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

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.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

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