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 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...
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...

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

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
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

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

Education is key to both the employee and student wellness programs at 32,300-student West Virginia University.
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...

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

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