Foodservice Director | July 2016

fsd july cover large

50 greatest hits: The dishes operators say they absolutely, positively can't take off their menus.

Also In This Issue: 
  • Is authentic global cooking possible in volume?
  • Harnessing the power of purchasing collectives
  • 2016 college & university census: Campus cravings

FSD of the Month

rafi taherian
Yale Hospitality Associate Vice President and 2016 Gold Plate winner Rafi Taherian shares his success at the 2016 National Restaurant Association Show's Noncommercial Conference. ...

Research

College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.

The Line

A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites...
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...

Menu

sweet pea ravioli
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...
tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

Operations

farmer produce
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
farm collective
Purchasing more local, sustainable products is a priority for operators nationwide—but it’s not always feasible. That's where purchasing collectives come in...
wage feud business
As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

Footprint

wurster west may 2016
UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award...
lettuce eat dining
Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.
craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
umass amherst food
The high quality of food served on the UMass campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

Steal this idea

food allergy
When potential students visit North Carolina State University, they are matched up with a student from the allergy support group for a dining tour.
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
chicken herbs
The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.
business pamphlet fair show
As The Ohio State University Wexner Medical Center struggles to recruit millennials, it has current millennial employees invite friends to Q&A sessions.
lettuce dirt
Savor at McCormick Place developed the Green Thumb brand for menu items featuring its rooftop bounty. The brand is promoted alongside a green certification.

Editorial

bar nra show floor
Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game...
fsd screenshot web
The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

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

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