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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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