FoodService Director | March 2012

For the first time in 15 years, the USDA has made significant changes to the types of foods school directors can and can't serve. Operators say menu planning to fit the new regulations is a bit like fitting together the pieces of a complex puzzle.

FSD of the Month

"Forward-thinking" is how people describe Cheryl Shimmin, network director of nutrition services for Kettering Health Network in Dayton, Ohio. That mindset is an asset in this...

Menu Strategies

Under 30

Sarah Wilson, foodservice technician, first joined the Irving (Texas) Independent School District nutrition department during her senior year in high school as a paid intern, says Michael Rosenberger, director of food & nutrition services. Wilson exce

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We had a surf and turf meal for Valentine’s Day, marketing it as “a match made in heaven.” We offered locally raised beef tenderloin with slippery lobster tail and sweet...

We offer a mid-afternoon break of housemade lemonade with flavor shots. Customers are able to customize their lemonade with strawberry purée, ginger or mint simple syrups. We also offer...

The Taste of Nations monthly event features our international students presenting pictures, maps, video, music, dress, dance and other information about their home. Authentic foods from their country...

We hide puréed kidney beans in our tacos. As the year progresses, the purée gets chunkier until the students can recognize the kidney beans. At first you disguise the beans and...

We have an annual vegetarian harvest dinner at the Faculty House for The Faculty Club, the body of members entitled to participate in the Club’s activities and to use the facility. The menu...

Our residents were asking questions about ingredients we used so we started a Taste Sensations event. The chef selects a topic—oil, cheese, tomatoes—and tells the residents...

We offered cooking classes based on making 20-minute meals to all Cisco employees. The last class booked up within 15 minutes. The classes are led by our chefs de cuisine and our sous chef and have...

Our director of schools wants to build the community’s reading skills, so every elementary school picks a book and all the students read that book each day for a set amount of time. Some of...

We have a volunteer who makes rounds in the entire facility three days a week, providing each veteran with a snack of choice, a newspaper and a smile with conversation. The volunteer, Mr. Branch, is...

We have eight convenience stores that sell a large range of breakfast foods, snacks, beverages, frozen meals and candy. C-store tours are another way to increase awareness of healthy eating on the...

We hosted an eight-course farm-to-table coffee-themed dinner in partnership with a local roaster. The menu incorporated a specialty coffee into each recipe, such as mushroom and hazelnut stuffed...

Every quarter each school invites a “celebrity”—a school administrator, police officer, firefighter, high school athlete, restaurant chef or a high-profile community...

Confessions

Joie Schoonover, director of Dining and Culinary Services at the University of Wisconsin, Madison, wants to travel to the 1950s, dreams of Europe and doesn’t understand fried foods on sticks.

Recipes

Health & Wellness