FoodService Director | March 2014

Public Enemy No.1? This fall marks the first round of USDA-mandated sodium reductions in school meals. Few debate the nutritional need to limit salt intake. But are the rules pushing things too far?

FSD of the Month

Steve Mangan, foodservice director at Northwestern University, has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with...

Research

According to The Big Picture, non-commercial operators (43%, the highest for any equipment category) are planning to spend their equipment budgets buying cooking gear (e.g., stoves, ovens or fryers) in the next two years.

Steal this idea

When the federal sequester cost Lutheran Social Services to lose funding, we were afraid we were going to lose seniors who would normally come to our site for lunch.
We are constantly looking for ways to improve the dining experience on a limited budget. For three or four years, I wanted to paint a mural on the wall of our cafeteria space, but budgets didn’t...
The amount of time children have to eat lunch is a challenge when it comes to having to take x amount of fruits and vegetables and actually have time to eat them. ...
We held a contest on Twitter at the end of the fall 2013 semester to raise awareness and sales at our coffee shop locations.
One Change was a weeklong series we created to counter letting New Year’s resolutions drift away and to support students in making changes that stick.
I teamed up with our marketing and wellness departments to create a blog on Baptist Health’s website.
We have organized a group of volunteers, from many disciplines within the hospital, to serve lunch twice a month at a local homeless shelter.
When it comes to grains, a lot of our kids are gluten free. A lot of them say they don’t eat bread because it’s bad for them. We’re starting to see grains impact us from a dietary or lifestyle choice...

Cover story

What do cigarettes, alcohol, drugs and salt have in common? They are all being regulated in some way by the U.S. government due to their potential negative effects on health.

Menu Strategies

With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.
Sandwiches are a great go-to lunch item and operators across the region have made their sandwiches a hit. This month, we look at three unique sandwich recipes, including the South Philly Italian...
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...

Ingredients

Producing leafy greens has become more expensive this year, due to heavy rains driving down yield, says second-generation farmer, Larry Corn.
You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.
Soups can often be high in sodium. This recipe, which has a mix of fresh and frozen vegetables serving as its backbone, was modified to cut down on the salt.
The Mediterranean diet is more than just healthy. With an emphasis on fresh produce, flavorful herbs and spices and plenty of grassy olive oil, it’s also tasty.

Design Portfolio

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

Under 30

Queshaun Randall, food prep at Sodexo at the Pittsburgh Pirates’ Pirate City spring training facility in Bradenton, Fla., has made an impact on foodservice by positively impacting team spirit and food quality due to his willingness to learn.
Jessica Iery, dietary supervisor at Avera Prince of Peace Retirement Community in Sioux Falls, S.D., has made an impact on foodservice by bringing with her a positive attitude, computer skills and a willingness to embrace change.

What you need to know

The culinary and hospitality services division of Kennesaw State University has implemented a remineralization project that it claims has dramatically increased the levels of vitamins and minerals in...
Members of the dining services team at Lander University, in Greenwood, S.C., went hunting last fall. They weren’t searching for new recipes or concepts. They were searching for team building.
Nemours Alfred I. DuPont Hospital for Children has become one of the first hospitals in the nation to include nutrition information on its pediatric patient menu.
Two of Los Angeles-based Loyola Marymount University’s dining venues earned 3-Star Certification by the Green Restaurant Association (GRA) in December.
One of the “proudest and saddest” foodservice-related programs at Hennepin County Medical Center, in Minneapolis, according to Food and Nutrition Services Director Bill Marks, is the monthly Food...
Students at Lebanon Valley College, in Annville, Penn., are not wasting away—food waste that is.
The Black Hat chef program, one of the most talked about culinary training modules in healthcare foodservice, has become obsolete at Rex Healthcare, in Raleigh, N.C.
Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a...

Managing your business

Traditionally, Rice University, in Houston, has contracted out retail spaces to local restaurateurs. That includes an Asian restaurant, a Mediterranean grill and a convenience store, all operated by...
Students at Lynn University, in Boca Raton, Fla., are reaping the benefits of their new 24-hour dining access. And because of the new dining hours, they’re enjoying new class schedules, too. ...
The dining services team at Murray State University, in Kentucky, wanted to create a better tasting pie, so the team decided the best way to accomplish this was by making its own dough in house.
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-...

Emerging Trends

Students at Millburn High School, in Millburn, N.J., are now able to avoid lunch lines and save time during lunch with a new student-produced app.

Confessions

Steve Mangan, general manager with Sodexo at Northwestern University, in Evanston, Ill., is trying to visit all the national parks, wishes he could speed up his metabolism and doesn’t love homemade peanut brittle.
Raquel Bulford-Frazier, chief of EMS for the Miami VA Healthcare System, loves curry chicken, fears drowning and wishes she could have dinner with the Obama family.

Recipes

You scream, I scream, they all scream when they see what you’ve done with ice cream. Sandwich a small scoop of vanilla ice cream between two mini chocolate chip cookies and roll the sides in M&M’S Minis Milk Chocolate Candies for a handheld treat patrons won’t want to put down.
This pasta salad is filled with color, flavor and crunch.
Meatless Mondays have become a hit during the past few years. This dish is simple and quick to whip up for a weekly special.
“Think that loose leaf tea in your operation can only be steeped? Think again,” says Iraj Fernando, executive chef at Robert Bosch LLC., managed by Southern Foodservice Management.
This simple, on-the-go recipe is perfect for a grab-and-go lunch or snack item.
These chicken wings are filled with spice and end with a crunch of sesame seeds.
Sophistication never had so much fun. Semi-sweet graham cracker crumbs are combined with butter and sugar to create a crunchy crust, then topped with light and creamy chocolate pudding, a generous sprinkling of M&M’S Mini Semi-Sweet Chocolate Candies and a dollop of refreshing crème fraiche...
This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens Bank Ballpark, in Philadelphia.
This hearty soup features sausage, sweet potatoes and greens for a great warm-up.
This sauce complements many dishes and allows you to adjust the heat as needed.
Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens. ...
“We have on our room service menu a signature roast beef sandwich on a housemade rosemary bread with Boursin cheese and a Northwest huckleberry-red onion marmalade, lettuce and tomato,” says Executive Chef Brian Seto.
Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heating until warmed through and crunchy.
Change up your usual chicken dish with this flavorful and colorful Szechuan recipe.
For many, it’s been a long, brutal winter. Heat up your cold-weather menus with these hearty stews. As part of our continuing Signature Series, we asked operators to share some of their popular stew...
Don’t let the name fool you. This salad is great for any season with housemade dressing and fresh ingredients.
Red velvet is a high-demand flavor across many segments. These bite-size cupcakes will add a pop of color and semi-sweet flavor to your dessert selection.
This milkshake is a treat in itself and paired with a pecan tartlet makes it even better.
Production Manager Bertha Robles developed this sandwich when the hospital reopened its Bistro in July 2011, according to Foodservice Director Gail Ermer.
Bring on the chocolate. This double-dose of chocolate makes for a rich dessert.
Beef takes center stage in this hot-and-spicy Szechuan recipe.
Liven up your soup selection with this hearty stew, featuring beef and Polish sausage links.
This salad features veggies, greens and quinoa, hitting multiple flavor notes in each bite.
Sweeten up your dessert options with this flavorful and delicate dish.
This simple salad features rice, beans, greens and peppers for a fresh lunch or dinner option.
This simple salad recipe is filled with flavor and great for lunch and dinner.
Add some kick to your lunch and dinner options with this hot-and-spicy Szechuan recipe.
This beef stew has an extra kick of spice to beat the winter chill in just a few bites.
This soup is filled with protein, veggies and greens for a healthy lunch or dinner option.
This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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