FoodService Director | May 2013

The 2013 Goldies Awards: Four operations are honored for excellence in non-commercial foodservice.

It’s tough to believe that Ken Toong’s seemingly endless list of accomplishments can all be attributed to a really good piece of chocolate cake. Toong’s first...
Squeamishness around blood was the impetus for a career change for this year’s K-12 Silver Plate winner. Julia Bauscher, director of school and community nutrition services at Jefferson...
Sometimes, dreams simply aren’t to be denied, no matter the obstacles. Angelo Mojica, director of nutrition and food services for UNC Health Care, in Chapel Hill, N.C., understands this...
A cheerleader isn’t what would instantly come to mind looking at Jay Silverstein, but that is exactly how he sees his role as vice president of conference and dining services at Credit...

FSD of the Month

In an era when school foodservice is going through perhaps its biggest changes, it’s a benefit to have a leader like Eileen Staples in charge. Staples, the director of food and nutrition...

Research

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.

Operations

Chefs in lab coats? As part of the Week of Science at the College of New Jersey, in Ewing, Sodexo-managed dining services and the chemistry department joined forces to create the Compounds &...

Steal this idea

On our patient menus, we added walnuts and raisins as toppings to our breakfast hot cereal. The goal was to increase Omega-3 and fiber on the heart-healthy menu and to provide something to help...
We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the...
I created a snack mix based on Dr. James Painter’s presentation at MenuDirections in 2012 about the 10 items to add to your diet. The mix includes raisins, dark chocolate chunks, pecans,...
We created bariatric-sized meals for people who had that surgery. We also offer the meals for those who want a smaller option. 
We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh,...
We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents...
We were looking for ways to add more variety to our vegetable selection. So we looked at some not-so-common vegetables, such as mashed parsnips, creamed cauliflower and mixed roots, such as carrots,...
We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with...
We educated our staff at our taco bar to lead the discussion by asking, “would you like sour cream or cheese?” This helps control costs and maintains our flavor profile. It also...

Cover story

There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program...
For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to...
Schools are places of learning, and the cafeteria is no exception. With Flik Independent School Dining’s Traveling Flavors program, students fill their bellies—and brains&...
Dave McTigue, culinary and nutrition director for Lanier Village Estates, is always looking for ways to enhance the image and quality of the dining program at this ACTS Retirement Community&mdash...

Menu Strategies

There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family...
Three Takes On offers several different versions of the same classic dish. This month: Guacamole.
Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors...

Ingredients

With meat costs and health concerns on the rise, mushroom growers aim to have their produce achieve entrée status. In the last decade, exotic mushrooms–shiitake, portobello, baby...
In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits...

What you need to know

Ever wonder what students eat at school in Taiwan, Pakistan or the United Kingdom? Students at 14 schools in nine districts got the chance to talk to students in other countries to find out about...
The controversy over unpaid lunch accounts hit a low last month when several foodservice employees in the Attleboro (Mass.) School District were disciplined for denying children lunch because they...

Emerging Trends

Confessions

Damian Monticello, corporate hospitality services manager for Florida Blue, in Jacksonville, has attended every MenuDirections save one. Here he shares his favorite conference memories, among other tidbits.

Recipes

Health & Wellness

Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine...
Students at Bucknell University, in Lewisburg, Pa., can now grab a little pick-me-up, courtesy of dining services. As part of its Bucknell Nutrition Initiative Program (BNIP), Parkhurst Dining...
Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow...

Going Green

Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students...
Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track...

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
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When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources