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...

Cover story

Menu Strategies

Ingredients

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

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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...

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...

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.

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