FoodService Director | June 2012

This month we honor the 20 Most Influential people and institutions who are having the biggest impact on non-commercial foodservice. Well known names such as Michelle Obama and the CIA join industry leaders like Mary Molt and Jamie Harvie to make up our i

There is no doubt that celebrity chef worship has had a tangible effect on modern foodservice like never before. With the rise of the Food Network, “Top Chef” and countless other...
If influence were measured by mere involvement, Barbara Kane would be at the top of our list. Kane is the current president of the Society for Foodservice Management. She is the chair of the Industry...
No educational institution has done more in recent years to provide guidance for those in non-commercial foodservice than The Culinary Institute of America. Scores of operators have praised the CIA...
Lime-marinated chicken breasts topped with avocado pico de gallo and cilantro sour cream are just a few of the reasons this wrap makes the mouth water. Wrapped up with pepper jack cheese, and lettuce this wrap brings a Latin flavor explosion to your taste buds.
It’s good to have friends in high places. And it doesn’t get much higher than the White House. Never before has one person brought so much attention to school cafeterias. Since...
An idealist is a person with a dream of changing the world. An idealist with power is a person with the ability to turn that dream into reality. Fedele Bauccio is an idealist with power, and he has...
At Hobart, Dick Hynes might be listed as a consultant, but when it comes to his involvement in the foodservice industry, he does more than consult. He advises, he mentors, he leads, he guides and he...
It’s exhausting for us as trade journalists to keep up with Ken Toong, so imagine what it’s like for his staff. Toong has turned the dining services department into a renowned...
Ann Cooper calls herself the Renegade Lunch Lady. What Cooper does shouldn’t be considered renegade. She’s simply bringing together communities to create a healthy school lunch...
If you mention Mary Molt to operators outside of the college and university segment, very often the name will not ring a bell with them. But mention “Food For Fifty” to those same...
The ongoing search for new and exciting flavors has led many non-commercial chefs to branch out from what consumers might consider “traditional” yogurt. These chefs are now...
The saying “any press is good press” is not something Dayle Hayes buys into. After Mrs. Q’s Fed Up with School Lunch blog, a not-so-flattering firsthand account of a...
In child nutrition there’s a dichotomy between obesity and hunger. In the New England city that Yale calls home, Tim Cipriano is combatting both sides of that food coin.
Shawn LaPean lives to serve, and that doesn’t mean just his customers. LaPean is well aware that Berkeley customers are a very different clientele than the “normal”...
Hospitals should be bastions of healthy eating behaviors. The notion seems simple, but in reality that wasn’t necessarily happening, according to Jamie Harvie. In 2005 Harvie created...
On Jan. 1, the 50-year-old Dietary Managers Association changed its name and its focus as an organization. In becoming the Association of Nutrition & Foodservice Professionals, the...
The birth of the Kogi Korean BBQ food truck has become the stuff of culinary legend. When the Los Angeles-based fusion food truck made its debut in 2008 it harnessed the perfect storm of culinary...
Some people influence by getting lots of headlines and making splashy announcements. Others influence by digging in and doing the work. Julaine Kiehn is a digger. What Kiehn has done to influence the...
“I was never very good at following the rules,” Tony Geraci once admitted. However, that rule-breaking, whatever-it-takes attitude is exactly what has enabled him to make waves in...
Andrew Shakman is not a scientist, just a man with a passion for the environment. But it is precisely that passion that places him on our list. About 10 years ago, Shakman channeled his concern over...

FSD of the Month

When reviewing Angelo Mojica’s seven-year career at the University of North Carolina Hospitals, there are a few things you could single out as his most impressive accomplishment. You could...

Research

FoodService Director’s 2012 Contractor Census is a snapshot of the contract market, based on information from the 2010-2011 fiscal year, supplied by 38 firms.

Steal this idea

We place a container to collect loose change near the cash register. You can use the change to support local charities. We use ours for our Employees Helping Employees Fund, which provides for...
We recently began work on expanding our “Build a Better Salad” program to encompass all items in our café. Items are designed with one of three colors—green,...
We are using undergraduate interns who need nutrition or foodservice experience to be an on-call group for special events. We call them “The Incr’edibles.’” We...
We serve a paired wine at dinner every Friday. I write the wine’s origin on the menu along with the health benefits the wine has. The residents love Friday night dinner, and it’s...
Even though we have huge menus customers keep asking for more variety. Over time, we removed items from the menu so they are not offered daily and therefore are not perceived as the “same...
We hosted a Farm to Table Dinner featuring food prepared with locally sourced, seasonal produce. Our menu reflected the colors and tastes of spring and provided 100% of the participant’s...
Our hospitals host a Blueberry Festival in June, highlighting a local blueberry farm. Fresh blueberries are sold, menus incorporate the fruit and products made with blueberries are available to...
When our [university] president was retiring we worked with his wife to create an ice cream with all of his favorite flavors. We did the same for the new football coach. Also, when a member of our...
We redid our salad bar. We went from a weighed concept to a one-box concept. I have two boxes: One for $3.50 and one for $6. You fill it up. I don’t care what you put in there as long as it...
We have a partnership with a local grocery store. We have a class with community members where we tour the grocery store and purchase items. We then use the store’s test kitchen to prepare...
We started CHEF (Corporate Healthy Eating Focus) in all our café locations and vending. A CHEF menu item is available every day. These menu items are 400 calories or less, reduced fat,...

Cover story

FoodService Director has undertaken a bold initiative this month by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you...

Menu Strategies

Wraps and pita bread are like the bow ties of the sandwich world. They are neat to eat even when holding extremely moist fillings.

Recipes

Health & Wellness

Everyone knows the saying, breakfast is the most important meal of the day. Byron Sackett, child nutrition director for 12,000-student Lincoln County Schools, questioned why that ...

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We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

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Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
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The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

FSD Resources