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

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...

Cover story

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.

Menu Strategies

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

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.

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

Going Green