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

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...
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...

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.

Steal this idea

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...
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...

Cover story

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...
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...

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

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
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

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...

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

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