From the editor: You're so transparent

By 
Abbey Lewis, Managing Editor, FoodService Director

Healthy food spread
Brooke Lark/ Unsplash

I love a good firm handshake.

I always have. When I was a little girl, meeting new people became habit because of the novelty of that handshake. But what started out as a fun way to pretend to be a grown-up became a routine and delight that I carry with me these years later.

And it’s one of the things I love most about this job. When I have the opportunity to meet operators, shake their hands and hear their stories, that quick interaction has, more often than not, resulted in insight beyond what I could have ever learned through research or via Google. There are never trade secrets or strategies they can’t divulge. Their successes are the industry’s triumphs, and I am thrilled to be the bearer of that good news.

That level of transparency is something I find unique to this industry. It’s part of the reason our monthly Steal This Idea section is so popular, and frankly so fun to put together. Sure, occasionally our editors reach out to operators who are doing innovative things and ask them for their ideas, but overwhelmingly those ideas come from that very simple, first interaction—the handshake.

I had the pleasure of moderating two Steal This Idea workshops with noncommercial operators recently, both of which ran out of time before all the ideas could be shared. There was never a lull in the conversation, never an awkward pause. Just a collective joy around listening to and sharing those lightbulb moments and the real-life upshot of giving them a try.

In our upcoming August cover story, we discuss how, to some, the word “transparency” is a key attribute they use to describe what it means to eat “clean.”  If a diner doesn’t know exactly what is in the food they’re eating, down to where the ingredients come from, they may not perceive that dish to be clean. As this terminology gains steam across both commercial and noncommercial segments of foodservice, if you’re not doing all you can in the name of transparency, chances are that diner is going to take their dollars elsewhere.

But in noncommercial, transparency runs in your blood. Just as you’re thrilled by the opportunity to share a good idea with a peer, that open line of communication exists between you and your diners as well. I have marveled at the lengths many of you go to keep your customers informed. It’s a quality that is so vital as this industry evolves.

And as a tenet of the clean menu, that level of transparency is something this industry has on lock. And you didn’t even need a good, strong handshake to get there.

Have an idea for Steal This Idea? Shoot it my way at alewis@winsightmedia.com

 

More From FoodService Director

Menu Development
student choice

Turkey and cucumber are two ingredients foodservice director Vince Scimone would never have thought to put together. Student judges at Grossmont Union High School District in La Mesa, Calif., however, believe they are a winning combination.

The students selected the combo, which was paired with a spicy Thousand Island dressing and sandwiched between a jalapeno bagel, as the winner of the district’s first Shark Tank competition. The now-annual event pits schools across the district against one another to come up with creative menu items. The new items are judged by students....

Industry News & Opinion

In an effort to address the danger of student allergies , the University of Maryland is looking to make EpiPens available in its dining halls by the time spring break rolls around, The Diamondback reports .

Each dining hall would have multiple two-pack EpiPens on hand, which would cost about $1,000 per eatery, Dining Services Director Colleen Wright-Riva told The Diamondback. The EpiPen initiative would be instituted in partnership with the College Park, Md., school’s University Health Center.

Out of the university’s 9,000 students who are currently enrolled in a meal plan...

Managing Your Business
help wanted

Put down your peashooter for a moment to consider how weaponry has evolved in the battle for foodservice talent.

Restaurants, the perennial rival for key employees such as cooks, cashiers and line servers, have been griping for more than three decades about “Help Wanted” signs becoming permanent fixtures of their front windows. The only break came in the Great Recession, when their hiring pleas were replaced with “Going Out of Business” alerts. But even then, noncommercial foodservice had a tough time convincing potential hires to work inside the operations of hospitals, employee...

Ideas and Innovation
Romaine Lettuce Concerns

Following last week’s warning from the Centers for Disease Control and Prevention that urged foodservice operators to halt serving all romaine lettuce , FSDs across the country have found a variety of ways to replace the crunchy green that’s a customer favorite in salads and sandwiches.

Though the original warning was earlier this week limited to romaine grown in certain areas of California , operations continue to do without romaine as they await new supply. In the meantime, prices of alternative iceberg lettuce have been on the rise .

FSD reached out to members of its...

FSD Resources