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

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...
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...

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 menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

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