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.

Keywords: 
news

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources