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 lemon grass 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.

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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...
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...

Menu Strategies

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...
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...

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

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
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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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