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...

Cover story

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. 

Research

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.

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.

Menu Strategies

Ingredients

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

Managing your business

Emerging Trends

Steal this idea

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...

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,...

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

This turkey recipe from Virginia Tech University is filled with endless flavor and color.

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, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.

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

Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.

Health & Wellness

Operations