FoodService Director | April 2014

The face of Obamacare: Grill cook Ryan Winkler had no health insurance. The Affordable Care Act changed all that—just as it's leaving little unchanged in FSD's role as employers.

FSD of the Month

Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.

Cover story

Research

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.

Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.

Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/...

Menu Strategies

Ingredients

Under 30

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.

Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.

What you need to know

Managing your business

Steal this idea

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...

Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

Review inventory and attach a point value to all unused ingredients. Award team members for incorporating [the unused] ingredients into their dishes and stations. Announce winners and the value of...

We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for...

We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one...

Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.

Confessions

Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.

Recipes

From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.
David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital.
The classic deviled eggs recipe gets a makeover.
Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has become a student
These lasagna rolls are packed with three types of cheese, fresh veggies and tomatoes, making it a favorite for pasta night.
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
This spring roll is featured biweekly in residential dining halls for sushi day.
It’s true; bacon can be added to almost everything, including this oyster dish.
Stouffer’s Whole Grain Macaroni and Cheese is tossed with chunks of ham and sweet green peas baked in a gratin dish until hot and
These Citrus Scallops bring a unique taste to the classic scallop dish.
This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.
Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.
Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness.
Amp up your seafood selection with these mild and flavorful mussels.
This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée.

Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.

Spice up your beverage selection with this semi-sweet Caramel Mocha Recipe.
Add a little spice to your menu with this Jambalaya Pasta Bake.
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party
Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
From bacon crumbles to shrimp and scallops, this pasta dish is great for a special entrée option.
Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

Spring into your new seasonal menu with this chilled seafood soup.