FoodService Director | April 2012

For the second annual Goldies awards, presented in partnership with The Culinary Institute of America, FSD honored four operations that showcase the gold standard in Going Green, Focusing on the Guest, Food Democracy, and Health & Wellness. The issue also

Mary Molt is a rare individual in the foodservice industry: She is both an operator and an academic. In addition to directing the dining operations at Kansas State, she is an assistant professor of...
After more than two decades as a foodservice administrator for the Virginia Department of Corrections, Ricky Clark has spent the last five years helping to teach people to work in correctional...
Since joining UCSF Medical Center in 2006, Dan Henroid, director of nutrition and foodservices, has renovated every retail location, resulting in retail sales’ growth from $3 million to $6...
At Microsoft’s Redmond campus, Freeman is responsible for 43 cafés and Microsoft’s Commons, which houses 14 restaurants and nine retail spaces such as a bank, hair...
Tofu Potato Hash
This curry-spiced hash can span the dayparts, serving as a side or main dish at breakfast, brunch, lunch or dinner. Potatoes add heartiness, spinach and tofu boost nutrition, and pimientos, red onion and jalapenos contribute contrasting color and flavor.
There are 38 schools and 18,000 students in the three southeast New Mexico districts for which Lyman Graham manages foodservice. Under Graham’s guidance the districts have increased...

FSD of the Month

The ability to translate what goes on in the back of the house to the front of the house is the key to Erwin Schmit’s success. As foodservice director for Aramark at Grainger Headquarters...

Research

FoodService Director’s 2012 College & University Census is a snapshot of the C&U market, based on information from the 2010-2011 school year, supplied by 50 institutions.

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We have an Around the World dinner two or three times a year. The students come into the kitchen to work with the cooks to make the authentic dishes from their countries or regions.
In order to get new hires familiar with the services we provide, we offer each new hire a welcome kit. The kit includes a FreedomPay tag preloaded with $7 for lunch on their first day; a reusable mug...
We have our produce company come in during apple season and set up a stand with different kinds of apples. If a customer can guess the different kinds, that person wins a basket of assorted apples.
Fall is a difficult time of year for foodservice, especially college and K-12. It’s like opening a business from scratch. We no longer implement big changes in the fall. We design our...
We give teachers a welcome bag for back to school time. This swag bag is filled with bottles of water and nutritious snacks. The bag includes a coupon for one free school breakfast.
For National Nutrition Month we post and email healthy, creative, build-your-own sandwich ideas. We also gave out magnets with five healthy sandwiches students can make with simple ingredients that...
I have vendors come in and do a showcase for students at lunch. Students get to choose one entrée from the vendors. I provide the sides to make the meal complete and reimbursable. The...
To increase engagement with our guests we have started our own YouTube videos of our activities and students enjoying them. The students love watching the videos. We linked them to our home page and...
Our residents have apartments. They eat one free meal a day and cook or eat out the other meals. Residents asked me about food and nutrients, such as what foods have vitamin A. I started a monthly...
We’ve used our yearly employee benefit fair as an opportunity to try out new cafeteria menu ideas. People are more likely to try foods when they are free. As they go to vendor tables to...

Cover story

At the 36,000-student University of North Texas, in Denton, the guiding principle of the foodservice program is simple: “Everyone eats, so everyone counts.” For Executive Director...
Chartwells Higher Education believes that to most effectively focus on the guest the company had to create a program that fully trained their associates on how to deliver exceptional customer service...

Menu Strategies

Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors...

Under 30

Karen Lis, R.D., operations manager at Minneapolis VA Medical Center, has taken on her position with a flurry of activity that has been seamlessly implemented despite union presence, says Tonia Dockter, director, nutrition and food services. Lis supervise
The Food Zoo at the University of Montana, Missoula, averages 2,600 meals per day, or roughly 583,000 meals total. As production manager, Mae Ikerd is directly responsible for the proper ordering, receiving, storage, safety and inventory of approximately

Confessions

Erwin Schmit, foodservice director for Aramark at Grainger in Lake Forest, Ill., doesn’t get TV food programs, admires President Obama and has eaten octopus while it was still moving.

Recipes

We mix traditional local cuisine with the current diversity of the area. For example, we make a Chesapeake Ropa Vieja, which mixes Cuban flavors with Maryland traditional flavors in a bed of cilantro...

Health & Wellness

Foodservice operators at many colleges and universities have developed health and wellness programs, but few have taken their efforts to the extent that dining services at the University of New...

Going Green

No 2012 Goldies Award winner embraced its category more literally than the University of Massachusetts, Amherst. UMass Dining has been going green with its permaculture garden ever since it was...
At the Novato Unified School District, the child nutrition department is reaching out to the community to help extend the department’s healthy message outside of the cafeteria. Miguel...

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Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

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