FoodService Director | January 2014

Readers share "The Best" and veggies take over the center of the plate.

FSD of the Month

FSD of the Month, January 2014: Art Dunham has transformed dining services at Pinellas County Schools by building a production center for cold food prep.

Cover story

For the fourth year, we asked operators to share the bests they’ve encountered in a variety of areas, including retail, the menu and design. Consider this list a jumping-off point for some...

From desserts to food tours and breweries, find out what we ranked at the top of our food list. 

Menu Strategies

Ingredients

Under 30

Erin Thacker, R.D., nutrition and wellness educator at Chesapeake Public Schools, Chesapeake, Va., has developed documentation and works closely with the nurses at each school to help these students participate in the school's program.

Kerry Chasteen, quality assurance manager/interim dining services manager at the University of Maine, Orono, has a great sense of urgency when dealing with important matters and having outstanding follow-through.

What you need to know

Managing your business

Emerging Trends

Steal this idea

We offer color-contrast trays with meal orders to better assist visually impaired patients and enhance their dining experience. The trays help the patient see the outline and location of items, such...

To test our new dining experience Rendevous before it officially opens, we invited our 75 resident assistants to dine with us for lunch.

Each month, I meet with a small group of employees from food service, EVS, transportation and laundry to review the health system’s mission, vision and values and to talk about ways we can...

We are currently developing LiveWell Plates for the Intermountain Healthcare System. Chefs at five different hospitals are creating them, with the criteria being less than 600 calories, 700...

We started “Tuesday Tryouts” in all three of our residential dining facilities. On selected Tuesdays, we work with our prime vendor and its brokers to test new items and ideas in...

To build support and awareness of our Breakfast in the Classroom (BIC) program, we partnered with Acson America, a Hispanic community activist organization, to host breakfast meetings with principals...

So students have a chance to celebrate with their friends, we offer a holiday meal in both of our residential facilities. The events are posted on the university calendar so that all university...

We invited the employees of one of our high-tech clients to stage an Iron Chef contest in the kitchen of our commissary in San Francisco. This client has a young and energetic workforce that is very...

We switched from an 8-by-8-inch hinged container in our deli to waxed paper. This allowed us to more efficiently mark our pricing. 

Confessions

Art Dunham, foodservice director for Pinellas County Schools, in Florida, loves Sam Adams Boston Lager, thinks eating escargot is weird and would love to visit Brazil and Southeast Asia.

Tazeen Chowdhury, foodservice director at Mt. Lebanon School District, in Pennsylvania, doesn’t get food foams or green ketchup and wants to vacation in a tree house in Bali. 

Recipes

Satisfy customer demand for ethnic dishes with these Asian-influenced recipes. As part of our ongoing Signature Series, we share Michigan State's Bangkok Ramen Noodle Bowl recipe, as well as some others.

Quinoa takes a lead role in this salad recipe.
Incorporate duck into your menu with this creative burger topped with Red Cider Slaw.
Mix up your rice options with this Basmati Rice and Wild Rice Blend recipe.
This burger is no ordinary burger.
Szechuan Beef is pretty popular at the University of Kansas, in Lawrence, according to Travis Fell, culinary assistant manager.
Spice up your fish selection with this unique salmon dish from El Camino Hospital in California.
Bring a taste of barbeque to your operation year-round with these Pineapple BBQ Sausage Burgers.

Click through a Snapshots of all the recipes for the January 2014 issue. This month features unique burger and rice recipes.

This jasmine rice recipe from Miami University, in Oxford, Ohio, is perfect for a side dish or main dish component.
Margaritas don’t always come in a glass.
Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China t
Featuring chicken, zucchini and other veggies, this dish is a great combination of a main dish with a side salad component.
These simple salmon burgers are easy to prep and offer endless flavor.
Colorado Springs School District 11 developed a kid-favorite lunch staple from scratch. 
This flavorful rice recipe is quick to prepare and works well for a side dish.
Switch up your burger selection with this Turkey Mediterranean Burger.
Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of the “full flavor an
This salad has a quick preparation time and hits flavorful notes in every bite.
“Fish gets a bad rap in school foodservice,” shares Steven Burke, foodservice chef.
Filled with greens and veggies, this salad is perfect as a dinner and lunch main or side dish.
This unique burger recipe combines white beans and fruit salsa for a sweet and flavorful meal option.
This rice pudding dessert is perfect for a 30-minute dessert idea.
Taking advantage of the popularity of ethnic flavors, Timothy Gee, executive chef, finishes these seafood tacos with chimichurri s