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.

Steal this idea

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...
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...

Menu Strategies

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...
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...

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

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
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From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources