Third 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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

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