Non-commercial foodservice operators win big at restaurant show

The University of California San Francisco Medical Center was named Innovator of the Year at the 2014 NRA Show.

CHICAGO—Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago. The University of California San Francisco (UCSF) Medical Center received the top prize of Innovator of the Year, in addition to winning the Health & Nutrition category.

UCSF Medical Center won for its Smart Choice Smart U program. The digital-based wellness plan utilizes online platforms, mobile applications, and digital signage to provide real-time nutritional information on the center’s food outlets, which can be balanced with a personal activity component driven by partnerships with MyFitnessPal andFitbit. Dan Henroid, the director of nutrition and foodservice for UCSF Medical Center accepted the award on his team’s behalf. See video of more information here.

“Winning our category was, in itself very significant for our team,” Henroid said. “The talent in this year’s awards top-notch, and we are honored to be recognized among all these great innovations. I have to give a big thanks to my team, USCF, and the entire food and nutrition services team – they make our work possible every single day.”

“The winners of these initiatives are at the forefront of innovation and ingenuity in the foodservice industry. These programs succeed in pushing boundaries and exploring alternative ways of operating while creating a synergy between business and creativity,” said Sam Facchini, Convention Chair for NRA Show 2014 and co-founder and co-owner of Metro Pizza.

The other 2014 Operator Innovations Awards winners are:

Menu Development

UNC Healthcare: Restaurant Delivery Program
A new paradigm in Healthcare food service that provides patients at UNC’s hospital with nearly 100 entrées using 20-page menu categorized into distinct restaurant brands—resulting in a significant rise in patient satisfaction scores and over $1.3 million in savings since its inception two years ago. The Restaurant Delivery Program is the first hospital to use Su Vide techniques including Su Vide chicken, hamburgers and salmon. In their first year, the program saved UNC more than $500,000 in labor and $400,000 in costs, employee morale was up, patient’s attitudes were upbeat and costs were down. See video of more information here.

Marketing

Orange County Public Schools: OCPS Truck of the Month (T.O.M.)
The Orange County Public School Truck of the Month (T.O.M) Program reflects their effort to implement current trends in the restaurant and foodservice industry into an educational setting that kids can relate to and understand. This program capitalizes on the food truck craze to increase students’ daily participation in their school lunch program—partnering with a new vendor each month to develop items that are food truck inspired, nutritionally compliant and served off Orange County Public School’s very own food truck. See video of more information here.

Sustainability

Delaware North Companies Parks & Resorts: GreenPath®
This stewardship with five indicators – environmental management, asset protection, interpretation and education, community outreach, healthy food and healthy living platform, assigns roles, responsibilities and best practices reaching from dedicated leadership to individual associates to meet stringent standards in waste disposal, conservation, supply chain and is verified by receiving third party audits—promoting sustainability and healthy communities/people across many diverse and seasonal properties. See video of more information here.

Technology

Dickie Brennan’s Restaurants: RAIL Payment Platform
The multi-concept restaurant group joined forces with application technology group RAIL to create a pay-at-the-table program for all their concepts. I.T. Director Derek Nettles worked with the RAIL team to create the exclusive system, which integrates the restaurants’ point-of-sale and reservation systems to track dining and service preferences for guests. Diners are able to pay their bill right at the table, without which yields data that is sharable between locations for more personalized service and better-targeted marketing messages. See video of more information here.

More From FoodService Director

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources