Second Annual "The Best..."

Design

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
school bus

We retrofitted a school bus to serve a dual role. During the school year, it travels school to school where students use it as a learning lab; and during the summer and long school holidays, the bus transports meals to specific sites to feed children.

Ideas and Innovation
welcome hand

We review a welcome packet during the interview process that includes absence policies, salary and pay dates, job description and uniform policies. We show the uniform, hairnets and shoes to potential hires. The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed. I want to believe that has helped the retention process.

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

FSD Resources