Foodservice Director | June 2016

fsd june 2016 cover

From no-GMOs to gluten-free, hos FSDs are addressing consumers' demand for 'clean' food

Also In This Issue: 
  • FSD of the Month: Kellie Piper—SAP, Palo Alto, Calif.
  • Breakfast foods for lunch or dinner
  • Feeding athletes is an olympic challenge

FSD of the Month

kellie piper headshot
Australian native Kellie Piper inherited her love for food from her chef father, and started her career in hotels and restaurants in the San Francisco Bay Area.

The Line

90 balloons
With the mentor’s help, create a 90-day plan that is both unit- and job-specific. Include time frames for tasks to be learned, not mastered. Here's a cheat sheet...
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.
ingredients sheet
At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down kitchen labor and prep time.

Menu

salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.

Operations

business lunch salad
Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.
workers beam smartphones
Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.
Creating an environment where employees feel comfortable reporting a problem doesn’t have to divide your staff.
chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
hands coins banks
Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.
human resources teamwork
It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side...

Footprint

x graphic
With more retailers and operators moving toward serving “ugly” produce, it’s clear that visual appeal isn’t everything when it comes to food nowadays.
olympic athlete feeding tables
As associate director of food and nutrition services for the U.S. Olympic Committee, Terri Moreman leads foodservice at the U.S. Olympic Training Center in Colorado.
peppers jars
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Steal this idea

culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
man ideas
The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.

Editorial

woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Cover story

FSD PEPPER
It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say...
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

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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