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

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...
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...

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

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
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

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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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