Foodservice Director | March 2018

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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.


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.
A senior-living chef found a way to sneak some extra nutrients into a soft pretzel recipe.


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...

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

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