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 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...
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...

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

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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