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

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...
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...

Steal this idea

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...
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...

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

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
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

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 simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.
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.

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
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

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