FoodService Director | September 2013

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

Chef Gerald Prete of University of Colorado says this play on a caprese salad is the university’s most popular. “It is easy to make, and is very refreshing,” he says.

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

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
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

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.
The beauty of this homemade soup lies in the crafting of the fresh pasta, says Executive Chef Leamons. "We make our own noodles with fresh thyme in the dough."...
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

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.-...
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&...

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

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

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