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 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,...
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.

Cover story

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...
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.

Menu Strategies

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...
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.

Ingredients

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.
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...

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

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...
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...

Managing your business

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.
ketchup-costs
Operators looking to make a little extra dough by charging customers for condiments might not be happy with the result.

Emerging Trends

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.
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.

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

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.
“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.

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources