New USC director to continue dining revitalization

Nov. 5—Kris Klinger has been named the new director of USC Hospitality at 33,000-student University of Southern California. Klinger joins USC after serving as corporate director for Strategic Alliance Group, where he managed a cross-section of accounts for Compass Group.

In returning to his alma mater, Klinger’s plans include further advancing USC’s commitment to providing fresh and sustainable food options by expanding the campus’s farmers’ market and leading the development of new dining options at the new 192,000 square-foot Ronald Tutor Campus Center, scheduled to open in the fall of 2010.

“We welcome Kris Klinger to the USC family and team,” Ian Sephton, assistant vice president of auxiliary services, said in a press release. “We are dedicated to meeting the community’s dining needs by bringing fresh, inventive ideas and concepts onto campus. Kris will be a huge asset in the continued development and growth of USC Hospitality.”

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Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources