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 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...

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

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...
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...

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

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

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

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

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

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources