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.

Steal this idea

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...
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...

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.

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Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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