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...

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boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

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