Foodservice Director | July 2016

fsd july cover large

50 greatest hits: The dishes operators say they absolutely, positively can't take off their menus.

Also In This Issue: 
  • Is authentic global cooking possible in volume?
  • Harnessing the power of purchasing collectives
  • 2016 college & university census: Campus cravings

FSD of the Month

rafi taherian
Yale Hospitality Associate Vice President and 2016 Gold Plate winner Rafi Taherian shares his success at the 2016 National Restaurant Association Show's Noncommercial Conference. ...

Research

College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.

The Line

A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites...
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...

Menu

sweet pea ravioli
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...
tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

Operations

farmer produce
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
farm collective
Purchasing more local, sustainable products is a priority for operators nationwide—but it’s not always feasible. That's where purchasing collectives come in...
wage feud business
As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

Footprint

wurster west may 2016
UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award...
lettuce eat dining
Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.
craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
umass amherst food
The high quality of food served on the UMass campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

Steal this idea

food allergy
When potential students visit North Carolina State University, they are matched up with a student from the allergy support group for a dining tour.
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
chicken herbs
The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.
business pamphlet fair show
As The Ohio State University Wexner Medical Center struggles to recruit millennials, it has current millennial employees invite friends to Q&A sessions.
lettuce dirt
Savor at McCormick Place developed the Green Thumb brand for menu items featuring its rooftop bounty. The brand is promoted alongside a green certification.

Editorial

bar nra show floor
Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game...
fsd screenshot web
The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

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