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...

Cover story

Menu Strategies

Ingredients

Under 30

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

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

What you need to know

Managing your business

Emerging Trends

Steal this idea

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...

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...

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

Michael Atanasio, manager of food and nutrition at Overlook Medical Center, says he likes “to challenge people in terms
Make the perfect steak sandwich by preparing your steak overnight.

Click through a Snapshots of all the recipes for the August 2013 issue. This month features unqiue sandwiches, salads and more.

Health & Wellness

Operations