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

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&...
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,...

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

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...
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...

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources