Third Annual "The Best"

Catering

The best special event we’ve held in the last year
We hosted our NACUFS Regional Meeting last March, and the Dining Services team turned our marketplace servery into an upscale catering area with multiple platforms. We had a shrimp and grits station, a cold seafood bar, a smoked brisket and barbecue station, and an incredible dessert station with a variety of selections and in-house produced candies. Add a great band and everyone had a wonderful time.
—Dee Hardy, director of auxiliary services, University of Richmond, Richmond, Va.

Location for a catered event
The Gerald R. Ford Presidential Museum in Grand Rapids, Mich. We did two holiday events there and the museum was decorated with Christmas trees. There is a large space and floor-to-ceiling windows overlooking the Grand River. The museum staff was great and they had the best receiving area as far as food goes. The atmosphere was what made it so special.
—Randy Sparrow, director of food, nutrition and environmental services, Indiana University Health, Bloomington, Ind.

The Best, Sneakers Catering event we’ve done
We held a Suits and Sneakers Gala, which was a benefit reception and dinner for Coaches vs. Cancer, with proceeds going to the American Cancer Society. The event was held on the basketball court of Stegeman Coliseum. It was a very formal event with the exception that everyone wore athletic shoes. The white-gloved servers circulated throughout the crowd of 400 guests with items like bacon-wrapped scallops with red pepper coulis, risotto cakes with lemon aïoli and beef bourguignonne in puff pastry. For dinner we served Maryland-style crab cakes with tarragon remoulade and petite filet mignon with red wine demi-glaze with roasted garlic mashed potatoes and asparagus bundles. The event was upbeat and fun despite it being very upscale.
—Jeanne Fry, director of food services, Bolton Dining Commons, University of Georgia, Athens, Ga.

Theme for a catered event
Food around the world. I attended an event that had a bunch of stations, and each station featured food from different parts of the world and the different cooking styles from those countries.
—Tim Prosinski, Director of food services, Berlin Public Schools, Berlin, Conn.

Specialty menu item we’ve created for a catered event
A compressed watermelon with basil salt. I loved this one because it was born from the mother of invention. I made it for a last-minute catering event from what we had available. It was the middle of summer and this little appetizer exemplified the bounty of the summer. It was unexpected and took people by surprise.
—Eric Eisenberg, executive chef, Swedish Health Services, Seattle

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

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