FoodService Director | April 2013

Great Spaces: "You eat with your eyes first" is a common phrase heard in foodservice establishments. That saying doesn't apply only to food. The dining environment plays a huge role in diners' enjoyment of their meals. With that in mind, we found five ope

FSD of the Month

Iraj Fernando has not allowed his 13 years of restaurant experience to be forgotten since his switch to non-commercial. As executive chef/manager for Southern Foodservice Management Inc., at Bosch...

Cover story

Research

Operators not making changes to meal plan offerings.

In honor of the 20th anniversary of the nutrition label, we thought we’d share how operators in the non-commercial foodservice industry post the nutritional content of the items they serve.

Menu Strategies

Ingredients

Design Portfolio

When more than 1,000 students were to be added to Union High School, in the Union Public School District in Tulsa, Okla., Lisa Griffin, R.D., director of child nutrition, knew she needed to upgrade the cafeteria to be able to handle the influx. The school

Built in the 1960s, Bistro3 Dining Hall had only received equipment updates when needed. The renovation brought several restaurant venues together under one roof, along with natural light and a comfortable Western Michigan-themed atmosphere. The venue fea

In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station,

In January 2013, Geisinger Medical Center opened the Atrium Café, in the lower level of the campus’s Hospital for Advanced Medicine. Foodservice Director Steve Cerullo says the 350-seat café took the place of three disparate operations

Under 30

Turon Cummings, director of dining services for Chartwells at DePaul University's Loop Campus in Chicago raised his unit’s check average by 14% over the prior year by introducing new concepts that coincided with trending items, such as a Burgers

Carlen Loewenthal, R.D., administrative dietitian at the VA Greater Los Angeles Healthcare System excels in working with and motivating others, says Pamela Higgins, R.D., administrative section chief of nutrition and foodservices. Loewenthal works effecti

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We started serving salad at breakfast to satisfy our Asian students, who are used to eating salads in the morning. We offer proteins such as eggs, chicken and tofu.

To help residents make healthy choices from the salad bar we started using color-coded tongs. We put green tongs in healthy items such as lettuce, tomatoes and raw vegetables and we use blue tongs...

We are in the process of scripting and filming a series of 15-minute cooking videos that are all based on healthy ways to prepare some commonly unhealthy dishes. The videos are a partnership between...

We have a room service menu. We serve patients that stay three days up until three months. To increase variety for those patients who are in the hospital for a long time, we set up a make-your-own...

We developed a line of housemade gluten-free/vegan burgers. We bound them with processed Rice Chex, garbanzo bean flour and/or flax seeds. This change increased our healthy burger consumption by 75%.

We created a coupon book for all of the departments of our campus enterprises division, which features coupons for targeted campus dining locations, bookstores, golf courses, etc. The goal is to...

In our Watterson Dining Commons we have a Fresh Bites venue that features items from the American Dietetic Association’s top 100 perceived healthy items. The station features fresh...

We had a computer science student develop an iPhone app for our department. Costs can be 90% less than using a traditional development company. Most times using a student will provide high-quality...

We reward employees who lose weight or reduce their BMI. Employees are weighed quarterly and receive 10% off in the cafeteria if they lose weight. 

Confessions

Rich Burlingame, director of nutrition services at Great River Medical Center in West Burlington, Iowa, wants to sail the world and would be an architect if he weren’t in foodservice.  

Recipes

Five Questions

When Metz Culinary Management rolled out its designer burger concept in late 2012, Jose Dos Santos, chef and general manager at Genesis Biotechnology Group’s Waterview Café, in...

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Retail Experience

Operations