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...

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...

Ingredients

Steal this idea

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...

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...

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

Health & Wellness