Local Eats—B&I Operation Welcomes Community Restaurants

Published in FSD Update

Signature restaurant dishes in the comfort of your own cafeteria? Yes, please. The employees at Royal Bank of Scotland (RBS), in Stamford, Conn., got that chance last month as part of the first of a monthly program that will bring in locally owned Stamford restaurants to the café. Frank Miglino, director of operations for Restaurant Associates at RBS, says the program came about after an employee at RBS hooked the foodservice department up with Stamford Downtown Special Services District, which promotes locally owned establishments to the community. “RBS has a big initiative to support the local community, so this was a way to partner with RBS for the foodservice piece of that,” Miglino says.

RBS used its mobile cart to set up a special station for Napa & Co. to present its dish. Miglino says RBS hopes to host a different restaurant every month during the summer. Next up on the schedule is the Columbia Park Trattoria, a family-owned Italian restaurant. Miglino says there are a lot of restaurants that are eager to participate. “It makes sense because they get exposure to 2,500 potential customers, and we get to offer our customers something special.”

Napa & Co. prepared one of its signature dishes for the event, sheep’s milk ricotta gnocchi with braised veal breast, sage velouté and Moliterno cheese. A smaller portion than what is served in the restaurant was offered. The dish gave RBS employees a taste of the restaurant’s commitment to simple, clean flavors. Miglino says the owner and chef of Napa & Co. visited RBS several times to finalize the menu for the event.  

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...

FSD Resources