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...

Cover story

Menu Strategies

Ingredients

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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 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...

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...

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. 

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...

We created a Sustainable Products Project blog utilizing Blogger, Google Maps and Google Earth. Once we identify local food items that we use, we import where they are from into the blog. We also...

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...

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...

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,...

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...

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Operations