FoodService Director | July 2013

The Big Idea: For the third year, we present 10 big ideas to provide inspiration for your operation.

FSD of the Month

When the foodservice program at a 25,000-student university in a suburb of Atlanta bests the behemoth that is the Walt Disney World Resort, its director demands to be noticed. Under Gary Coltek,...

Cover story

Research

Hospital operators say they aren't sure about the impact the Affordable Care Act will have on their operations. We explore that and more in our 2013 Hospital Census...

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

Menu Strategies

Ingredients

Design Portfolio

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university,

Under 30

Christopher Dunham, sustainability coordinator for University Dining at North Carolina State University in Raleigh, N.C., is the driving force at the NC State sustainability program which promotes local purchasing by showcasing NC State connections.  

Timothy Gee, executive chef at Robert Wood Johnson University Hospital in New Brunswick, N.J., is spending his time and energy to build a team of culinarians to produce great quality food.

What you need to know

Managing your business

Emerging Trends

Steal this idea

We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night. 

Everyone is talking about how hospital foodservice operations will be affected by the Affordable Care Act, but no one is talking about how LTC facilities will be involved. 

We noticed our students were grazers. When I would go through the service lines and look at our fish, I noticed that students would cut our portions of fish in half and no one would take the cut...

We work hard on improving our customer service to our residents. We have a question of the day that the diet aides can ask the residents. This encourages more interaction with the residents and they...

Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls. 

We added prepackaged hot breakfast sandwiches. This added 150 more transactions per day in our retail outlets. 

Leverage the strength of other dining services’ operations by creating a dining event around them. Invite chefs from other locations into your facility to prepare their operations'...

Everyone needs to evaluate new products to bring in or add to their facility. Let those companies earn their spot not just on value but also on resident approval. 

We do a Behind the Lunch Counter tour for parents. We invite them to go behind the scenes, to help take the mystery out of what happens behind the counter to create their students’ meals.

Confessions

Deanne Carlisle, director of foodservices for the VA Medical Center in Portland, Ore., loves family reunion meals and doesn’t understand the fuss over gourmet coffee.

Gary Coltek loves Mario Batali, thinks food trucks are overrated and fears cooks that don't use thermometers. 

Recipes

Cook the perfect chicken with this recipe from Cornell University, Ithaca, N.Y.
A couple of years ago a campus initiative was started at Penn State University, in University Park, to promote healthier eating wi

The sheer number of creative combinations that can be put on a pizza are staggering. But what makes a pizza really stand out among the classics? As part of our ongoing Signature Series, FSD spoke to operators about what specialty pizzas their customers go crazy for.

Barbecue is very popular at DoMundo’s, a churrascaria restaurant on the campus of this 33,000-student university

Click through a Snapshots of all the recipes for the July 2013 issue.

Health & Wellness

Going Green

Operations

Taste the Trends, sponsored by Basic American Foods during the NRA Show, took operators to five new eateries: Belly Q, Baume & Brix, Tortoise Club, La Sirena Clandestina and Little Goat Diner.