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

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...
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...

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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources