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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources