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...

Cover story

Menu Strategies

Ingredients

Under 30

Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.

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.

What you need to know

Managing your business

Emerging Trends

Steal this idea

We do test trays and mystery customers in both our patient services and retail locations to test for accuracy and quality.

To enhance our recycling program on campus, we sell reusable beverage cups for use in the new Marketplace in the student union. Each cup is embedded with an RFID chip that allows students to obtain...

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.

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.

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...

Confessions

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.

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.

Recipes

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
This dish is filled with flavor and is also refreshing.
Influenced by the ingredients of Reese’s Peanut Butter Cups invented “right up the road in Hershey … it just happens that our Dutc
This simple soup recipe is a great dish for multiple seasons. It can be served hot or cold and features fresh avocados.
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.

Cick through a Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.

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.
This district in east Los Angeles County revamped its breakfast items to meet the new whole-grain requirements specified under the

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.