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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Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

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Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

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Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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FSD Resources