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 &...

Cover story

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.

Menu Strategies

Ingredients

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

Steal this idea

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...

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...

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

Going Green