Fourth Annual "The Best"

Fourth Annual "The Best"

Retail

Best retail addition we made this year
We added grab-and-go lunch outdoor kiosks at several high schools to capture the students who would stay out in the courtyard instead of coming to the lunchroom. Sales have been great!
—Jessica Shelly, food services director, Cincinnati Public Schools

Best commercial restaurant concept I’ve seen
Eataly in New York City.
—Robert Coffey, director of dining, Duke University, Durham, N.C.

A Friday’s restaurant really took an aggressive approach to wellness by shutting down its fountain drink soda machine.
—Alan Marcum, executive vice president of administration (Guckenheimer), Devon Energy, Oklahoma City

Best LTO promotion we’ve ever done
In an effort to promote wellness we allowed customers to replace protein or starch with a piece of fresh fruit.
—Pierre Sierralta, corporate supply chain manager, Baptist Heath South Florida, Miami

Gourmet grilled cheese sandwiches.
—Robert Coffey, director of dining, Duke University, Durham, N.C.

Best new revenue source we’ve discovered this year
We offer “school lunch” pizza parties to capture meals we would otherwise miss. We let students go through the lunch line for pizza with fruits, vegetables and milk choices. They can eat in their classroom or at a separate decorated table that has fun plates and napkins.
—Nancy Coughenour, manager of food service, Shawnee Mission School District, Overland Park, Kan.

Gift certificates for teachers’ lunches, especially around the holidays. This is a great source of revenue and is a convenient way for parents and faculty to give a practical present to a teacher. It also is excellent for attracting new customers, for those who have never come to the cafeteria.
—Ruth Arnold, operations manager, Nutri-Serve Food Management, New Jersey

More From FoodService Director

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

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From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources