Top 10 Stories of 2013

Published in FSD Update

Before you ring in the New Year, take a look back at the stories that caught our readers' attention in the past year. Here are our most popular stories of 2013, as determined by readers.

1. Cedric Junearick: Reluctant Star
As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came open, the chef had a hard decision to make.

2. Fairfax, Va., students unhappy with quality of meals
A survey of students at Fairfax County Public Schools shows that 79% of students strongly disagree with the statement, "I usually like the food served in the cafeteria."

3. Miami schools pilot disposable sugar cane lunch tray
The program is part of the Urban School Food Alliance, which includes five other large districts.

4. Unidine rolls out OHSOGOOD wellness program
Unidine Corp., the Boston-based food management firm that provides foodservice to more than 150 healthcare, senior living and corporate accounts, has introduced a new wellness program called OHSOGOOD.

5. Analysis: Much ado about nothing?
Fast food outlets in hospitals might seem nonsensical, but there’s more to these partnerships than just a menu.

6. School recipe ideas worth stealing
These recipes, ranging from pizza to hummus, will help any school operator or chef looking to spice up the menu. 

7.  What You Need To Know: Sodexo goes “In My Kitchen” for new promotional series
Sodexo’s Brand Management division is bringing celebrity chefs to its clients through a new promotional series called In My Kitchen.

8. Six districts form super alliance for school food purchases, best practices
New York, Los Angeles, Chicago, Miami, Dallas and Orlando band together to improve quality of items served to students.

9. 2013 LTC/Senior Living Census: Ancillary foodservice locations not popular
Culture change, food trends and meal plans also covered in this year's census.

10. Thirty minutes or less
Operators find valuable revenue streams with minimal investment in meal delivery programs.

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Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

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
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

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