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

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...
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...

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

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources