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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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