2014 Silver Plate awards announced

Coston, LoParco, Ford, D’Onofrio receive honor.

OAK BROOK, Ill.—Lisette Coston, FoodService Director’s FSD of the Year in 2011, is one of eight winners of the IFMA Silver Plate Awards. Coston, executive director of support services for St. Francis Health System, in Tulsa, Okla., won in the Healthcare category.

In the other non-commercial categories, honorees include Mark LoParco, dining services director at the University of Montana, Colleges & Universities; Sandra Ford, foodservice director for Manatee County Schools, in Florida, K-12 Schools; and Kevin D’Onofrio, foodservice director for the United States Military Academy, in West Point, N.Y., Specialty Foodservice. There was no winner this year in the Business & Industry/Foodservice Management category.

Restaurant category winners were James Broadhurst, CEO, Eat‘n Park Hospitality Group, Pittsburgh, Chain Full Service; Steve Romaniello, managing director, Roark Capital Group, Atlanta, Chain Limited Service; Jack Williams, co-founder, Richie’s Real American Diner, Temecula, Calif., Independent Multi-Concept; and Brad Nelson, vice president and corporate chef, Marriott International, Bethesda, Md., Hotels & Lodging.

The eight award winners will be feted at a banquet May 19 in Chicago during the National Restaurant Association Show, when one will be recognized as this year’s Gold Plate winner.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources