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

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. 
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. 

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

A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.
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. 

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

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

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

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