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

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.
Respondents reported nearly a 20-cent increase in food costs for lunch, and more schools report serving breakfast in the classroom than last year.

Steal this idea

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...
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...

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 Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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