FoodService Director | February 2012

In this issue you will find chefs talking about how they develop the items customers are asking for in several trendy categories. You'll also find a special Confessions and recipes—lots and lots of recipes.

The term "banh mi" actually just refers to bread, but this sandwich has a lot going on between the slices with lemongrass chicken and a garlic-based mayonnaise...

FSD of the Month

As Frank Sinatra famously sang about New York City, “If I can make it there, I’m gonna make it anywhere.” That certainly rings true for Eric Goldstein, chief executive...

Research

FoodService Director’s 2011 School District Census is a snapshot of the K-12 school market, based on information from the 2010-2011 school year, supplied by 50 large, medium and small districts.

Steal this idea

We piloted breakfast on the bus. We gave students a reimbursable meal with a choice of breakfast sandwich wraps. We didn’t offer cereal because we didn’t want a mess. Everyone...
I cut costs by taking advantage of surplus items. For example, I got some equipment from a local community college that was renovating its facility. I’ve also purchased nice tables for $25...
To show our appreciation for first-year students, at the end of the year we did a special dinner for them on East Campus. Students who entered the Marketplace on one of the last nights of the year...
We served a variety of “super foods” that intrigued the taste buds and pleased appetites during a recent party. The menu items were posted to inform participants of their &...
We do a Future Chefs competition in the elementary schools that is focused on healthy after-school snacks. The students submit recipes, and the best five are selected to compete in a cook-off. We...
Two years ago we started an annual Martin Luther King Day event. One of our cooks, Moses Barnes, brought recipes from down home Mississippi. Since Moses’ recipes were so well receiveda we...
To increase afternoon engagement we created a masala tea time. We offer freshly brewed traditional masala tea with savory and sweet Indian snack combinations. We’ve seen a 23% increase in...
Each month our dining hall invites a chef from either a local restaurant or from our foodservice distributor to showcase some of their recipes for the athletes at our Training Table meal. The...
We started a Build Your Plate program to familiarize students with healthy foods, with the hope that those habits continue as they age. Students are taught how to prepare a balanced meal, the source...
To reinforce healthy habits one of our dining halls holds a health promotion program called “Fresh Start Mondays.” The menu includes new vegetable-loaded recipes and brings some...
We ran a Facebook contest in conjunction with our Low Carbon Diet. We asked customers to submit a picture of a low-carbon meal they had at one of our cafés along with a description of what...

Menu Strategies

Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is...
World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to...
Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask...

Ingredients

Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms...

Under 30

Nick Webb, lead operator, dishroom and trayline at Aultman Hospital in Canton, Ohio,  is one of nine leads and is truly is one of the most intelligent leads we have on staff, says Liz Boone, R.D., executive director of nutrition services. Webb provid

Confessions

Eric Eisenberg, corporate executive chef, Nutrition, Catering, Retail & Conference Services for Swedish Health Services in Seattle, offers his take on all things culinary in this special installment of Confessions.

Recipes

More From FoodService Director

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Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources