Fourth Annual "The Best"

Fourth Annual "The Best"

Design

Best use of small space
JPS Health Network has multiple buildings on its main campus. The JPS Cafe is located in a basement area adjacent to the Tower and is not readily accessible to many staff members. While there is a McDonald’s on site, nutritional services desired to offer another foodservice option to hospital staff and visitors.

In 2013, we opened a small food kiosk in a corner area near the Pavilion’s main entrance. This kiosk area was named The Corner Spot and service hours are from 11:00 a.m. until 2:00 p.m., Monday through Friday. The menu consists of assorted sandwiches and boxed lunches, wraps, a variety of salads and small desserts. The JPS Corner Spot has been very popular with employees and visitors, and sales collected in 2013 approached $100,000. Opening this additional foodservice venue more than paid for itself both in operating revenues and employee and visitor satisfaction. In 2014, the department is planning on extending the Corner Spot’s hours of operation to include breakfast and coffee service.
—Celia Krazit, R.D., director of nutritional services, JPS Health Network, Fort Worth, Texas 

Best commercial design element we’ve imitated
Creating a self-serve toppings bar at our high school, which is loaded with all kinds of vegetable, sandwich and entrée toppings.
—Jessica Shelly, food services director, Cincinnati Public Schools

The best simple design fix that paid big dividends
The serving lines in one of my school districts were old, dated and had sticker residue all over them. They just looked downright awful. The district didn’t have the financial means to replace them, so we covered the front with black contact paper. This really made it look new and the black color streamlined things. This was an economical face-lift that really looked great and saved the district a lot of money.
—Ruth Arnold, operations manager, Nutri-Serve Food Management, New Jersey

Moving from two serving lines to one line in elementary schools. It seems like that might make service slower, but by having two servers on one line instead of one server on each line, I can get kids through faster. This has allowed me to save labor by eliminating one cashier and having more kids participate in lunch since the line moves quicker.
—Jessica Shelly, food services director, Cincinnati Public Schools

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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FSD Resources