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
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.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources