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.

Steal this idea

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

Cover story

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

Menu Strategies

Everyone loves chocolate cake, but even the best desserts grow tiresome.
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days. 

Ingredients

Rice has long been a staple of menus, but the usual white and brown varieties aren’t cutting it anymore. 
Cutting back on meat is a cost-saving, healthful tactic for many operators. 
Government food policy and the popularity of healthful foods are helping America’s rice growers. 

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

In November, popular chain Denny’s opened its first concept on a military base. Denny’s Fresh Express at Nellis Air Force Base, in Las Vegas, is a fast-casual version of a...
Foodservice operators in LTC facilities are anticipating a shift in resident care from a medical model to a "neighborhood" model...
This summer, farmers’ markets came to the campus of the College of Holy Cross, in Worcester, Mass.

Managing your business

Late night. Students. Lines. Cups of water. When combined, these created some issues at Bowling Green State University, in Ohio. 

Emerging Trends

This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.

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

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. This vegan burger brings the flavor of a margarita in a burger form and is topped with guacamole for a great presentation.
Recipes were created at the university’s test kitchen by dining services staff after Executive Chef Kevin Cruz traveled to China to learn more about the cuisine’s techniques and flavors.
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. Featuring numerous veggies and two different types of olives, this burger offers a healthier option.
Served in the Mexican concept Nuevo at this northern Indiana university, students enjoy Nuevo Tacos because of they have the option to choose how they would like their taco to be complemented, says Coschignano.
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. “It is underutilized and the dishes are usually ancient or not so appealing to that age group. Fish tacos have been a popular dish in mainstream restaurants for a few years now, and I thought it was time to bring a...
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 sauce. “My customers love chimichurri sauce and this is a great recipe that is both light and flavorful,” he says. Packed with cilantro and garlic, the sauce provides...
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...
Quinoa takes a lead role in this salad recipe. Also featuring zucchini and green beans, this salad is filled with healthy ingredients.
Incorporate duck into your menu with this creative burger topped with Red Cider Slaw.
Three Takes On offers several different versions of the same classic dish. This month: Tacos.
Mix up your rice options with this Basmati Rice and Wild Rice Blend recipe.
This burger is no ordinary burger. Featuring two different types of potatoes and fresh vegetables, this burger is filled with endless flavors and layers.
Szechuan Beef is pretty popular at the University of Kansas, in Lawrence, according to Travis Fell, culinary assistant manager. “I believe its popularity comes from it being a fresh, scratch product that is produced in house,” he explains. “The students seem to flock to all of our Asian dishes.”
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.

More From FoodService Director

Managing Your Business
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While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources