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

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...
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...

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

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
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

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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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