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

About that pig carving: As attendees sat in obvious enthrallment to the instruction, Gerike sawed up half the half-pig, explaining what parts yield foods ranging from bacon to chops. Ten years ago, who’d have thought a roomful of FSDs would be interested in learning how to make pork cracklins.

If any attendee still believed non-commercial foodservice is all about re-therming hotel trays of supplied food and slopping it into a cafeteria line, they likely thought differently after the conference. One of the popular lunch stations featured Sushi Bob, a kit of sorts for making sushi.

Among the other informational nuggets that were served up today:

  • West Point sells a small entrée-sized serving of pasta for $6.95, a dish that costs the military academy 85 cents to prepare. That’s an 88% margin.
  • As popular as taco salads might be in colleges or B&I settings, the health factor could be broadened by switching to baked taco shells and offering tofu as a protein source.
  • Beef producers are testing new ground beef preparations that meet the USDA’s new school meal regulations, revealed Dave Zino of The National Cattlemen’s Beef Association.
  • Chocolate milk remains a flashpoint in school feeding, with regulators and parental watchdogs railing against the sugar content and FSDs and even nutritionists countering that healthier milk does nothing for kids if they won’t drink it.
  • If you’re promoting healthier items, use food photos and other graphics instead of words to showcase what you’re offering.
  • Discounts might be even more effective in convincing customers to try healthful fare. Hallmark, a B&I facility in Kanas City, Mo., has trained cashiers to read the language. “We had cashiers tell people, this is how much you saved by choosing healthy items,” explained FSD Christine Rankin.
By Peter Romeo, Director of Digital Content
View More Articles By Peter Romeo

More From FoodService Director

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources