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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources