Corporate Image Dining Services

FSD checks out three of the small contract company's B&I accounts in Connecticut.

Corporate Image Dining Services, Middle cafe, Korean TacoOne of the specials of the day was this Korean Taco, which Cantalupo says was inspired by a MenuDirections session on street foods from a few years ago. He serves pork and chicken tacos, which are both topped with Korean barbecue sauce, a cucumber kimchee and what the account calls guasacava but is actually called guasacaca. "It’s a very popular sauce in Venezula," Cantalupo says. "It’s like here you get bread and butter, but there you get this sauce. It’s basically like a creamy guacamole. It has avocados, cilantro, parlsey, oil, red wine vinegar, onion, garlic—all pureed up. That plus the Korean barbecue sauce brings three different cuisines togetherr. People go crazy for it"

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources