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

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...
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...

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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From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

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Industry News & Opinion

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To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

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Menu Development
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Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

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