What's on operators' wish lists?

Question: 

As the holiday season approaches, what’s on your wish list for your operation?

Answers from Chefs' Council

My list is long, but here are two:

  • To have more Menus of Change principles in every food venue on campus.
  • To create a chef exchange program, where we invite other campus chefs to come and teach and learn, and we send our chefs to other universities to do the same.

—Tracey MacRae
Campus Executive Chef
University of Washington
Seattle

Something I have been trying to accomplish and would love to finalize next year is our digital catering menu. I would like to build rotating seasonal menus for our website. I think having fresh menus as well as good visuals really keeps the customer excited and engaged. There is always room for the stars of the menu and people’s favorites, but keeping the palate in line with seasonal produce, holidays and weather also engages the kitchen in a challenging way that delivers a little more satisfaction, general knowledge and growth.

—Dewey McMurrey
Executive Chef
Texas Tech University
Lubbock, Texas

The No. 1 item on my list is improving our in-house bread-baking program. It’s been a priority for the last year, but unfortunately the participation has been slow. It’s one aspect of kitchen production that still seems to intimidate cooks, but the return in guest satisfaction is always very favorable. We will continue developing and training our staff.

—Ryan McNulty
Director  of  Culinary  Development  
Metz Culinary Management 
Dallas, Pa.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources