FoodService Director | May 2014

Buyers Guide: When operators are asked to do more with less, factors that affect crops and herds can add stress to an already stretched bottom line. We look at pricing trends for 21 items to help with purchasing decisions.

FSD of the Month

Justin Johnson has revived the foodservice department at Watertown Regional Medical Center by transforming the mindset of staff from "factory mentality" to a "thoughtful relationship...

Steal this idea

To take advantage of the popularity of breakfast foods and their lower food costs, we serve breakfast for lunch at a couple of our action stations once per month.
Campus Pizza is our late-night pizza delivery option. We have a menu ranging from pizzas to grinders that students can order Sunday through Thursday, 6 p.m. to 12 a.m. Students can pay with credit...
We provide recipes that can be prepared in the dorm room using items from the dining hall. Students can get a takeout container, take it back to their dorm kitchen and make a great stir-fry, for...
We have a kiosk stand with iPads that the students, faculty and staff can use to look up nutritionals, allergens, etc., on every product we make, as well as the nutritionals at our franchises.
We do test trays and mystery customers in both our patient services and retail locations to test for accuracy and quality.
Our 23 communities were each asked to develop a recipe item using our acronym, ACTS, in the name. A panel of eight staff members tried all the different entries and chose a winner: Apricot Cinnamon...
The best way to get great, practical recipe ideas is to involve staff.
Develop a color scheme for every dish you serve. This means a minimum of three colors on each plate.

Cover story

Buyers Guide shopping cart
This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to...

Menu Strategies

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.
Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies...
There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

Ingredients

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on...
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

Under 30

Laura has made an impact on foodservice by being a director of one of the largest districts and the only R.D. in school foodservice in the state at the age of 23.
Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.

What you need to know

A venison quesadilla took the top prize at the second annual culinary competition staged by the Ohio Presbyterian Retirement Services (OPRS).
The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been...
The greens are still mean at the all-vegan café, Mean Greens, at the University of North Texas, in Denton.
Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association...
In partnership with various campus departments, the dining services team at Bucknell University, in Lewisburg, Pa., recently facilitated an event on campus named Empty Bowls 2014: A focus on...
For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.

Managing your business

At the start of the spring semester, polystyrene foam was banned from all Duke University dining locations. Sustainability is a high priority at the Durham, N.C., campus—the university has been...
Despite the fact that students drove implementation of the program, Meatless Mondays was less than successful at the University of Wisconsin Oshkosh.
Students at the University of Nebraska at Kearney (UNK) have a new reason to hang out on campus on Friday nights—and dining services has a new revenue source.

Emerging Trends

Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the...
This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world...
Raised in upstate New York, Mark LoParco’s interest in sustainable food systems began early in life.
When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.
After a brief hiatus, Coston returned to her old job, where her role has grown.

Confessions

Jeremy Manners, culinary & nutrition director for West Haven Manor, in Apollo, Pa., enjoys venison steak and pasta carbonara, hates energy drinks and dreams of buying a classic Corvette.
Justin Johnson, executive chef at Watertown Regional Medical Center, in Wisconsin, admires Chef Thomas Keller, wishes he could play the piano and considers the Big Mac one of the worst foods he’s ever eaten.

Recipes

Influenced by the ingredients of Reese’s Peanut Butter Cups invented “right up the road in Hershey … it just happens that our Dutchman loves a good cold iced beverage, a strong coffee, hazelnut, caramel, chocolate and whipped cream,” says Bill Allman, general manager for Metz Culinary Management at...
This simple soup recipe is a great dish for multiple seasons. It can be served hot or cold and features fresh avocados.
Cick through a Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.
Load up on veggies with this curry dish, which features onions, carrots, corn and celery.
Kickstart your summer with this fresh and fruit-filled salad.
This district in east Los Angeles County revamped its breakfast items to meet the new whole-grain requirements specified under the Healthy, Hunger-Free Kids Act.
Featuring two different types of potatoes, waffle cones, veggies and fruit, this dish brings a new meaning to cones.
Cilantro Lime BBQ Sauce rounds out the kick a chipotle brine gives this spin on traditional fried chicken.
Filled with endless flavor and color, this halibut dish also features veggies and a touch of honey.
Snapshots of recipes that operators created to showcase the versatility and functionality of one of the 21 items profiled in the May 2014 cover story, including avocados, fish and beef.
Featuring lobster, beef tenderloin, bacon and mushrooms, this dish is filled with juicy flavors and topped with a creamy sauce.
“Every year here at Top Tier Catering by Texas Tech University we try to unveil a new menu item,” explains Sous Chef Marc Silvas.
This recipe puts a new spin on the classic Cream of Onion Soup recipe.
As part of our ongoing Signature Series, we asked operators to share their unique beverage recipes, including frozen drinks, smoothies and coffee drinks.
This Snapshots of recipes showcases the versatility and functionality of some of the 21 items we profiled in the May 2014 cover story, including avocados, fish and beef.
A take on traditional restaurant-style chicken wings, these drummies are served within the sports-themed concept at the Collegiate Academy high school as part of a reimbursable meal, as well as à la carte.
This dish is filled with flavor and is also refreshing. Featuring three different types of juices, this dish is great for a summer or spring menu item.

More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources