Second Annual "The Best..."

Traditional Marketing

Idea to attract new business
We implemented a late-night pizza and wing delivery service, South West Express. The operation is open until 2 a.m. Sunday through Thursday and 4 a.m. on Friday and Saturday. When the dining commons closes for the evening South West Express opens—using the same kitchen for retail operations. Express is a drop-off disposable catering service with no associated service charges or fees. The concept positions UMass Dining to compete with commercial operations such as Panera.
—Garett DiStefano, director of residential dining, University of Massachusetts, Amherst, Mass.

The Best, California CheeseMarketing campaign I’ve ever seen
The Real California Cheese campaign always brings a smile and often an outright laugh to me. The named, happy cows, the whimsical captions and stories and the pride in the products [stick with you].
—Melissa Miller, executive chef for Bon Appétit, SAP, Palo Alto, Calif.

Healthy marketing/signage campaign we’ve developed
Sodexo’s Wellness and You and Simply To Go program are great for marketing our fresh offerings. The programs and the signage are great for customers because it forces the buyer to read and uses information that is current and useful to the consumer. The Meatless Monday campaign also is a great component for our healthy line as it educates consumers and promotes healthy eating.
—Stephanie Tanner, general manager for Sodexo, Cumberland Medical Center, Crossville, Tenn.

More From FoodService Director

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources