Foodservice Director | March 2018

march cover

Next-gen customization: FSDs are evolving so diners can have it their way

Also In This Issue: 
  • Dietitians are having a healthy influence on the culinary side
  • Dining in a disaster: FSDs step up to help during emergencies
  • Foodservice Operation of the Month: Los Angeles School District

The Line

coffee flavors
These nine flavors are diners’ morning favorites.

Menu

chopped
Dietitians are making a healthy impact on the culinary side.
pro kitchen
Here’s how three members of FSD’s Chefs’ Council kept their cool in the heat of the moment.
pretzel
A senior-living chef found a way to sneak some extra nutrients into a soft pretzel recipe.

Operations

fundraising
Here are some tips for snagging grants and hosting imaginative events.
wildfire prep
Here's how FSDs adapt to help feed people during emergencies...
buying small
It’s not just about local—finding small producers with a good story is key.

Steal this idea

qr codes
One operation found a way to gather students' opinions more often and more directly...

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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
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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...

FSD Resources

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