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

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...
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&...

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

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
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

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

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...

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Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
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Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

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