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...

Cover story

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)...

Menu Strategies

Ingredients

Soups can often be high in sodium.

Design Portfolio

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

Under 30

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.

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.

What you need to know

Managing your business

Emerging Trends

Steal this idea

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...

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.

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. ...

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.

The Metz employee wellness program includes an incentive of $75 to each employee who completes a health assessment and two phone calls with a health coach.

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.

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...

Confessions

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.

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.

Recipes

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.

Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heati
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 dishes.

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens B
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.
This milkshake is a treat in itself and paired with a pecan tartlet makes it even better.
“We have on our room service menu a signature roast beef sandwich on a housemade rosemary bread with Boursin cheese and a Northwes
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.
Production Manager Bertha Robles developed this sandwich when the hospital reopened its Bistro in July 2011, according to Foodserv
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.
You scream, I scream, they all scream when they see what you’ve done with ice cream.
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?
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.