FoodService Director | December 2012

After a yearlong effort, FoodService Director presents results from the industry’s most comprehensive research project. From gluten-free dining to food trucks and breakfast, we’ve got the information you need to plan menus and operational strategies f

There are foodservice operators who have incorporated a variety of exotic grains into their menus, in vegetarian items and on salad bars, and customers have embraced them. But when it comes to...

FSD of the Month

Creating an enjoyable dining atmosphere is essential in any foodservice operation. It’s especially important in a hospital, where life-and-death decisions are made every day. Becky...

Research

FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is...
Operators predict growth in Mexican/Latin American, coffee and healthy retail items in the next two years.
FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is...
The retail sales outlook for the year to come is positive, according to the majority of operators surveyed for FARE’s State of Foodservice at Retail, which included those in the colleges and healthcare segments. Even the challenges that lie ahead signify long-term opportunities to improve the overall quality and competitiveness of retail dining.
FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is...
FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is...

Steal this idea

It’s hard to keep morale up when employees call out frequently. When I first arrived, there was little accountability, which frustrated employees who followed the company’s policy...
Our department hosts a Stop Hunger Now Bake Sale every week from October to February in our Union. Every 25 cents raised feeds one child in Africa. We sell whole cakes, cake slices, cookies, brownies...
Our high school has about 60 languages spoken and is populated by students from dozens of countries. We started an international service line that incorporates cuisines from some of the countries...
When we needed to change some patient menu items to increase satisfaction, we asked our hostesses. They know what the patients like and don’t like. They also know what patients ask for that...
Food Day is a nationwide celebration and a movement toward more healthy, affordable and sustainable food. We offered students free samples from Purity, Organic, Annie’s Homegrown and Ritual...
We held an Exotic Explorers Theme Dinner featuring roasted rattlesnake, fried alligator, ostrich egg fried rice, ginger beer-glazed mako shark and scorpion pops. The event provided an opportunity to...
I wanted to show—not just tell—people how healthy our school meals are. So I started my own personal weight-loss journey. I eat school breakfast and lunch every day and I use...
We did an event highlighting artisan breads and savory soups. Our bakeshop created a rustic Italian bread, ancient grain bread, oatmeal bread and cornbread. We paired the breads with soups, such as...
We held a dinner based on a state fair. We featured items such as Southern fried chicken; a doughnut burger with gouda, barbecue sauce and fried onions; bacon mac and cheese; jumbo hot pretzels;...
The USDA requires we post signage showing the choices and food groups. All materials available were using MyPlate. We replaced the plate with a photo of our tray. We focused on “Build Your...
At our diabetes camp we play a game called Trash the Dietitian. We ask the campers questions about food and nutrition, and if they get them right they get to dump food on either me or our other...
Taking time to get to know our student leaders has paid off dividends in the past year. When student leaders created a Facebook page for NC State students, they invited us to answer questions put...

Cover story

This month FoodService Director releases the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted.

Under 30

Andre Burgess, operations manager for Sodexo at FVSU, says: Justin Gillette, executive chef for Sodexo a tFort Valley State University, has creativity, passion and high energy level have created a great work environment among employees and great communica
Justin Klobucar culinary talents have added greatly to the facilities at Presence Saints Mary and Elizabeth Medical Center. One area where he has really worked hard is in the physicians’ dining room, says Mary Verona, R.D. Klobucar has included

Recipes

More From FoodService Director

Ideas and Innovation
delivery

We offer a food delivery service to students who are too sick to eat at the dining halls. Oftentimes when we’re sick, we want simple, bland food that’s easy to digest. We also include a bottle of water since staying hydrated is super important. Students who have used the sick meal program are very grateful that we offer this service because they don’t have to stress over how they’re going to eat when they’re too sick to come into the dining halls. The program is also important in preventing the spread of illness.

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

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