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

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...
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...

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

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
business man smash computer

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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