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 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...
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...

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

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.
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...

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

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...
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,...

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.

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boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

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savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

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