Second Annual "The Best..."


The Best, F'Real shake Takeout concept I’ve seen in the last year
We’ve had outstanding success with the F’real classic milkshakes, fruit smoothies and frozen cappuccinos. We have had good sales since we opened this in our Munchy Mart c-store in September.
—Hal Brown, director of dining services, University of Northern Colorado, Greeley, Colo.

The best retail concept I’ve seen
Wegmans Retail Food Service. From the focus on local farms, to being one of Fortune’s top 100 companies to work for in the USA, they always strive for excellence. They have the best varietyof any supermarket. They have an eatery where you can get pizza, made-to-order subs, a pasta bar, carving station and a great salad bar. Their selection of freshly made, take-home dinners for busy families is fantastic. Plus, they are really involved in each community they are in.
—Mark Bordeau, senior director of foodservice, Broome-Tioga BOCES, Binghamton, N.Y.

The best retail menu item we’ve developed
Our most popular deli item is a wrap station with the bread base coming from lavosh.
—Shawn LaPean, executive director, Cal Dining, University of California, Berkeley

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

FSD Resources