FoodService Director | February 2011

The Best...Instead of trying to come up with a definitive "Best Of" list, where we tell what we think is best, we turned to non-commercial operators to share their personal bests in several categories.

FSD of the Month

Gary Coyle is a man with time on his hands, courtesy of a 70-minute commute to his job as director of dining services at 17,700-student Washington State University. During that daily drive to Pullman...

Research

Respondents reported nearly a 20-cent increase in food costs for lunch, and more schools report serving breakfast in the classroom than last year.
Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Steal this idea

With all the vampire shows and movies around, we decided to make our Halloween event a Welcome to the Coven event. Everyone was dressed as vampires. We had True Blood in labeled bottles. For the food...
We do a lunch for dinner. We invite parents and families to school and serve them an actual school meal that is on our menu that month. It is a great way for working parents to experience what their...
This fall, we decided not to serve canned soda or bottled water at our grab-and-go locations. Instead of offering cans and bottles, we now encourage students to make use of stainless steel water...
If you know your employees well enough you can give them meaningful rewards, which don’t cost a lot of money. For example, if you have someone who really likes professional baseball, you...
We held a Night at the Movies event where we had the students guess the movie by the food we served. For example, we served Greek lamb and potato kabobs with pita, lemon wedges and tzatziki sauce,...
At Thanksgiving we held a turkey cooking class. Parents signed up for the class, which featured free-range, organic and vegetarian-fed turkeys. It was a one-hour class that taught everyone about...
All year long we have a farmers’ market every month outside our cafeteria. We buy as much produce from local farmers as possible, and even have had farmers sell their products at our market...
We ran a contest to get “going green” ideas from students. They gave us more than 100 ideas for what we could do to make not only our operation but also the campus greener. We...
Each year one school invites parents to lunch. The first year I noticed that our meals dropped significantly on these days as parents brought in outside food. I asked the principal if we could turn...
We were trying to reduce the salt and sugar without sacrificing taste. In reducing the salt aspect I wanted to create an all-purpose seasoning that was salt free and close to Mrs. Dash, so I came up...
For Halloween we did a theme meal centered on “The Flintstones.” The associates dressed up and we made a replica of the Flintstones. The menu included Brontosaurus Burgers,...
We do a dinner theater, which is a collaboration between the high school drama department, the food class and myself. They pick a theme and perform short plays that they wrote. The food class helps...

Ingredients

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more...

Confessions

Tony Almeida, director of food and nutrition at 608-bed Robert Wood Johnson University Hospital in New Brunswick, N.J., hasn’t joined the organic and sustainable bandwagon but loves chocolate-covered raspberries.

Five Questions

Nancy Rice, Director of School Nutrition Division for the Georgia Department of Education and School Nutrition Association president, talked to FSD about the Healthy, Hunger-Free Kids Act in store...

Retail Experience

Tucked away inside a bustling campus building at 11,300-student Washington University in St. Louis is an intimate 50-seat restaurant called Ibby’s, the newest addition to Bon App&eacute...

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...

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