Mount Carmel St. Ann’s Hospital, Westerville, Ohio

Creating a warm inviting bistro brings in staff and guests.

Instead of typical cafeteria seating, Bryden Bistro is divided into four “neighborhoods,” with each dining space designed to have its own feel and personality. There are two-tops for eat-and-run customers, booths and tables off the main corridor, and a lounge-type area with leather seating and a flat-screen TV where customers can watch a sporting event or catch up on the news.

Before the construction, says Baker, the dining area featured metal chairs and basic white tables lined up in rows. Now, colors throughout the entire bistro are warm and inviting—rust, teal, brown—with mahogany wood, unique design patterns and light fixtures to distinguish each neighborhood. Mosaic tiles grace the pizza oven and salad bar. Dishware also got a makeover, as Syracuse terracotta, in fern and brown, replaced white plates. Styrofoam is history; the bistro offers real coffee mugs and recyclable soda cups. 

More From FoodService Director

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

FSD Resources