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 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...
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...

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

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

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