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 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...

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

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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