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...
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...

Steal this idea

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...
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...

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

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
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

Recipes

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources