FoodService Director | September 2012

Today’s society is a connected one. Smartphones and tablets are must-have devices and there’s an app for just about everything. For foodservice operators, using these online tools and technology is a great way to “meet” customers and train employe

FSD of the Month

Harry Dorofee believes instilling a sense of ownership in his employees is the key to a successful operation. As food service director for Flik International Corp. at Cleary Gottlieb Steen &...

Research

FoodService Director’s 2012 B&I Census is a snapshot of the business and industry market, based on information from the 2011 fiscal year, supplied by 50 B&I locations.

Steal this idea

This spring we added fresh, snacking-type raw produce such as cherry tomatoes, cucumbers, peppers and lettuce mix as a grab-and-go option. We wanted to show students that grab and go could be...
Set up a drill with the department of public safety on campus to do a “shooter on campus” drill. It will give you a chance to discuss with your staff how to handle the situation...
With the help of one of our brokers we held a cooking contest. Each of the network’s 12 directors and one of their cooks prepared two recipes. They all had access to the same ingredients...
We celebrate the Go for the Greens national nutrition initiative every March. In one school where we have the USDA’s Fresh Fruit and Vegetable Program we developed a special menu to serve...
Dining Services, in conjunction with the campus dining committee, put on a Heritage Week for students, faculty and staff to share their ethnic heritages through food. We had days highlighting Italian...
During final exams we post information on the menu identifier cards that highlight super foods, foods that promote the immune system and foods that are calming, etc. This gives the students a guide...
At the end of the spring semester we had a Celebrate Summer Buffet. We cooked summer favorites like barbecue chicken, veggie kabobs, deviled eggs, snow cones and cupcakes. It is a nice send-off and a...
We use a four-week cycle menu. In order to give our patients more choices, we give every patient a copy of the upcoming menu in a leather-bound cover. We have different menus for those with diet...
We created a video to teach students and teachers salad bar etiquette. We showed teachers doing the things you shouldn’t do, while the students were the ones doing the right things when...
When staff return from conferences we have them present what they learned during a staff/team meeting. That way it is like everyone gets a little education as though they all attended the conference...
Our registered dietitian team sponsored a food drive in collaboration with M.E.N.D. (Meet Each Need with Dignity). Our goal was to raise awareness of food insecurity and support our local food bank...
Instead of using hinged boxes for grab and go we went to a plastic bag with a lip that you tape down. It’s reduced our trash big time because it’s more compact than the boxes. It...

Cover story

“The Internet is becoming the town square for the global village of tomorrow,” Bill Gates, Microsoft’s co-founder, wrote in his 1999 book “Business @ The Speed...

Menu Strategies

Burgers are big business. The top 75 limited-service burger chains generated sales of more than $65 billion in 2010, according to Technomic. While the big three—McDonald’s, Burger...

Ingredients

Brigham Young University, in Provo, Utah, produces 185,000 gallons of ice cream a year. Standard flavors like vanilla, cookies and cream and cookie dough sell best, but staff at the university...

Under 30

Bill Connor, assistant director of retail dining for Chartwells at Shippensburg University in Pennsylvania, spearheaded a new program that allowed students to order food for immediate pick-up using their smartphones, says Nick Iula, Chartwells resident di
Eric Sieden, director of food and nutrition at Plainview (N.Y.) Hospital, effectively manages his staff and has great rapport with his supervisors and staff, according to Margie Pemberton, associate executive director, ancillary services for the system. S

Confessions

Cyndi Gloodt, General Manager for Sodexo at Northern Trust Bank in Chicago, would love to dine with Bono, loves her short commute and thinks gourmet cupcake shops are overrated.

Recipes

Traditional whoopie pies get the ice cream treatment in this dish, which also features chocolate shavings and cinnamon.

Going Green

After visiting Burgerville, a sustainable burger concept based in Oregon and Washington, Sue Hawkins, director of University Center Dining Services, decided that was just the kind of concept her...

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

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