FoodService Director | August 2011

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

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
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 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 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...
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...

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

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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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