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 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. 
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.

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

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. 
Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.

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

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.
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.

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

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.
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.

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...
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

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources