FoodService Director | November 2012

Two years after passage of the Healthy Hunger-Free Kids Act, the regulations enforcing the law have become a reality. But restrictions on grains, proteins and calories, and a dramatic increase in fruits and vegetables, have made implementation nightmarish

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings...

FSD of the Month

Joie Schoonover has been a busy woman. In just four years as director of dining and culinary services at the University of Wisconsin, Madison, Schoonover basically has reinvented the foodservice...

Operations

Regional foodservice provider FitzVogt & Associates is partnering with a developer of assisted living facilities for seniors in Massachusetts on the design and management of several...
The University Center at the University of Houston is getting its first face-lift since the building was constructed in 1967. The renovation of the student center will include a new food court with...

Steal this idea

Each month we send out a four-color menu to every elementary household. In addition to the menu there is an article from our dietitian about healthy dining behaviors. The back is a coloring sheet...
We collaborated with our sustainable dining interns to create a “Basic Cooking Techniques” cooking class certification, which ranged from knife skills and sanitation to soups,...
If you make nutrition fun it tends to stick. We did a blind taste testing event with residents and administration last year. We were testing food for spices, so the goal was to figure out what spice...
At one of the high schools there is a student advisory/food council. This group advocates for the school nutrition program. The students also do product testing and have made a video about the...
We didn’t want a lot of clutter in our “kitchen” area of the dining hall, which is where students can make their own waffles and get self-serve cereal. Instead of having...
We needed to rename all of our cafeteria food stations after taking over from a contract management company, so we set up a contest with the foodservice staff. The responses were amazing. The...
We had administration, faculty and students compete against each other to learn about fiber. Students had four fiber-related tasks to complete, such as building a fiber cereal pyramid. The...
Clark Dining Hall at NCSU is teaming with the NCSU Biodiesel Club to reuse the waste fryer oil to make biodiesel for use on the NCSU Farm. This biodiesel is a nontoxic and biodegradable fuel that...
I needed to hire staff, so I worked with human resources to create speed interviewing. In two hours we interviewed 10 possible candidates and were able to hire eight of them on the spot. Through five...
As part of our partnership with Healthy UNH, we developed a website where students can log on and see all dining halls and retail units listed. Users can click on a location and it will give them...
Summer innovations for us included a Hamptons Lunch. We offered a lobster bake with lobsters cooked to order, corn, potatoes, clams, etc. It’s one of our signature events, and everyone...
You can save a great deal of time when making housemade red sauce from plum tomatoes. People used to blanch tomatoes to remove skins but that removes most of the vitamins. Instead, after washing,...

Cover story

The first two or three months of the 2012-2013 school year could rank as the most challenging time for the National School Lunch Program since its inception more than 60 years ago. New meal...

Under 30

Raquel Vazquez, director of dining services for Chartwells at Jaffrey-Rindge Cooperative School District, is bright, energetic, compassionate, professional and genuinely well rounded in job performance, according to Brendan Ryan, director of food service
Jeremy Elmore, sous chef at the University of Missouri in Columbia was a NACUFS intern at Ferris State University in 2006 and a culinary intern at Walt Disney World in 2004. At Mizzou, he has developed more than 100 recipes for the residential dining venu

Confessions

Camp Howard, director of campus dining at Vanderbilt University, in Nashville, would like to visit 1940s Paris, does not understand sushi and admires Mick Jagger.

Recipes

Five Questions

In 2008, New York City Mayor Michael Bloomberg signed Executive Order 122, which created New York City Food Standards. These standards affect meals served in city agencies, including hospitals. Now,...

Retail Experience

When Kansas Heart Hospital, an acute care hospital specializing in cardiovascular services, was opened in 1999, the kitchen was designed to serve the hospital’s 23-bed capacity. Although...

Health & Wellness

With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods...

Going Green

Dining Services staff at North Carolina State University believe they have the best sustainability program nobody knows about. So staff dietitian Lisa Eberhart, R.D., is leading an effort to change...

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Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources