FoodService Director | January 2013

This month we present The Best, a list of "bests" operators have seen in a variety of categories, from health and wellness to retail and the bottom line. This year readers shared their personal bests on topics like on-site gardens, new revenue sources and

FSD of the Month

In the mid-2000s, the foodservice program for the Clark County School District in Nevada was losing millions of dollars annually. By 2007, CCSD’s CFO, Jeff Weiler, had had enough. To try to...

Operations

In 1998, Jackson County Memorial Hospital in Altus, Okla., received an overall meal service score of just 38% in its Press Ganey survey. By 2003, that number had soared to 93%. Key to the positive...

Steal this idea

This fall the weather in Michigan was fantastic. We saw a slight decline in customers at our retail operations. We soon found out that they were enjoying the weather as well. We decided to send out...
During the cold winter months we offer a “Soup for the Soul” station, which consists of six different hand-crafted soups accompanied by artisan breads and housemade cheese...
It’s an important step to filter your water in all food-related areas of your operation. Every kitchen should have filtered water for soups, stock, coffee, fountain systems, ice water, fine...
We do a presentation with the staff, including the chef and dietitian. We offer a three-course meal centered around all the aspects of whole life wellness. We offer a balanced meal, diet tips,...
We had a pumpkin carving contest in our cafeteria. We supplied the pumpkins, and staff members were able to take their pumpkins home and then submit their entries. Customers voted on the submissions...
We developed an innovative alternative to a printed monthly menu. Using a QR code, we now offer families a convenient magnet that can be scanned with any smartphone to display the next day’...
We utilized our patio to host a friendly competition between the dining halls. Each of the four dining halls participated with each team consisting of two cooks creating their own recipes for chili...
In a dessert special this fall, our bakeshop made an assortment of whoopie pies filled with different flavors. We created a choose-your-own combo, or the students could create their own combo of...
We have something in the dining halls that we call Table Talk, where students can come and talk to dining staff about questions or comments. We give students $25 in dining dollars for participating...
We partnered with a local mobile farmers’ market that comes on site once a week and brings fresh produce, meats, dairy items, prepared goods and baked goods from local farms and businesses...
After meeting with a vegetarian focus group we marked our standard menu items to make it easier to recognize the menu items that are vegetarian. Things like salad dressings, grilled sandwiches and...
Our healthy eating program, Choose Wisely, was developed to give customers an opportunity to make healthy choices. Each month, we identify one healthy item as a wise choice. If an employee chooses...

Cover story

For the third consecutive year, the editors of FoodService Director have asked readers to share their thoughts, opinions and experiences on a variety of topics. Below we share some of their answers...

Menu Strategies

With the farm-to-table trend sweeping the nation, people care more about where their food comes from today. This includes the bread category; selling only frozen from a vendor is no longer sufficient...

Ingredients

Pork has long been like the ugly stepchild of the protein family, in part because of bans on the use of pig by some religious groups, and in part because of the vestiges of the old fears about...

Under 30

The district had very low participation before Jennifer McFarland, director of food and nutrition services, arrived at Center Grove Community School Corp. in Greenwood, Ind., according to Rose Smith, assistant director of food and nutrition services.
Stacy Haney, general manager cafés/Bobcat Essentials, at Ohio University in Athens, managed a major renovation in the Front Room Coffeehouse. In addition, Haney has overseen the opening of a third campus café while continuing to improve the

Confessions

Brendan Ryan, director of food service for Framingham (Mass.) School District, loves Champagne, wants to visit the dinosaur age and wishes he weren’t “too fat to fly.”

Recipes

The word carnitas, literally means "little meats," and this version features cumin, dark chili powder, garlic, onion and chipotle in adobo pepper...

Five Questions

At Tufts University, in Medford, Mass., dining services is currently working to create a kosher deli concept as part of a c-store, which is set to open next fall. Patti Klos, director of dining,...

More From FoodService Director

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.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources