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

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...
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...

Steal this idea

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,...
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...

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,...

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Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources