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 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...
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...

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

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

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Breakfast chili

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While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

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