FoodService Director | September 2011

The Big Idea: It's often not just small ideas that are worth stealing. FSD brings you a "supersized" Steal This Idea section for those ideas are too big to ignore.

Exotic grains are undergoing a kind of renaissance due to their healthy qualities and versatility. Also called heirlooms, these nutrition-packed grains—amaranth, teff, quinoa, spelt, millet...

FSD of the Month

Like a lot of teenagers, Brad Lange took a job working in a restaurant as a dishwasher. After a stint in the Marine Corps during the Vietnam War, Lange found himself without a paycheck. “I...

Research

B&I revenue decreased by 7% and 60% expect their sales to remain flat or decrease in the coming year, according to respondents to the 2011 B&I Census Report.

Operations

Faced with constant requests for more vegetarian fare, the dining department at 36,000-student University of North Texas opened an all-vegan dining hall this fall. Ken Botts, special projects manager...

Steal this idea

We have a Wellness Entrée every day. It includes a smaller portion of a lean protein, a whole-grain starch and steamed vegetables with a bottle of water. This is available to our employees...
We launched a program called Frugal Fridays, where each Friday during the semester a coupon is posted on our Facebook page and Twitter feed. Students are able to stop by the designated dining...
During our weeklong student supervisor training we hold a trivia game based on what the students have learned during the week. We use PowerPoint to display the questions and answers, and the students...
We have leadership book clubs for our food service managers. We have selected books such as “Raving Fans” about customer service and “Eat that Frog!” about...
We created a team of student brand ambassadors who will be solely in charge of increasing brand awareness of eating at State. They will be responsible for setting up tables to talk about dining plans...
I use Glo Germ, a product that glows under a black light. I have one person put on lotion and another put on the powder. They shake hands and touch things and it gives a visual of how germs spread...
I just hired a new staff member who will concentrate on interpersonal skills. Employee relation problems are starting to take a large amount of our supervisor’s time, and we hope that this...
We changed our dining halls’ weekend dinners to a rotation of themed dinners. We now offer themes such as a Chipotle and Olive Garden-style meals. It gives our students the option of &...
I do a Trayline from Hell training scenario. During the training the staff are now students and they go through the trayline with a trainer and a couple of other directors operating the line. The...
We offer a Sweet concept, which is located inside our sub concept, that offers our sweet items direct from our Bake Shop at discounted prices. Customers can order cakes, pies, cupcakes, petit fours...
I have used rallies to motivate employees. I read a motivational quote and give out rally cards with that quote. I also read Caught You Caring cards that employees have written about other employees...
We held a competition called “Battle Royale,” where we divided our staff into two competing teams who then had to create two “pop-up” restaurants at either end...

Cover story

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10...

Menu Strategies

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales...

Under 30

Jenna Kaczmarski, R.D, has chaired the local wellness policy committee and served on the Florida School Nutrition Association’s nutrition committee, says Marcia Smith, food service director of Polk County (Fla.) Schools. Kaczmarski is also responsib
For the past three years, Eric Haney has been working for Cal Dining, where he started as a sous chef and quickly worked his way up to become the executive chef at the Foothill Dining Commons, says Mike Laux, assistant director of administration services.

Confessions

Cavin Sullivan, general manager for Metz Culinary Management at The J.M. Smucker Co., in Orrville, Ohio, wishes he were taller, loves a good steak with fresh-cut fries and swears by Great Lakes beer.

Recipes

Five Questions

In May, the Michigan Health & Hospital Association (MHA) launched the Healthy Food Hospitals campaign as a voluntary commitment made by hospitals to improve the healthfulness of the foods...

Retail Experience

Coffee shops on college campuses are now a well-known entity. The aesthetics are usually of the Starbucks-inspired variety—warm colors, comfy seating and dim lighting. Not the case with 12,...

More From FoodService Director

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources