FoodService Director | February 2013

FoodService Director once again presents its annual Recipe Issue. Packed within this issue is information about foodservice trends and how operators are responding to them, a look at how chefs approach recipe development, a view of Vietnamese cuisine and

FSD of the Month

You would think simply attending Yale University would be enough of an experience to remember, but Rafi Taherian, executive director of Yale Dining in New Haven, Conn., believes creating memorable...

Research

For this year’s K-12 Census, we decided to take a broader look at what’s going on in the child nutrition industry. Instead of focusing primarily on financial data, as has been done in the past, we delved deeper into the biggest challenge facing school foodservice: the USDA’s new meal pattern.

Operations

To educate and support a team that is productive and attuned to patients' needs, foodservice directors rely on a combination of training methods—some of which are decidedly low tech.

Steal this idea

When we served grapes in the high school the kids would throw them at each other. Working with Kern Hall, area manager, we found out, however, that if we put the grapes in packaging the students...
The district’s wellness department has bought lunch coupons and given them away to staff and administrators for them to eat our school lunches. That helps promote wellness because we have...
Students were asking us about the potential for more vegan bakery-type options, from breakfast pastries to lunch desserts like cookies and brownies to more decadent desserts during the dinner hour...
We offered a meal plan to our students who decided to stay on campus during winter break. The plan was designed to increase revenue and provide additional student services while creating more...
Kids don’t have a lot of time when they are in the lines for the cafeteria so they don’t read signs that you post. Instead, post it on Twitter so they can read it on their own...
To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange...
Barbecue is king, especially in the South, but we have noticed our customers cutting back on pork. So we started offering pulled turkey breast barbecue—along with pulled pork—on...
We held a top chef challenge for our FSDs. Teams were formed and they developed and created recipes utilizing the new nutritional guidelines for veggies and fruits. They also were required to...
We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...
To encourage wellness, staff are encouraged to divide into teams and walk for wellness. Each team gets a T-shirt and records its distance walking around an indoor track. At the end of the week the...
It is extremely important for my management team and I to familiarize ourselves with the personal goals of our staff. On a regular basis we interact one-on-one with them and ask where they see...
We have made good use of our contact with local universities to recruit dining services associates. More than half of our diet aides are currently dietetic or foodservice management students at area...

Cover story

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on...

Menu Strategies

Mention Southeast Asian cuisine, and Thai immediately comes to mind. It historically has been the “go-to” Asian cuisine after Chinese and Japanese, most likely because of the...

Ingredients

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends,...

Under 30

Knowing the importance of complying with HACCP guidelines, Krissy Lane, R.D.,  acting food service systems management dietitian at Central Arkansas Veterans Healthcare System in Little Rock, Ark., implemented a new advanced tray preparation system in
Emily Rhum, unit manager at Ball State University in Muncie, Ind., is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept, says Elizabeth Poore, assistant director of oper

Confessions

Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.

Recipes

Creating recipes is an artform, one that doesn't get nearly the amount of respect it should. So we wanted to celebrate the process chefs go through to arrive at a recipe worthy of their...

More From FoodService Director

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources