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 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&...
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...

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

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
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

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

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...
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...

More From FoodService Director

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

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