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

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...

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 and should certainly intrigue you. Our honorees have backgrou

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.

Menu Strategies

Steal this idea

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...

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...

Recipes

Health & Wellness