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...

Cover story

Research

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

Menu Strategies

Ingredients

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

Managing your business

Emerging Trends

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 Café...

We did a team-building activity I called shoe “shopping.” We each described what type of shoes we like and why. 

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.

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 headquarters in Round Rock, Texas.

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

Health & Wellness

Going Green