Foodservice Director | June 2016

fsd june 2016 cover

From no-GMOs to gluten-free, hos FSDs are addressing consumers' demand for 'clean' food

Also In This Issue: 
  • FSD of the Month: Kellie Piper—SAP, Palo Alto, Calif.
  • Breakfast foods for lunch or dinner
  • Feeding athletes is an olympic challenge

FSD of the Month

kellie piper headshot
Australian native Kellie Piper inherited her love for food from her chef father, and started her career in hotels and restaurants in the San Francisco Bay Area.

The Line

90 balloons
With the mentor’s help, create a 90-day plan that is both unit- and job-specific. Include time frames for tasks to be learned, not mastered. Here's a cheat sheet...
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.
ingredients sheet
At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down kitchen labor and prep time.

Menu

salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.

Operations

business lunch salad
Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.
workers beam smartphones
Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.
Creating an environment where employees feel comfortable reporting a problem doesn’t have to divide your staff.
chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
hands coins banks
Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.
human resources teamwork
It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side...

Footprint

x graphic
With more retailers and operators moving toward serving “ugly” produce, it’s clear that visual appeal isn’t everything when it comes to food nowadays.
olympic athlete feeding tables
As associate director of food and nutrition services for the U.S. Olympic Committee, Terri Moreman leads foodservice at the U.S. Olympic Training Center in Colorado.
peppers jars
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Steal this idea

culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
man ideas
The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.

Editorial

woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Cover story

FSD PEPPER
It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say...
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources