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 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...
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...

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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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