How healthy is your operation?

FoodService Director is looking for the healthiest institutions and companies in the nation.

Usually, I use my blog to chronicle my travels around the country and relate what I’ve learned as I visit readers and see their operations. But I digress this time for a couple of reasons. First, the winter has not been kind to my travel schedule. Second, I wanted to call readers’ attention to an important search we’re engaged in.

We are looking for the healthiest foodservice operations in the country. Which operators have the healthiest foodservice programs for their guests and their own employees? Who features the healthiest menus? Who does the best job of promulgating nutrition information? Who does the best job of promoting a healthier lifestyle, through social media, incentive programs and the like? Who seems to have the best handle on what will get their customers to eat more healthfully?

Obviously, we need your help. We’d like you to identify who in non-commercial foodservice does the best job at meeting these criteria. In short, who do you recommend operators turn to when they ask to see the best examples of healthful dining? And this is no time to be shy; you may be the institution or company that does a stellar job when it comes to wellness.

In our June issue we are going to reveal the companies and institutions we believe are the healthiest foodservice programs in the country. It will be the 2014 version of our much talked-about list of the 20 most influential people in non-commercial foodservice, which we released in mid-2012.

We already received quite a few nominations, and we ourselves know of even more. But you know better than any of us who among your peers should be saluted. So tell us who they are. Send your nominations to me at pking@cspnet.com. Just include the name of the facility and the foodservice director, along with a short essay about why this facility fits the bill.

Time is running short. Please submit your suggestions to me by April 1 for consideration. Then watch this space for an advance announcement of who will be featured in the June issue.

 

More From FoodService Director

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources