FoodService Director | March 2013

Outside Inspiration: You never know when or from where inspiration will come. Non-commercial operators have an easily accessible resource in their commercial counterparts. Whether in fine dining or fast casual, restaurants can offer a plethora of ideas wo

FSD of the Month

Great leaders aren’t afraid of change. They understand that complacency is the first step to mediocrity. John Miller, systems director of culinary wellness for the Henry Ford Health System...

Operations

The Food and Nutrition Services department at UCSF Medical Center is turning to a couple of high-tech gadgets to help customers live a healthier lifestyle.

Steal this idea

We have several new technology pilots. We are shortly rolling out Net Nutrition so residents have the ability to access nutritional information regarding the menu items we serve. We also have an...
We provide Get Well Meals for students who are feeling under the weather. The meals feature our soup of the day, crackers, fruit, ginger ale, water, juice and Jell-O. Students just contact their...
Now that students must take a fruit or vegetable to make a reimbursable meal, we started a Don’t Forget campaign. We have signs and stickers and we created a logo. It’s all about...
Imagine the smell of fresh-baked cookies. We offer them on our pediatric floor every afternoon between 2:30 and 3:30. Happiness is a cookie with milk. 
We raffle edible bouquets/arrangements to promote fruit and vegetable intake. The bouquets are similar to what you see in an Edible Arrangements’ basket, with fresh fruits and vegetables...
We’re piloting a new online ordering system for our main café. You’ll be able to order food from any web-enabled device and pick your order up at a later point. We hope...
Our staff has more interaction with students than most departments on campus. So we work with the university counseling center to train front-line staff on how to recognize students who may be in...
When there’s a graphic on our menu, it’s something we serve. It’s not clip art. When patients look at the menu and they say, “I want that,” we say,...
We had a game show-inspired dinner called “Let’s Make a Meal.” We divided the menu into Announcers (Appetizers), Game Show Hosts (Entrées), Co-Hosts (Sides),...
We have recently joined the area property management association to meet the off-campus housing property managers. This helps with commuter meal plan sales and is an easy way for us to get our...

Cover story

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand...

Menu Strategies

Deli salads are getting a makeover in non-commercial foodservice operations. The deli staples—chicken, tuna and potato—are being given new flavor profiles, and operators are...

Ingredients

Dan Skay, executive chef at Parker Adventist Hospital, in Parker, Colo., loves avocados. “We’re in the Southwest,” Skay explains. “We use avocados in...

Confessions

Bill McNeace, executive director of dining services at the University of North Texas in Denton, believes in real butter, can’t resist “True Blood” and thinks garlic mashed potatoes are a cop-out. 

Recipes

Five Questions

Last November, Timothy Cipriano, director of food services for Guilford (Conn.) Public Schools, was a contestant on the Food Network cooking competition show “Chopped.” Cipriano...

More From FoodService Director

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

FSD Resources