FoodService Director | August 2011

Homegrown Culinary Training: UNC Hospitals and Rex Healthcare launch chef training programs.

Speaking about child nutrition reauthorization last year, Secretary of Agriculture Tom Vilsack said one of his main priorities was to increase student access to school meals on non-school days,...
FSD talked with Dr. Janey Thornton, USDA deputy undersecretary for Food, Nutrition and Consumer Services, about the HealthierUS School Challenge and Chefs Move to Schools to find out what the...
As part of a new contract with Morrison Management Specialists, 428-bed Penn State Milton S. Hershey Medical Center has renovated a café into a franchise Au Bon Pain location.

In only one year, Theresa Laurenz has made a big impact as the dietitian for Sodexo at Northwestern University in Evanston, Ill. One of her many initiatives is working with students—who...

This spring, 259-bed Elmhurst Memorial Hospital relocated three miles south of the location where the hospital had stood for the past 85 years, which created the opportunity for the food and...
As marketing manager/café supervisor for Bon Appétit at Stanford Graduate School of Business in Palo Alto, Calif., Shannon Donahue has the unique ability to support and innovate in multiple arenas, says Maisie Greenawalt, vice president of m
Indian spices—cumin, cinnamon,  coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and...
The first attribute of Samantha Martin’s that really stood out to me was not just that she picked things up very quickly, it was that she subtly enhanced our processes as opposed to just following the status quo, says Michael Atanasio, manager of fo

FSD of the Month

Jeff Shaffer believes in the power of leading by example. As executive chef for Parkhurst Dining Services at Reed Smith in Pittsburgh, Shaffer manages day-to-day operations, finances, menu planning...

Research

The majority of hospitals say they expect to pay more in food costs in 2012.

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We have Professional Learning Communities (PLCs) where we break up into two groups and we do research, read books and then report that to the entire staff. One group talked about tools for talking...
We converted a 400-square-foot concession stand at our events center, which was only being used a few times a year, to a sandwich shop. It now generates $500,000 a year in revenue for us.
We give out the Crystal Bowl Award, which is an actual crystal bowl, to the manager who has the highest participation. It is symbolic of beauty, clarity and quality—the beauty of feeding...
We created a link that we used to solicit feedback on campus dining. We put the link on refrigerator magnets, business cards and T-shirts that student government officers wore the first week of...
We held a “Willy Wonka and the Chocolate Factory” dinner. We screened the film and offered menu items such as Gobstoppers, Snozzberry pizza, Willie’s bowtie pasta,...
We did a theme dinner based off the TV show “The Deadliest Catch.” We served lobster provençal, crab legs, crab cakes, fire-roasted salmon, clam chowder, shrimp and...
We developed a field trip program called Culinary Learning Journeys, which takes students to local dairy farms, CSA farms and food production facilities. Students can meet farmers to learn about the...
We are making seafood burgers using tuna, wahoo, mahi mahi and salmon. I worked with my executive chef, Richard Plasencia, to create these burgers to bring a restaurant/hotel mentality into a...
Instead of cutting up a watermelon to serve to students, we slice the top off the watermelon and provide a melon baller so that students can serve themselves. It saves us time, and we’ve...
I buy some things off Amazon. We are a small hospital so we are able to order healthy snacks from Amazon. If the vendor says we only carry this, then you are stuck with what they offer, and...
We put the hometowns of our student employees on their name badges, like they do at hotels and resorts. It can be a conversation starter and it makes students feel more important and valued.
We have a program called Feed the Need, which allows us to donate surplus food to the less fortunate while reducing the amount of waste discarded. The staff has been trained on how to pack and store...

Cover story

With the hundreds of culinary schools and chefs in the foodservice industry willing to lend their expertise, there are any number of training programs and partnerships of which directors in non-...

Menu Strategies

Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef,...

Confessions

Helen Phillips, senior director of school nutrition at Norfolk Public Schools in Virginia, and the School Nutrition Associa-tion’s new president, fears disappointing people and never doubted that she was meant to be in child nutrition.

Recipes

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
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Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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