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.

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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...
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...

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources