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...

Research

Some school districts think biometrics are a key to faster lunch service. But not everyone believes the technology is worth the risks.

Steal this idea

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.
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...

Cover story

healthy-15
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...

Menu Strategies

frozen-drinks
It’s summertime—the perfect opportunity to introduce frozen beverages.
jerk-chicken-salad-authentic-food
Tapping staff expertise helps create authentic dishes from our Southern neighbors.
chicken-with-curry-sauce
Three Takes On offers three unique takes on curry this month, including Chicken with Curry Sauce, Mulligatawny Soup and Thai Curry Carrot Soup.
The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are...

Ingredients

uc-santa-cruz-panzanella-salad
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
fresh-heirloom-tomatoes
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
robert-wood-johnson-mango-salmon
Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing...

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

Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
recyclemania-logo
Four hundred sixty-one colleges and universities across the United States participated in the 14th annual RecycleMania tournament.
homestead-village-cafe
When Homestead Village decided to enlarge its main dining room, it took the opportunity to meld the desires of two cultures.

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

Switch up your Taco Tuesday menu choices with these Fusion Fish Tacos with Pacific Rum Tartar Sauce, a versatile sauce with a lively East-West twist.
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.
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. Featuring Yolato and fruit of your choice, this recipe is great for a build-your-own smoothie option.
This salad is filled with four different types of fruit, two different types of juices and a hint of mint. This salad is great for a refreshing summer or spring menu option.
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 month.
Northern Kentucky University features this curry dish at its dining location called Abode ~ Home is Where the Heart is. Abode offers a fresh and modern twist on favorite homestyle dishes. The dining staff says students favor this curry recipe because of its presentation and flavor...
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 risotto into a healthful accompaniment as a side dish,” according to Executive Chef Cameron Clegg.
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 year.
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. Plus, its combination of veggies and quinoa makes for a colorful dish.
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. This fish recipe has a hint of coconut and spices, creating a great summer or spring menu item.
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. “It’s one of the few soups we make that runs out every time we make it,” he says. “The reason we use yellow curry paste is that it’s the only vegan one. The red and green pastes...

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources