Foodservice Director | February 2018

February cover

Flavor trends get saucy.

Also In This Issue: 
  • From sandwiches to seafood, here's how to boost diners' favorite dishes with a 2018 twist.
  • Foodservice Operation of the Month: Pro Athlete Inc.
  • It's snacking season: Meet the big players
  • Sexual harassment: What operators need to know now

Features

bleu barn
Bethany tapped its Wisconsin roots for bistro-style Bleu Barn.
allergies
Smart operators are leading the charge on food allergies, special diets and beyond.

The Line

carrot ginger
See what a school's mostly vegan cafe is serving up to students. ...
smart phone
Here are the top five methods.
hat and coat
University of Michigan Dining has a cool tactic.

Menu

panera food
How to address the concerns of diners still buzzing over this undefinable trend.

Operations

kitchen tools
Go beyond routine checks to purge kitchens of unusable tools.

Steal this idea

salad bowl
Big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery.
hydroponics
One operation put its hydroponic gardens in a spot where students can watch them grow.
food snap
One operation started a 50-member vegan team in response to students expressing the need for more vegan options.
hybrid worker
One operation has created hybrid positions, such as a personal services assistant and foodservice worker role.
cheeseburger
One operation set up an interactive collaboration with its dietetics department where students worked with the culinary team to test how recipes are produced.

Editorial

progress
FSD's publisher discusses changes in the industry and within the magazine...

Cover story

flavors
See how flavor preferences break out among demographic groups.

Managing your business

woman alone in kitchen
And where operators should go from here.

More From FoodService Director

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

Sponsored Content
local produce

From The Henry P. Kendall Foundation.

The Henry P. Kendall Foundation has spent more than 60 years investing in people and projects designed to make the world healthier and more sustainable. For the past six of those years, the Foundation has focused on the health and vitality of the food system within its native New England, with an eye toward increasing the amount of locally sourced food that is consumed in the region.

To do that, the Kendall Foundation looked to large-scale institutions, such as colleges and universities.

“By leveraging the buying power of the...

Sponsored Content
chicken wings

From Pierce Chicken.

Consumer demand for comfort foods is at an all-time high. Classic choices such as mashed potatoes, ice cream, French fries, meat loaf and macaroni and cheese continue to attract fans—even in senior living residences, cutting-edge college dining halls and office cafeterias where there are dozens of other on-trend menu choices.

One comforting ingredient that’s in high demand is chicken, but what is it about chicken that makes it such a feel-good food? Well, consumers grew up on Mom’s chicken soup and chicken pot pie, so it could be that it reminds them...

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