Cross-Training

FoodService Director - steal this idea - Helen Weschler - cross-trainingHelen Weschler
Direction, Dining Services
Boston College
Boston

We offer new employees, even hourly workers, two weeks of training in which they work through all of our departments. They work with a trained mentor to understand all aspects of the department. This gives us more well-rounded employees and fewer employee issues.

 
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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

Ideas and Innovation
students employees school garden

As foodservice directors add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens. Here’s what some operators have learned through starting their own programs—prepare to get a little dirty.

1. Preach trial and error

When it comes to gardens, it takes a lot of hits and misses before you can hit the ground running. At Amalie Arena in Tampa Bay, Fla., “It took us a good three to four months before we got it going,” says Bruce Ground, general manager for Delaware North. Flexibility was built...

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