SODO Kitchen, Starbucks Headquarters, Seattle

Social responsibility and high-end fare meet at Starbucks café.

Snapshots, Starbucks, SODO Kitchen, GrillNext to the rotisserie there is a soup station, which offers a weekly and daily soup option. Then there is the grill, where Stromire says the team likes to pair grain salads with grill options such as fresh, local fish.

"We usually have three wonderful fresh fish options, which all come with a really nice healthy salad with different flavor profiles," Stromire says. "There is usually a nice garnish on top. Depending on the theme of the week, it could be an Asian garnish, etc."

The station also shakes things up a little with its burger program, choosing not to serve a traditional "have it your way" burger on a daily basis, but to serve themed burgers instead.

"We always have a mini, which is our version of a slider," Stromire says. "It could be a vegetarian mini, a lamb mini, anything. It’s a good opportunity to try something for cheap. We also have a burger that rotates different flavors. We kind of tell you what the theme of the burger is and try and educate you that way. That said, we do offer a traditional burger every few months."

More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources