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

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...
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,...

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

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,
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

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,...

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Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

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local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

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boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

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