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,...

Research

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

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...

Steal this idea

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

Cover story

We built an app for our program. We did a survey of our parents and 87% wanted information either on the computer or on the phone. We were printing menus and spending a lot of money on these colorful...
We have a trayless system. In a nursing system you normally do trays and then you send them out on trucks and the nurses pass them out. With the economy the way it is, I was looking to find a...
As a team we decided we wanted a way to pull our residents into dining, to show them what really happens in the kitchen. We wanted them to become part of the process more and to see exactly what goes...

Menu Strategies

Three Takes On offers several different versions of the same classic dish. This month: Barbecue.
In the food industry, there are always buzzwords. Organic. Factory farming. Superfoods. And these days, gluten free. Though a gluten-free diet is a medical treatment for celiac disease, more people...
For operators looking to add something nutritious, portable and trendy to their menus, consider drinkable desserts. Whether you go seasonal with fresh fruit smoothies, ethnic with agua frescas or...

Ingredients

“Apples are a nutritious, whole food that adds texture, color, and sweet or tart flavors to dishes. As far as varieties, the options are endless during apple season here in the Northeast. I...
The U.S. apple industry is being active in labor reform—a touchy topic, and one that decides whether many farmers can continue to grow apples. The U.S. Apple Association is lobbying for...

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...

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. &nbsp
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

Talk about local beef! At the University of Kentucky (UK), in Lexington, dining services recently partnered with the university’s department of agriculture to open a full-scale, USDA-...
Nearly 40 years after the main cafeteria at Strong Memorial Hospital, in Rochester, N.Y., opened, it received its first makeover. But it was a big one. The hospital spent nearly $6 million to create...
The Valley Hospital, in Ridgewood, N.J., has a potentially sweet approach to using locally produced foods. The hospital has installed two colonies of bees on the roof of the healthcare system&...

Managing your business

Since planting the rooftop garden at the Kansas Union at the University of Kansas, in Lawrence, five years ago, Janna Traver, executive chef, says it’s kind of been a hidden gem on campus...

Emerging Trends

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 within residential dining halls. That initiative prompted Corporate Executive Chef of Culinary Support Services Bill Laychur an
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...
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

The vegan/vegetarian community grew and the interest for a vegetarian and vegan concept became great. It got to the point where now there is a strong interest both from the students and campus...
The average American eats more than twice the recommended limit of six to nine teaspoons per day of added sugar. Here’s how non-commercial operators are helping their diners cut down on...
A simple request from a prospective resident has led to Grandview Terrace, a senior living center in Sun City, Ariz., to become the first CCRC in the state to be certified gluten-free by the National...

Going Green

We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels,...
We began exploring Green Restaurant Certification for our school accounts in 2004. It started because of a conversation with one of our clients, who said, “Besides athletics, you are the...
We had an opportunity with building a new facility to explore some new options. We were brainstorming ideas and the closed oil system was one of the things Jim had mentioned. He had seen the system...
We installed a closed-loop aquaponics food production system in our residential dining hall, the Food Zoo. This is an extension of our larger campus food production program and is a way to grow...

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usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

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