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...

Research

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

Steal this idea

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. 
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...

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...

Menu Strategies

Lemon tart. Tres leches. Thai rice pudding. What do these dishes have in common? They’re part of the global dessert trend sweeping the country. As diners are more adventurous and educated...
Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 
Three Takes On offers several different versions of the same classic dish. This month: Chicken Soup.

Ingredients

Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant...
If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few...

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

Earlier this year, foodservice consultant Paul Fairbrook got a chance to attend the grand opening of the Bulgaria Student Center at the American University in Bulgaria (AUBG), in Blagoevgrad. The...

Managing your business

Dining services at Northern Michigan University, in Marquette, has partnered with the county to provide service to a new snack bar at Sawyer International Airport. The one-year trial period agreement...

Emerging Trends

Catch up on September's Emerging Trends, including sausage skirmish and boomers eating out more...

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

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...
Allyn Graves, director of food service for the district, says this recipe was created to help meet the USDA’s new meal regulations. Next school year, all grains served at lunch must be 100% whole grain rich. The district’s goal is to get to th
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...
Click through a Snapshots of all the recipes for the September 2013 issue. This month features cream soups, stuffed pastas and global desserts.

Health & Wellness

Used to be, if you wanted to guarantee a dish’s popularity, just fry it. But as both diners and public policy makers have continued to push for healthier meal options, non-commercial...
The Idaho Department of Education (DOE) has worked with a chef/dietitian to create a cookbook of healthy recipes for school foodservice directors to use. “Chef Designed School Lunch&...
A renovation at Brooklyn Hospital Center, in New York, is demonstrating—so far, at least—that healthy foods can sell. The Brooklyn Hospital Center collaborated with Dallas, Pa.-...

Going Green

Cal Dining at the University of California, Berkeley, has found a way to reduce food waste with an approach that examines the problem before the first onion is cut or tomato is sliced.  ...

More From FoodService Director

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

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