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

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...
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.

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

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...
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...

Ingredients

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.
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.

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

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...
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...

Managing your business

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-...
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.

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

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 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.
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.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

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