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

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

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
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

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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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