FoodService Director | August 2011

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

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...
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...

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 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...
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.

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 menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

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