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

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millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

Sponsored Content
pear salad

From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

Industry News & Opinion

To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

This past semester, the school unveiled Eddie’s Toast Bar at its Pitzer Dining Hall and Mike’s Burger Bar at Harvey Mudd Dining Hall. Both stations offer a rotating menu of items prepared by the same chef.

Chef Eddie Soto creates three different toasts for students every other Thursday, while chef Mike Telleria...

Industry News & Opinion

Dining services at the University of Maryland has launched a QR code comment system for student feedback, The Diamondback reports.

The QR codes were printed on table menus in dining halls this past September. To leave feedback, students scan a code with their smartphones, which allows them to leave comments for review.

The College Park, Md., school's dining services recently added a Facebook-like comment wall where students can see that their comments have been received and read, and are able to read and comment on others’ feedback.

"We were missing an important...

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