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...

Cover story

Research

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

Menu Strategies

Ingredients

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

Steal this idea

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...

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...

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

Operations