FoodService Director | October 2013

Selling Breakfast: How six FSDs do it. Plus, mocktails and meatless Mondays.

FSD of the Month

During a trying time for school foodservice, Jessica Shelly is nothing but excited, especially about the challenges. Shelly is the food services director at Cincinnati Public Schools, which in 1898...

Research

Half of operators are not familiar with stealth health, according to The Big Picture.
Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.
Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.
Eight out of 10 operators market their healthful menu items, according to The Big Picture.
Forty-two percent of operators purchase the majority of their gluten-free products from an outside vendor, according to The Big Picture.

Operations

The Meatless Mondays campaign celebrated its 10th anniversary this year with a minimum of fanfare. But while the media largely ignored the milestone they certainly haven’t ignored the...

Steal this idea

Our catering staff have found that at buffet events, the majority of people want to try one of everything. 
We don’t allow residents to tip our employees, so the residents started an Employee Appreciation Fund. In Masonic Village, there are three restaurants and three cafés, and the...
Instead of trying to get all your managers together for a meeting, use FaceTime or Skype to be more efficient.
I email foodservice and wellness tips to parents, which include nutrition information. The publications are called “Nutrition Nuggets” and “Teen Food & Fitness,...
We cross-train our staff for patient interactions that fall outside their sphere of influence, such as checking trash, room cleanliness, etc.
All of our dining facilities have a touch screen that allows students to access nutritional information for all menu items. All of our “Healthy Choice” suggestions are prominent...
When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we&rsquo...
We ask our employees to practice the 5-10 rule. When you are within 10 feet of someone, you smile. 
I’m a vegan so that is something we’ve really been focusing on in our dining halls. You want to start by offering flavorful, well-prepared vegan options. We offer vegan options at...

Cover story

When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to...
The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. 

Menu Strategies

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 
Three Takes On offers several different versions of the same classic dish. This month: Stuffing.

Ingredients

When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 
At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he...
Turkeys consume a steady diet of corn and soy meal. The combination of last year’s drought and government mandates for corn crops to be used as ethanol to blend with gasoline have led to...

Design Portfolio

The old 1960’s, two-line cafeteria layout at the University of Connecticut McMahon Dining Hall is now a distant memory. 

Under 30

April Bechel, director of food and nutrition services, Hastings ISD, Minnesota, has created menus that meet the new school meal pattern. She has also applied for and managed the entire USDA Fresh Fruits and Vegetables Grant program.&nb
Jasmine Willams, catering manager, Bank of America (Compass Group), is overseeing an operation that delivers more than $1 million in catering each year to 13 Bank of America buildings in uptown Charlotte. She also is expanding her knowledge by learni

What you need to know

The to-do list was long but the timeline was short for the renovation of Murray State University’s 32-year-old servery, the Thoroughbred Room. 
AVI Foodsystems and Bob Evans have teamed up to create Bob Evans Express, a concept designed for non-commercial locations. 
This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

Managing your business

This month,  USC rolls out a new mobile ordering app and current Baltimore City Public Schools lunch prices.

Emerging Trends

This month, schools improve nutritional policies, tracking food poisoning through Twitter, cheese pizza most popular for college students and more.

Confessions

Sharon Eliatamby, food services officer for The World Bank in Washington, D.C., loves noodles, wants to learn to dance the tango and wishes she weren’t so much of a workaholic.
Jessica Shelly, food services director at Cincinnati Public Schools, doesn’t get celebrity reality shows, wouldn’t travel back in time if given the option and admires Walt Disney. 

Recipes

Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.
This turkey recipe from Virginia Tech University is filled with endless flavor and color. With fresh vegetables and Gremolata, this recipe is perfect for a chilly day.
Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes...
Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 

Health & Wellness

Vegetables, beans and legumes take center stage in better-for-you side dishes.  

More From FoodService Director

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...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources