FoodService Director | December 2013

How do you stack up? Check out 35 pages of research.

Emmy Durand, R.D.

Emmy Durand, child nutrition education coordinator at Cypress-Fairbanks ISD, Houston, displays her passion for getting things done right and always looking for ways to do things better for the students.  

FSD of the Month

Terry Baker: Healthy attitude

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

Research

The impact of technology on foodservice

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

Catering revenue on the rise in colleges

Though a large number of operators (45%) reported that their catering revenue stayed the same in the past year, there are some promising signs of growth in certain segments, according to The Big...

Lunch dominant daypart, but slipping in schools

Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.

Lunch from scratch

Three out of 10 operators say they will increase their use of from-scratch cooking in the next two years, according to The Big Picture. Schools are the most likely to expect an increase, at 43%.

The Big Picture 2013: Financials

See what's happening with budgets and how operators are cutting costs. ...

Food, labor budgets up—for most

In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of...

Food safety remains top priority

Half of the respondents to our survey indicated that they are more concerned about food safety now than they were five years ago, and 46% say they are just as concerned now.

Salaries still tied to experience—and gender

We surveyed nearly 600 foodservice management professionals to find out about their salaries and demographic profiles. It's good news on the salary front if you're a director at a college...

Dessert snapshot

Fruit, by far, is the dessert category that operators expect to grow the most in the next two years (42%).

The average college foodservice director

We surveyed those individuals who are in charge of college foodservice operations and asked them to tell us about themselves. Colleges were the least likely segment to have a management role occupied...

The cost of going green

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

Getting it to go

Seventy percent of operators offer grab and go as part of their programs, and of those, 79% said they have created their own brands for these items.

The Big Picture 2013: Menu

See what operators are serving on their lunch, dinner and dessert menus and what categories they expect to grow in the next two years.

Dinner a popular, complex meal

Six out of 10 operators who serve dinner report that their dinner daypart has remained static in the past two years. Sixty-four percent of operators expect their dinner daypart to remain the same in...

The average school foodservice director

We surveyed those individuals who are in charge of school foodservice operations and asked them to tell us about themselves.

Controlling costs

Schools say their costs for fresh fruits and vegetables have increased the most in the past two years (76% and 79%, respectively). Only 22% of schools indicated that their beef costs have increased,...

The Big Picture 2013: Operations

Our research shows few operators expect their catering revenue to decrease in the next two years. That data and more is covered in this survey.

More responsibility weighing on directors

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

The average hospital foodservice director

We surveyed those individuals who are in charge of hospital foodservice operations and asked them to tell us about themselves. Hospital management operators were significantly more likely than other...

Equipment purchases

Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.

The Big Picture 2013: Workforce

Salary info, director's profile, increasing responsibilities and the impact of technology are covered in this year's workforce survey...

Menu Strategies

Ingredients

Under 30

Kelly Ornberg, R.D.

Kelly Ornberg, R.D., nutrition services manager at St. Charles Health System, Redmond, Ore., communicates well with her on-site managers and supports their authority to manage in her absence.  

Steal this idea

On-the-spot recognition

We created an “On The Spot” recognition program to help us promote our goal of showing employees how valued and important they are to our mission of delivering restaurant-inspired...

Unexpected surprises

For a special event we did, we had a student draw our University Dining Staff and we put the drawing on the back of T-shirts for the T-shirt giveaway, along with our University Dining slogan, &...

Grow your own

Last spring we planted a small garden with tomatoes, squash, green and red peppers and herbs. As the vegetables were harvested, we placed them on the menu, like “Kirkwood-grown Squash...

Partner with the locals

In an effort to promote farm-to-school in our fruit and vegetable program, we partnered with a local farmers’ market. The manager of the market coordinates with us to purchase the seasonal...

Suggestive selling

Train your staff in the art of suggestive selling. All staff should know how to suggest menu add-ons with a smile. 

Celebrate outside activities

We sponsor outside recreational sports teams for employees, like softball and kickball, that include T-shirts for the teams. 

An app for that

We have developed an app for smartphones that allows customers and staff to call up the daily café menus. 

Show and tell

Contact your primary food vendor(s) and ask them to show and tell their brokers’ entire line of no-salt spices and seasonings.

Tap into student talent

Use the talents of your student population to properly market your dining program. We advertised on our Facebook page for student marketers and selected five.

Confessions

Confessions of Terry Baker

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Recipes

Salsa Basic

Cioppino; Fish Stew

Smoked Salmon Pizza with Lemon Mascarpone

Combining smoked salmon, Lemon Scented Mascarpone and Apple Fennel Salad, gives this pizza a Pacific Northwest twist.

Seared Scallops with Shellfish Butter

Featuring fresh scallops and asparagus, this recipe is great for a featured menu item.

Calamari Marinara

Steak Pizziola

Elk Stew with Root Vegetables

Pork Shanks in Marinara

Pizza, Pear and Cambazola, Red Onion

Grilled Swordfish Puttanesca

The combination of Puttanesca Sauce and swordfish make a perfect healthy menu option.

Tomato Basil Soup

Prepare for soup season with this simple Tomato Basil Soup.

Yellow Tomato Marinara

December 2013: Recipes

Click through a Snapshots of all the recipes for the December 2013 issue. This month features Pacific Northwest specialties and tomato-based menu items.

Penne with Gorgonzola and Tomatoes