FoodService Director | October 2011

Legislating Health: Six states and the District of Columbia passed legislation in 2010 that mandated "healthy" reforms. All these laws have directors asking, "Is the legislation helping or hurting?"

FSD of the Month

Nancy Levandowski doesn’t like anyone to get too comfortable. As director of ISU Dining at 28,000-student Iowa State University in Ames, Levandowski thrives on pushing her staff in order to...

Research

According to FoodService Director's 2011 Portability Study, more operators are offering portable meal items than in previous years. In addition, an average of 22% of all foodservice revenue comes from these grab-and-go items...

Operations

Julie Stewart, food service manager at the 4,700-employee SAS campus in Cary, N.C., has been guiding her team through a transition period as a result of the opening of a new executive briefing center...
Compared to the omnipresence of Facebook and Twitter, Foursquare still remains a mystery to many universities. Not so at 50,000-student Texas A&M University, where the university was the...
For the past five years, the trend in hospital foodservice has been moving toward a room service model for patient feeding. Five hundred-bed Piedmont Hospital in Atlanta was one of the hospitals that...

Steal this idea

We did an event based on “The Amazing Race” called The Amazing Taste. The international programs office holds an informational fair each year, so we got them involved. We had more...
In September we did a back to school theme. Each resident received a complimentary “lunch bag” with a peanut butter and jelly sandwich, a carton of milk, an apple, a health bar,...
Camden County College teamed up with the Camden County Regional Chamber of Commerce for an event called Savor the Flavor. The Chamber of Commerce brought in different vendors and restaurants and...
We send a flyer home in the backpacks of children at our more affluent schools. We wanted to increase our participation in the paid meals category. The flyer compares three of our meals and three...
We held a special themed dinner in celebration of Aviation History Month. Each station represented a milestone in Aviation History, and the food at each station related to the milestone or the...
When chefs come in for Chefs Move to Schools, the first visit is for them to be introduced and observe the operation. They can’t make comments or wear chef’s coats. The second...
We have an email list of all the vegan/vegetarians on the meal plan so we can easily send announcements, news flashes or answer any questions. We frequently send “Tasty Tidbits,”...
We did a theme dinner called Murder Mystery on the Orient Express. We recruited individuals from different departments to play the roles and it was a blast doing the murder mystery as we served...
Our all-employee meetings had become formulaic and, frankly, boring. We decided to use the Pecha Kucha format to liven up the presentation. Each manager developed a program using 20 slides, which...
In an effort to increase traffic at our weekly farmers’ market, we set up our own stall and sold prepared foods made with the in-season produce being offered by the farmers. Not only did we...
I use fake food to demonstrate offer versus serve. I have the staff figure out reimbursable meals with an actual food production record and have fake food and lunch trays available to set them up. I...
We are doing cool things with Twitter. We are shifting from hosting stuffy dinners for focus groups to holding Tweet-Ups, which we call “Eat-Ups,” where we get a larger group of...

Ingredients

With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.

Under 30

Sabrina Zimara has increased visibility and enhanced the image of dining services at Concordia College, in Moorhead, Minn.,  among key stakeholders by significantly increasing the use of social media, reformatting the webpage, refreshing the brand im
While Jonathan Ricks’ personality enables him to bounce back from daily challenges very quickly, he always does so in a manner that encourages others to join the cause and improve our patients’ or guests’ services, says John Gilbertson,

Confessions

Angelo Mojica, director of food and nutrition services at UNC Hospitals in Chapel Hill, N.C., fears monsters, loves lightsabers and wishes he had the power of invisibility.

Recipes

Five Questions

When Ian Farrell, executive pastry chef for Bon Appétit at Oracle in Redwood Shores, Calif., started at the location six years ago nothing was baked onsite. Now Farrell and his team offer...

Retail Experience

A new café opened last month at 537-bed St. Joseph Mercy Ann Arbor. The new St. Joe’s Market Café is a $1 million renovation of the old cafeteria, which Jim Tripp,...
BabyBerk, the new food truck at the University of Massachusetts, has quickly gained a following during its first month of business. Dave Eichstaedt, assistant director for retail dining, says...

Health & Wellness

Six states and the district of Colombia passed legislation in 2010 that mandated "healthy" reforms in school meals programs. Those bills were in addition to the national Healthy,...

More From FoodService Director

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

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