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.

When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-...

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...

Steal this idea

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...
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...

Menu Strategies

A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive...

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

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

The Dining Services department at North Carolina State University is continually coming up with new ways to help students on the meal plan eat more healthfully. Among the latest ventures are QR codes...
school lunch
In January the U.S. Department of Agriculture released the final meal pattern regulations for school meals, as mandated by the Healthy, Hunger-Free Kids Act. Kevin Concannon, USDA under secretary for...
As more college students are diagnosed with nutrition-related health problems, university foodservice programs increasingly are turning to other departments to help provide necessary guidance. One...

More From FoodService Director

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

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...

Sponsored Content
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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vietnamese banh mi

From Mrs. Dash Foodservice.

When it comes to offering exciting global flavors and ingredients, put it in the customer’s hands—with handhelds, that is. Burgers, sandwiches, wraps and shareables such as wings and tacos are fun, familiar and a value-packed way to leverage consumer fascination with ethnic menu items, including Asian, Latin, Mediterranean, and regional American specialties.

It’s also easy to add a global spin when you start with a popular menu staple like a sandwich. Not only is the sandwich a true citizen of the world—from a Portuguese bifana to a New Orleans...

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