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.

Cover story

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Research

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

Menu Strategies

Ingredients

Served as an accompaniment to a ground turkey burger, this refreshing whole-grain salad is one of many healthy varieties offered a

Under 30

Ian has made an impact on foodservice by leading by example and demonstrating excitement and enthusiasm in every situation.

Rebecca has enhanced foodservice by supporting the company at new account openings and mentoring a number of employees.

What you need to know

Managing your business

Emerging Trends

Steal this idea

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”...

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...

In order to encourage customers to eat more healthfully, we reduced the price of our salad bar to $4.99 per pound, from $6.99. At the same time, we increased the price of sodas.

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,...

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 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.

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 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.

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.

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 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.

This plant-based recipe doesn’t include any meat, dairy, salt or oil.
This soup recipe is a great menu option for food trucks and dining halls because it’s easy to make and filled with flavor.
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 five different types of beans, this recipe pairs well with multiple entrée dishes.
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 pr
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 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 reci
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.
This gelato recipe is a flavorful and refreshing option for dessert menus.
This recipe features a variety of beans, from edamame to lima beans.
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.