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

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

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