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...
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...
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.

Steal this idea

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...
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...

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

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

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