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...

Steal this idea

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...
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...

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

Caramelized cauliflower takes center stage in this preparation, which also features garlic, red chili flakes and shallots.

Retail Experience

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

Going Green

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...
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...

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

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