FoodService Director | January 2016

fsd jan 2016 cover

This changes everything

The consumer: New generations of diners are invading colleges, the workplace and senior living. Here's how operators are readying for the upheaval.

Also In This Issue: 
  • FSD of the Month: Rick Tinsley, Eisenhower Medical Center, Rancho Mirage, Calif.
  • How to customize menus now
  • Lunch, dinner and drinks: The 2016 Menu Census
  • Deails on the 2016 MenuDirections conference

FSD of the Month

rick tinsley
Rick Tinsley is transforming Eisenhower Medical Center by revitalizing traffic at Cafe 34 and improving food quality and appearance through local shopping.

Features

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Research

coffee latte art mugs
Water and coffee are among the items on the rise among noncommercial diners.

The Line

lunch tray k12
Niche.com in November released a list of the top-ranked K-12 foodservice programs. The rankings are based on both average district expenses per student.
cherry tomatoes
Nick Mercogliano turns plastic lids from takeout containers inside-out, places cherry tomatoes in between two lids, then draws a knife across the rows.
the lunch witch book
Deb Lucke provides a bit of levity for FSDs in her latest graphic novel, “The Lunch Witch,” which compares making potions to lunch ladies cooking.

Menu

pho bowl
Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Operations

restaurant staff
In an industry where triple-digit turnover rates aren’t unusual, UConn’s Dennis Pierce has found a way to significantly undercut those numbers. Here are three ways he does it.
crisis recovery
Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.
chef matt searle
Face-to-face interactions mean customer service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.

Footprint

petco cafe women eating puppy
Petco workers who don’t want to leave their pets behind at their workspace while they grab lunch can eat in an outdoor seating area adjacent to the cafe.
freshii interior
Through its  Project </Pioneer> campaign, Freshii is seeking ideas using call-to-action messages throughout the store from members of 1871 and entrepreneurs.
In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view...

Steal this idea

coffee beans bag
[New concept Connecting Grounds] is Ohio State University's first coffee shop where they serve 100-percent direct-trade coffee from farmers they've met...
colored tongs
Virginia Commonwealth University uses Meet @ Balance: a colored tongs system at an all-you-care-to-eat salad bar. The tongs help advise healthfulness.
jams shelf display
Thumbtack preserves jams, jellies and pickles, and hasa ton of cookbooks, so it's building a unit in the main office work area that can display a lot...
food ingredients map
“We work with local producers to source meats, seafood, produce and even canola oil, and then call out the locations on a map to tell the story to guests.” 
tupperware reusable container
Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy...

Editorial

generation x business people
When the name of your demographic group also is the widely accepted symbol for a generic signature, ala Gen X, it can be easy to feel invisible.

Cover story

Gen Z is a year into its college invasion. There are more millennials in the workforce today, surpassing both Gen X and baby boomers, who are retiring.
Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.
Though perks like free lunches get millennials' attention, what they really value is open communication, collaboration and support, Fortune reports...
But Generation Z students rarely segment their campus lives in such a neat and tidy way. That’s one reason Colgate University expanded to 24-hour service.

More From FoodService Director

Ideas and Innovation
fruit crate

We host farm-to-campus tours where we have our leadership team visit our producers and our partners to understand what they do and what they go through to produce for us, whether it be cattle or hogs, honey or tea. It's kind of a two-way benefit because it also lets our partners know that we are vested and interested in what they're doing. We're not just a large entity that's buying their product. We really are interested in buying local and keeping money in the local economy.

Photo courtesy of iStock

Managing Your Business
food delivery

When Oregon State University began offering Food2You, a late-night delivery service on campus, Dining Operations Manager Chris Anderson expected the service to handle around 80 orders per evening. It turns out his guess was “grossly underestimated,” Anderson told attendees of last week’s NACUFS National Conference , held this year in Providence, R.I., as the dining team now fulfills around 320 Food2You orders nightly.

Through the program, students at the Corvallis, Ore., school can order from a limited menu of wood-fired pizzas, salads, pastas, cookies and assorted beverages from 9...

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

FSD Resources

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