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

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources