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

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...
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...

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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources