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 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...
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...

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
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources