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

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...
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...

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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources