FoodService Director | August 2012

The Wellness Challenge: Wellness is a concept with a lot of moving parts and definitions. However you define it, to dietitians the mission is clear: identify the problem, develop a program to address it and find the best ways to communicate the message. T

FSD of the Month

Having the right person in a leadership position makes all the difference, according to Gloria Tursi, assistant dining director for 500-resident Riddle Village. “With the wrong person here...

Operations

Patient meal service at the GV Montgomery VA Medical Center was changed last spring to increase patient satisfaction. Instead of a traditional trayline delivery system, a new veteran-centered care...
At the recent conference of the Association of Nutrition and Foodservice Professionals, FoodService Director gathered together five dietary directors of long-term care facilities to talk about how...
Similar culinary programs at two Pennsylvania CCRCs where the foodservice is managed by Cura Hospitality are giving some residents an education, or re-education, in cooking skills. At the same time,...
Being in a hospital is difficult, especially for children, so Luby’s Culinary Services has created a new program to allow kids to have fun during their hospital stay. The program, the Chef...

Steal this idea

In one of our late-night eateries, one that is known typically for its fried fare, the retail culinary team has worked to lift the menu to one that is comforting, yet different. They’ve...
We established a set of key performance indicators for our operations. We developed new financial statements for each unit that clearly indicate the target goal and actual performance, such as plate...
We have a local food show during a meal in the dining hall. We bring in local vendors and farmers that we purchase from and let our customers interact with them and taste their products. Guests get...
We do a rat experiment in one of our middle school health classes. One rat is fed a diet of junk food, and another is fed school lunch. The kids measure the rats’ growth and watch their...
To increase awareness around healthy choices we place demo plates at the entrance of the dining hall that have scoops of Crisco on them to show how much fat there is in each item. The plates show how...
We believe employees should be recognized for good behavior, so we started Caught in the Act of Being Good. Supervisors “catch” employees doing something that demonstrates...
Every year we partner with the Special Olympics to do a gourmet extravaganza featuring our chefs. This year they raised more than $27,000. The chefs also win a trip to a food festival. This event is...
We offer a forum for our cafeteria patrons so that they can provide input regarding menu options, services, etc. It helps improve satisfaction and opens up communication, both positive and negative...
We do our own patient satisfaction surveys by including a survey on every tray. With Press Ganey, the sample size is normally pretty small and patients take the survey several days after they return...
To promote the idea that we have a diverse team but we are all on the same team we created T-shirts for all staff. The T-shirt features our mascot (a Terrapin) made up of the flags of several...
We create an entire food culture in our school, and we want that to extend to our parents as well. When parents come to pick up their kids after school, we take samples of food to the parking lot so...
We’re starting a Wellness Wednesday in our elementary schools where we will feature Chef Basil, a child chef we developed to get students to try new foods like a sweet potato casserole. If...

Cover story

There once was a time when, for foodservice operators, managing a “wellness” program consisted of providing a few healthy dining choices for those customers who were doing more...

Menu Strategies

Fruit salads have a new look these days. Chefs are grilling, pan-frying and even smoking fruit. Sometimes they’re tossing in out-of-the-ordinary ingredients to create a fun salad rendition...

Ingredients

Garlic is one of the most commonly used items by chefs. According to the Ag Marketing Resource Center, in 2010 the average person consumed 2.3 pounds of garlic. This month, FSD talked with...

Under 30

Jen Takara, café manager for Bon Appétit at Yahoo!, is our safety “Navy Seal,” says Robert Hart, general manager. Takara created, and continues to build on, a safety program. She has been an integral part of opening several
Emeline Garcia, cafeteria assistant at Salida (Calif.) Union School District, was hired as a two-hour cafeteria helper. Billy Reid, child nutrition services director, says she quickly showed she wanted to work more than two hours a day. Garcia quickl

Confessions

Byron Sackett, child nutrition director at Lincoln County Schools in Lincolnton, N.C., wishes flavored, upscale coffees had never been created and would be a tomato farmer if he weren’t feeding children.

Recipes

This dish makes a great side to traditional entrées. Green beans and yellow wax beans are tossed with garlic and red onion for a healthy and savory side dish.
This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.

Retail Experience

Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appé...

Health & Wellness

With the nationwide effort to make school lunches healthier, milk has become a focal point in many school districts. Flavored milk and high fructose corn syrup have come under fire, especially from...

Going Green

Nutrition education is becoming an increasingly important aspect for child nutrition directors. With the new meal regulations in effect as of July 1, school meals must now include a wider variety of...

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources