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

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...
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...

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

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,...
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...

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 ...

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources