New York’s soda ban affects Fordham foodservices

Foodservice will have to comply with new size restrictions.

Sept. 26—Soda-loving members of the Fordham community may wish to change their drink of choice when traveling around New York City, where large helpings of soda will soon be a thing of the past. As of March 12, 2013, restaurants and concession stands within the city limits will be required to restrict helpings of sugary drinks to 16 ounces per container.

The rules, which apply to any drink that contains over 25 calories per eight ounces, including many sodas and juices, will not be put into effect in supermarkets or convenience stores. Furthermore, it will not prevent consumers from purchasing multiple 16-ounce bottles of sugary drinks. Like many other institutions, Fordham will have to make some changes to its food service in order to comply with the new regulations.  

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources