FoodService Director | August 2011

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

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...

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

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...

Cover story

Research

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

Menu Strategies

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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...

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...

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