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 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...
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...

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

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...
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.

Ingredients

Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
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.

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

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...
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...

Managing your business

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...
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.

Emerging Trends

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.
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.

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

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.
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.

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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources