FoodService Director | August 2013

Preventing Theft: Keeping an eye on your cash and inventory.

FSD of the Month

In 2000, Sam Austin had had his fill of commercial restaurants. The chef, who had no formal culinary education, yet had risen through the ranks to be the head chef at a number of fine-dining...

Operations

The following scene is played out daily in school districts all across the country: A child selects a lunch and takes it to the cashier station. The cashier calls up the student’s meal...

Steal this idea

We have a training day for employees. We bring in a motivational speaker to start the day and then hold workshops on skills and areas where we’re seeing the most problems on our accident...
We make our own gelato. Recently we started inviting staff to sign up to make the gelato for a day.  
We have a student employment fair specific to our department. We hired 200 students in one evening.
We started a marketing campaign called Team Nutrition. We wanted to increase our participation but, more important, to reduce the amount of healthy items that kids were throwing away. 
After the AHF conference in New Orleans we decided to do an action station with foods from the city.  
We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes. 
One of our dietetic interns collected uneaten food from waste bins and built a “waste buffet” to demonstrate to students how much food they take but don’t even touch...
We do pop-up restaurants once a month for the 400 residents of our community. We close off one section of our formal dining room for the event. 
We have cameras in our schools. At our monthly accident review board meeting we view videos of accidents so that the staff can see how people get hurt. This visual education helps prevent future...

Cover story

Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult...

Menu Strategies

Mass-produced coffee is falling out of favor, and fast. Now customers want local, sustainable options roasted fresh. So it’s no surprise many operators are partnering with local roasters...
Three Takes On offers several different versions of the same classic dish. This month: Mac and Cheese.
What’s the one thing your kitchen has in common with nearly every other kitchen? An international staff. “When you work with these people, they not only influence your food, they...

Ingredients

It’s good news, bad news for the beef industry. The bad: The drought has severely reduced feed yields for cattle, resulting in record-high beef prices. The good: Ranchers confirm that...
While hamburgers appear on most menus, they’re only one in a wide variety of beef sandwiches.  

Under 30

Angie Lu, FoodPro Administrator for University of California, San Diego, had made an impact on dining services by teaching managers, storekeepers and chefs at all levels. She also is an active member, and board member, of the department's To
Lisa Banner, senior foodservice director for (The Nutrition Group Inc.), Montour School District in McKees Rocks, Pa., is constantly improving area that need work. She also opened the Spartan Café, an area where students and teachers can

What you need to know

Foodservice operations at five U.S. Air Force bases are getting a new look this year as the Air Force Food Transformation Initiative (FTI) moves into its second phase. The program is designed to...
The number of students opting to stay on campus for their dining needs has increased to pre-recession levels, according to a new report. One of the main reasons for the uptick: menu variety...
When 59-bed Castle Rock Adventist Hospital, in Colorado, opened this month, one of its hallmarks was the 90-seat Manna restaurant, the employee/visitor  dining room that...

Managing your business

Microsoft Corp.’s foodservice department recently renovated three of its 28 cafés at the Redmond, Wash., headquarters campus. According to Paul Egger, senior services director...
N.J. Hospital Takes Over MOW Contract, Williston State College Plans $11 Million Renovation and more.

Emerging Trends

Confessions

Jeanne Fry, executive director of the University of Georgia Food Services, likes a good pork tenderloin sandwich and prefers a vacation spot where laptops and cell phones are nowhere to be found.
Sam Austin, CDM, executive chef at Claridge Court, in Prairie Village, Kan., treasures his health, loves cheese and ice cream and wishes he could read minds.

Recipes

Click through a Snapshots of all the recipes for the August 2013 issue. This month features unqiue sandwiches, salads and more.
Michael Atanasio, manager of food and nutrition at Overlook Medical Center, says he likes “to challenge people in terms of thought and creativity.” He certainly put his chef, Todd Daigenault, to the test when he asked him to come up with a cak
Make the perfect steak sandwich by preparing your steak overnight. The University of Northern Colorado shares its secret to the perfect steak sandwich in this recipe, while adding juicy flavors and topping suggestions.

Health & Wellness

Fat makes you fat? Not anymore, say most experts. In fact, oils like olive and canola are now thought to boost heart health because they are high in unsaturated fats. No wonder they’re...
For sufferers of food allergies, relief may be in sight. Two separate groups of “researchers”—the Children’s Hospital of Pittsburgh (UPMC) and two...

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources