FoodService Director | August 2011

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

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
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...

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.

Steal this idea

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...
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...

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 University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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