FoodService Director | January 2012

The second annual compilation of operators' "bests" in several categories such as social media and menu.

FSD of the Month

Peter Fischbach considers complacency to be a dirty word, and the director of food services for Gourmet Dining Services at 9,500-student New Jersey Institute of Technology in Newark, N.J., fights...

Steal this idea

We do kitchen tours once a month for our residents to show them where the staff goes when they ask for something. Showing the residents the equipment that we use and the space in the kitchen is...
As part of an initiative to bring staff members together over noteworthy topics such as diversity in the workplace, we are offering a series of Innovation Luncheons. This monthly webinar lunch aims...
This year we introduced an after-work program where we paired our food with local beers. The wide variety of flavor combinations in beer lends perfectly to harmonizing with a variety of dishes. Six...
About two months ago we started a new service in our pediatric ICU unit. A lot of parents don’t want to leave their kids’ bedside to eat, so we started bringing a cart around...
We did a special themed “Flintstones” dinner the same month as “The Flintstones” 50th anniversary. We built a car and we gave kids (and adults) rides. We then...
I saw this item at a sporting event and decided to try it. It’s called a Traveling Taco. It’s made by opening a bag of chips and crunching them and then adding scoops of taco meat...
We now serve summer meals on buses. Last summer we used four buses. We drive around high-need areas, especially in rural areas because it’s harder to get kids to congregate in a common...
We use an iPad kiosk in our dining hall’s lobby, which lists all the items on the daily menu. The items are grouped by meal and each item has nutrition facts and allergens. The students...
We created a new cereal using housemade granola with raisins and dried cranberries and blueberries. We then had a contest where students created their own cereal boxes. Another contest was allowing...
After a pilot program last year at one school, we have launched a sharing tray program where students can put uneaten food. Other students can take that food, or we donate the food to a homeless...
Yale Dining hosted a tailgate party for the Yale-Harvard football game. The menu for the party included pulled pork sandwiches, nitrate-free all-beef hot dogs and vegan chili. We also provided sides...
I’m hoping to start a program called the mercado peso. Students would receive pesos, which we would create, when they were caught doing good things. On Friday the students would be able to...

Cover story

Following the success of last year’s “bests,” FSD once again asked operators to share what topped their lists in nine categories: health & wellness, social media...

Menu Strategies

Desserts on a stick may be the cupcakes of 2012. There’s no doubt that people still love their cupcakes, but recently many pastry chefs are popping out edible sweet pops that also delight...

Ingredients

Whether offered at breakfast, lunch or dinner, eggs are finding their way onto the plates of more and more customers, according to many non-commercial chefs. This increased demand has led to the...

Under 30

Katie DeCamp, assistant dining service manager at Michigan State University in East Lansing, was integral when we opened our first late-night operation, says Bruce Haskell, associate director of residential dining. This was a huge challenge as it involved
Melissa Parmer, R.D., senior supervisor at the Gilbert (Ariz.) Public Schools, was responsible for the coordination of an $8 million annual budget, the day-to-day supervision of six dietetic interns and menu nutrient analysis, says Kathleen Glindmeier, di

Confessions

Barbara Kane, vice president of industry relations for Ecolab, and new president of the Society for Foodservice Management, hates traveling in the winter, wants to see the future and swears by sugar-free Red Bull.

Recipes

Retail Experience

Food trucks and late-night dining are two of the hottest trends on college campuses. At 2,400-student Rhode Island School of Design a mobile food truck, named Rosie, satisfies both trends.

Health & Wellness

More From FoodService Director

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
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

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