FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


Fassler leaves behind a 50-plus-year career in the foodservice industry.
A new rule relaxes restrictions formerly placed on milk, sodium and whole grains.
side dishes
Here's what diners are looking for in entree accompaniments. Here’s what attributes consumers say are important when picking sides. ...
Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.
eggs
A university's new station hits on all dayparts. Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept. Here’s a sample...
The group was created after complaints about the lack of options.
The move aims to connect students with those who prepare their meals. To add an element of personalization, food stations inside the dining halls are being renamed after the chefs who work there.
Students at the University of Maryland can scan codes on dining menus to leave feedback.
Lauren Teng was named Golden Director of the Year.
Dining hall traffic on Mondays had reportedly dropped 15% with the meat-free menu. The change comes from the residence hall association, which unanimously voted to add meat back into the Monday menu.

Pages

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources