FoodService Director | June 2013

Cooking Up Change: No longer an oddity, chefs are making their mark in non-commercial kitchens.

Talk about loving foodservice. When Nancy Keller [formerly Levandowski], director of ISU Dining at Iowa State University, in Ames, saw that Denny’s was opening a new in-house wedding chapel...

FSD of the Month

When a hospital boasts about its foodservice program on its website, you know you’ve done something right. In a world full of bad hospital food jokes, Diane Imrie, R.D., director of...

Steal this idea

We offer in-classroom “catering” for parties and special events. Families can select celebration foods from a menu designed around current school meal items. This is a win-win for...
We plan on putting together boxes of shelf-stable gluten-free items. Students who are on a gluten-free diet will be able purchase those items with their meal plan. This program is slated to begin in...
The best way to raise profits is in the old-school way of using or repurposing leftovers. Knowing how to create amazing specials from vegetables and starches will save money by minimizing purchases...
We cook items for mass feeding from recipes we find in magazines. Students trust these recipes because they are from a magazine like Cooking Light. We have the magazine right on the serving line as...
I have weekly managers’ meetings. Now that the weather broke, we are having walking meetings. We stroll through town and at the local park while discussing business and having a...
We provided our students with what we call an international spice rack. We wanted our students to have the opportunity to make their food the way they wanted. Spices such as garam masala, Chinese...
We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would...
With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs...
We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and...

Cover story

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply...

Menu Strategies

Carbonated and artificially sweetened beverages are falling out of favor. Today, more people want healthy, nutritious options made with fresh ingredients. One way to achieve this quickly and...
What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating...
Three Takes On offers several different versions of the same classic dish. This month: Ceviche.

Ingredients

Fries and chips aren’t just filler for combo meals. These salty sides are no longer taking a back seat to their entrée companions, as many operations are making these items in...
Many elementary students grow potatoes, sprouted in cartons on sunny windowsills, as a classroom assignment. But heirloom potato varieties—especially upmarket fingerlings—are a...

What you need to know

Imagine customers actively engaging with foodservice at least once a day. That’s the reality when companies, such as Microsoft, partner with companies like Gametation, which “...
Signature restaurant dishes in the comfort of your own cafeteria? Yes, please. The employees at Royal Bank of Scotland (RBS), in Stamford, Conn., got that chance last month as part of the first of a...

Managing your business

Many college and university foodservice departments are looking to food trucks as a new source of retail revenue. At Princeton University in New Jersey, however, the food truck that will debut this...
As part of the Healthy, Hunger-Free Kids Act, school districts would receive an extra 6 cents per meal served if they met the new, healthier regulations. In order to receive that 6-cent bonus,...
As the 10,000-student Azusa Pacific University, in Azusa, Calif., has grown, real estate has been harder and harder to come by. By last summer, things had gotten so tight that Director of Hospitality...
For the past 40 years, FSP (Food Service Professionals), a division of the Archdiocese of Chicago, has been providing the meals that are served to 34 high schools and 300 elementary schools in the...

Emerging Trends

Confessions

Ruth Arnold, operations manager for Nutri-Serve Food Management Inc., in Burlington, N.J., wants to ride in a hot air balloon and says you’d find her dealing cards at a casino if she weren’t in foodservice.  

Recipes

These potato chips get a kick from a sprinkle of curry and a smoky blue cheese dip made with mayo, sour cream, Dijon mustard, Worcestershire sauce and blue cheese.
Click through a Snapshots of all the recipes for the June 2013 issue.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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