FoodService Director | May 2013

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

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...
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...

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

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...
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...

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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources