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

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...
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...

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

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.

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
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources