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...

More From FoodService Director

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources