FoodService Director | May 2011

Making Social Media Work: FSD spoke to five non-commercial operators who are not only using social media but who have mastered the art of posting, friending, tweeting, "liking" and marketing.

FSD of the Month

Tonya Burnett, director of nutrition services for 434-bed St. Rita’s Medical Center in Lima, Ohio, is described as “very people focused,” by Chris Provaznik, vice...

Steal this idea

We developed a new concept called Bibbs International Greens. It features small composed salads from all over the world served in Bibb lettuce cups. I have developed about 30 so far. The customer can...
As part of our Geisinger Healthy Selections program, we are doing Wake Up for Wellness Wednesdays. We feature healthy items for breakfast like low-fat baked seasonal potatoes, oatmeal and turkey...
We hosted a “Dunked” event that featured a variety of cookies including fresh-baked, a variety of Oreos, Nilla wafers, Voortman strawberry and vanilla wafers, tea biscuits, etc.,...
We have increased our cereal sales by 300% by instituting a hot cereal buffet. Organic steel-cut oats are the staple with a variety of offerings as the second choice each day, such as quinoa,...
There was a sense of the supervisors and staff being out of touch. I gave supervisors a voucher for them to take an employee to lunch, and I told the supervisors to make sure to let the employee talk...
We held a dinner in conjunction with a “Meet What You Eat” series of events where we served a completely vegetarian dinner menu that highlighted the health and environmental...
In our elementary school we conducted a farmers’ market. Each student was given 10 tickets to “purchase” fresh fruits and vegetables. Each item was given a ticket price...
We are experiencing a growing demand for specialized services for individuals with Alzheimer’s, dementia or related disorders. Food-related activities help support seniors with memory loss...
We place questionnaires at all our booths and tables asking students their favorite homemade meal. We choose one and multiply the recipe to  accommodate all the students. While one student...
We started an employee cookbook. We ask employees throughout the hospital to submit recipes on the healthy side. Our interns put the book together and our print shop completes them. They are given...
We held a theme dinner called “Man Bites Back,” which featured dishes of predatory animals or things that could kill humans. The dishes included alligator, octopus, shark, wild...
Once a month we do an entrée and a toppings bar. It can be done with wraps, Chinese stir-fry or baked potatoes. We set up two buffet tables and students and staff top off the entr&...

Menu Strategies

From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing...

Ingredients

Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market...

Under 30

USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations. Travis is responsible for more than 175 employees daily and is in charge of the remodel at the health sciences campus, which includes
Independent School District of Boise City's Katie Chadband's eagerness to learn the technical skills of menu planning, marketing and budgeting were complemented by her natural ability to provide coaching and guidance to staff. Katie is extremely c

Confessions

Jenny Bucci, general manager for Metz Culinary Management at Erie Insurance, Erie, Pa., wants to sing, can’t say no to veal chops and thinks value meals are overrated.

Five Questions

At the 1,000-plus bed Ohio State University Medical Center in Columbus, remote hospitality centers are being built to decentralize patient foodservice. Two are operating currently; five or six more...

Retail Experience

Gourmet Dining, a regional foodservice management company, believes in working closely with customers to customize each unit to that location’s needs. With 17 accounts, mostly in college...

Going Green

The first self-operated dining hall at 31,500-student Georgia State University gave GSU’s Insourced Dining Services the opportunity to implement a new waste management system, says Suzanne...
Gardens are springing up all over the world of Parkhurst Dining Services, and the foodservice management firm is keeping its sustainability coordinator busy fielding all manner of requests dealing...
Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be...

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

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