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

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...
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...

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

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources