FoodService Director | February 2016

foodservice director february 2016 cover

Changing roles

Changing roles: From vocal consumers to government regulators, outside forces are reshaping the job of the modern foodservice director.

Also In This Issue: 
  • FSD of the Month: Tim Whelan, Sunrise Senior Living, McLean, Va.
  • How to write grants that get results
  • Meet the industry's rising stars

FSD of the Month

tim whelan
Tim Whelan is making strides in senior nutrition by updating seasonal menus, making nutritional information available and partnering with the USDA.

Features

Young pros blast the roadblocks.
And it’s not just social media.
It takes confidence, persistence and respect to stand out among experienced peers, which is why FoodService Director is taking a moment to recognize young stars.

The Line

lunch cafeteria tray
FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.
chicken breast
House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.
interview resume
When speaking to references, be sure to ask open-ended questions that call for in-depth answers. You can learn more from the subtext of the conversation.

Menu

veggie balsamic pizza
School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.
egg waffle
Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.
Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs...
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
smaller portion eurest fuel program
A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Operations

community hospital anderson
The peer process yields better screening, an easier onboarding and more comfort for all, according to the FSD.
business reporting calculator
Putting together an effective grant proposal doesn’t require a professional.
Every foodservice operator wants to understand today’s consumer, but it’s no longer enough just to look at gender, age, ethnicity or income.
hable espanol spanish
When it comes to non-native English speakers, operations can take a few extra steps to ensure everyone is on the same page and ready to succeed.

Footprint

cia brewery
The university-level culinary school has opened a scaled-down version of New York City’s well-known Brooklyn Brewery at the CIA’s main campus in Hyde Park, N.Y.
brookdale senior living eat
Sometimes the enemy of a great idea is lack of space. These four intrepid operators carved out new facilities from dead space in their current footprint.
This year, fans of the concept, who have made its runny-egg signatures an Instagram staple, will be able to hit up Eggslut’s first brick-and-mortar locations.
sustainable growth
To grow lettuces year-round, the University of Massachusetts Dartmouth and Worcester State University recently leased hydroponic shipping container farms.
styrofoam polystyrene
There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.

Steal this idea

black shoes
Because Pueblo City Schools' director of nutrition services started midyear, she took the opportunity to put on a uniform and work one day with each cook...
santa wearing hat
Golden Living Administrative Office picks the date of its holiday party on the first of the year. All of the planing is complete by the end of March.
girl chef
Each month, Avanti Senior Living Towne Lake's culinary team selects a resident as Chef of the Day. The resident then prepares a dish during happy hour...
mom clean plate club
Students at Misericordia University can become members of "Mom's Clean Plate Club" by showing their clean plate to an employee positioned at the disposal area...
filling out survey
The Alamance-Burlington School System sets up a tasting table during the students' lunch so they can sample and evaluate potential new products...

Editorial

men yelling argument
The Oscars protest is the latest demonstration in what seems to be an extended season of protests on issues varying from racism to contaminated water.

Cover story

fsd budget plan
The School Nutrition Association, the Association of Nutrition and Foodservice Professionals and the NRA describe the current roles of the FSD.
Students in the Culinary Institute of America's program design a QSR-style concept that’s vetted and voted on by industry folks, administrators and their peers...
The standard 3 1/2-by-2-inch space of a business card hardly is enough real estate anymore to contain the true job description of a foodservice director.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code