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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources