FoodService Director | July 2011

Solving Employee Issues: From incentives and partnerships with local culinary schools, find out how operators are solving employee issues.

FSD of the Month

Helen Wechsler wants her staff to be engaged on every level. As director of BC Dining at 14,700-student Boston College in Chestnut Hill, Mass., Wechsler knows that a happy staff makes for happy...

Research

Eighty-six percent of college operators said they purchase products locally, with produce being the most commonly purchased local item.

Operations

Luby’s Culinary Services has partnered with the marketing staff at the new 48-bed West Campus-Texas Children’s Hospital to create a kid-friendly foodservice program. According to...

Steal this idea

We held a local foods vendor fair for our students. The goal of the event was to introduce students to our local vendors and show our customers that we purchase local products. All the vendors...
Lower school students grow and maintain a garden. They bring us beautiful greens, such as spinach, lettuce, mustard greens and carrots, radishes and turnips. I used the beets to make a beet and...
We launched a program called DJ Sammie. Customers work with me to create their own sandwich (or Sammie). Each Sammie gets its own customer-created playlist, which plays for lunch guests in the caf...
We did a recipe contest at one of our high schools to encourage students to share their favorite healthy family recipe. The recipes had to include whole grains, dark greens, orange vegetables, dry...
Over the course of the fall semester, we hosted a “Steam Off” barista competition for our 16 coffee shops. A panel of judges rated baristas on customer service, speed and accuracy...
We started The Road to Healthy Eating to provide simple, easy-to-follow information on healthy eating. We know that offering healthy menu items doesn’t mean people will choose to eat them...
We have a frequency card with our Livin’smart wellness program. After someone purchases 10 Smart Meals they get to schedule a 30-minute consultation with our senior dietitian.
As part of our effort to enhance our revenue we implemented a delivery service for students who live in our southwest residential area. Traditionally our students order late-night snacks from...
We offer a mac and cheese station weekly for dinner in all three of our main dining locations. This station features more than a dozen mix-in options to enhance our housemade mac and cheese entr&...
At the end of each day we donate our leftover commissary sandwiches, salads and our in-house bakery items. Volunteers come six days a week to pick up the food items and they are taken to a local soup...
We do monthly theme dinners and cap the reservations at 50. One meal was the Titanic. We served the seven-course meal that was served the night before she sank. We gave each diner a boarding pass...

Cover story

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the...

Menu Strategies

With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic...

Ingredients

Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It...

Under 30

Autumn Ryder began with us as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic, says Rich Neumann, director of dining services at Ohio University. Autumn manages our largest dining hall and is resp
Danielle Fanter was hired as a server, which I believe sparked her interest for the love of food, says Robert Darrah, food service director at Legacy Retirement Communities in Lincoln, Neb. Recognizing her raw talent and desire to succeed, she was promote

Confessions

Joe Stanislaw, director of food and nutrition services at 265-bed Elliot Hospital in Manchester, N.H., wishes he had better knees and says no thanks to frying every food you can think of.
Janet Paul Rice, associate director of dining services at Concordia College in Moorhead, Minn., and current NACUFS president, wants to stop worrying, doesn’t understand the big deal about cupcakes and admits indecisive customers can be annoying.

Five Questions

In April Seaholm High School, part of Birmingham Public Schools in Michigan, started a gluten-free menu pilot. FSD talked with Samantha Mozdzierz,...

Retail Experience

A renovation and an addition to the campus’ student center greatly increased the retail offerings at the 32,400-student University of Missouri, according to Alan Petersen, manager of...

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources