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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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