FoodService Director | July 2012

At FoodService Director we encourage sharing ideas. We often refer to it as "stealing," but in a good way. Following the success of our Steal This Idea section we started an annual feature—The Big Idea—where you'll find 10 ideas that were grand enough

FSD of the Month

Of all the things to come out of a chaotic situation, creativity wouldn’t seem to be at the top of the list. But that is exactly what Ginnie Dunleavy has been able to do as director of...

Cover story

At FoodService Director we encourage sharing ideas. We often refer to it as "stealing," but in a good way. Following the success of our Steal This Idea section we started an annual feature—The Big Idea—where you'll find 10 ideas

Research

FoodService Director’s 2012 Hospital Census is a snapshot of the hospital market, based on information from the 2010-2011 fiscal year, supplied by 50 hospitals.

Menu Strategies

Ingredients

Steal this idea

To increase employee satisfaction we’ve negotiated with a local bakery to sell its items twice a month, usually on payday. The hospital gets 10% of the sales. We only use a four-by- six-...

We wanted to improve our macaroni and cheese recipe, so we had our chefs battle it out for the best recipe. Four of our chefs signed up to compete. We had a blind tasting in the cafeteria during...

In my government and military accounts we have a traveling chef program, which offers good experience for my chefs to get out and see other operations. I have the chefs do a chef’s table...

We have a group called the Food Recovery Network, which is a group of students who volunteer each night and after special events to pick up all the usable leftovers and distribute them to area...

Our participation is up, and one reason is because we are serving on a three-compartment plate instead of plastic trays. These are plates that our students are used to seeing in barbecue places. It...

We let all our students who purchase meals with us eat as much as they want from our salad bars. On our rainbow days, if a student selects items from the bar with four different colors—...

We started the Summit Fit Club, which is designed to reward customers for making healthier food choices in our cafeteria. Customers receive points for buying better-for-you items. For example, a...

We partnered with our campus dairy to develop a replacement ice cream product for our soft-serve machines. We were able to achieve a better product at a lower cost, while expanding one of our...

Culinary education is important and must be ongoing. To enhance our staff, our director of culinary has a newsletter that he sends out every week to educate everyone. Even I learn something new!

Many of the employees do not have time to leave their desks to get a snack. To keep the choices healthy we provide afternoon snacks that meet our healthy criteria. We take the snacks to the service...

On spaghetti day at one school, we throw garlic and oil on the stove and turn it on so the school smells like roasted garlic. The basil used in the meal is grown on site at the school, and we have an...

Confessions

Ginne Dunleavy, director of dining at the Rhode Island School of Design in Providence, R.I., wishes she could sing, hates finding a parking space and keeps some telling ingredients in her fridge.

J. Michael Floyd, executive director of food services at the University of Georgia, in Athens, loves cheesecake, thinks trayless is overrated and wants to meet John Muir.

Recipes

Retail Experience

Health & Wellness

Going Green