FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


School officials hope the weekly discount will encourage commuter students to buy a dining plan in the future.
The machines offer up to eight bagged breakfast options, which are assembled by foodservice staff.

Question: 

What’s the biggest annual dining event at your operation, and how do you make it special?
School officials estimate that adding the service at 21 schools will cost $10,000 in additional labor.
Students used a passport to access 10 campus dining rooms, each of which served a different type of international fare.
A high school has more than doubled its average number of school breakfasts served.
The bill would prohibit California schools from withholding lunch from students and require them to notify guardians when unpaid lunch fees reach a certain threshold.
Dining staff are using easy-to-replicate displays to draw students to nutritious choices.
The school credited its switch to anytime dining and stepped-up composting efforts with causing the declines.
If a new proposal is greenlit, the university’s dining halls could accept food stamps as soon as next fall.

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More From FoodService Director

Ideas and Innovation
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Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
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Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
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We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
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“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

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