FoodService Director | February 2016

foodservice director february 2016 cover

Changing roles

Changing roles: From vocal consumers to government regulators, outside forces are reshaping the job of the modern foodservice director.

Also In This Issue: 
  • FSD of the Month: Tim Whelan, Sunrise Senior Living, McLean, Va.
  • How to write grants that get results
  • Meet the industry's rising stars

FSD of the Month

tim whelan
Tim Whelan is making strides in senior nutrition by updating seasonal menus, making nutritional information available and partnering with the USDA.

Features

Young pros blast the roadblocks.
And it’s not just social media.
It takes confidence, persistence and respect to stand out among experienced peers, which is why FoodService Director is taking a moment to recognize young stars.

The Line

lunch cafeteria tray
FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.
chicken breast
House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.
interview resume
When speaking to references, be sure to ask open-ended questions that call for in-depth answers. You can learn more from the subtext of the conversation.

Menu

veggie balsamic pizza
School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.
egg waffle
Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.
Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs...
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
smaller portion eurest fuel program
A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Operations

community hospital anderson
The peer process yields better screening, an easier onboarding and more comfort for all, according to the FSD.
business reporting calculator
Putting together an effective grant proposal doesn’t require a professional.
Every foodservice operator wants to understand today’s consumer, but it’s no longer enough just to look at gender, age, ethnicity or income.
hable espanol spanish
When it comes to non-native English speakers, operations can take a few extra steps to ensure everyone is on the same page and ready to succeed.

Footprint

cia brewery
The university-level culinary school has opened a scaled-down version of New York City’s well-known Brooklyn Brewery at the CIA’s main campus in Hyde Park, N.Y.
brookdale senior living eat
Sometimes the enemy of a great idea is lack of space. These four intrepid operators carved out new facilities from dead space in their current footprint.
This year, fans of the concept, who have made its runny-egg signatures an Instagram staple, will be able to hit up Eggslut’s first brick-and-mortar locations.
sustainable growth
To grow lettuces year-round, the University of Massachusetts Dartmouth and Worcester State University recently leased hydroponic shipping container farms.
styrofoam polystyrene
There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.

Steal this idea

black shoes
Because Pueblo City Schools' director of nutrition services started midyear, she took the opportunity to put on a uniform and work one day with each cook...
santa wearing hat
Golden Living Administrative Office picks the date of its holiday party on the first of the year. All of the planing is complete by the end of March.
girl chef
Each month, Avanti Senior Living Towne Lake's culinary team selects a resident as Chef of the Day. The resident then prepares a dish during happy hour...
mom clean plate club
Students at Misericordia University can become members of "Mom's Clean Plate Club" by showing their clean plate to an employee positioned at the disposal area...
filling out survey
The Alamance-Burlington School System sets up a tasting table during the students' lunch so they can sample and evaluate potential new products...

Editorial

men yelling argument
The Oscars protest is the latest demonstration in what seems to be an extended season of protests on issues varying from racism to contaminated water.

Cover story

fsd budget plan
The School Nutrition Association, the Association of Nutrition and Foodservice Professionals and the NRA describe the current roles of the FSD.
Students in the Culinary Institute of America's program design a QSR-style concept that’s vetted and voted on by industry folks, administrators and their peers...
The standard 3 1/2-by-2-inch space of a business card hardly is enough real estate anymore to contain the true job description of a foodservice director.

More From FoodService Director

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...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources