Third Annual "The Best"

Social Media

Twitter promotion I’ve seen
Seattle-based Cupcake Royale was the first cupcake café to open outside of New York City. Founded in 2003, Cupcake Royale grew from one location to five during an enormous economic downturn by building reputation and loyalty through Twitter. [They would] tweet secret specials like Cupcake Happy Hour at a particular location and time. They would closely relate themselves with the local scene by tweeting about special guests in music, pop culture or politics as an excellent PR strategy.
—Storm Hodge, assistant director of food services, University of Washington, Seattle

The Best, Twitter Idea to increase Facebook likes/Twitter followers
Using one of our marketing street team members, we offered a reusable cold cup as a thank you for simply signing up to “like” our Facebook page. The street team visited several locations around campus, armed with a laptop where students could sign up on the spot and receive their cup. We increased our fan base by 250 people over the course of two days.
—David Hill, area manager, University of New Hampshire, Durham, N.H.

Commercial use of social media that I’ve stolen
I love Boston’s Joanne Chang’s Flour Bakery + Café Twitter feeds’ conversational tone. We’ve tried to adopt that personal, ironic, observational, warm and friendly tone with our posts.
—Patti Klos, director of dining and business services, Tufts University, Medford, Mass.

The best non-promotional use of social media
My college-age daughter connected me with pinterest.com. The site advertises it as a virtual pinboard and a method to “organize and share the things you love.” For me, the best part is that it allows you to tell a “story” as opposed to a one-time Twitter post. You can create a pinboard of related topics, ideas or thoughts. You can create separate boards to categorize things like favorite recipes and share it with others.
—Julie Jones, director of food and nutrition, Ohio State University Medical Center, Columbus, Ohio

Facebook promotion I’ve seen: The Cypress-Fairbanks Independent School District posts a picture each day of the meal a nutrition services employee chose to eat that day from one of the district’s schools. It shows great variety of options, including vegetables.
—Melanie Konarik, director of child nutrition, Spring Independent School District, Houston

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources