FoodService Director | June 2011

Cool Tools: From combi ovens and Energy Star equipment to wireless pagers, operators are embracing technology in the back of the house.

Research

Midsize and regional contract management companies see growth while national companies saw slight decline in revenue.

Steal this idea

I started a secret shoppers program. I select people from different areas of the hospital. I give them vouchers for food and forms to fill out. I ask the secret shoppers to take specific notes if...
We planted a rooftop garden, complete with irrigation, and the results were staggering. We were able to plant 220 square feet and got three full harvests out of it. The science department was so...
We developed a game based on the TV show “Fear Factor.” We painted boxes with the “Fear Factor” logo and filled each box with an “unusual”...
As part of our sustainability efforts we have replaced all bottled water for catering with countertop water dispensers. We serve it in compostable corn cups. We can also float lemons or other fruit...
We are kicking off a Wellness Week with six new entrées. The goal is to jump-start the transition to entrées with tasty, low-fat ingredients, legumes, vegetables and non-...
We made a build-your-own concept that encourages guests to use more vegetables. The guest chooses a sandwich wrap and then has the option of filling it with made-to-order salad selections such as...
We keep a daily laminated inventory paper to match with an online order guide. We group categories of items together. This reduces inventory time to an hour. The laminated sheets let you waste less...
Our high school team created a Veggies Against Cancer week, which highlighted veggies that fight cancer. They served cauliflower, broccoli and cabbage. Our elementary team created a Heart-Healthy...
Every year I give out awards for years of service, units without accidents and a year of superior attendance. I give out raffle tickets to those who attend the event, who followed our rules or who...
We did a ‘50s promotion where we served things like a James Dean bacon burger, Dick Clark’s chili dog, Elvis’ cheese fries and housemade apple cobbler. We also reduced...
We started a Dine With a Chef program to reinforce the wellness programs we are doing during the school day. The principal picks 25 fourth-grade students to attend the event. Each student can bring...
We partnered with the city to send our food pulp to the city’s wastewater treatment plant. The city recently installed a food grinder, so all other food scraps except bones can go to the...

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources