Second Annual "The Best..."


Restaurant design idea I’ve stolen
We purchased a few Electrolux Infared Panini Grills to speed up service in our customized deli stations located in residential dining facilities. We had struggled with speed of service with traditional panini presses.
—David Friend, director of dining services, West Virginia University, Morgantown, W.Va.

Recent equipment innovation I’ve seen
Since we do a lot of tableside cooking, the eco-friendly induction cooking system is fantastic. It allows instant control of cooking energy similar to gas burners, and because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods.
—Robert Darrah, director of dining services, Legacy Retirement Communities, Lincoln, Neb.

Twist on a “traditional” cafeteria space I’ve seen
Brevard Public Schools’ Galley Grill. This was a hodgepodge outdoor area that was renovated and turned into a ship with two serving lines. The school used to be a middle school that served 800 students and it was turned into a high school that served 2,500 students. They only had two serving lines, so they needed additional points of service and the Galley Grill did that.
—Dawn Houser, director of nutrition services, Collier County Public Schools, Naples, Fla.

The Best, KU, Garden use of small space I’ve seen
We have a rooftop herb garden tucked away in a corner between some of the heating and cooling equipment. This area has always been locked away and was lost space. We now grow tomatoes, peppers and eggplant. While the roofing equipment utilizes a great deal of the square footage, it also provides much-needed shade to the more delicate herbs. We have 14 pickle buckets, three whiskey barrels and three earth boxes. This provides herbs for our catering operation and the full-service lunch restaurant during the summer months.
—Janna Traver, executive chef/assistant director for KU Dining Services, University of Kansas, Lawrence, Kan.

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources