The Samarkand appoints two management and dining service directors

Covenant Retirement Communities’ The Samarkand, a not-for-profit continuing care retirement community in Santa Barbara, Calif., appointed John Campbell to facilities management director and William Henderson to dining services director.

Before joining The Samarkand staff, Campbell worked as the assistant director of facilities management at the community’s sister retirement community Covenant Village of Colorado, in Westminster. Campbell will oversee maintenance, grounds keeping, housekeeping, laundry, capital projects, refurbishing, security and fleet vehicles and safety programs.

Previously, Henderson was the executive chef for Alpha Phi sorority at the University of California in Santa Barbara. He also worked at a retirement community in Montecito, Calif., for almost 30 years prior to working at the university. Henderson will oversee all food and beverage operations and manage the community’s catering, according to a recent release.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources