FoodService Director | April 2011

2011 Silver Plate Winners: Lora Gilbert, Dee Hardy, George Miller, Steve Sweeney and Bruce Thomas were honored by IFMA with the 2011 Silver Plate Award.

FSD of the Month

Cyndi Gloodt’s enthusiasm infects everyone around her. As general manager for Sodexo at Northern Trust Bank in Chicago, Gloodt’s ability to work with her clients and her drive and...

Steal this idea

We found a solution to the afternoon “dead” period. From 2 p.m. to 4 p.m. we average 300 covers at one of our dining halls by offering afternoon tapas. We replace the expensive...
We hold workshops where we show people how to take advantage of all the nutritional and wellness-based programs in our operation. Topics covered include how to find nutritional information for the...
We held a Man vs. Food bimonthly event with our students. We have done an extreme wing competition, a colossal burger challenge and a giant burrito. The students get very excited when we hold these...
School nutrition has three shareholders: students, teachers/staff and parents. The first two are easier to reach. To get vital feedback from my parents I started a monthly nutrition coffee modeled...
We are running a series at our action station called "Not all burgers are beef.” We have introduced our own recipes for black bean, salmon, turkey and barley-mushroom burgers. We...
Each month I host a “My Cousin Vinnie” live cooking station at each of our four locations. With 6,500 employees it’s easy for people to recognize me but being in my chef...
We have a menu item called Grillin’ Fresca, where we bring out our deli slicer and put it in the grill station and slice fresh meats to order. For example, we do a top round of beef sliced...
There is not much money to do nutrition education and special promotions in school cafeterias. We have formed key relationships with local agencies and organizations to bring promotions into the...
When doing culinary training for our staff, we invite the local schools’ kitchen staff to attend as well. They tend to come to learn knife skills. Since we all are working on using more...
We started superfood tastings. We pick 13 items from fruits to grains. Every Wednesday my chefs prepare a healthy dish, and I pass out samples. We also give a handout with all the nutrition facts. We...

Confessions

Karen Green, school nutrition director at Thomas County Schools, Thomasville, Ga., shows her Southern pride with her love of grits and Paula Deen.

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sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

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chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

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