FoodService Director | September 2013

The Wellness 25: Twenty-five tips to help you create a healthy—and successful—foodservice program.

FSD of the Month

Liz Simmonds sees herself as the guardian of a great toolbox. As resident district manager for Bon Appétit at SAS headquarters in Cary, N.C., Simmonds’ leadership and supportive...

Cover story

Concerns about healthy food and overall well-being are here to stay. So what exactly is working for non-commercial operators in the struggle to promote wellness? We spoke to operators to get 25 tips from their successful health and wellness programs.

Research

Late-night dining, budget cuts and food trends also included in the 2013 B&I Census.

Menu Strategies

Ingredients

Under 30

Danielle Kemp, Dining Services Dietitian, University of California, Santa Barbara, has made an impact on dining services by exceeding all expectations for special events planning, including innovative activities and restructuring dining services&rsqu

Jennifer Evans, Manager, Patient Services Call Center UNC Hospital, Chapel Hill, N.C., has reprogrammed the diet office system and developing systems and protocols to run the new call center. Plus, she's also eveloping a feedback/rating system in

What you need to know

Managing your business

Emerging Trends

Steal this idea

We switched our bread for grilled cheese sandwiches to whole wheat. 

We host many camps over the summer. In the past, parents of children with food allergies have been nervous about sending their kids to summer camp, even though we have an excellent allergen program...

We have digital menu boards in our retail services that are changed daily. A couple of months ago we started to incorporate pictures of different employees onto the board.

We had a learning moment for our employees when we had a patient who wanted peas. Peas weren’t on the menu that day, but we did have them in house.  

We do Discover The Taste tables in all of our facilities on a regular basis. We present menu items that meet the parameters for healthy eating at the entrance to the cafés for customers to...

We invited families from four ethnic groups to tour our nutrition center. We have between 100 and 150 people per session.

We produce artisan sandwiches for our retail locations. We have a custom logo called Artisan Fresh and have labels to support the brand, along with point-of-sale marketing. 

We have a really strict no leniency policy where if we catch a student stealing, it’s a $100 fine, even if it’s your first time being caught. 

Confessions

Billy Reid, director of child nutrition services for the Salida Union School District, in California, loves Las Vegas, cherishes his wedding ring and once ate dog ribs. 

Liz Simmonds, resident district manager for Bon Appetit at SAS, admires Ina Garten, dreams of the beaches of Greece and thinks cupcakes are overrated.

Recipes

With fresh butternut squash and vegan ravioli, this seasonal dish is a perfect way to beat the cold.

Who doesn’t love a good taco? Just about anything can be used to create a taco, which makes the possibilities for this menu item infinite. As part of our ongoing Signature Series, we spoke with operators to find out some of their most creative takes on tacos.

Click through a Snapshots of all the recipes for the September 2013 issue. This month features cream soups, stuffed pastas and global desserts.

Everyone offers the classic Caesar salad, but these salad variations bring a little more excitement to menus. As part of our ongoing Signature Series, we asked operators to share their favorite salad recipes.

Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal r

Health & Wellness

Going Green