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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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