FoodService Director | January 2016

fsd jan 2016 cover

This changes everything

The consumer: New generations of diners are invading colleges, the workplace and senior living. Here's how operators are readying for the upheaval.

Also In This Issue: 
  • FSD of the Month: Rick Tinsley, Eisenhower Medical Center, Rancho Mirage, Calif.
  • How to customize menus now
  • Lunch, dinner and drinks: The 2016 Menu Census
  • Deails on the 2016 MenuDirections conference

FSD of the Month

rick tinsley
Rick Tinsley is transforming Eisenhower Medical Center by revitalizing traffic at Cafe 34 and improving food quality and appearance through local shopping.

Features

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Research

coffee latte art mugs
Water and coffee are among the items on the rise among noncommercial diners.

The Line

lunch tray k12
Niche.com in November released a list of the top-ranked K-12 foodservice programs. The rankings are based on both average district expenses per student.
cherry tomatoes
Nick Mercogliano turns plastic lids from takeout containers inside-out, places cherry tomatoes in between two lids, then draws a knife across the rows.
the lunch witch book
Deb Lucke provides a bit of levity for FSDs in her latest graphic novel, “The Lunch Witch,” which compares making potions to lunch ladies cooking.

Menu

pho bowl
Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Operations

restaurant staff
In an industry where triple-digit turnover rates aren’t unusual, UConn’s Dennis Pierce has found a way to significantly undercut those numbers. Here are three ways he does it.
crisis recovery
Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.
chef matt searle
Face-to-face interactions mean customer service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.

Footprint

petco cafe women eating puppy
Petco workers who don’t want to leave their pets behind at their workspace while they grab lunch can eat in an outdoor seating area adjacent to the cafe.
freshii interior
Through its  Project </Pioneer> campaign, Freshii is seeking ideas using call-to-action messages throughout the store from members of 1871 and entrepreneurs.
In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view...

Steal this idea

coffee beans bag
[New concept Connecting Grounds] is Ohio State University's first coffee shop where they serve 100-percent direct-trade coffee from farmers they've met...
colored tongs
Virginia Commonwealth University uses Meet @ Balance: a colored tongs system at an all-you-care-to-eat salad bar. The tongs help advise healthfulness.
jams shelf display
Thumbtack preserves jams, jellies and pickles, and hasa ton of cookbooks, so it's building a unit in the main office work area that can display a lot...
food ingredients map
“We work with local producers to source meats, seafood, produce and even canola oil, and then call out the locations on a map to tell the story to guests.” 
tupperware reusable container
Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy...

Editorial

generation x business people
When the name of your demographic group also is the widely accepted symbol for a generic signature, ala Gen X, it can be easy to feel invisible.

Cover story

Gen Z is a year into its college invasion. There are more millennials in the workforce today, surpassing both Gen X and baby boomers, who are retiring.
Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.
Though perks like free lunches get millennials' attention, what they really value is open communication, collaboration and support, Fortune reports...
But Generation Z students rarely segment their campus lives in such a neat and tidy way. That’s one reason Colgate University expanded to 24-hour service.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources