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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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FSD Resources