Riding out Hurricane Sandy

FoodService Director will be looking for your “Frankenstorm” stories.

Here in New York City, the editors of FoodService Director magazine and foodservicedirector.com have orchestra seats for the weather system meteorologists are calling Frankstorm, Superstorm and Storm of the Century. We are working remotely, as long as the power holds out, because the area around our office in lower Manhattan is right in the path of the storm surge.

It was a little more than a year ago when we went through this same scenario, when Hurricane Irene hit the tri-state area in August 2011. But because this hurricane is merging with a cold front from the west, the likelihood of severe weather is stronger with this storm system.

Like most people in the storm’s path, we are concerned for our personal safety. But as journalists we also have a strong curiosity about the storm’s potential effects on our readers. So as soon as is possible after the storm abates, we will be looking to hear your stories about how you handled the storm.

We hope you will take the time to let us know how your operations fared, particularly if you are working in a facility such as a hospital, nursing home, retirement community or college that continued to feed residents or patients throughout the storm. Visit us on Facebook to share your tales, or send me an email at pking@cspnet.com.

Whether you’ve remained on the job, stayed at home or evacuated to a shelter, we hope you, your families and your foodservice colleagues will be safe.


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