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

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...
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...

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

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...
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...

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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