FoodService Director | March 2016

fsd march 2016 cover

The Besties: Operators name the winning ‘tools’ at their facilities—kitchen hacks, never-fail sales tactics, go-to ingredients and more.

Also In This Issue: 
  • FSD of the Month: Waldy Malouf—The Culinary Institute of America
  • Ancient Grains find new life
  • The future of cash-free meal payment
kitchen line cafeteria
Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.

FSD of the Month

waldy malouf main
Waldy Malouf served as co-project manager on the construction of a 28,000-square-foot student union and dining facility on the CIA Hyde Park campus.

Research

chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.
While the fight to address school nutrition standards and increase funding drags, school foodservice directors are struggling to hold off challenges.

The Line

plastic wrap
Sean Gordon, executive chef at Northwestern University's Chicago campus saves time on cleanup with a little ball of plastic wrap during food prep...
feedback button keyboard
Try Advice Squad member Jim Korner’s ideas to solicit helpful input to share with staff or give you the information you need to fix a problem.
senior couple eating meal assisted living
Here’s what a resident millennial singer who moved into a retirement community had to say about how college and senior living dining segments compare.

Menu

southwest energy burger
There's no lack of flavor in this vegetarian burger, featuring kidney beans, black beans, quinoa and a variety of herbs and spices. Serve it on a wheat roll...
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
food tray
What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.
greek quinoa dish
Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
soda pop cup
While soda hardly is dead, these stats suggest it is falling flat.
greek quinoa salad
Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
cauliflower veggie pizza
Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza...
soda pop coke glass
Some operators are discouraging sugary drinks, while still offering customers an option to buy.
kid fruit salad
FoodService Director’s Chefs’ Council members answer, “What’s the most surprising foodservice lesson you’ve learned from your K-12 diners?”
juice bar main
According to a recent report from market researcher Technomic, sales of vegetable and fruit juices are expected to increase in frequency through 2016.

Operations

food sick gloves
With everything else on an FSD's plate, sickness might be the last thing they want to consider. However, one FSD learned some lessons when struck by the flu...
shirley everett headshot
In 2012, Stanford University launched a program dedicated to empowering and mentoring women in its Residential & Dining Enterprises division.
lorna donatone headshot
The first thing Lorna Donatone will say if you ask for career advice is to get involved in the leadership of diversity programs. Here are 3 more tips.
palm scan
A district tested palm scanners in schools to see how well they would process payments. The results were so positive that school officials installed a device.
mobile phone apple pay
The future is here when it comes to mobile and online payment apps for foodservice. Operators have some advice for making the jump to mobile payment.

Footprint

The familiar chickpea fritters are all the rage again in the restaurant world.
dollys cafe interior
Here are four strategies used to achieve Dolly Cafe's goal of having a comfy space for diners to settle in—which took about six weeks to complete. ...
Beatrix's trick: meshing grab-and-go and traditional service in a narrow 9,000-square-foot space, without impacting the experience for diners in either. ...
healthy vending machine
Vending machine sales are up 7 percent at the University of Buffalo, but students on the New York campus aren’t buying more sugary snacks and beverages.
miller dining hall
A lot can be said for a silver spoon. At Montana State University’s Miller Dining Hall, a few spoons contributed to a 50 percent reduction in food waste.
food waste trash
The U.S. EPA estimates Americans generated 37 million tons of food waste in 2013. Here are more statistics on how that breaks down—and how to help.

Steal this idea

bibb lettuce head
The culmination of Mason City Schools' child nutrition department's farm-to-school project began with the purchase of grow bags and ended in the cafeteria...
ice bowl
Plymouth State University Catering Director Colleen Brewer created ice bowls for a creative event to help showcase an extravagant salad bar.
herbs vegetables pot
Pennswood Villiage has a three-acre gardening program that allows residents to drop off their produce in the kitchen for use on the facilities' menu...
chef table japanese grill teppanyaki
The Garlands' chef's table gives guests a direct view of the chef who prepares and plates a five to six-course meal while explaining the dishes...
hand selecting picture
Hendricks Regional Health's director of nutrition and dietetics invited an HR rep to shadow the nutrition department to better understand hiring needs...

Editorial

school lunch cafeteria tray
Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).

Cover story

quinoa salad bowl
A part of FoodService Director's "The Besties," these are the best human resources and marketing ideas operators have submitted in the past year...
oklahoma state bbq
When Oklahoma State was looking to make better use of a very old cafeteria that had turned into a study and events room, barbecue was a natural choice.
custom veggie bar
A part of FoodService Director's "The Besties," these are the best facitilies and sustainability practices operators have submitted in the past year...
quinoa spinach salad
A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more...
bus stop cafe
Sara Gasiorowski was honored at our MenuDirections conference in Jacksonville, Fla. Here are her picks for some of The Best ideas in her operation.
besties main kitchen tools
These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources