Readers react to SNA criticism

Two child nutrition directors write letters expressing disagreement following blog post about School Nutrition Association.

It’s always exciting to hear from readers about a piece you’ve written. Those in the child nutrition industry are oftentimes the most proactive in writing emails to us regarding the stories we create. It’s just another way these dedicated individuals share their passion about feeding children.

Hoping to clarify my blog, I wrote the following to Spero and Burkhardt: My point wasn't that SNA was asking for all these detailed points (maximums on the amount of grains that could be served per week, for example), but it was rather asking for a standard definition, if you will, of what constituted a reimbursable meal. The USDA then took that directive, to create a definition, and created the individual mandates that came to make up the new meal pattern. The same thing can be applied to competitive foods.

This industry is a big one—there are more than 45,000 people who receive FoodService Director and that’s just scratching the surface of the non-commercial industry—so it’s often hard to ensure we’re hearing everyone’s voices and sharing their stories. So please contact us whenever you’ve got something new and exciting going on in your operation. Or when you’ve been faced with a new challenge. And especially when you think we’re wrong.

We look forward to hearing from you!

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

FSD Resources