Fourth Annual "The Best"

Fourth Annual "The Best"

Menu

Best new menu item we introduced in 2013
My favorite this year is our mini items like mini shepherd’s pie, mini pot pies and mini crêpes gratinée at Passport Café. Not only do the items help with portion control and cost, but presentationwise they really have impact and are hard for our customers to resist.

Another one of my favorites is our grab-and-go Asian food at Passport Café. We added some popular appetizers. From sushi to fresh rolls, steamed dumplings and even crab salad, the appetizers really added interest to our grab-and-go case. And since we partnered with a popular local sushi restaurant, we solved a couple of challenges: They provide us with the variety our community craves, students get the same quality they were used to at Asian restaurants and we didn’t have to bring in a ton of new ingredients or packaging.
—Maya Vincelli, assistant director of retail operations, University of Richmond, Virginia

At our new food truck, the Galloping Griz, which opened in April 2013, we wanted to offer our student guests unique menu items with a low food cost and quality ingredients at a competitive price point. During some experimentation, Ian Waetje, manager of UM Concessions, rolled carne asada and pepper Jack cheese in a fresh-made tortilla, then fried it to a crispy, golden brown. The result was a neatly packaged combination of hearty Mexican flavors, and the “asada bomb,” or “A-Bomb,” was born. Soon to follow were the H-Bomb, the vegetarian version featuring hummus and avocado; the Kung “Pow” Bomb, with chicken, green onion, Szechuan peppercorns and a spicy kung “Pow” sauce; and the inevitable F-Bomb—“F” for fajita—complete with fire-braised chicken and green bell peppers. The bomb line is now a mainstay of the Galloping Griz’s late-night menu, selling about 60 bombs each night at $2.50 each.
—Mark LoParco, director of dining services, University of Montana, Missoula

Best vegetarian/vegan dish we offer
We have an absolutely delicious Vegan Mushroom Stroganoff that we serve in the dining centers that is very yummy.
—Patti Klos, director of dining and business services, Tufts University, Medford, Mass.

Fried Green Tomato Lasagna: Fried green tomatoes layered with garlic and herb Boursin cheese, housemade marinara sauce and shredded mozzarella cheese.
—Paula Amols, director, Dining Services & Racer Hospitality, Murray State University, Murray, Ky.

Best special event menu we’ve created
A traditional New England clam bake for 800 members of our professional
association (NACUFS) at the conclusion of the 2012 National Conference.
—Patti Klos, director of dining and business services, Tufts University, Medford, Mass.

Best place I’ve gone for menu inspiration
The best of the best for menu inspiration took place while attending the AHF National Conference in New Orleans in June of 2013. New Orleans is the smorgasbord of culturally diverse restaurants and foods. Better yet was having the keynote speaker deliver a presentation on the evolution of the cuisine, combining French, English, Spanish and Black American. My personal favorite: Commander’s Palace.
—Frank Coffey, Kingsbrook Jewish Medical Center, Brooklyn

Our parents! We enjoy serving recipes that reflect Saint Paul’s diverse student body.
—Jean Ronnei, chief operations officer, Saint Paul Public Schools, Minnesota

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources