FoodService Director | March 2011

Mobile Meals: FSD talked with five non-commercial operators to find out about their food trucks and other mobile meal options.

FSD of the Month

For some people, an expansion project can be a daunting task. But for Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., it’s...

Research

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were mentioned by operators.

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We started a 2-4-6-Ate! parent meal tray program. A lot of parents don’t want to leave their kids to eat. We’ve always had a parent tray program, but a lot of parents were asking...
We held a Polynesian Pig Pickin' event. House-smoked whole-hog barbecue and traditional poi were the stars of the show. When students arrived, they were greeted by a Polynesian princess and...
We wanted to make sure that all the meals were made consistently across the district, so we made a book that has a photo and preparation instructions for every meal. This way the workers know exactly...
We held a Keep On Truckin’ event. Not only did we do regional foods but also foods from truck stops, diners and famous highway routes across America from earlier time periods. We also were...
Our district works in partnership with our county health department’s nutrition services. We have been able to provide the opportunity for students to go to the grocery store so they can...
To showcase blueberries as a fruit that is high in antioxidants, vitamin C and fiber, we held a Blueberry Blizzard event. We created blueberry baked goods, blueberry salads at lunch, and rosemary...
People ask us all the time how they can help with the program. They always want to give us recipes, but that doesn’t really work for us. So we tell them they can donate money for a salad...
We hosted a student art exhibit and tour of our warehouse facilities. The art represents each student’s vision of wellness, and the original artwork will be displayed permanently in the...
We held a Flavors of Africa dinner that was inspired by an event where a book inspired menu items. We served items such as Melkha (Algerian pastry stuffed with eggplant, feta cheese, black olives,...
We market our school breakfast program with magnets in buses. We ask the bus drivers to put the magnets in the front of the bus so that the students can see them all the way to school and all the way...
We had a mobile app for iPhone, iPad or iPod Touch created. The app is nutrition based and shows the nutritional content, food allergens, and vegan and vegetarian options at all our dining venues. We...
We held a Mindless Eating workshop alongside Healthy UNH on campus, an initiative to help our community be healthier. Once we planned the workshop, we actually presented the same program three...

Confessions

Cam Schauf, director of Campus Dining Services and Auxiliary Operations at 9,400-student University of Rochester in N.Y., gave grasshoppers a try, fears Bud Light and hates that he procrastinates.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
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Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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