FoodService Director | January 2011

30 Under 30: Every operation has its own young talent, but who are the employees who have already made a big impact in a short period of time. We present the first eight of our 30 Under 30.

FSD of the Month

Tim Prosinski, foodservice director/chef at 3,200-student Berlin Public Schools in Connecticut, doesn’t know how to sit back and accept the status quo. In his five years at the district, he...

Research

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.
Average salaries grew in 2009, but women had a higher percentage of salary change during the past year, according to FSD's 2010 Compensation Study...

Steal this idea

As part of our Eat Smart campaign, which showcases the healthy options we offer, we included events this semester such as Balanced Plate Week, where we focused on teaching guests how to create a...
We are hosting a Fall Festival Farmers’ Market where we feature two recipes in a bag: apple crisp and butternut squash soup. Each bag includes the recipe, dry ingredients and all non-...
For Earth Day, meals in elementary schools were served without the use of ovens, warmers, steamers and heated serving lines. Students were served deli sandwiches, salads, trail mix and fresh kiwi. I...
We added merchandisers at both of our residential dining halls because we were concerned that students were waiting too long. Students suggested offering a prepackaged line of sandwiches to offset...
I have always felt that the little things we do to show our team members that we care make all the difference in the world. I send a personal birthday note to each of my team members and I regularly...
We have a cart in our retail café year-round. We started it in response to some student inquiries. We started in the summer when fresh produce was plentiful. Whatever we could find that...
We've created a fun resident activity called "Cooking with Keven." Each month a dish is made during activity time. The dish is made from start to finish with a history and...
To show our appreciation to our employees we offer free tutoring sessions every Wednesday night for the children of our employees. Bama Dining retail managers and supervisors volunteer two hours to...
We started a Cooperative Cart Program where school organizations can check out a mobile food cart to sell healthy foods during meals. The carts have either hot or cold storage, and the organizations...
When demand at our Crossroads dining began lagging behind other locations we decided to revamp the menu with campus celebrity items. Examples include a classic cheeseburger, renamed each year for the...
We started a brunch for lunch day this year to change things up a little for our students. At least once a month we serve breakfast foods for lunch. We’ve done omelets; sausage, egg and...

Ingredients

With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in...

Confessions

Jason Giagrande, director of foodservice operations and events for Flik at NBC Universal in New York, is addicted to Vita Coco, hates flying and wishes he could learn to relax.

Five Questions

Retail Experience

Going to The Dairy at the University of Maryland is like going back in time—in more ways than one. Not only is this retail shop contained in a space that, according to head baker and pastry...

Health & Wellness

A community partnership has helped 8,500-student Peninsula School District redevelop menus to be healthier.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

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