FoodService Director | November 2013

Delivery takes off, beans take on the center of the plate, morning meals and more.

FSD of the Month

As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came...

Research

Culture change, food trends and meal plans also covered in this year's census...

Steal this idea

We started producing our own lip balm from the beeswax that we harvest on campus (we recently installed two beehives). We sell the lip balm in our gift shop.
We listened to the complaints of our night employees by adding additional menu items, including breakfast items and healthier choices, and we added a third employee to that shift. 
We hold a “power hour” in our cafeteria in the afternoon, where we offer coffee for 35 cents. 
A Vegan Corner exists in every residential dining facility to satisfy this portion of our student customer base. The Vegan Corner choices adjust by semester, according to student requests. 
Every year during take your children to work day, we host a healthy cooking demonstration. The kids are actually helping to make the dish. 
When we recognize employees, we do so with handwritten cards rather than emails. We also gave all the staff a branded fleece pullover, which went over very well. 
My wife and I have been having our staff leadership over to our home for a holiday gathering, about a week or two before Christmas. Between 40 and 50 people come to our home. 
We recently collaborated with several people in Carilion Clinic and Roanoke Public School System to develop a Food is Art Gallery. The gallery is located just outside our Mountain View Caf&eacute...
We did a team-building activity I called shoe “shopping.” We each described what type of shoes we like and why. 

Cover story

Imagine if you could add a new revenue stream with minimal investment and boost customer satisfaction. It’s not too good to be true—meal delivery programs are providing operators...

Menu Strategies

Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.
Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

Ingredients

Beans are a popular export for American farmers. Chris Capaul, a grower of baby lima beans in California, thinks it’s partly due to household economics. 
A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.

Design Portfolio

The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened. 

Under 30

Chris Szymanski, Chef/Manager, Illinois Street Residence Hall, University of Illinois Dining Services is developing the Catering Family Style Concept, including menus, recipes, presentation and delivery methodology, that was presented at the Inn
Ashley Basque, R.D., clinical dietitian, York Nursing and Rehabilitation Center, Philadelphia, is the only dietitian on staff for a 240-bed facility, never gets behind in her work and always finds time to assist others in any area she can.  

What you need to know

This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
Sodexo’s Brand Management division is bringing celebrity chefs to its clients through a new promotional series called In My Kitchen. 
Bon Appétit Management Co. has partnered with a group of local artisans to create a program that may have legs beyond the Marin County, Calif., area in which it currently operates. &...
When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.

Managing your business

This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary...
When the State Board of Regents approved the University of Georgia’s Athens location for a new Health Sciences campus, the food services department was faced with a challenge: how to create...

Emerging Trends

This month: 524 schools that have dropped out of the National School Lunch Program, opportunist eaters, the cost of children's food allergies in the United States and more.

Confessions

Virginia Ohanian, director of culinary and nutrition services at St. Andrews Estates, in Boca Raton, Fla., admires her mother, drinks “a ton” of skim milk and wishes she could be a barefoot water skier.
Cedric Junearick, director of food and nutrition at Huntsville Hospital, in Alabama, loves barbecue, admires his mother and stepfather and wishes he could foretell the future.

Recipes

Click through a Snapshots of all the recipes for the November 2013 issue. This month features beans, desserts in a shell and global breakfast.
Replace your taco bar with these breakfast stuffed peppers. Filled with sausage, egg and cheese, this twist on stuffed peppers is a great way to switch up your weekly specials.
Whether you're from Texas, Kansas, Memphis or North Carolina, barbecue is a big customer draw, especially when served carved to order, like it's done at DD's BBQ at Dell's...
At the Passport Café, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich.
Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.

Health & Wellness

Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you...

Going Green

Sometime early in 2014 the rules governing the first major overhaul of U.S. food safety regulations in more than 70 years, known as the Food Safety Modernization Act (FSMA) will take effect. 

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

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