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

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...
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...

Confessions

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

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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