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...
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...

Steal this idea

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.
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.

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

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.
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.

Ingredients

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...
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.

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

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.
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.

Recipes

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.
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.

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

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