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

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...
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...

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

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources