FoodService Director | May 2012

Non-commercial operators are making great strides to green their programs. This month FSD takes a look at the various ways directors are implementing environmentally friendly practices, from local purchasing and banning bottled beverages to planting garde

FSD of the Month

Steve Bell, chief operating officer for 85,000-student Jeffco Public Schools in Colorado, describes Linda Stoll, executive director of foodservice, as irreplaceable. “If I lost her, I don...

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People love desserts, so in an attempt to help guests who want a sweet ending to their meal we now cut our desserts into bite-sized portions. That way they can have the treat and not feel guilty...
Our Red Hot Chef program invites faculty and administrators to prepare one of their favorite dishes, which is served to the entire school as the Red Hot Chef meal. The guest “chefs&...
We have created a service standard that says each full-time employee needs to have customer service contact on a personal level. For example, the baker spends time during lunch service plating...
As a new facility we aren’t hampered by long-standing events, so we’ve created new ones. One of the events we do five or six times a year is a Lunch and Learn with our chef. He...
Students have always loved making their own waffles. So when we wanted more grab and go in our c-stores we decided to let students grill their own panini sandwiches. The sandwiches are premade and...
For National Nutrition Month we had a mobility theme. On our dessert bar we posted how many steps the customer would have to walk to burn off that dessert. We tried to equate steps with calories.
We purchase different produce that the students have never seen before and hold a farmers’ market. We provide a nutritional lesson about the items, and each student is given tickets so that...
We have residents who have suffered a life change such as stroke or heart attack, or men who are without their wives for the first time. We offer one-on-one consultation with a dietetic intern so...
We sponsor teams of chefs to compete within a student dining room. Chefs are given a market basket and have one hour to prepare food. We have a student panel to judge the chefs and determine a winner...
I was struggling with convincing middle school students to take fruit and veggies as part of a reimbursable lunch. We had many options, but the fruit and veggies were before the main entré...
We added additional selections of grains at several stations in the café. Buckwheat and wheat berries are very popular no matter if featured in salads, entrées or soups. The...

Menu Strategies

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

Ingredients

Crucifer may rhyme with Lucifer, but there’s nothing devilish about the huge family of vegetables that includes cabbage, broccoli and cauliflower. In fact, some research indicates...

Under 30

Katie Davis, catering director for Aramark at The Catholic University of America in Washington, D.C., has increased the yearly revenue of the catering department by more than 17% over the previous year thanks to her constant focus on operational excellenc
In addition to being an overall great guy, Brian West, assistant director of culinary and nutrition services at Rockynol Retirement Community, in Akron, Ohio, holds all employees accountable for their actions and deadlines, according to Brian Lippiatt, di

Confessions

Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, dreams of seeing all of Italy, loves Chimay beer and doesn’t understand Atkins.

Recipes

Retail Experience

Miami University and the University of California, Riverside, launch mobile feeding units.

Going Green

This month FSD takes a look at how operators are employing sustainability initiatives. From bottled water bans and bus farms to turning food scraps into fuel, non-commercial directors are taking a...
In February Bon Appétit Management Co. announced the rollout of a comprehensive animal welfare policy to all of its more than 400 cafés nationwide. The new policy includes...
After implementing a Meatless Monday program, Sodexo saw that customers were purchasing more vegetables, according to a new report by the Johns Hopkins Center for a Livable Future. In...
San Diego Unified School District is taking the classic school icon—a yellow bus—and transforming it into a mobile farm. The project is modeled after the Truck Farm, a traveling...
Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was...
As part of the University of California system, the UCSF Medical Center is working to achieve the system’s goal of having 20% of all purchases made from sustainable sources by 2020. In...
David Riddle, executive director for University Dining at Texas A&M University, in College Station, was in the right place at the right time when he was working at his prior job at the...
Community support has been instrumental in getting a sustainability program implemented at Salisbury School, a 300-student boarding school for high school boys in Connecticut. When the foodservice...
At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program...

More From FoodService Director

Managing Your Business
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Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

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