FoodService Director | June 2013

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

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...

Cover story

Menu Strategies

Ingredients

What you need to know

Managing your business

Emerging Trends

Steal this idea

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...

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...

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

Click through a Snapshots of all the recipes for the June 2013 issue.

These potato chips get a kick from a sprinkle of curry and a smoky blue cheese dip made with mayo, sour cream, Dijon mustard, Worc