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

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...
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-...

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.

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green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources