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

Forty-two percent of operators purchase the majority of their gluten-free products from an outside vendor, according to The Big Picture.
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.

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

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...
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. 

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

Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 
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...

Health & Wellness

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

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

FSD Resources