extraordinary sessions of Menu Directions 2013 and the lens it provides on how the food service director’s job is changing. During one of the conference's 30-Minute Universities, Stephen Gerike of the National Pork Board broke down half a pig and a whole hog’s head to show the audience where familiar pork specialties come from. In the process, he underscored how much more the FSD has to know today to do his or her job, a message that was sounded repeatedly from the stage and in casual conversations.

Clearly that responsibility extends far beyond feeding tens or hundreds of thousands of people per day. During the MenuDirections awards banquet, FSD of the Year candidate Eric Goldestein was lauded for serving almost 900,000 meals daily in New York City schools. But what drew gasps from the audience was the observation that he also oversees student transportation within the nation’s largest school district.

In feedback to speakers and chatter during breaks, attendees noted that their responsibilities now extend to housing, laundry services and, perhaps most routinely, the concessions in stadiums and other facilities connected to a non-commercial foodservice operation. Once, the worry was making food look good on the line. Now, as West Point’s Kevin D’Onofrio noted at one breakfast, it's adjusting to a game day snowstorm that cuts revenues from  your stadium concessions by some 70%.

But it’s not just a matter of new areas of responsibility being added. As the pig-carving 30-Minute University illustrated, FSDs need to know far more today about their core responsibilities of serving food. It’s no longer merely a challenge of finding the "Peel Back Here" corner on frozen product. They need to have a grasp on where their food comes from, and what to do about dynamics like the surge in gluten-free dining.

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

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources