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,...

Cover story

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,...

Menu Strategies

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

Steal this idea

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...

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...

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

Health & Wellness