FoodService Director | February 2014

The food issue: Find out which trends will drive your kitchen decisions in the next 12 months.

FSD of the Month

FSD of the Month, February 2014: Becky Ellis has enhanced the foodservice program at Carilion Clinic by enhancing patient foodservice.

Research

New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the morning meal holding steady in the past two years. This year's K-12 Census Report also looks at the cost per meal, participation levels and the new competitive foods rules...
New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the...

Steal this idea

For the first time this year during fall finals week and the week prior, we closed off space within Conversations, one of our residential dining centers, to provide students with an additional study...
We use SurveyMonkey for customer research. You can find out what your customers like and don’t like about your menus and what they would like to see.
Our management team, no matter how busy we are, takes the time each day to sit down to eat lunch together.
Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.
For the past 21 years, we have provided packets of popular recipes to students, faculty, staff and alumni at their request. But about three years ago, we decided to compile the most popular recipes...
In October, our Fresh Start Mondays program at Case Dining Hall, in partnership with the National Peanut Board, featured a peanut butter bar complete with a variety of peanut butter preparations.
Last fall we started Racer Care Packages, which parents can purchase online for their students.

Cover story

quinoa-salad
Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of...

Menu Strategies

What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
Three Takes On offers several different versions of the same classic dish. This month: Muffins.
Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.

Ingredients

Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-...
Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.
This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt.
Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing...

Design Portfolio

Five years in the making, the new cafeteria at the 300 North Los Angeles Ave. (300 NLA) Federal Building officially opened last November.

Under 30

Amanda Carlson, child nutrition director at Vestavia Hills City Schools in Vestavia Hills, Ala., has made an impact on foodservice by making positive healthy changes to the menu to follow new federal and state guidelines.
Heather Kirby, dietary manager at the Medical Center of the Rockies in Loveland, Colo., has made an impact on foodservices by redesigning the flow of the office while working with her team to identify the areas needing improvement.

Managing your business

Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go—even late night—thanks to a new campus food truck.

Confessions

Becky Ellis, senior director of dining and nutrition services for Carilion Clinic, loves duck confit, hates haggis and believes bacon-flavored items have been done to death.
Mike Mooney, manager for Epicurean Feast at Blue Cross & Blue Shield of Rhode Island, in Providence, loves grilled lamb chops and cinnamon pecan rolls and dreams of a Hawaiian vacation for some deep-sea diving.

Recipes

This recipe is mild and filled with flavor, making it a great dish for catering.
This bowl features kale, sweet potatoes and beets for a colorful, healthy entrée.
Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.
Featuring pears, vegetables and spices, these sweet and spicy nachos are filled with flavor.
This recipe incorporates grains and fruits into one dish for a complete nutritional punch.
Adding vegetables to muffins has become a hit at Jefferson County Public Schools, with the introduction last year of the Harvest Muffin.
Filled with spice and ending with a kick, this recipe is simple for catering occasions.
Click through Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes. ...
In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of...
Filled with veggies, poultry and shrimp, this dish is colorful and filled with protein.
Lentils are the highlight of this dish, which becomes a bed for vegetables and protein.
One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons overlooks. Foodservice Director Jeff Yawn says the panini can be made with chicken or turkey, but the key to the sandwich is that the poultry is deep-fried before...
This salsa is simple to make and has a perfect balance of flavors.
This Pico de Gallo features shrimp and jalapeños for endless flavor in every bite.
Local seafood and housemade gnocchi are the stars of this Creole dish.
These creative sliders are great for a catering event and fun for customers.
Quinoa adds a health factor to this sweet treat while truvia keeps the calories down.
Robert Darrah, foodservice director, says, “During our theme dinners, our guests enjoy these South-of-the-border flavors. Whether they are mild or fiery, they are always a hit. They are fun for staff to make and great to eat.”
This stuffed quail recipe makes for a great and filling dinner option.
Featuring fruits and vegetables, this salad also adds a kick with Thai Chili.
Sourcing fair trade products highlight this dessert.
TriStar Summit Medical Center’s popular Chocolate Cherry Pecan Muffins are filled with sweetness and a hint of crunch.
This flavorful salmon recipe is simple and great for a lunch or dinner option.
Grains and vegetables highlight this bowl at Oregon State University.
This dish is representative of a family cookout and has a great smokiness, according to Chef Jose Zuniga.
This salmon dish gets a flavor boost from blueberries and brown sugar.
Switch up your classic barbecue sauce with this flavorful recipe.
This recipe was developed to incorporate more fruits into main dishes.
Fridays are fun at Colorado State University because it’s cupcake day. Dining services wanted to duplicate cupcakes’ popularity with students with its muffin selection, so it created this recipe, which is offered once a week.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources