Fourth Annual "The Best"

Fourth Annual "The Best"

Misc.

Best kitchen disaster that I can laugh at now
We were in the midst of a pretty extreme blizzard a number of years ago. The hospital was full of patients, but a large percentage of hospital staff were simply unable to get to work and those that were here worked long shifts and could not leave for days. We had one grill cook and one cafeteria service worker to keep the employee cafeteria operational. Finding a cashier for that area was out of the question because the patient feeding function would have been greatly compromised. With no cashier, the decision was made to make the food in the cafeteria free to those employees that were at work. We soon found out that you should NEVER, NEVER do that. We were emptied of inventory in a few short hours and had no way to get additional product into the hospital until the roads were cleared the following day. It is funny now, but we learned a very important lesson: No good deed goes unpunished!
—Margaret Kipe, R.D., director, nutrition services, Reading Health System, West Reading, Pa.

Best funny complaint from a customer
When I was working in South Beach, a customer ordered chicken penne with vodka sauce and asked for the vodka on the side. He complained when we couldn’t fulfill his request of serving him a shot of vodka with his pasta.
—Pierre Sierralta, corporate supply chain manager, Baptist Heath South Florida, Miami

Best childhood food memory
My birthday is in the spring during morel season in Indiana. I always looked forward to many batches of fried mushrooms for my birthday.
—Kathryn Grover, director of nutrition services, Nationwide Children’s Hospital, Columbus, Ohio

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