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.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources