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

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...
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...

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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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources