FoodService Director | October 2012

Catering is a growing business for a number of foodservice operators. But with competition from outside companies getting stiffer, operators need to make sure their events are memorable enough to generate new business. This month, we offer five tips for d

Research

Almost all respondents to our fourth Environmental Study (92%) have implemented some kind of environmentally friendly program. Converting used cooking oil to biofuel saw the largest jump in practice from last year’s survey.

Operations

Ten years ago, when Shawn La-
Pean was hired at the University of California to take over the university’s dining program, he had a conversation with athletic department administrators...

Steal this idea

Between December and March I work with our wellness coordinator to offer wellness cooking demos for staff, visitors and patrons of the system. We focus on healthy cooking methods, like grilling and...
Our R.D.s conduct Healthy Choices Food Tours in our Bistro to assist our staff, family members and visitors in making informed food choices. The talks are tailored to our food stations; however, the...
Foodservice supervisors are the critical link between management, front-line staff and guests, but they are often overlooked in training or when we are soliciting input. We have a Supervisors&...
This year we featured a “Groundhog Day” movie trivia contest and served a traditional German meal to celebrate what was traditionally known as Candlemas Day, which was introduced...
Iced coffee is a popular seller in one of our retail units. Since it was so popular we started selling Iced Coffee Floats by adding local ice cream. The coffee is fair-trade certified and the ice...
When we deliver a tray to a room we put a magnetic reminder on the resident’s door. This serves as a prompt to anyone passing by that there is a tray to be picked up after meal service. The...
Since attending MenuDirections I’ve incorporated more of the 10 power foods that we learned about from Dr. James Painter. I denote each super food with a small heart for a healthy choice. I...
We wanted to ensure that all patients get the nourishment they need and the choices they want, so we started a more personalized menu ordering system. A diet tech meets with every patient and goes...
Our dining services team created a mobile Valentine’s Day kiosk. We included fresh-baked sweets, candies, fresh flowers, cards and other novelty items. The carts were pushed around campus...
To help our new students quickly understand how and where they can use their meal plan, we installed counter stickers indicating ways to pay, meal periods and meal equivalencies. I always print extra...

Cover story

With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding...

Ingredients

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta...

Under 30

In a very short time Nicole Lovely, assistant cafeteria manager II at the University of Georgia, in Athens, established herself as the Oglethore Dining Commons manager’s right-hand person, says J. Michael Floyd, associate vice president for auxiliar
Emily LaStarza, R.D., Regional Clinical Nutrition Manager for Morrison at White Horse Village in Newtown Square, Pa., is a person who is meticulous, detail-oriented and a stickler for doing things the right way because she understands that the benefit wil

Confessions

Lisa Poggas, R.D., nutrition and environmental services director at Parker Adventist Hospital in Colorado, cherishes her Jaguar convertible, loves good cheese and wishes she were more artistically inclined.

Recipes

The classic Tex-Mex breakfast option gets a school-approved update with this recipe, which features pork breakfast sausage patties, onions, peppers and shredded cheddar cheese all wrapped in spinach whole-wheat tortillas.

Five Questions

At Microsoft, in Redmond, Calif., there is a long tradition of bringing in local restaurants to offer more variety to its customers. The account is currently looking at bringing in local pizza...

Retail Experience

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn&rsquo...

Health & Wellness

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had...

Going Green

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university,...

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources