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

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...
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.

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

Sponsored Content
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From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources