FoodService Director | July 2014

The Big Idea: It can start with something as small as a piece of fruit. We present our annual lineup of 10 innovative concepts that you can steal for your operation.

FSD of the Month

Randy Lait has transformed dining at North Carolina State University by leading the development and construction of 16 new campus dining units.

Research

Other highlights in our 2014 Hospital Census include an increase in patient and retail meal counts.

Steal this idea

In order to get buy-in for breakfast in the classroom, there is an incredible amount of planning done with stakeholders to ensure that we can show the value for this and to get their thoughts and see...
We had a small area that sold self-serve yogurt. Sales were great for the first year and then began to slide as most self-serve yogurt shops have done this past year or so.
We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.
We have increased revenue from guest trays to nearly $11,000 a month since we set up a system to allow patients and their visitors to buy trays using a credit card.
In the elementary schools our participation has dropped the last few semesters due to the changing USDA regulations. In order to draw up more interest, as well as business, we not only sell second...
We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy”...
Every summer we do a culinary camp for kids. They get to wear the chef’s coat and everything. We focus on a different culture every day, so they get to do Spanish or African, etc.
We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium,...

Cover story

The Centra Nutrition Group recently launched our very own food truck, called Code Fresh. The truck serves a few roles.
damian-monticello
We were looking for something for our smaller sites, the ones that are too big to be supported by traditional vending but not large enough to support a café without a very substantial investment.
jason-morse
Earlier this year we piloted a build-your-own-burrito concept called Chef Doug’s Burrito. Doug is for Douglas County. We launched it at Thunder Ridge High School and then moved it onto another school.
susan-bristol
When we combined the food and nutrition services departments back in December 2013 and I assumed leadership over foodservices, I was able to use my experience as an R.D. to begin offering more...
timothy-gee
We had an old pizza station that we wanted to convert, but we had to try to figure out how to do the next big thing without the capital dollars to do anything big.
alan-marcum
We moved into a new 50-floor building in 2012. Devon wanted to be more than just a company located downtown; we wanted to be a community member, and this new building helped us accomplish that.
gail-finan
Cornell Dining senior management, including myself, participated in a five-day challenge to eat at campus facilities while following one of six specific dietary restrictions: vegetarian, vegan, dairy...
maryann-lazzaro
The students in high school have such a long day and so many of them participate in after-school activities and a lot of them eat lunch starting at 10 a.m.
robert-flynn
About two years ago, a Boston University (BU) student who was studying abroad tweeted that she missed the cookies from one of our dining halls.
This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.
stone-morris
Gorham: The Arbor Co., operators of senior living units based in Atlanta, hired us last year as consultants to come up with a solution for residents who have chewing or cognitive disorders and cannot...

Menu Strategies

frozen-treats
There’s growing customer awareness for gelato. Yet, despite its popularity, there remains an exclusivity element that bolsters sales since it’s not available everywhere.
star-ginger-truck
One of the biggest upsides to starting a food truck is you can get food to places it’s often difficult to reach with a brick-and-mortar location.
5-way-baked-beans
Three Takes On offers several different versions of the same classic dish. This month, we scoped out three unique baked beans recipes, including 5 Way Baked Beans, Plant-based Southwestern Baked...

Ingredients

blueberry-peach-salad
Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are...
sweet-to-savory
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
cacao-pod
While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.
menu-insights-chocolate
Chocolate is found on 32% of menus and more data from research firm Food Genius.
Served as an accompaniment to a ground turkey burger, this refreshing whole-grain salad is one of many healthy varieties offered at Lake Erie College.

Under 30

Rebecca has enhanced foodservice by supporting the company at new account openings and mentoring a number of employees.
Ian has made an impact on foodservice by leading by example and demonstrating excitement and enthusiasm in every situation.

What you need to know

In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James...
As incorporation of halal-prepared menu items increases along with the Muslim population in the U.S., the member interest group of the Academy of Nutrition and Dietetics, Muslims in Dietetics and...

Managing your business

ketchup-costs
Operators looking to make a little extra dough by charging customers for condiments might not be happy with the result.
mock-wedding
Getting married? Ashland University, in Ohio, wanted to help engaged couples visualize what their wedding celebration could be like, and at the same time promote campus and local wedding services.

Emerging Trends

greenhouse-students
A greenhouse isn’t a new concept. How one Iowa woman is powering her greenhouse is, however.
Livability.com has released its annual list of the top foodie cities in 2014.
middle-earth
It isn’t very often that university students get to eat literature, but at Virginia Polytechnic Institute and State University, known as Virginia Tech, in Blacksburg, Va., they did just that.

Confessions

John Lindower, foodservice manager at Blue Cross Blue Shield of South Carolina, in Columbia, treasures his five children, dreams of an Australian vacation and is sure he once ate dog.
Randy Lait, senior director of hospitality services at North Carolina State University, in Raleigh, admires his mother, wishes he were a better typist and would be a now-retired NFL punter if not for his career in foodservice.

Recipes

“What makes this dish in particular a signature plate for us would be that all of the items, including the noodles, are scratch prepared with all of the recipes being developed in house,” says Joshua Scott, executive chef with Compass Group at Microsoft.
This savory gelato is a great way to spruce up your dessert menu.
Marshmellows aren’t just for campfires. The University of Maryland food truck features this savory dessert made from scratch.
Bring a little Italian into your operation with this Italian Cookies & Cream Gelato recipe.
This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.
This ethnic beverage is simple to make and can be served alcoholic or nonalcoholic.
The grain crust, moistness of the pork and the cranberry mustard are a great combination of sweet and spicy in this pork loin recipe.
This four-ingredient gelato recipe is simple to make and pairs well with other dessert options.
This dish offers a new take on savory and sweet. With bacon pancetta, short ribs and chocolate, this dish provides a perfect flavor balance.
This gelato recipe is a flavorful and refreshing option for dessert menus.
This plant-based recipe doesn’t include any meat, dairy, salt or oil. According to Michael Mooney, manager for epicurean feast at Blue Cross & Blue Shield of Rhode Island, the plant-based diet is very popular at this B&I location.
Featuring espresso and cocoa powder, this chicken dish is great for any coffee lover and for grilling season.
This pork and salad recipe makes for a great entree dish for any season.
Add more flavors to your gelato selection with this Banana Gelato recipe.
This housemade gelato is a great way to cool off this summer and to add to your dessert menu options.
Snapshots of all the recipes for the July 2014 issue.
Featuring five different types of beans, this recipe pairs well with multiple entrée dishes. Tom Stewart, director of dining at the Florida Institute of Technology, shares that this recipe is one of his favorites at the school. This dish is a hit with students and makes for a flavorful side dish.
This soup recipe is a great menu option for food trucks and dining halls because it’s easy to make and filled with flavor. Plus, it pairs well with housemade beignets.
This five-ingredient gelato recipe is simple and sweet. Plus, it’s a great menu option for any season.
Featuring chocolate chips and coffee, this gluten-free pork loin dish has a balance of sweet and savory.
As part of our ongoing Signature Series, we asked operators to share their unique pork recipes, including soup, salad and carnitas.
Featuring lemon grass, lamb shoulders and pickled carrots, this savory dish is filled with flavor and spices.
Spice up your dessert menu with this simple Strawberry Gelato recipe.
This chocolate-braised brisket is great for grilling and for a dinner menu option. Plus, it pairs well with potatoes and polenta.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources