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

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code