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

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. 
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. 

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

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.  
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

What you need to know

When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.
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. &...

Managing your business

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...
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...

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

Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.
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...

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

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

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