FoodService Director | June 2014

The healthy 15: Food provides the base for any successful wellness program. But these 15 operations take their initiatives way beyond food to provide a healthy dining environment.

FSD of the Month

Rich Daehn, corporate director of culinary services for Benedictine Health System (BHS), in Duluth, Minn., is definitely a think-outside-the-box kind of guy. How else would you describe a man who...

Cover story

Research

Menu Strategies

Ingredients

Under 30

Rebecca has made an impact on foodservice by developing and using the state-of-the-art demo kitchen to organize cooking demos for staff and visitors.

Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.

What you need to know

Steal this idea

We created a way to help employees remember CCPs (critical control points). The CCPs are typed onto a self-adhesive label, which employees stick to the underside of their name badge.

For a healthy and affordable meal option, we began offering a paleo menu in March. Each meal is served with a protein, two vegetable servings and a bottle of water or iced tea for $7.

In order to better incorporate HACCP, the department has a schedule of each standard operating procedure that needs to be addressed, which are then discussed in a team huddle at each café site.

Our nutritionist Tanya Williams created the Bison Mealz! Cookie to offer the nutritional benefits of a full meal when eaten with milk or a milk replacement and a serving of fruit.

If your customers are not embracing new food trends such as healthier foods, then get them involved with projects like cooking demos and food tastings. It really works!

These are anonymous notes that the students write me on napkins and post to bulletin boards in the dining halls, and I respond to them twice a week. The notes run the gamut from “I want a new salad...

We have created a new appetizer for the dining room by using leftover mashed potatoes. We mix the potatoes with green onion, bacon bits and cheddar cheese. We wrap the mixture in spring roll paper,...

Stillings Hall at the University of New Hampshire honored soccer’s World Cup 2014, which was held this month in Brazil, by featuring a dish at a dinner event from each of the 32 nations that...

Turn your medical-model tray service into a hot, fresh service by using serving tables and carts within your neighborhoods or units.

Confessions

Rich Daehn, corporate director of culinary services for Benedictine Health System, is an evening person, worries about controlling food costs and wants to write a book.

Recipes

This smoothie features three different types of fruit, making it a great way to start off the morning.
The combination of mangos and peaches makes this beverage refreshing and flavorful.
This dish was actually created as an entry for the Association for Healthcare Foodservice’s Culinary Competition in Orlando last m
Northern Kentucky University features this curry dish at its dining location called Abode ~ Home is Where the Heart is.
This salad is filled with veggies, tomatoes and croutons, creating a perfect balance of crunch.
This three-ingredient smoothie is quick to make and filled with endless fruity flavors.
Bring a little taste of the Caribbean to your operation. Featuring veggies and mashed potatoes, this dish is great for any season.
Typically more of an indulgent dish, this healthy spin on creamy risotto omits butter and heavy cream, “transforming traditional r

As part of our ongoing Signature Series, we asked operators to share their unique seafood recipes, including shrimp, flounder and bass.

Add a little color to your beverage selection with this Pink Breakfast Smoothie.
This recipe couldn’t be simpler. Combine frozen strawberries and ice for a tasty, refreshing beverage.
Chef Anthony Young says this dish is always popular with students at UMass, where the average student consumes 21 pounds of fish a
Featuring three different colors of heirloom tomatoes, this salsa adds color to any dish and also works well as a side item.
This smoothie recipe adds a kick of energy with its combination of peaches and Chai Tea Latte mix.
This recipe features two different types of meat on a French baguette, making for a flavorful Cuban sandwich.
Featuring flavorful and colorful shrimp, this salad is a healthy option for lunch or dinner.
These carnitas are filled with flavor and can be used as burrito filling, salad topping or in sandwiches.
The combo of two different types of fruit and ice makes this recipe simple and sweet.
This Cuban recipe is simple to prepare, filled with various flavors and is great for meat lover.
Featuring various types of berries and orange juice, this sweet smoothie is perfect for any time of the day.
You don’t need to be on a tropical island to feature island-themed dishes.
Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee.
This soup recipe is vegan and quite popular at the Pacific School of Religion, according to Chef and Manager Andy Maxon.
Switch up your Taco Tuesday menu choices with these Fusion Fish Tacos with Pacific Rum Tartar Sauce, a versatile sauce with a live

Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.

Add some variety to your ethnic cuisine with these Cuban empanadas, which are filled with flavor, spices and ground beef.
Featuring chocolate and espresso, this mocha-goodness recipe is a great beverage for breakfast or a re-energizer in the afternoon.
Add some tropical flavor to your life with this simple and sweet Pina Colada recipe.
This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.
Due to an overwhelming demand for this dish, Executive Chef and General Manager Jason Brust decided to add it to Parkhurst Dining
This unique salad provides a perfect balance of sweet and spicy. The dressing also makes for a refreshing finish.
This smoothie recipe allows you to change up the flavor each time, if needed.
This salad is filled with four different types of fruit, two different types of juices and a hint of mint.