FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


A new law to that effect will be enacted at the start of next year.
The on-campus eatery will serve up classic diner fare, including hamburgers, patty melts and milkshakes.
smart phone
Streaming video keeps the chatter going. To capture customers’ attention for a longer period of time, restaurant brands are trying some outside-the-box ideas with Facebook’s live video tool.
The foodservice vendor looks to boost its competitive advantage. The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company
Frose
Two kinds of burgers and upcycling make the list! Frose, sushi burgers and single-item restaurants are hot topics as of late. Here’s what’s trending now.
The switch to meals on demand is intended to boost food quality while reducing waste.
The school foodservice employees say they are ready to strike as early as next month. The employees are members of Teamsters Local 320 and are fighting for a $15 hourly wage.
The group of urban school districts has gained three new members. The group will reach 3.6 million students and increasing its yearly purchasing might to $735 million.
Employees are prepared to strike if an agreement isn’t reached by Oct. 10. The workers are requesting a minimum annual income of $35,000 for full-time work.
Tempeh and falafel are being offered at eateries around campus. The new items were introduced in response to students’ requests for more vegetarian and vegan dishes.

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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

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