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

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...
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...

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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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