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

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...
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...

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

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
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

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

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources