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

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. 
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...

Cover story

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...
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...

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

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...
“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...

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

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

Recipes

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

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 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...
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...

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

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