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...

Menu Strategies

Ingredients

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

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&...

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

Going Green