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...

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.

Steal this idea

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...
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!

Cover story

We’re looking at our fall menu as we are really revolutionizing campus cuisine. One of our key objectives is celebrating the diversity of the student population through food. We’...
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...
We found our customers needed a faster and easier way to get their midday meals. With the popularity of smartphones growing, particularly on our corporate and college campuses, we decided to find a...

Menu Strategies

One way to understand diners’ needs is to put yourself in their shoes or, better yet, on their diet. Chef Jeff Schack, with Morrison Healthcare Food Services at Norwalk (Conn.) Hospital,...

Ingredients

Chuck may not sound appetizing to some diners, but the shoulder of the cattle has some of the most flavorful cuts on the animal. The chuck tender, teres major, petite tender, butcher’s cut...

Confessions

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.
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.

Recipes

Retail Experience

The Original Burger Co. was developed to fill a need in the Sodexo portfolio for a quick-service burger concept. It’s all about customization. It’s all about quality in the...

Health & Wellness

The educational game Smash Your Food allows kids to pick your food face, which becomes your avatar. Then you enter your age, gender and level of activity. That gives you an RDI (recommended daily...
We recently went through our catering menu and looked at it in terms of health and allergens. We are always getting questions from customers about allergens or what items are gluten free on the...
Allerschool is an online program that helps parents and students know what allergens are in every one of our food items. It went live in August 2011. It’s made our special diets management...
Two years ago, as a fundraiser, we created Hospital Food Fight. We invite the different medical systems in the area to donate money in exchange for their participation in the event, and we also...
Last fall, we opened Arrillaga Family Dining Commons, a state-of-the-art dining facility with a central production kitchen. The dining hall features Performance Dining, which was developed by...
Wellness in the Schools is a nonprofit that started off very small, grass roots, parent-run. Our mission is to improve fitness, nutrition and environment in New York City public schools. I started...

Going Green

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program,...
The Academy for Global Citizenship opened in 2008. Our whole mission is to focus on positive health and nutrition, environmental sustainability and international mindedness. As part of our mission...

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

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