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

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...
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...

Steal this idea

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,...
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...

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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Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources