FoodService Director | August 2014

The new look of retail: Unique regional and local favorites bolster campus options—and increase revenue.

FSD of the Month

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.

Steal this idea

One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...
We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...
To help with work/life balance we offer our employees items like gallons of milk and loaves of bread. With the horrible winter last year, we found a lot of people were picking those items up so they...
We created a Sustainable Products Project blog using Blogspot, Google Maps and Google Earth. Once we identify local food items that we use they are imported into the blog. The item then has travel...
We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...
We use games to help build teamwork and camaraderie in our department. One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short...
This year we started coffee and conversation with the foodservice director. It was a huge success. It gives hourly staff the chance to sit around the table with me and talk about what’s going on and...
One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short story
We opened a new sit-down restaurant called Manna. Because some of our employees don’t have time to come and sit down for a meal, we started Manna On the Move. They can call ahead and order anything...

Cover story

Chef Rick Bayless at University of Pennsylvania
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.

Menu Strategies

USC's Tropical Cooler
Operators increase beverage sales with juice bars.
As part of our ongoing Signature Series, we asked operators to share their signature Italian recipes.
Hummus Supreme flatbread from the University of Oklahoma
Flatbreads aren’t just trending at national chains—they’re healthy, versatile and convenient options satisfying customers in non-commercial operations as well.
White Bean Hummus
Three Takes On offers several different versions of the same classic dish. This month, we scoped out three hummus recipes, including Roasted Red Pepper Hummus, White Bean Hummus and Black-eyed Pea...

Ingredients

Smaller portions prove healthy for customers—and operators’ bottom lines.
Katie Chafin with Praying Hands Bananas
American banana growers gain an edge with creative cultivars.
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.

Design Portfolio

Florence Moore Dining Hall, Stanford University
Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an...

Under 30

Karla has made an impact on concessions by enhancing the fan experience through incorporation of unique Ovations concepts.
Joshua has made a difference by creating numerous dining activities for residents that have them excited about meal periods.

What you need to know

The recent ruling by the NCAA that student-athletes in Division I institutions will be allowed unlimited meals and snacks has been met with everything from consternation to puzzlement from...
GEEA logo
Even the governor of the state of Virginia is impressed. Due to its continued commitment to sustainability and implementations of environmental initiatives, the dining services program at Virginia...
Argo Buffalo State opening
Students at SUNY Buffalo State, in Buffalo, N.Y., have a refreshing reason to visit the campus library these days. This spring, the dining services team, managed by Chartwells at Buffalo State,...
Georgia Tech southern food small plates
Small plates starring flavors of the South were the feature at the Meet The Chefs event at Georgia Tech University, in Atlanta, held at the end of the spring semester.
School Nutrition Association, child nutrition
Against the backdrop of dissent and a politically charged debate over changing regulations, more than 6,500 child nutrition professionals met in Boston for the School Nutrition Association’s (SNA)...
Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa.
A spirit of cooperation between a small Montana nursing home and a struggling Meals On Wheels (MOW) program has kept the senior feeding program alive. Candy Vincent, dietary manager at 38-bed Madison...
Kathryn Massey, CDM, dietary manager at Floyd Valley Hospital, in Sioux City, Iowa, took over as chair of the Association of Nutrition and Foodservice Professionals (ANFP) during the recent National...
Health, wellness and global flavors were among some of the topics that filtered to the top of the latest trends report from Y-Pulse, a division of research and consulting firm Olson Communications...
Caesar was a focus of a recent event at the State University of New York (SUNY) at Buffalo—and we’re not talking about the salad. SUNY Buffalo students got to eat like Julius Caesar and more at the...

Managing your business

time management app
Helping University of Rhode Island students better manage their time was the top priority for Shaun Kavanagh, senior information technologist for dining services, and his team as they set out to...
Focused on seasonal ingredients, a new food truck will service the underserved areas of the Ohio campus.
Texas Health Presbyterian Hospital Dallas could have a Chick-fil-A franchise in its main cafeteria as early as next March. Toni Watkins, director of food, nutrition and conference services for the...
Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.
Indiand senoirs
The foodservice department at Hendricks Regional Health Danville, in Indiana, has created a program called Meals and More to provide seniors with a nutritious meal when they come to the hospital.
Maryland Dairy ice cream shop
After nearly 90 years of operation, the University of Maryland’s (UMD) historic Maryland Dairy ice cream shop moved into new space, with the intent of increasing traffic and space.
sushi to go
Two new retail outlets at Florida Hospital Orlando are reaping dividends for the food and nutrition department. Sushi and a deli concept, 601 Deli, have brought incremental business to the hospital...
OSU sampling sign
Oklahoma-based food producers are one of the highlights each month at Oklahoma State University, in Stillwater. Through the Made in Oklahoma program, Oklahoma vendors are invited to campus each month...

Emerging Trends

We asked operators what grab-and-go item was the most profitable in their operation. Here’s the top five most mentioned items.
Within the last three years, 86% of non-commercial operators have received a salary increase that was not tied to a promotion. Directors in Hospitals (57%) and B&I (58%) are the most likely to have received that increase in the last 12 months.
This month: gender pizza preferences, consumers ignore sodium intake and cereal price projections.
Grab and go makes up a smaller percentage of grab-and-go participation/transactions in nursing homes, long-term care, retirement homes and senior living facilities than in the other segments. The percentage of grab-and-go participation/transactions by segment.
We asked operators to give us some of their training tools and resources they use to ensure proper food safety in their operations. Here are some of their answers, excluding the usual programs like ServSafe.
Erbert and Gerbert's Bistro Indiana University
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.

Confessions

Bertrand Weber, director of culinary and nutrition services for the Minneapolis Public Schools, hates flying but wants to skydive and wishes he had more athletic ability.
Neal Lavender loves Costco, hates food trucks and wishes he could have been in attendance to hear Martin Luther King Jr.’s most famous speech.

Recipes

Click through Snapshots of all the recipes from the August 2014 issue. This month features flatbread, banana and juice recipes.
The plantain balls are vegan and can be used with dipping sauce as an appetizer.
Spice up your Mexican-style options with this flatbread filled with fresh veggies, beans and barbacoa.
Featuring fresh lamb, pineapple and barbecue sauce, this flatbread is made for game lovers.
These grilled bananas have a great balance of sweet and savory. Plus, they are quick and easy to prepare.
This hummus recipe, which features black-eyed peas, fresh ingredients and fried pita wedges, is simple to make and works well for serving a large number of people.
This plantain dish is simple to make and features a housemade sauce. This works well for an appetizer or side dish.
Featuring fresh bacon and eggs, this flatbread is a great way to spice up your breakfast menu.
The recipe is taken a riff on the operation’s pasta station. To create the burrito, the chef simply removes the pasta and put the ingredients in a burrito.
This veggie pizza features three different types of veggies, fresh tomatoes and a balsamic glaze, making it a healthy lunch option for students.
This seasonal salsa is a great side dish or appetizer for spring and summer. Plus, it helps cool down spicy dishes and pairs well with jerk menu options.
Mead School District found a way to save costs and add hummus to its menu; the district uses the hummus in wraps for a veggie option or as a veggie dip.
This flatbread features a balance of sweet and savory, plus it makes for a healthy menu option.
The hallmark of juicing is the classic green drink. The leafy greens fill your body with vitamins and nutrients.
High school students like to see school lunch items that mimic those they can find outside campus. This entrée does just that, by being similar to a dish found at Olive Garden. According to Maryann Lazzaro, R.D., food service director, “Lunch sales skyrocket this day as students flock to lunch for...
This healthy flatbread recipe is filled with greens and fresh veggies, making it a perfect option for veggie lovers.
This juice features green veggies and ultra hot coconut water for a refreshing drink.
Made with dried organic beans that are cooked and then processed in the traditional method, this White Bean Hummus is a favorite among University of Kansas diners.
This flatbread is filled with protein, veggies and an endless amount of flavor. It works well as a healthy option for pizza.
This blend has the sweetness of carrots with the zesty tang of oranges for a delicious twist on a classic morning drink.
This healthy flatbread is simple to make and filled with veggies and protein.
This sweet and savory flatbread features two different types of cheese, a balsamic glaze and prosciutto.
This ethnic dish is filled with flavor and color, plus it has a hint of crunch from pumpkin seeds and tortilla crumbs.
This healthy beverage features three different types of fruit, celery and fresh greens, making it a great energy booster.

Health & Wellness

woman packaging frozen meals
As the number of senior citizens—and their desire to remain at home—increases, foodservice programs such as Meals On Wheels increasingly struggle to remain viable.

More From FoodService Director

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
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Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
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The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources