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.

Cover story

Research

Menu Strategies

Ingredients

This Asian-inspired recipe was modified to reduce the amount of oil and eliminate extra salt.

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

Steal this idea

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.

When we started our guest tray program, we didn’t accept credit card payments and we were averaging about seven guest trays per month.

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...

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

Filled with spice and ending with a kick, this recipe is simple for catering occasions.

Click through a 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 these trending ingredients.

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
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.
Robert Darrah, foodservice director, says, “During our theme dinners, our guests enjoy these South-of-the-border flavors.
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.
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 M