FoodService Director | November 2011

Snacking Solutions: FSD examined a number of operations, including vending, to see what is working when it comes to snacking.

We offer a birthday meal for all residents in our long-term care facility. The menu is different from our regular menu, and the meal comes with non-alcoholic champagne. We also offer a program where...

FSD of the Month

Billy Reid, director of child nutrition services at 2,800-student Salida Union School District in California, had a few other careers before child nutrition. Emigrating from Ireland at 15, Reid...

Research

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability Study, we present the stories of six operators who for different reasons are seeing growth in their take-away business.
The percentage of operators who see buying local, sustainable and/or organic products as a way to help the environment continues to grow, according to the results of our third Environmental Survey.

Steal this idea

We are always looking for ways to engage our residents. We don’t want them to think that dining services is just when they eat. We started Cooking With Drew, where I show residents how to...
We have made it easier for students to keep track of what they eat on campus. We have entered all our food items on campus into MyFitnessPal.com. This is a great website that makes it easy to record...
Managers nominate their employees for a monthly award. We take the winner’s picture, place it on a plaque and present the employee with a balloon bouquet. The plaque is displayed in the...
Residential Life saw a need for a quiet place for students to study in a specific area of campus. We used a new, large space at College Hall to hold The Study Nights at College Hall, or S.N.A.T.C.H...
We offer room service for students who live on campus. Students call into a Resident Dining Facility and place an order. They can pay with meal points or a meal exchange. The food is delivered to the...
We created Dining Dollars, which can be purchased by hospital directors to give to their staff members who exemplify extraordinary customer service. The Dining Dollars are redeemable at our Dining...
Every Thursday we do a build-your-own-bowl special for takeout. We rotate four cuisines— Caribbean, Southern, Italian and Asian noodles—for $5.45. We sell 300 to 400 a day, and it...
We opened The Spoon, which is an area in our dining hall that is dedicated to cereal. Students choose a size, the cereals (from 18 hot and cold varieties), toppings (15 varieties) and milk (choose...
We had our second annual Chili Cook Off. Our residents and staff participated and took a blind vote on the best chili. We posted the winner and he/she received a $25 gift card. Last year’s...
We designed a menu inspired by Hogwarts’ end of term feast, with items such as pumpkin juice and prime rib. We held the event in our Great Hall and sorted the students into houses. We...
We offered a macaroni and cheese bar for a day in our main dining hall. We offered Buffalo chicken mac and cheese, BLT mac and cheese, and a Cajun shrimp mac and cheese. We also offered 15 toppings...

Cover story

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As...

Menu Strategies

Ingredients

Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to...

Under 30

Whitney Ellersick is the go-to person for her coworkers for advice and guidance on all aspects of the jobs in school operation, says Gitta Grether-Sweeney, director of nutrition services at Portland Public Schools. Whitney manages day-to-day operations at
During his student days with Penn State, Brandon Hendricks rose through the ranks of virtually every student leadership role available, says Michele Newhard, Ph.D., special programs training coordinator at Penn State University. By the time of his graduat

Confessions

Nona Golledge, director of KU Dining at the University of Kansas in Lawrence, and current NACUFS president, fears drowning, loves homemade spinach lasagna and wishes she could stop worrying.

Recipes

This dish features creamy eggs Benedict finding a new home on pizza, and is topped with a spicy version of hollandaise sauce.

Five Questions

The 5,300-student Mt. Lebanon School District, located just outside Pittsburgh, is a walking school district with no school busses and, until two years ago, no school lunch program for the elementary...

Retail Experience

A bold take on the classic grilled cheese sandwich is paying big dividends for the dining service program at Northern Michigan University.

Health & Wellness

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Caf...
This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan...
Education is key to both the employee and student wellness programs at 32,300-student West Virginia University.

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...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

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...

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