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Soup Sells

 By Elissa Elan on Sep. 27, 2011

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales no matter the weather, operators say.

Operations

Seafood savior?

 By Paul King on Sep. 22, 2011

Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.

People

Eric Haney

Sep. 21, 2011

For the past three years, Eric Haney has been working for Cal Dining, where he started as a sous chef and quickly worked his way up to become the executive chef at the Foothill Dining Commons, says Mike Laux, assistant director of administration services.

Operations

The Big Idea

By FSD Staff on Sep. 16, 2011

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal.

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Vegan Vacation

By Lindsey Ramsey on Sep. 14, 2011

Faced with constant requests for more vegetarian fare, the dining department at 36,000-student University of North Texas opened an all-vegan dining hall this fall. Ken Botts, special projects manager, says the department has made several previous attempts

Operations

Witnessing—and tasting—history

By Paul King on Sep. 08, 2011

Dear readers: How did you spend your Labor Day? Picnic? Party? Laze the day away at the beach? Veg out in front of the TV watching sports?

Operations

Crazy end to wild summer

By Paul King on Sep. 01, 2011

It certainly has been a crazy summer here in the Northeast. Too much rain, then not enough, and then—courtesy of Hurricane Irene—way, way too much. We’ve survived the heat, although it wasn’t as bad for us as it was for those folks in Texas and Oklahoma, and we even endured an earthquake.

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Salads Pick Up the Protein

By Susan Holaday on Aug. 30, 2011

Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef, chicken and seafood as operators add less traditional protein optio

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Spice of Culinary Life

By Willie Kiernan on Aug. 30, 2011

Indian spices—cumin, cinnamon,  coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and poetic dissertation since the beginning of civilization. The lure of ex

Operations

Figuring Out Foursquare

By Lindsey Ramsey on Aug. 24, 2011

Compared to the omnipresence of Facebook and Twitter, Foursquare still remains a mystery to many universities. Not so at 50,000-student Texas A&M University, where the university was the third college [after Harvard and Duke] to officially partner wit

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