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 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. 
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.

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

Three Takes On offers several different versions of the same classic dish. This month: Chicken Soup.
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. 

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

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...
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...

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.  ...

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Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
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When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
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Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources