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...

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.

Operations

Reeves Healthcare
As food prices continue to climb, healthcare operators are tasked with finding innovative ideas to keep customers satisfied and budgets under control. At Elmhurst (Ill.) Memorial Healthcare, Dave...

Steal this idea

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. 

Cover story

So much about dining is visual. But it’s not just the food that needs to look amazing. Creating an inviting dining environment is key to a location’s success. Below we showcase...

Menu Strategies

There was a time when most beverage selections consisted primarily of carbonated sodas and a few off-flavor drinks,” says Chris Basmagy, assistant director of nutrition services at Wexner...

Ingredients

With foodservice customers eating more healthfully, fish has gained importance on menus in a growing number of non-commercial operations. But that has brought with it questions about sustainability...

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...
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...
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...
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...

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

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

This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.

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...

Retail Experience

Responding to continued student requests for foodservice outlets akin to a 7-Eleven store, Boston College Dining Services has opened three “mini-marts” that it calls On The Fly...

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources