FoodService Director | December 2011

Solving the Purchasing Puzzle: Figuring out how to deliver local, healthy, authentic ethnic and specialty diet items to customers can be tricky for many foodservice operations.

FSD of the Month

In his second Inaugural Address, one month before the Civil War ended, President Abraham Lincoln called on Americans, “to care for him who shall have borne the battle, and for his widow,...

Research

Twenty years ago, FoodService Director launched its first Compensation Study, a snapshot of salaries for operators in various non-commercial segments. This year, in addition to the current survey, FSD makes a comparison between compensation today and what it was in 1991.

Steal this idea

One of the favorite food stations is the Egg n’ Potato Bar. This station utilizes low-cost foods to create a customized entrée for each student. Students enjoy picking among...
For Breast Cancer Awareness Week our school cafeterias served pink foods like eggs and applesauce. We also served whole “pink” grapefruit, which many of our students had never...
We mark items at our c-stores with a “wolf-approved’ denotation, which means the item fits four of our five healthy option criteria. This directs students to smarter snack options...
We recently started offering our own freshly ground peanut butter. At Jansen’s Market, a grab-and-go/c-store location, students can grind their own peanut butter and make their own...
Williamsport, Pa., is the home of the Little League World Series so we did a grand slam picnic that week. We served food from the different ballparks. For example, we did a soft pretzel from Philly...
We did a Dr. Seuss event on his birthday. We created unique stations in our residential restaurant, each following the theme of one of his books. We featured Roast Beast from “How the...
Since a number of the patients ask for recipes of the items we serve on our room service menu, we created a recipe card that we give to patients. The card has the nutrient values and recipe. On the...
To introduce more low-fat choices to students and to increase the percentage of students who picked up milk, we randomly drew names from among the children who participated in lunch on a certain day...
Each of our cafés offers a daily topping selection alongside our hot cereals. Some popular combinations include blueberries, honey and walnuts; cranberry, apple, dried currant and flax...
At the end of the serving lines we have kid-friendly cutting utensils for students to cut up their own produce. We have one for apples and another for oranges. The fruit comes out wedged and cored...
We designed a six-week dinner event called “Where in the World is UDS?,” where we served food from different countries. Every week the students were given clues to guess where we...
We are featuring international menus five times a year. Our menu planning begins with sponsoring embassies: Sweden, Norway, Iceland, Finland and Denmark. Later, foodservice workers refine the menus...

Cover story

Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges...

Menu Strategies

Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-...

Ingredients

Under 30

Jamie Oswald, director of clinical nutrition for Thomas Cuisine Management at Saint Alphonsus Medical Center Nampa in Idaho, started in our patient services area as a college student, became an assistant bookkeeper and then expressed an interest in our ma
What sets Meagan Jones, environmental specialist for Housing & Food Service at the University of Texas at Austin, apart from the average employee is her high energy level and passion for sustainability, according to Scott Meyer, associate director of

Confessions

Tony Geraci, the new executive director of the Memphis City Public Schools child nutrition program, loves barbecue, doesn’t understand cooking with foam and fears running out of time.

Recipes

Five Questions

Retail Experience

Most K-12 schools don’t have a traditional retail outlet. Some schools, such as the new Beverly Café at the Beverly Hills High School, are revamping their cafeterias to create a...

Health & Wellness

As a health insurance company it would make sense for Blue Cross Blue Shield of Florida to be progressive in terms of its own wellness program. Wellness efforts at BCBS began in 2006, according to...

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources